Vangi Bhat

Vangi Bath ( Kannada : ವಾಂಗಿ ಬಾತ್) or Brinjal Rice is a rice dish in Indian cuisine that is particularly widespread in Karnataka and the surrounding states in the south of the country. Vangi Bath means fried rice with eggplant . Logically, the main ingredients are rice and young, green, fist-sized eggplants, which are different from the usual eggplants in Germany.

ingredients

Vangi Bath essentially consists of rice and eggplant. Other ingredients are split chickpeas , black mustard seeds, dried red chillies and fresh green chillies, curry leaves , onions and tamarind . The rice dish is typically seasoned with turmeric , asante , black pepper , fennel seeds , white poppy seeds (khuskhus) , cloves and green cardamom .

In the center of the picture you can see young Asian eggplants (baby brinjal), which are usually used for Vangi Bath.

preparation

The aubergines are quartered lengthways to just below the stem so that the fruit does not fall apart. The chickpeas are first soaked in water and then fried together with the mustard seeds, red and green chillies, curry leaves, onions and aubergines. Then the tamarind is added as well as the spices that were previously roasted and ground. Finally, everything is mixed with cooked rice and heated until the Vangi Bath is ready to serve.

Individual evidence

1. ^ Vangi Bath Recipe: How To Make This South Indian Brinjal Rice. Retrieved May 29, 2016 . 
2. ^ How to make Vangi Bath. Retrieved May 29, 2016 . 
3. ^ Sanjeev Kapoor: Vegetarian Rice, Biryani and Palao. 8th edition. Popular Prakashan, Mumbai, India 2014, pp. 54 f, ISBN 978-81-7991-324-6 .