Wange Bath | How to make Vangi Bath
Wange Bath or Vangi Bath is a traditional dish from Karnataka made with a special spice mix featuring Brinjal and cooked rice. It is one of those delicious mixed rice that can make your meal very special!
Servings 2 people
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.
Tried this recipe?Mention @cooking4all or tag #cooking4all!