Vangi Bhath is an authentic dish prepared in Karnataka. In this recipe brinjals/baby eggplant are sauted along with spices and tamarind extract, then boiled rice is stirred with this masala. I love brinjal in any form, but my hubby hates brinjal. Therefore, I prepare brinjal only when my hubby goes out for lunch.

This is my first in the preparation of Vangi Bhath, but I have heard it through my blogger friends. Most of population uses store bought masala’s, recently I have been asked for the review with eastern condiments. I have used EASTERN CONDIMENTS – VANGI BHATH masala for this dish, the dish came out very well.

Coming to EASTERN CONDIMENTS – VANGI BHATH masala, it had a good aroma and I could feel it once I open the packet, color – color was much attractive, spiciness – level of spiciness in this masala was medium and it’s suitable for kids, taste – it was too good when combined with tamarind extract and few spices. Already I have posted Brinjal stir-fry with Eastern Condiments Vangi bhath masala. Let us move on to the recipe…

Vangi Bhath with Eastern Condiments

Ingredients:

• Boiled Rice – 2 ½ cup
• EASTERN Vangi bhath Masala – 3 tsp
• Brinjal / Baby Eggplant – ¼ kg
• Red chilies – 2 nos
• Verkatalai / Peanuts – 1 tbsp
• Kadala paruppu / Split Bengal gram – 2 tsp
• Mustard seeds – ¼ tsp
• Split blackgram – ¼ tsp
• Curry leaves – a string
• Tamarind – a lime size
• Grated Coconut – 2 tbsp
• Gingelly / Sesame oil – 3 tsp

Spices and nuts getting roasted

With Brinjal and spice powders

Brinjals getting done

With Tamarind extract

With grated coconut

Gravy done

With boiled rice

Getting mixed up

Vangi Bhath

Vangi Bhath with Eastern Condiments

Preparation:

• Prepare Tamarind Extact.
• Wash and finely slice the brinjals/baby eggplant to pieces (lengthwise). Soak them in water, to prevent them from decolorization.
• Heat oil in a kadai, add in the mustard seeds, split blackgram, red chilies, curry leaves and wait till they crackle.
• Add in the bengal gram and peanuts, wait till they turn golden brown and make sure they should not be burnt.
• Drain the water and add in the brinjals/baby eggplant along with the EASTERN Vangi bhath masala and salt. Cook them until the raw smell goes off.
• Pour in the tamarind extract, cover and cook until the brinjals are done.
• Add in the grated coconut and let it boil.
• Add in the boiled rice and mix them well, so that the rice gets coated well with the masala.

Garnish with roasted peanuts and serve hot with raita and appalam/pappad.

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