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VANGI-BHATH Karnataka (quickfix type) 1st variation



This Rice variety is the favourite of Karnaka and Maharashtrian cusine lovers. Vangi Bhath has many recipes ranging from usage of maximum number of spices to a bare minimum fare. I am posting the recipe which is a shortcut method but equally tasty. You would marvel at the simplicity of preparation and the taste. I would post detailed traditional recipe in coming days.  
Enjoy this rice as it is or with Green chillies pickle or with Avakkai Uruga or with curd. I assure you that you would come to love this rice once you taste it.  

Ponni Rice (old) 1 cup
Green Brinjals (long seedless) 200 gms
Sambar Masala Powder (karnataka style) 3 spoons
Chilli powder 1 spoon
Turmeric powder 1/4 spoon
Asafetida 1 spoon
Vendhaiyum (fenugreek seeds) 1/2spoons (for tampering)
Mustard seeds 1/2 spoon
Curry leaves 2 sprigs
Red chilies 2 to 3 nos.
Ghee/oil for tampering 3 to 4 ladles
Salt to taste
Lemon Juice (1/2 lemon)


Cook rice in usual southern manner with each grain separate. Let it get sufficiently cold. Now add salt, chilli powder and turmeric powder. Add quarter spoon of Raw Asafetida powder. Gently mix all the ingredients thoroughly and set aside.  Here Asafetida is optional.  
Use long green Brijals of seedless variety. If you don't have this variety, get any seedless variety subject to it is sweet variety.  Dice the brinjals in 1. 5" long piecesof middle finget thickness.  . Immerse in water to prevent blackening of brinjals.  
Now take Ghee/oil in a kadai and add Red chilies, Mustard seeds . Heat up the oil and when you find that mustard just starts popping, add Fenugreek seeds 1 spoon and Curry leaves . Don't let Fenugreek seeds to become dark brown or black. It will take only two seconds or so for Fenugreek to become biscuit brown. Immediately add rest of the Asafetida and immediately Add diced brinjals and salt (for brinjals), curry leaves and saute for four to five minutes till brinjals turn soft . .  Now add Sambar Masala powder (karnataka style. ) and further saute for three minutes at the most. Take care that the masala does not stick at the bottom. Add lemon juice from quarter lemon. This prevents brinjals from getting mushy and adds a tang to taste.  

Let rice get sufficiently cold. Take a wide mouth vessel and mix the brinjal masala and rice. Mix thoroughly. Reheat the rice immediately in the same kadai and serve it Hot.  
Voila!!!!!!!!!!!! Vangi Bhath is ready.  Another variation is use oil fried sambar onions /diced onions (50 gms) along with Brinjals.  

And as usual Don't forget to post the feedback.  

P. S.
If you do not have Karnataka sambar masala, add two spoons of the powder made from Maratti moggu, cinnamon and two cloves to Madras Masala Powder.  


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