Vaangibath

 

Vaangibath 

Vaangibath is a popular South Indian rice dish, especially from Karnataka, made with spiced rice and sautéed vegetables, primarily eggplant (brinjal). Here’s a step-by-step recipe to make it:

Ingredients:

Rice – 1 cup (preferably short-grain rice like sona masoori)

Eggplant (Brinjal) – 2 medium-sized, chopped into cubes

Onion – 1, finely chopped

Tomato – 1, chopped

Green chilies – 2, slit

Curry leaves – A few sprigs

Ginger-garlic paste – 1 tsp

Turmeric powder – 1/4 tsp

Salt – to taste

Oil – 2 tbsp

Tamarind extract – 1 tbsp (optional, but adds a nice tang)

Jaggery – A small piece (optional, adds sweetness)

For Vaangibath Masala (Spice Mix):

Coriander seeds – 2 tbsp

Cumin seeds – 1 tsp

Black sesame seeds – 1 tsp

Dry red chilies – 3-4

Fenugreek seeds – 1/4 tsp

Black pepper – 1/2 tsp

Cloves – 2-3

Cinnamon – 1-inch piece

Instructions:

Step 1: Prepare the Vaangibath Masala

1. Dry roast the spices (coriander seeds, cumin, sesame seeds, dry red chilies, fenugreek, pepper, cloves, and cinnamon) in a pan on low heat until they release their aroma.

2. Let it cool and then grind it into a fine powder.

Step 2: Prepare Rice

1. Cook rice: Wash and cook the rice with 2 cups of water, then spread it out on a plate to cool slightly. (This helps keep the grains separate when mixing later.)

Step 3: Prepare the Vegetables

1. Heat oil in a pan, and add curry leaves, green chilies, and chopped onions. Sauté until onions turn golden.

2. Add the ginger-garlic paste and cook until raw smell disappears.

3. Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften.

4. Add the eggplant pieces and cook on medium heat until they soften and turn golden brown.

5. (Optional) Add tamarind extract and jaggery at this point for a tangy and sweet flavor. Stir well.

Step 4: Mix the Rice and Masala

1. Once the eggplant is cooked, add the ground Vaangibath masala and mix well.

2. Gently add the cooked rice to the pan and toss it carefully so that the rice is well coated with the masala and vegetables.

3. Adjust salt and spices as needed.

4. Cover and let it cook for 5-10 minutes on low heat to allow all the flavors to blend together.

Step 5: Serve

Garnish with coriander l

eaves and serve hot with raita, papad, or a simple salad.

Enjoy your delicious, spicy Vaangibath!