Entree: India – Interior Karnataka – ವಾಂಗಿ ಭಾತ್ ➤ Vangi Bhāt (Spiced eggplant and rice cooked with a roasted spice-coconut masala)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 2 cups (360 g) long-grain rice (sona masuri or basmati), rinsed until water runs clear
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 10–12 curry leaves (fresh if possible)
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, roughly chopped, approx. 9 g
- 1-inch (2.5 cm) piece ginger, roughly chopped, approx. 10 g
- 10 small Indian eggplants (baby brinjals), approx. 1 lb (450 g), stems left intact and slit lengthwise
- 1/2 tsp (1.5 g) turmeric powder
- Salt to taste (about 1–1½ tsp / 6–9 g)
- 1 tbsp (15 g) tamarind paste (or 1½ tbsp tamarind pulp)
- 1 tsp (4 g) jaggery or brown sugar (optional, to balance tartness)
- 1/4 cup (60 ml) water (for tamarind mix)
- 1/4 cup (50 g) roasted peanuts
- 1/4 cup (30 g) grated fresh coconut or desiccated coconut
- 2 tbsp (20 g) roasted chana dal (dalia) or 1 tbsp (10 g) chana dal + 1 tbsp roasted chana dal powder
- 4 dried red chilies (adjust to taste)
- 1 tbsp (6 g) coriander seeds
- 1 tsp (3 g) black peppercorns
- 1/2 tsp (1 g) fenugreek seeds
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 3–4 cloves
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (approx. 8 g)
- Lemon wedges, for serving

Instructions

1. Cook the rinsed rice with 3 cups (720 ml) water and a pinch of salt: bring to a boil, reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 15–18 minutes. Fluff with a fork and set aside to cool slightly.
2. Meanwhile, prepare the tamarind water by stirring tamarind paste into 1/4 cup (60 ml) warm water; set aside. If using fresh tamarind, extract pulp and measure accordingly.
3. Dry-roast coriander seeds, black peppercorns, fenugreek seeds, cinnamon stick, cloves, dried red chilies, roasted chana dal, roasted peanuts, and grated coconut in a skillet over medium heat until fragrant and lightly browned, about 3–5 minutes. Remove and let cool.
4. Grind the cooled roasted spice mixture with the tamarind paste and jaggery (if using) to a coarse paste using a small food processor or mortar and pestle; add 1–2 tbsp (15–30 ml) water only if needed to form a spreadable masala.
5. Heat 2 tbsp (30 ml) oil in a wide skillet over medium heat. Add mustard seeds and cumin seeds; when they crackle, add curry leaves and sliced onion. Sauté until the onion is golden brown, about 6–8 minutes.
6. Add chopped garlic and ginger and sauté 1–2 minutes until raw aroma dissipates. Stir in turmeric and salt.
7. Add the slit baby eggplants to the pan and toss to coat. Pour in 1/4 cup (60 ml) water, cover, and cook on medium-low until eggplants are tender but still hold shape, about 8–10 minutes; stir once or twice to ensure even cooking.
8. Uncover and add the prepared spice-coconut-tamarind masala to the cooked eggplants. Gently mix to coat and cook 3–4 minutes so the flavors meld; adjust salt and tamarind/jaggery balance to taste.
9. Fold the cooked rice into the eggplant and masala mixture in batches, mixing gently to combine without breaking the grains. Heat through for 2–3 minutes so rice absorbs the masala.
10. Drizzle remaining 1 tbsp (15 ml) oil over the top if desired, garnish with chopped cilantro, and serve Vangi Bath hot with lemon wedges on the side.