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Mysore Vangi Baath
Prep Time
25 mins
Cook Time
20 mins
 

Vangi Baath is the mouth-wateringly, delicious, fragrant and famed Brinjal Rice, a Karnataka special delicacy from the Mysore-Bangalore region

Course: brunch
Cuisine: Indian, karnataka, south indian
Keyword: vaangi baath
Servings: 4 people
Author: Radhika @ justhomemade
Ingredients
  • 3/4 cup raw Rice (sona masoori)
  • 1-1/2 cup water for cooking rice
  • 6 long green brinjals (250 gm)
  • 2 small or 1 big green Capsicum/bell pepper
  • 1 medium size carrot
  • 1/4 cup peas fresh or frozen
  • 5 tbsp Vangi Bath pudi
  • 1/2 cup freshly grated coconut or copra Kobri
  • 1 medium sized lemon
  • salt to taste
for seasoning
  • 2 tbsp homemade ghee
  • 2 tbsp peanut oil + 2 tbsp for drizzling
  • 1/2 tsp mustard
  • 1/2 tsp urad dal
  • 2 red chillies, torn
  • 12 cashews slit in half
  • 1/4 cup peanuts
  • 2 tbsp raisins - optional
  • 2 stalks curry leaves
  • 1/4 tsp turmeric
  • big pinch hing / asafetida
Instructions

  1. Wash rice well, rinse and cook it in a pressure cooker.

  2. While the rice cooks, make Vangi Baath Pudi

  3. Wash the vegetables well and towel dry
  4. Cut the green brinjals into three parts and then into length wise quarters.
  5. place the cut pieces in a bowl of water to avoid oxidation (turning black)
  6. Cut the capsicum and carrot pieces lengthwise to similar size so they can all cook uniformly.
  7. Transfer the cooked rice to a wide mixing bowl or basin and let the grains cool and separate
  8. Heat ghee in a big kadai or wide pan on medium heat
  9. when ghee is hot, add peanuts, halved cashews and curry leaves.
  10. fry until the cashews are golden and curry leaves crisp up.
  11. Strain them into a small plate or bowl
  12. Add 2 tbsp peanut oil to the remaining ghee in the kadai
  13. when it is hot and begins to shimmer, add mustard seeds. When they splutter, add urad dal and torn red chillies
  14. when the urad dal turns golden brown, add hing and turmeric
  15. Drain all the water that the brinjal pieces are soaking in.
  16. Then add the drained brinjal pieces to the kadai and stir well. Allow to cook on medium flame.
  17. when they begin to wilt a bit, add capsicum pieces and sauté followed by carrot pieces and peas
  18. season with salt and stir intermittently until carrot pieces are tender but firm and peas are cooked.
  19. Sprinkle 4 tbsp Vangi Baath Pudi on the cooked veggies and give it a good mix
  20. Switch off the stove. Squeeze lemon juice and mix well
  21. Next add grated coconut or Kobri and mix well
To bring the Vangi Baath rice together
  1. Sprinkle 1 tbsp Vangi Baath Pudi over the rice.
  2. drizzle 2 tbsp peanut oil over the rice and season the rice with some salt only for the rice.
  3. remember the veggies have salt already
  4. Transfer the Vangi Baath Palya over the rice. Use some cooked rice to mop up all the leftover spices from the kadai
  5. Mix the Palya with the cooked seasoned rice gently in folding motion to mix well, preferably using two ladles.
  6. Garnish with the fried nuts and crisp fried curry leaves

  7. Serve immediately with some homemade yogurt or some Southekayi Mosaru Bajji ( Cucumber raitha) on the side with some Appala/papad

Notes

Replace ghee with peanut oil to make it completely vegan

This is the Vangi Bath Pudi recipe I stand by