Saturday, February 19, 2011

Vaangi Bath / Kathirikkai Saadham / Curried Eggplant or Brinjal Rice..

Vaangi Bath is one of the popular dishes of Karnataka. The eggplants are sauteed in spice powders and mixed with cooked rice.
The authentic vaangi bath has a recipe for its spice powder, but now with the ready made mixes available, it is very easy to prepare this dish.
I have many versions of this dish. Here they are:


Cooked and cooled rice- 2 Cups (any mediium or long grained white rice)

Indian Brinjals- 1 lb or Chinese Eggplants- 3 nos.

Vaangi bath mix (I would recommend  MTR or Iynegar's Hot Hot Brand) - 2 to 3 Tbsp

For Tempering:

Mustard seeds - 1 Tbsp

Urad dhall- 1 Tbsp

Asafoetida/ hing- a pinch

Turmeric- a pinch

Curry leaves- a sprig

Dry red chilli- 1

Cashews- a few (optnl)

Oil- 3 Tbsp

Salt to taste

Method 1:

1.Wash them eggplants well and chop them into thin long pieces or small cubes, whichever way you prefer.

2.Heat oil in a pan and add the items for tempering.

3.Add the chopped eggplants along with salt and turmeric and mix well.

4.Cook for five minutes with lid open till the eggplants are soft, but not mushy.

5.Add the red chilly powder and Vaangi bath powder and give it a good stir.

6.Cook for a few more minutes till the eggplants are well coated with spice powder.

7.Now add the cooked and cooled rice little by little and mix it after a few minutes. Do not mix immediately as the rice may break and make the mixture lumpy.

8.Allow it to sit for sometime and then serve it with chips and any raitha of your choice.

Method 2:

1.Follow steps 1 to 5 and then add curry powder to the eggplants instead of vaangi bath  mix and the rest ot it is the same. This will also taste good.

Method 3:

You can also add thinly sliced onions while sauteing the eggplants.No need to add curry powder or vaangi bath mix, just chilly powder is enough.This is the simplest way to make a quick Vaangi Bath.

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