Vangi bath / kathrikaai sadham/ brinjal rice is a famous Karnataka cuisine. As I mentioned in one of my earlier posts, I am always fond of one pot meals. Vangi bath is one such quick recipe, can be made in 20 minutes if brinjals are cut ready and vangi bath powder is handy. Another uniqueness about this recipe is, this is 'no onion no garlic' recipe. Since this recipe is very simple to cook, this is ideal for packing your lunch box. Let's see the recipe.
Serves - 2
Ingredients:
Kathrikaai/ Eggplant/ Brinjal - 3
Cooked rice - 1 cup
Vangi bath pudi - 1.5 tbsp
Tamarind - 1 small lemon sized
Salt - as required
Jaggery - a very small piece (optional)
For seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Asafoetida - 1 pinch
Curry leaves - few
Preparation:
Chop brinjals lengthwise. I used long green brinjals to make vangi bath. Soak tamarind in hot water for 15 minutes. Extract the juice and discard the pulp.
Method:
Serves - 2
Ingredients:
Kathrikaai/ Eggplant/ Brinjal - 3
Cooked rice - 1 cup
Vangi bath pudi - 1.5 tbsp
Tamarind - 1 small lemon sized
Salt - as required
Jaggery - a very small piece (optional)
For seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Asafoetida - 1 pinch
Curry leaves - few
Preparation:
Chop brinjals lengthwise. I used long green brinjals to make vangi bath. Soak tamarind in hot water for 15 minutes. Extract the juice and discard the pulp.
Method:
- Heat oil in kadai, add mustard seeds, urad dal, chana dal, adafoetida and curry leaves. When they splutter, add chopped brinjals and turmeric powder; saute well.
- Add tamarind extract, vangi bath powder, jaggery & required salt. Mix well; cover with lid and cook in low flame until brinjals are cooked (brinjals should not turn mushy...be careful!)
- Once done, switch off the flame, add cooked rice and mix gently.
- Vangi bath is ready in no time. Serve with papads, fryums and curd.
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