Vangi Bath - Brinjal Rice with green brinjals

I started growing the small long green egg plants to get some diversity in the egg plant varieties as I usually grow only the purple ones. These long green eggplants are no less, they are nice and creamy when cooked and works great in a vangi bath. It cooks quickly and maintains its shape. All Bangloreans I know, friends and family are in agreement that these eggplants are the ones that are good in vangi bath.

A friend from Bangalore gave me some home made vangi bath powder so there was no excuse to postpone making it the authentic way. I have a version here where I sauteed the brinjals in the spice, add water and cook it in them. But the method in this recipe is far more tastier.

Here is the recipe in pictures,

Wash and set the rice to cook by adding salt and a bit of oil.
In a wide mouthed pan, heat oil and add seasonings followed by the onion and chilies.
Once the onions are sauteed add the cut brinjals and saute till they are almost cooked.
Add in the tomatoes and cook till they are mushy. Add the vangi bath powder and mix it in.
Let the masala be well coated on to the brinjals. Fluff up the cooked rice.
Now add the rice into the masala and mix gently so al the rice is coated nicely.

Vangi Bath
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients

1. 1 cup of Surti Kolam Rice or Basmati Rice
2. 3 cups of sliced eggplant about 1 - 1 1/2 inch piece
3. 1/2 cup of chopped red onions
4. 4-5 slit fresh green or red chilies
5. 5 small ripe tomatoes chopped
6. 1 tbsp vangi bath powder
7. seasonings: curry leaves, mustard seeds and 2 tsp split urad dal
8. salt to taste
9. 1 tbsp oil

Method

1. Cook the rice with salt and about 1/2 tbsp of the oil and set aside to cool. I used an Instant Pot and cooked for 10 minutes. Fluff and set aside.
2. In a wide mouthed pan, heat oil and add split urad dal and roast till slightly brown, then add mustard and wait for it to pop.
3. Add in the onions and chilies and saute till the onions are translucent.
4. Add in the sliced brinjal and saute till the brinjals get soft and are almost cooked.
5. Add in the tomatoes and cook till they are mushy and coated on the brinjal.
6. Add the vangi bath powder and mix well and salt, since the rice also has salt be watchful. Add a bit more oil if needed and turn off the heat.
7. Now add in the cooked rice and mix it in gently. Use cutting motion which prevents the rice from getting mushy. The rice should be well coated with the masala.

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