Vangi Bath - South Indian Eggplant Rice

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Vangi Bath - South Indian Eggplant Rice

Yield: 6

Author: Nush & Doza

Prep time: 15 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 Hour

Warm, comforting, and bursting with aromatic South Indian spices, this homemade Vangi Bath is the perfect cozy meal! Made with eggplant, fluffy rice, tangy tamarind, jaggery, and flavorful Vangi Bath masala, this rice dish delivers a delicious balance of savory, spicy, and tangy flavors. Easy to prepare and vegetarian, it's a satisfying one-pot-style meal that's perfect for rainy days, busy weeknights, or whenever you're craving Indian comfort food!

Ingredients

For the Rice:

• 2 cups rice, washed
• 2 cups water

For the Eggplant:

• 1-inch piece of tamarind
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 dried red chili
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 7 baby eggplants
• 3 tablespoons Vangi Bath masala powder
• 2 cups water
• ¼ teaspoon red chili powder
• 1 teaspoon salt
• ½ teaspoon jaggery

Instructions

1. Cook the washed rice in an Instant Pot using the Rice setting for 12 minutes.
2. Place the tamarind in a small bowl of hot water and allow it to soak for 10 minutes. Squeeze the tamarind into the water to extract its flavor, then discard the remaining flesh and seeds.
3. Cut the eggplants lengthwise into quarters and soak them in lightly salted water to prevent browning.
4. Heat the oil in a large pot over medium-high heat. Add the cumin seeds, dried red chili, urad dal, and chana dal.
5. Drain the eggplant and carefully add it to the pot. Sauté for approximately 5 minutes.
6. Add the Vangi Bath masala powder, tamarind water, 2 cups of water, red chili powder, and salt. Stir thoroughly to combine.
7. Cover the pot and cook for approximately 5 minutes.
8. Remove the lid and add the jaggery. Continue cooking, stirring occasionally and adding water as needed, until the eggplant is fully cooked and the curry reaches a thin, paste-like consistency.
9. Add the cooked rice and gently mix over low heat until everything is fully incorporated.
10. Cover and allow the rice to absorb the curry for 5 minutes.
11. Serve hot and enjoy!

Nutrition Facts

Calories

419

Fat

6 g

Sat. Fat

1 g

Carbs

84 g

Fiber

18 g

Net carbs

66 g

Sugar

19 g

Protein

11 g

Sodium

413 mg

Cholesterol

0 mg

https://youtube.com/shorts/Fz3fAg-KC1c

https://www.nushanddoza.com/recipes/vangi-bath-south-indian-rice

© Nush & Doza. All rights reserved. Original recipe content and photography by Nush & Doza. Please do not reproduce or republish without permission.

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Main Dishes, Rice, Vegetarian, South Indian Recipes, Dinner, Comfort Food

Indian, South Indian

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