Vangi Bath (Kannada: à ²µà ²¾à ²Âà ²Âà ²¿ à ²¬à ²¾à ²¤à ³Â) is a vegetarian South Indian dish that originated in Karnataka, Mysuru region, though it is found throughout India. Vangi means brinjal (eggplant) and bhath means rice. Mostly viewed as a dry dish, it is accompanied by Mosaru Bajji or Raita. 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.
Usually, Fairytale or Barbarella are used. Fairy Tale is a thinner variety of eggplant with stripes and has a buttery texture and taste, so it cooks very fast. It has less seeds so it works very well in this dish.
It is possible to prepare this dish in the same way with just Capsicum. It also works well with Potato or Ivy Gourd.
Vangi Bhath is a dish also prepared especially during festivals or family get-togethers, feasts, 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.
Main Ingredients: Eggplant, Rice
Source:
8-10 baby eggplants, cut into 4 with stems intact
1.5 cups rice â cooked
2 teaspoons + 2 tablespoons oil
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
salt
The Dish was used in August 2017 by Chief Minister Siddaramaiah to counter those who are opposed to pro-poor policies.
He said: âÂÂFor the past three years, itâÂÂs only Mr. ModiâÂÂs Mann ki Baat thatâÂÂs going on. But we are only concerned about vangibath for the poor.âÂÂ