The Marathi phrase for brinjal/eggplant/aubergine is ‘vangi’ and rice is ‘tub.’ Not having a shower! So, when put collectively, it makes for this tremendous flavorful and hearty Vangi Bathtub or Brinjal Rice. Not simply in Maharashtra, a variation of Vangi Bathtub recipe can also be widespread within the delicacies of Karnataka. Each these regional variations have their very own distinctive style as a number of the elements and spices used are totally different for each. Sharing my recipes for each kinds of this rice dish right here.
About Vangi Bathtub, Karnataka model
The principle elements within the Karnataka model Vangi Bathtub recipe are a particular Vangi Bathtub masala powder and tamarind pulp together with the eggplant and rice. I additionally used a typical sona masuri rice for the bathtub on this vegan Brinjal Rice. You should utilize any common number of rice.
In Karnataka, ‘tub’ might also be spelt as ‘bhath’ or ‘baath.’ Simply know that each these phrases denote the identical which means, that’s rice. Additionally, brinjal is named as ‘badanekai’ or ‘gulla’ within the native Kannada language of this state.
Getting ready each these types of Vangi Bathtub may be very easy. For this variation, proceed by cooking the rice first and getting ready the brinjal gravy subsequent. Then, simply combine the cooked rice with the brinjal gravy. In case you have leftover rice with you, then this Brinjal Rice turns into faster to arrange.
Within the Karnataka particular Vangi Bathtub recipe, normally inexperienced brinjals are used. Nevertheless, you may make it with purple or purple striped brinjals that are recent and tender. This Brinjal Rice recipe can also be a no onion, no garlic one. Want to add onions? Go forward, try this.
The style of the dish extremely relies on the standard of the Vangi Bathtub masala. So, all the time use a premium high quality store-bought one or higher, a selfmade one. On this Vangi Bathtub recipe, I’ve used an natural model of the readymade masala powder.
Step-by-Step Information
make Vangi Bathtub (Karnataka model)
Preparation
1. First, soak 1 heaped cup rice in water for half-hour. Use any common rice. I used sona masuri rice.
2. Then, stress prepare dinner the rice with 2 cups water and ¼ teaspoon salt for 3 to 4 whistles or 11 to 12 minutes on medium warmth. You can even prepare dinner the rice in a pot. If cooking in a pot, then you could want so as to add extra water. Relying on the standard of rice, you possibly can prepare dinner for two whistles or 9 to 10 minutes.
3. Soak ½ tablespoon tightly packed tamarind in ¼ cup sizzling water for 20 to half-hour.
4. Later, squeeze the soaked tamarind within the water to get the tamarind pulp. Pressure and preserve apart.
5. When the stress settles down naturally, open the cooker’s lid and fluff the rice. You may permit the rice to chill within the cooker itself or unfold it on a big plate/thali or tray. Permit the cooked rice grains to develop into heat or calm down. Cowl and preserve in order that the rice grains don’t dry out. The cooked rice grains must be separate.
6. Whereas the rice is cooking, rinse, take away the crowns of the brinjals (vangi or baingan) and slice them vertically in 4 items. As quickly as you chop them, place them in a bowl containing water to which some salt has been added. Do ensure that there’s enough water protecting the brinjals. Permit them to be within the salted water for 15 to twenty minutes.
Making Vangi Bathtub, Karnataka model
7. Warmth 2 tablespoons peanut oil ( you may also use sesame oil or sunflower oil) in a pan or kadai. Add ½ teaspoon mustard seeds.
8. As soon as the mustard seeds start to crackle, add ½ teaspoon urad dal.
9. Subsequent, add 2 tablespoons roasted peanuts or cashews.
10. Sauté until the urad dal turns into golden.
11. Subsequent, add 1 to 2 dried purple chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches asafoetida).
12. Add the brinjal items. Take away them from the salted water and add to the pan. Watch out because the combination splutters when including brinjals.
