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Bangalore Vangibath

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This is mum’s recipe. We used to live in a small town next to Bangalore,India which is the home to some amazing rice dishes. Vangibath is a rice made from lentil spice mix and eggplants. I never liked it as a kid but mum wrote a traditional recipe and wanted me to try it and she kept saying-I’d love it cos it is tangy and not spicy. I was like ‘Mom-Can’t be bothered grinding all the spices’ and she annoyed (sorry mommy) me so much I was like ‘Fine-I’ll do it’. It tasted AMAZINGGGG. Learn’t my lesson.Always listen to your mother-she wants the best for you :P.

You Need:

Vangibath Masala

  • 3 Tbsp coriander seeds
  • 1 Tbsp split bengal gram (smaller version-looks like yellow lentils)
  • 1 Tbsp full white lentils
  • 5 red chilli
  • 2 cloves
  • 1 cinnamon stick
  • 1 tsp fenugrek seeds

Vangibath Rice

  • Cooked Rice-2 cups
  • Eggplant (1/2 large)-cut into thin arcs
  • Cashew nuts-10 pcs-broken into bits
  • Onion-chopped fine
  • Tamarind extract (not paste)-1/2 cup-concentrated+1/2 cup water
  • Mustard seeds-1 tsp
  • Curry leaves-1 sprig
  • Salt-to taste
  • Coconut oil-1 tbsp
  • Asafoetida-1 pinch
  • Vangibath Masala-2.5 Tbsp

Method:

  • For the Masala:
    • In a pan, add coconut oil, fry the spices, grind in a spice mill. You can store this in an air tight jar.
  • For Vangibath Rice:
    • In a pan, add oil, mustard seeds, curry leaves, cashews, asafoetida, fry until cashews turn brown, add onions, let them turn golden brown
    • Now, time to add eggplant, salt, add the spice powder and wait until they cook half way through.
    • Add tamarind extract, water and wait until eggplants are completely done and water completely evaporated.
    • Add rice on this and mix them all really well. Do a taste check and add more salt, if needed
    • Serve hot

Print
Bangalore Vangibath

Super-Yum rice made using eggplants and a lentils spice mix

Ingredients

    Vangibath Masala:
  • 3 Tbsp coriander seeds
  • 1 Tbsp split bengal gram (smaller version-looks like yellow lentils)
  • 1 Tbsp full white lentils
  • 5 red chilli
  • 2 cloves
  • 1 cinnamon stick
  • 1 tsp fenugrek seeds
    Vangibath Rice:
  • Cooked Rice-2 cups
  • Eggplant (1/2 large)-cut into thin arcs
  • Cashew nuts-10 pcs-broken into bits
  • Onion-chopped fine
  • Tamarind extract (not paste)-1/2 cup-concentrated+1/2 cup water
  • Mustard seeds-1 tsp
  • Curry leaves-1 sprig
  • Salt-to taste
  • Coconut oil-1 tbsp
  • Asafoetida-1 pinch
  • Vangibath Masala-2.5 Tbsp

Instructions

    For the Masala:
  • In a pan, add coconut oil, fry the spices, grind in a spice mill. You can store this in an air tight jar.
    For Vangibath Rice:
  • In a pan, add oil, mustard seeds, curry leaves, cashews, asafoetida, fry until cashews turn brown, add onions, let them turn golden brown
  • Now, time to add eggplant, salt, add the spice powder and wait until they cook half way through.
  • Add tamarind extract, water and wait until eggplants are completely done and water completely evaporated.
  • Add rice on this and mix them all really well. Do a taste check and add more salt, if needed
  • Serve hot
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https://yesiamvegan.com/2014/05/29/bangalore-vangibath/

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