Vangi Bath

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A vibrant South Indian one-pot rice dish with spiced eggplant and coconut.
Vangi Bath recipe image

Vangi Bath is a comforting, aromatic South Indian rice dish that celebrates the earthy sweetness of eggplant. The base of fluffy basmati rice is tempered with a fragrant blend of mustard seeds, cumin, dried red chilies, and curry leaves. Golden-fried eggplant cubes are folded in, along with a coarse powder of toasted coconut and spices. The dish is brightened with fresh lemon juice and a hint of asafoetida for depth. It’s a perfect balance of savory, tangy, and slightly spicy flavors. Ideal for weeknight dinners or as a substantial side dish at a potluck, this vegan and gluten-free meal comes together quickly using pantry staples. Serve it warm with a dollop of plain yogurt or coconut chutney for a complete, satisfying experience.

Vangi Bath recipe image
Print Recipe

Vangi Bath

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 6.2

Description

Vangi Bath is a comforting, aromatic South Indian rice dish that celebrates the earthy sweetness of eggplant. The base of fluffy basmati rice is tempered with a fragrant blend of mustard seeds, cumin, dried red chilies, and curry leaves. Golden-fried eggplant cubes are folded in, along with a coarse powder of toasted coconut and spices. The dish is brightened with fresh lemon juice and a hint of asafoetida for depth. It&# 226;ÂÂs a perfect balance of savory, tangy, and slightly spicy flavors. Ideal for weeknight dinners or as a substantial side dish at a potluck, this vegan and gluten-free meal comes together quickly using pantry staples. Serve it warm with a dollop of plain yogurt or coconut chutney for a complete, satisfying experience.

Ingredients

Directions

  1. Cook basmati rice until dry, fluffy, and light; set aside.
  2. Peel the eggplant and chop into 1-inch cubes.
  3. Sprinkle eggplant cubes with lemon juice and salt; let sit for 30 minutes to draw out moisture.
  4. Heat oil in a large pan; add coriander seeds, urad dal, dried red chilies, and cinnamon sticks.
  5. Fry spices until they turn dark golden brown and fragrant, about 2-3 minutes.
  6. Remove fried spices with a slotted spoon and drain on a paper towel.
  7. Add more oil to the pan if needed; add flaked coconut and fry until golden brown.
  8. Remove toasted coconut and drain on a paper towel.
  9. Add more oil to the pan; add drained eggplant cubes and fry until 3/4 cooked and slightly browned.
  10. Remove eggplant and keep warm.
  11. In a blender or grinder, combine the fried spices and toasted coconut; blend into a coarse powder.
  12. In a small pot, bring 1/4 cup water to a boil with turmeric powder, salt, and fresh lemon juice.
  13. Pour the turmeric-lemon water over the cooked rice and mix gently to coat evenly.
  14. Sprinkle the spice-coconut powder over the rice and mix until the rice is evenly colored.
  15. Add a pinch of hing (asafoetida) to the eggplant cubes if desired.
  16. Fold the fried eggplant cubes into the spiced rice.
  17. Taste and adjust salt and lemon juice as needed.
  18. Serve warm with yogurt raita or pachadi.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vangi bath, eggplant rice, indian rice, bangalore bath, spiced eggplant, coconut powder, vegan dinner, vegetarian meal, south indian, one pot meal, basmati rice, tangy rice, easy curry, gluten free, weeknight dinner, spiced rice, eggplant recipe, indian side dish, plant based
Recipe Card powered by WP Delicious