“Vangi” means Brinjal/Eggplant in Telugu. Vangibhath is a rice dish prepared using Brinjal/Eggplant and Bhath powder. The eggplant variety Eerangere Badnekayi available in Mysore is very suitable for this dish.
Time Required: 30 Minutes
Serves: 4
Ingredients:
6 Cups Cooked Rice
2 Cups Long Eggplant either Green or Blue
½ Cup Fresh Coconut, Grated
3tbsp Bhath Powder
1tbsp Ghee/Clarified Butter
8 Cashew nuts, Chopped into two or four pieces
2tbsp Oil
1tsp Bengal Gram
1tsp Urad Dal/Black Gram Split
½ tsp Mustard Seeds
½ tsp Turmeric Powder
Few Curry Leaves
2 Red Chilies, Broken
Juice of ½ Lemon
1tsp Grated Jaggery/Molasses
Salt to taste
Method:
Cook Rice in such a way that each grain is separate. Spread the cooked Rice on a plate and let it cool. Chop Brinjal/Eggplant into 1 inch by 1 cm pieces and keep the pieces immersed in water to avoid them turning black.
In a Kadai heat Ghee and add the Cashew nuts and fry until they turn a light pink, remove this on the Rice along with the Ghee. In the same Kadai, heat Oil and add Bengal Gram, Urad Dal and Mustard Seeds, when the lentils start turning pink and the Mustard seeds start to splutter, add Curry Leaves, Red Chilies, Turmeric Powder and Brinjal pieces.
Fry for 2 minutes and close the kadai and cook on low flame for 2 minutes. Open the kadai and add Bhath powder and Coconut and mix well. Again close the kadai and cook for a minute or two. Make sure that the Brinjal pieces are cooked.
Now add the Rice to this mixture along with Salt, Jaggery and Lemon juice and mix well by hand. Remove to a serving dish and serve with Raitha.
Related Images:
I Love Vangibath !
Hello Mrs.Shantha,
I have tryed most of your receipes, they are perfect, tasty and what not!!?? I would like to have your book on these receips, if it has been published. I am very happy to go through your receips and try myself at home.
Thanks for the wonderful job you have done.
Achyutha, Mysore.
Dear Shantha,
I am thrilled to have dicovered your blog. I am from Bangalore and have spent so much of my time in Mysore. I love your veggie recipes, especially the traditional Mysore-BLR ones. I love cooking and your blog is a perfect place for me to find new things to try out.
Many thanks and I do wish you compile all the recipes you have put in here into a book (if not done already). I would love to have such a book with me at all times.
Regards,
Prathima
Dear Prathima,
I am glad you stumbled upon this website. Thanks for all your complements and I will ponder on the possibility of publishing a book with these authentic recipes.
Keep visiting,
Cheers,
Shantha
Dear Shantha,
I luv liv luv this website and all your Mysore recipes.it’s soul food for me 😉
Like Prathima I too stumbled upon this site and can’t thank you enough.
We have made,sajjappa,vangibath,chutney pudi over the last year and it’s been just awesome.going to try a lot more from here.
thanks much for posting these wonderful recipes . cheers!
Hi Malavika,
Love your name. Thanks for visiting and liking the website. I am elated!
Regards,
Shantha