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Vangibath is a traditional South Indian rice delicacy from Karnataka, prepared using brinjals (eggplants) and a special spice powder known as vangibath powder. The dish has a distinct flavor profile—slightly tangy, mildly spicy, and wonderfully aromatic—making it one of the most loved varieties of flavored rice in Karnataka cuisine.

Origin and Popularity

The word “Vangi” means brinjal, and “Bath” refers to a mixed rice preparation. Though rooted in Karnataka, Vangibath is also popular across South Indian states like Tamil Nadu and Andhra Pradesh, often served as a main dish for lunch or festive occasions.

My Experience with Vangibath

I first tasted Vangibath at a nearby restaurant and was instantly hooked by its unique taste and aroma. That’s when I decided to try making it at home. My initial attempts didn’t quite match the authentic flavor, but after some trial and error, I discovered the secret lies in the freshly prepared vangibath powder. Once I perfected that, the dish tasted just like the one I enjoyed at the restaurant.

The Role of Vangibath Powder

The heart of this dish is the vangibath masala powder, a blend of roasted spices such as coriander seeds, channa dal, urad dal, red chilies, cinnamon, and cloves. This aromatic powder elevates the dish, giving it its signature taste and fragrance. Without it, the dish feels incomplete.

Brinjal Varieties Used

Traditionally, long green brinjals are used in Karnataka to prepare Vangibath, as they hold their shape and absorb the masala well. However, if these are not available, the regular purple brinjals can also be used without compromising much on taste.

A Favourite at Home

Interestingly, even my husband, who usually dislikes brinjals, enjoys Vangibath. The aroma of freshly roasted spices is so inviting that he instantly recognizes when it’s Vangibath day at home! This dish has truly turned brinjal into a family favorite.

Why Try Vangibath?

Authentic Karnataka specialty with rich flavours
Perfect for lunchboxes, festive feasts, or weekend meals
A delicious way to enjoy brinjals, even for those who usually avoid them
Nutritious, aromatic, and deeply satisfying

Pl check my other avriety rice recipes

Ellodharai

Mango rice

Tricolour Capsicum rice

Bisibele bath

Tamarind rice

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Vangibath / Brinjal rice / Kathirikkai Saadham

Niranjana Sankaranarayanan

Vangibath is a South Indian delicacy made with brinjals and spice powder. It has a unique taste and originates from Karnataka. I had this rice in a restaurant nearby and it is so yummy that I wished to learn this recipe. It was then I started hunting for the recipe. Twice I didnt get the exact taste but then I learnt it in the right way. The vangibath powder that we use to make this rice is so important for this recipe because it gives the flavour that is required for this recipe. The brinjals used in Karnataka is the long green variety. But we can also use the normal ones for the Vangibath if we dont get the green ones. My husband who hates brinjals also has started liking brinjals and from the aroma he finds it is Vangibath for the day.

Pl check my other rice recipes

Ellodharai

Mango rice

Tricolour Capsicum rice

Bisibele bath

Tamarind rice

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Rice

Cuisine Indian, Karnataka

Servings 3

Equipment

Pressure cooker

Ingredients

4 to 5 Long green Brinjal
2 cups Cooked rice
A small lemon size Tamarind
1/4 tsp Turmeric powder
2 tbsp Jaggery
2 tbsp Vangibath powder
As req Salt

For tempering

3 tsp Gingelley oil
1 tsp Mustard seeds
1 tsp Channa dhal
1 tsp Urad dhal
few Curry leaves
1/2 tsp Asafoetida

Instructions

Wash the brinjals well and remove the stem.
Chop the brinjals lengthwise in one inch length and thickness as shown in the video.
Place the chopped brinjals in water so that the colour of the brinjals wont change.
In a heavy bottomed vessel, add gingelley oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves and saute everything well.
Once the dhals turn golden brown in colour, add asafoetida and saute for 5 minutes.
At this stage add the chopped brinjals into the heavy bottomed vessel. Drain the excess water.
Mix it well and add turmeric powder and mix for 2 minutes.
Now close the lid and cook the brinjal for five minutes so that they become tender.
After five minutes, add the required amount of salt, jaggery, extracted tamarind juice, Vangibath powder and saute for 2 minutes.
Cover the brinjals with lid and cook for 5 to 7 minutes.
Keep the cooked rice aside on a plate so that the grains remain separate.
Now add the cooked rice into the pan and mix it with brinjal curry.
Vangibath is ready to serve. Serve with raitha or plain curd and papad.

Video

Keyword Brinjal, Brinjal rice, Rice varieties

INSTRUCTIONS

Wash the brinjals well and remove the stem.
Chop the brinjals lengthwise in one inch length and thickness as shown in the video.
Place the chopped brinjals in water so that the colour of the brinjals wont change.
In a heavy bottomed vessel, add gingelley oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves and saute everything well.
Once the dhals turn golden brown in colour, add asafoetida and saute for 5 minutes.
At this stage add the chopped brinjals into the heavy bottomed vessel. Drain the excess water.
Mix it well and add turmeric powder and mix for 2 minutes.
Now close the lid and cook the brinjal for five minutes so that they become tender.
After five minutes, add the required amount of salt, jaggery, extracted tamarind juice, Vangibath powder and saute for 2 minutes.
Cover the brinjals with lid and cook for 5 to 7 minutes.
Keep the cooked rice aside on a plate so that the grains remain separate.
Now add the cooked rice into the pan and mix it with brinjal curry.
Vangibath is ready to serve. Serve with raitha or plain curd and papad.

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