Vaangi Bath is a traditional dish from Karnataka cuisine, it is a treat for brinjal lovers. When preparing vaangi bath in the traditional method brinjal is cooked along with vaangi bath powder and other spices, the mixture will be added with the cooked rice. In this recipe, I have prepared brinjal rice using a pressure cooker and made it with homemade ingredients without any store-bought masala powders.
Notes
- While preparing brinjal rice, you can use any kind of brinjal, purple, or green.
- You can prepare it without a pressure cooker, by adding the cooked rice with prepared masala.
- Adjust water according to your pressure cooker.
- If you are using store-bought masala powder, add it once the brinjals are sautéed.
- Check salt before closing the cooker lid.
- You can add a pinch of sugar to enhance the taste.
Other Rice Varieties – Tomato Rice, Lemon Rice, Arisi Paruppu Sadam, Brinjal Rice, Chicken Biriyani, Mushroom Biriyani, Coconut Rice, Coconut Milk Pulao, Coriander rice, Black beans Rice, Chana Pulao, Jeera Rice.
Vaangi Bath is a traditional dish from Karnataka cuisine, it is a treat for brinjal lovers. When preparing vaangi bath in the traditional method brinjal is cooked along with vaangi bath powder and other spices, the mixture will be added with the cooked rice.
- 4 Brinjals
- 1 cup Basmati rice
- 1 Onion
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- Curry leaves few
- 2 tsp Groundnuts
- 1/2 tsp Coriander seeds
- 1/2 tsp Jeera
- 2 tsp Grated coconut
- 1/2 tsp Ginger garlic paste
- 1/2 tsp Garam masala
- 1 tsp Chilli powder
- 1 tsp Oil
- Salt as needed
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Soak the rice for 10 - 15 minutes, once done drain it and set aside.
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Cut the brinjals into small pieces and place them in a bowl of water.
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Heat 1 tsp of oil in a frying pan, add groundnuts and roast them until slightly brown.
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Add sesame seeds, sauté for a couple of minutes.
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Add coriander seeds and fry for a minute.
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Add jeera and fry it for a few seconds
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Add grated coconut and mix well.
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Now add ginger garlic paste, cook till the raw smell goes off.
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Then add garam masala, chilli powder, salt, and mix well.
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Cooldown the mixture completely and grind it with a little water.
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In a pressure cooker, heat 2 tsp of oil, add mustard seeds, curry leaves, and allow it to splutter.
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Add onion and sauté till it becomes soft.
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Now add the brinjals and cook for 2-3 minutes.
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Add the ground mixture and mix well.
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Add the rice and 1.5 cups of water.
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Pressure cook for 2 whistles, once the pressure is released, fluff the rice with a spatula.
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Serve hot.
Method
Step by step pictures
Preparation
1. Soak the rice for 10 – 15 minutes. Once done, drain it and set it aside.
2. Cut brinjals into small pieces and keep them in a bowl of water.
Masala
1. Heat 1 tsp of oil in a frying pan, add groundnut, and roast until slightly brown.
2. Add sesame seeds and sauté for a couple of minutes.
3. Add coriander seeds, fry for a minute.
4. Add jeera, fry for a few seconds and add grated coconut and mix well.
5. Once done, add ginger garlic paste, cook till the raw smell leaves.
6. Then add garam masala, chilli powder, and salt.
7. Cool down the mixture.
8. Make it a smooth paste with a little water.
Brinjal Rice
- In a pressure cooker, heat 2 tsp of oil, add mustard seeds and curry leaves and wait for it to splutter.
2. Add onion, sauté till it becomes soft.
3. Now add the brinjals and cook for 2-3 minutes.
4. Add the ground mixture and mix well.
5. Add the rice and 1.5 cups of water.
6. Pressure cook for 2 whistles, once the pressure is released, fluff the rice with a spatula. Serve hot.
