Wange Bath or Vangi Bath is a traditional dish from Karnataka. We make this Vangi Bath Recipe with a special spices featuring Brinjal and cooked rice. A delicious mixed rice to make your meal very special!
Wange is the Konkani word for Brinjal and I used it to make sure I meet my W requirement in the A to Z Everyday Easy Family Dinner Ides. So Brinjal is Wyange or Wange in Konkani, while we call it Vankaya in Telugu or Kathrikai in Tamil. We love Vangi Bath and have so many different recipes that we have been following. Of course, the authentic vangi bath recipe that Amma got from a Kannadiga friend is our favorite.
Later, we have made other variations we well. Like this Easy Brinjal Rice, Chana Vangi Bath Or this version with readymade powder
On the whole this is a quick and delicious mixed rice you can make if you are looking for A to Z Easy Family Dinner Ideas. It's an easy weeknight dinners for family you can make.
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For the spice powder:
Heat a nonstick pan with oil, roast each of the spices until done, remove to a plate.
Grind the roasted spices to a smooth powder once it cools down. Keep it aside.
For the Rice:
Wash and soak the rice. Cook as you regularly cook and spread for the rice to cool down.
Heat a nonstick pan with oil, temper with mustard, urad dal, chana dal, peanuts, curry leaves.
Saute for a minute, then add cashewnuts, green chilies and cook for few seconds.
Wash and chop the brinjal into long pieces, soak in water until using.
Add the brinjal, salt and turmeric powder and simmer for 10 minutes until the brinjal gets cooked.
Add the tamarind juice, continue cooking, add the ground spice powder. Cook on low flame until it gets cooked well.
When the oil starts coming out on the sides, add the cooked rice and fluff well.
Finally add ghee. Cover for 5 minutes.
Serve with papad or appam.
Wange Bath | How to make Vangi Bath
Ingredients
For the Rice:
- 1 cup Rice cooked
- 1 cup Brinjal / Egg Plant
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal
- 1/2 teaspoon Chana Dal
- 2 Sprigs Curry Leaves
- 2 long Green Chillis
- 1/4 teaspoon Turmeric powder
- Salt to taste
- 3 teaspoon Cooking Oil
- 1 teaspoon Ghee
- 2 teaspoon Tamarind Juice
- Handful Roasted Peanuts
- Handful Cashewnuts
For the spice Masala
- 3 tablespoon Fresh Coconut
- 2 teaspoon Roasted Peanuts
- 2 teaspoon Coriander Seeds
- 3 teaspoon Chana Dal / Bengal Gram
- 1 teaspoon Urad dal
- 1 teaspoon Peppercorns
- 6 Dry Red Chili
- 1 teaspoon Sesame Seeds
- 1 Clove
- 3- inch Cinnamon
- 1 teaspoon Cooking Oil
Instructions
For the spice powder:
- Heat a nonstick pan with oil, roast each of the spices until done, remove to a plate.
- Once the spices are cooled down, grind to a smooth powder. Keep it aside.
For the Rice:
- Wash and soak the rice. Cook as you regularly cook and spread for the rice to cool down.
- Heat a nonstick pan with oil, temper with mustard, urad dal, chana dal, peanuts, curry leaves.
- Saute for a minute, then add cashew nuts, green chilies and cook for few seconds.
- Wash and chop the brinjal into long pieces, soak in water until use.
- Add the brinjal, salt, and turmeric powder and simmer for 10 minutes until the brinjal gets cooked.
- Add the tamarind juice, continue cooking, add the ground spice powder. Simmer until get done.
- When the oil starts coming out on the sides, add the cooked rice and fluff well.
- When the masala is well mixed, add ghee. Cover for 5 minutes.
- Serve with papad or appam.
Radha says
Love this simple and comforting meal with tons of flavors from the spices.
Harini Rupanagudi says
Flavorful and traditional rice dish. Perfect for simple dinners.
Suma Gandlur says
This is my husband's favorite rice dish and so vangibhath is made frequently in our home. Really yummy and flavorful dish.
Vaishali says
I have heard so much of this Bhat, but can't eat due to the brinjal allergy. They were my favourite year's back! Really miss this veggie and it's preparations.