Vangibath (Fried brinjal rice) is a South Indian dish originated in Karnataka. Typically found in Karnataka, spicier variety of this dish is often found in neighbouring states Andhra Pradesh and Tamil Nadu. It is equally famous in Maharashtra.
This is a dry dish, where the brinjal's are fried separately with onions and spice powder and mixed with cooked rice. The spice powder called vangibath powder is specially prepared for this rice. It is the spice flavor in this powder, that gives the vangibath its unique flavor and taste. Any roasted curry, raita or papads, goes well as a side-dish with vangibath. This can be ideally a lunch box dish and children will love it for its different taste.
Brinjal (Eggplant) has numerous health benefits. So adding vangibath to your food routine, not only gives you a good variation for your appetite, but also other add-on health benefits. So enjoy making and tasting this yummy and healthy vangibath.
Health Benefits of Brinjal:
1. The eggplants are a very rich source of fibre and low soluble carbohydrates. Thus a good choice for diabetic persons.
2. The content of nasunin that is present in eggplant helps remove excess iron from the body. This brings down the risk of getting heart attacks as it damages the existence of the free radicals in one’s system.
3. Eggplant is considered to be high in water content yet low in calorie count. This feature makes it very ideal as a healthy diet for people who want to reduce weight.
4. The skin is well hydrated owing to the high water content an eggplant has. It is also good for the hair.
5. Eggplant reduces the chance of cardio vascular diseases and strokes.
Ingredients:
Brinjal - 6 to 8, chopped to medium size
Onion - 2, chopped to medium size
Tamarind extracted water - 1/2 cup
Vangibath masala powder - 5 tsp (3 tsp for cooking, 2 tsp for garnishing at the end)
Turmeric powder - 1 tsp
Coriander leaves - 3 tsp, chopped fine
Seasoning Ingredients: Oil - 3 tsp, mustard seeds - 1 tsp, broken urud dhal - 1 tsp, channa dhal - 1 tsp, broken cashews - 10, curry leaves - 10, hing - 1/2 tsp
Cooked Rice - 3 Cups
Method:
1. In a non-stick pan/kadai, add oil, when it gets hot , season with mustard seeds, urud dhal, channa dhal, broken cashews, curry leaves & hing.
2. Add onion and fry till it turns brown and aromatic.
3. Add chopped brinjal and turmeric powder, and fry till brinjal is well cooked. Cook covered and open and stir regularly to avoid brinjal sticking to the bottom of the pan. If needed, added 2-3 tsp of extra oil.
4. Once the brinjal's are well cooked (which takes about 10-15 minutes approx), add 2 to 3 tsp of vangibath powder and mix well. Cook for a minute or two.
5. Add the tamarind extracted water and mix well & let the entire mixture cook for another minute or two & then remove from the stove.
6. Now add the cooked rice + a teaspoon of oil + 2 teaspoon of vangibath powder & mix well, until the rice is well coated with the brinjal mixture.
7. Finally, garnish with coriander leaves and serve.
This is a dry dish, where the brinjal's are fried separately with onions and spice powder and mixed with cooked rice. The spice powder called vangibath powder is specially prepared for this rice. It is the spice flavor in this powder, that gives the vangibath its unique flavor and taste. Any roasted curry, raita or papads, goes well as a side-dish with vangibath. This can be ideally a lunch box dish and children will love it for its different taste.
Brinjal (Eggplant) has numerous health benefits. So adding vangibath to your food routine, not only gives you a good variation for your appetite, but also other add-on health benefits. So enjoy making and tasting this yummy and healthy vangibath.
Health Benefits of Brinjal:
1. The eggplants are a very rich source of fibre and low soluble carbohydrates. Thus a good choice for diabetic persons.
2. The content of nasunin that is present in eggplant helps remove excess iron from the body. This brings down the risk of getting heart attacks as it damages the existence of the free radicals in one’s system.
3. Eggplant is considered to be high in water content yet low in calorie count. This feature makes it very ideal as a healthy diet for people who want to reduce weight.
4. The skin is well hydrated owing to the high water content an eggplant has. It is also good for the hair.
5. Eggplant reduces the chance of cardio vascular diseases and strokes.
Ingredients:
Brinjal - 6 to 8, chopped to medium size
Onion - 2, chopped to medium size
Tamarind extracted water - 1/2 cup
Vangibath masala powder - 5 tsp (3 tsp for cooking, 2 tsp for garnishing at the end)
Turmeric powder - 1 tsp
Coriander leaves - 3 tsp, chopped fine
Seasoning Ingredients: Oil - 3 tsp, mustard seeds - 1 tsp, broken urud dhal - 1 tsp, channa dhal - 1 tsp, broken cashews - 10, curry leaves - 10, hing - 1/2 tsp
Cooked Rice - 3 Cups
Method:
1. In a non-stick pan/kadai, add oil, when it gets hot , season with mustard seeds, urud dhal, channa dhal, broken cashews, curry leaves & hing.
2. Add onion and fry till it turns brown and aromatic.
3. Add chopped brinjal and turmeric powder, and fry till brinjal is well cooked. Cook covered and open and stir regularly to avoid brinjal sticking to the bottom of the pan. If needed, added 2-3 tsp of extra oil.
4. Once the brinjal's are well cooked (which takes about 10-15 minutes approx), add 2 to 3 tsp of vangibath powder and mix well. Cook for a minute or two.
5. Add the tamarind extracted water and mix well & let the entire mixture cook for another minute or two & then remove from the stove.
6. Now add the cooked rice + a teaspoon of oil + 2 teaspoon of vangibath powder & mix well, until the rice is well coated with the brinjal mixture.
7. Finally, garnish with coriander leaves and serve.
Tips:
1. While cutting the brinjal, add the chopped brinjal in water to avoid discoloration, and just before cooking drain all the water and use the brinjals for cooking.
2. Adding Vangibath powder & oil on the plain rice before mixing adds up the flavor to the rice.
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