Vangi Bath (

Kannada Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...

: ವಾಂಗಿ ಬಾತ್) is a vegetarian South Indian dish that originated in

Karnataka Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnat ...

, Mysore region, though it is found throughout India. Vangi means brinjal (eggplant) and bhath means rice. Mostly viewed as a dry dish, it is accompanied with Mosaru Bajji or

Raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...

. The flavor is that of coconut and coriander blended well with some mild spices. Traditionally, the dish is prepared using younger, green brinjal, though any variety of brinjal can be used in the creation of the dish, though the final result may differ between the varieties, and some opt out of using brinjal at all.

Types of eggplants

Any of the Brinjal variety would work fine with this dish but the taste will differ. Usually Fairytale or Barbarella are used. Fairy Tale is a thinner variety eggplant with strips and has buttery texture and taste, so it cooks very fast. It has very less seeds so it works very well in this dish.

Substitutions of eggplants

It is possible to prepare this dish in the same way with just Capsicum. It also works well with Potato or Ivy Gourd.

Tradition and culture

Vangi Bhath, a dish also prepared specially during festival or family get togethers, feast etc. Normally a good quantity of vangi bhath masala is made in advance and stored at least for about 2 weeks and used again or use it with other vegetables too.

Ingredients

Main Ingredients: Eggplant,

Rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

Recipe

8-10 baby eggplants, cut into 4 with stems intact 1.5 cups rice – cooked 2 teaspoons + 2 tablespoons oil 2 medium onions sliced chopped fresh coriander for garnishing 6-7 dried red chillies 1 tablespoon split Bengal gram (chana dal, soaked and drained) scraped coconut for garnishing 8-10 curry leaves 2-3 green chillies, split 2 teaspoons tamarind pulp 1 teaspoon mustard seeds 0.5 teaspoon turmeric powder 8-10 black peppercorns 2-3 cloves 1 teaspoon fennel seeds 2 teaspoons poppy seeds 2-3 green cardamoms pinch of

asafoetida Asafoetida (; also spelled asafetida) is the dried latex ( gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs growing tall. They are part of the celery family, Umbelliferae. Asafoetida is th ...

salt

Side notes

The Dish has been used in August 2017 by the Chief Minister Siddaramaiah to counter those who are opposed to pro-poor policies. He said: “For the past three years, it’s only Mr. Modi’s Mann ki Baat that’s going on. But we are only concerned about vangibath for the poor.”

References

{{Reflist, refs= Indian rice dishes South Indian cuisine Karnataka cuisine