Wednesday, April 29, 2009


Vangibath is one of the most popular Karnataka specials and our all time favorite, of course because it has Brinjals!! Vangi in marathi is brinjals and known the maharastrian influence on Karnataka, presumably the dish is named thus. We can have it daily and for every meal. What more can we say as vangibath speaks for itself.

Serves 2

Preparation time: 25-30 mins


For Vangibath powder:

Bengal gram (senagabedalu/chana dal) 100gms
Black gram (minapappu/urad dal) 100 gms
Coriander seeds (dhaniyalu/dhania) 1tsp
Red chillies 2-4
Dried Capers (Marat moggu) 1
Star Anise (Anaasa poovu) 1
Cinnamon stick (dalchinchakka/dal chini) 1
Cloves (lavangam/laung) 2
Grated Dry coconut (turimina endukobbari) 2 tsp
Salt to taste

For the curry:

Long brinjal (purple/light purple/green) 2
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Bengal gram 1 tsp
Black gram 1 sp
Red chillies 2
Curry leaves 4-5
Pinch of turmeric
Pinch of salt

For Vangibath:

Cooked white rice 1 cup/200 gms

Finely chopped coriander and freshly grated coconut to garnish.


For the powder, dry roast with a drop of cooking oil (optional) all the ingredients mentioned except dry coconut and salt. Now powder all the roasted ingredients including dry coconut and salt to taste. Vangibath powder is done.

Please note the more quantities can be also be made and stored in air tight containers and used as curry masala too. Vangibath powder is also available in the markets now a days.

Pressure cook or boil a cup of rice. Cut the brinjals into finger long pieces

Now in a kadai/pan (bandli/mookudu) add 2 tsps of refined cooking oil. Once hot, add a tsp of mustard seeds, and once they splutter add 2 red chillies, split chick peas, black gram and curry leaves.

Once the tempering is done, add a pinch of turmeric and sauté. Now add the brinjals and salt to taste and sauté for 2-3 mins. Now add ¼th cup of water and leave brinjals to cook and turn soft.

Once the brinjals are cooked and the water has evaporated, add 4-5 tsps of the vangibath powder (more if it is required to be spicier) and mix well. Leave for a min or two and switch the stove off. Since we have added dry coconut to the powder, please don’t leave on heat for a long time.

Now add the boiled white rice to the curry and mix well. Garnish with finely chopped coriander and grated fresh coconut. Vangibath is ready.

Any of the gravy curries or raithas including boondi or guava raitha goes well with vangibath. Vangibath can be had with plain curds or just as is too. It’s yummy anyway.


Pavan said...

if onleeee we got better quality brinjals here!! the vangibath podi is awwweeeesommeeee!!

akhila said...

apart from al t yummy dishes u've posted!! i lik t peek a boo to every dish u give ! since m frm karnataka n most of ur items being inclined slightly towards tis side.. a big yay!! frm me.. keep it posted!!

akhila said...

apart frm al t yummy dishes u've posted.. i lik t peek a boo u've givin to every dish! n i being frm karnataka i c most ur dishes inclined towards tis side.. so a big yay!! frm me.. keep it posted

P.S nxt dish palak panner plzzz!

Pratnee said...

@ Pavan.. So true:)

@ Akhila,

Thank you Akhila.:) Right now we are concentrating more on mango recipes but your palak paneer will be up soon:)

akhila.s said...

sure sure!! wil wait for t mango season to finish off!!

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