South Indian
Vangi Bath (Karnataka Brinjal Rice)
Vangi Bath (Karnataka Brinjal Rice) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 cups rice
- 3 cups brinjal, diced
- 3 tbsp vangi bath powder
- 1/4 cup peanuts
- 2 tbsp grated coconut
- 1 tbsp tamarind pulp (soaked and strained)
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 15 curry leaves
- 4 tbsp neutral oil
- 1/2 tsp turmeric
- 2.5 cups water
- 1 tsp salt
How to cook it
- Rinse the rice and cook it with the water and a pinch of turmeric until just done, then spread it out to cool so the grains stay separate.
- Heat half the oil in a wide pan and fry the diced brinjal until soft and lightly browned at the edges, then set it aside.
- In the same pan, heat the remaining oil and let the mustard seeds pop, then fry the peanuts, chana dal, and urad dal until golden, followed by the curry leaves.
- Stir in the vangi bath powder, tamarind pulp, and cooked brinjal and cook for 2 minutes until fragrant.
- Add the cooled rice and salt and toss gently until evenly coated, then finish with the coconut and serve warm.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Vangi Bath (Karnataka Brinjal Rice), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Vangi Bath (Karnataka Brinjal Rice) carries peanuts and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Grains, Vegetables, and Nuts and seeds
- How this was set
- Hand audited
When to cook it
Vangi Bath (Karnataka Brinjal Rice) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on rice, brinjal, and peanut.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.