Vangibath/ Brinjal rice is a mixed rice dish very popular in Karnataka. It is made using brinjal and spicy Vangibath powder. It is very easy to make if you have cooked rice ready. In this post, i show you how to make vangibath powder easily at home and with that how you can make vangibath and interesting variations of mixed rice such as capsicum rice and fenugreek green rice as per taste and choice. Vangibath powder can prepared and stored in refrigerator for a very long time. It comes in handy when you need it. Why should you prepare vangibath powder when it is available readily in the market? I always prepare vangibath powder at home because i can maintain the quality of the ingredients and also can control the proportions of ingredients for individual’s taste. The vangibath powder prepared at home retains its aroma.The flavor is so good that you need to temper only curry leaves and mustard seeds.
Urad dal 2 tbsp
Chana dal 2 tbsp
Coriander seed 1/4 cup
Red chili 3 nos.
Kashmiri dried chili 6 nos.
Hing 1/2 tsp
Cinnamon stick 2″ 2 nos.
Cloves 10 nos.
Cardamom 4 nos.
Poppy seed 2 tsp
Grated dried coconut 2 tbsp
Oil 3 tsp
Preparation of vangibath powder:
In a pan, roast chana dal and urad dal for 1 minute. Add coriander seeds, red chili and spices and roast in low medium flame till you get nice aroma. Add dried coconut. Dry grind the mixture at room temperature. Vangibath powder is ready. Store in airtight container.
Preparation of Vangibath
Heat oil in a pan. Add mustard seeds. Let it splutter. Add chopped brinjal and little salt.Sprinkle small quantity of tamarind extracted water. Cover lid and cook till it turns soft.
Add cooked rice and vangibath powder, salt and oil as required. Mix well
Spicy and tasty Vangibath is ready.
Preparation of Fenugreek greenbath
In this follow the same procedure as for vangibath except that you add lemon juice, fenugreek greens and beans instead of tamarind water and brinjal. In this you get aromatic dish with mild bitter taste of fenugreek green leaves.
The procedure is same as vangibath except you use capsicum instead of brinjal. Saute slightly, the chopped capsicum in oil. There is no need to cook more. Capsicum is a good substitute for brinjal. It gives very good aroma to rice.