A - Z Karnataka Recipe Series ~ V for Vangi Bhath

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose
Ellu Pajji

Field Beans / Avarekalu Payasa
Girmit
Hitakida Avarekalu Huli
Iyengar Bakery Style Masala Toast
Jolada Vade

Kumbalakayi Idli
Limbe Hannina Gojju
Mysore Pak
Nuchinunde
Oodhalina Bisibele Bhath

Panchakajjaya

Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti
Thambittu Unde

Ukkarisida Rotti / Ubbu Rotti

Vangi bhath is a delicious eggplant rice preparation that originated in Karnataka. It is one of the popular vegetarian rice preparations in the state along with bisibele bhath, kayi sasive anna, puliyogare which are common festive dishes among the Brahmin community. All the four recipes have been already posted in my blog and check here for the links to those, if interested. I have posted a vangibhath version earlier which is frequently prepared and enjoyed at my home. In that version, eggplant and potato slices are fried which makes the dish extra special. Today's version is Karnataka style which is prepared slightly differently than that version.  

A second vangi bhath in the series was not part of my original plan. My camera needs some fixing and I have not been able to use it for the past few weeks. I had prepared this bhath for some reason a few weeks ago which came handy now and ended up being my 'V' dish instead of a Konkani dish I had planned earlier. 

As the name suggests, eggplants are the star of this dish and a good quality vangi bhath powder makes a difference in how the final dish turns out. MTR brand one is good if one has never tried the homemade version. The spice powder can be made in advance and it stays fresh for months even if not refrigerated. I usually make a big batch and use it to make quick rice preparations. The other combination of vegetables used in Karnataka to make rice dishes using vangi bhath powder are 

1. Fenugreek greens, potato and peas in menthya bhath

2. capsicum, potato and peas in capsicum bhath

3. Carrot, beans, potato, peas in tarkari bhath

Ingredients for the vangibhath powder:

1 tbsp. split chickpeas / chana dal

1 tbsp.  skinned black gram / urad dal
1/2 to 1 tbsp. coriander seeds  
2 cloves
2 one inch cinnamon pieces
2 tbsp. grated dry coconut
3 dried spicy variety red chillies 
3 Byadagi chillies for color

Vangi bhath powder preparation:
* Dry toast the split chickpeas and black gram until they start to turn reddish. Then add the remaining ingredients and sauté until the coriander seeds turn a shade darker.
* Remove from heat and cool the ingredients. Grind them to a fine powder. Store it in a bottle with a tight fitting lid if not using immediately.

Ingredients for vangi bhath:

1 cup sona masuri rice
3 - 4 tbsp. oil

2 tbsp. cashews
1 tsp. split chickpeas / chana dal
1 tsp. mustard seeds
1 sprig of curry leaves
2 pinches of asafoetida powder
1/8 tsp. turmeric powder

6 baby eggplants, stalks removed and sliced thin lengthwise

1/4 tsp. jaggery powder or as needed

2 tbsp. tamarind water (not thick puree) *

3 tbsp. vangi bhath powder or as needed (recipe above)
Salt to taste

*  Soak a small ball of tamarind in water and squeeze the tamarind. Use the thin tamarind water and not the thick puree. If using thick puree, use less and as needed.

Directions for vangi bhath:
* Rinse and cook rice adding water as needed in a pressure cooker or rice cooker and keep it aside. Let it cool a bit. (I add about 1 and 3/4 cups of water to cook rice.)
* Heat oil in a kadai or a big non stick pot. Add the cashews and toast them till they turn golden brown. Remove them with a slotted spoon and keep aside if you want them to be crunchy. Add split chick peas and mustard seeds to the same oil and sauté until the split chickpeas start turning reddish. Then add curry leaves, asafoetida, turmeric and eggplant slices.

* Cover and cook until eggplants are done, not turning them mushy. (My eggplants took around eight minutes to cook.) 

* Add jaggery, tamarind water, vangi bhath powder as needed and salt to the pan and cook for 3 - 4 minutes.

* Then add the cooked rice and mix gently without mashing the eggplant pieces until all the rice is coated well with the spicy mixture

* Taste and adjust the seasonings if needed. Garnish with the toasted cashews and serve warm.

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