13. Combine them with the remainder of the elements.
14. Add ¼ teaspoon turmeric powder and salt as per style.
15. Combine the turmeric powder and salt very effectively.
16. Cowl the pan with a lid and let the brinjals get half-cooked. Test at intervals. If the brinjals begin sticking to the pan whereas cooking, add some water. Then, cowl and prepare dinner.
17. Half prepare dinner the brinjals.
18. As soon as half carried out, add the tamarind pulp.
19. Then, add 2 to 2.5 tablespoons Vangi Bathtub masala powder.
20. Combine effectively and proceed to prepare dinner with out the lid. If the masala together with brinjals begins sticking to the pan, then add ¼ cup water and proceed to prepare dinner.
21. As soon as the brinjals are cooked effectively, add 2 tablespoons grated recent coconut and ¼ to ½ teaspoon jaggery powder.
22. Combine effectively, as soon as once more. The brinjal masala is thick. However for some moisture you possibly can have a semi gravy consistency within the brinjal masala. Test the style and you’ll add some extra jaggery powder or salt if you would like.
23. Take away the pan from warmth and add rice in 2 to three elements. Combine gently.
24. Add the subsequent portion of rice after which combine effectively.
25. Stir gently, in order that every thing is combined evenly.
26. Serve Vangi Bathtub, Karnataka model with raita, papads or chips.
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Vangi Bathtub (Brinjal Rice)
Vangi tub is a scrumptious recipe of brinjal rice from the Karnataka delicacies. This Vangi tub recipe makes use of vangi tub masala powder and tamarind pulp as two of the primary elements.
Prep Time 30 minutes
Prepare dinner Time 20 minutes
Whole Time 50 minutes
for getting ready tamarind pulp
Forestall your display screen from going darkish whereas making the recipe
preparation
First soak 1 heaped cup rice in water for half-hour. Use any common rice. I used sona masuri rice.
Then stress prepare dinner the rice with 2 cups water, ¼ teaspoon salt for 3 to 4 whistles on a medium flame or for 11 to 12 minutes. You can even prepare dinner the rice in a pot. If cooking in a pot, then you could want so as to add extra water.
Soak ½ tablespoon tightly packed tamarind in ¼ cup sizzling water for 20 to half-hour.
Later squeeze the soaked tamarind within the water to get the tamarind pulp. Pressure and preserve apart.
When the stress settles down by itself, open the cooker’s lid and fluff the rice.
You may permit the rice to chill within the cooker itself or unfold rice on a big plate/thali or tray. Permit the cooked rice grains to develop into heat or calm down. Cowl and preserve in order that the rice grains don’t dry out.
When the rice is cooking, rinse the brinjals. Take away the crowns of the brinjals and slice them vertically in 4 lengthy items. As quickly as you chop them, place them in a bowl containing water to which some salt has been added.
Do ensure that there’s enough water protecting the brinjals. Permit them to be within the salted water for 15 to twenty minutes.
making vangi tub
Warmth 2 tablespoons peanut oil (may also use sesame oil or sunflower oil) in a pan or kadai.
Add ½ teaspoon mustard seeds.
As soon as the mustard seeds start to crackle, then add ½ teaspoon urad dal.
Subsequent add 2 tablespoons roasted peanuts or cashews.
Saute until the urad dal turns into golden.
Then add 1 to 2 dry purple chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches of asafoetida).
Add the brinjals. Simply take away the brinjals from the salted water and add within the pan. Watch out because the combination splutters when including brinjals.
Combine them with the remainder of the tempering combination.
Add ¼ teaspoon turmeric powder. Additionally add salt as per style.
Combine the turmeric powder and salt very effectively.
Cowl the pan with a lid and let the brinjals get half-cooked. Do test at intervals. Whereas cooking, if the brinjals begin sticking to the pan then add some water. Then cowl and prepare dinner.
Half prepare dinner the brinjals.
As soon as they’re half carried out, then add the tamarind pulp.
Then add 2 to 2.5 tablespoons vangi tub masala powder.
Combine very effectively and proceed to prepare dinner with out the lid. If the masala together with brinjals begin sticking to pan, then add ¼ cup water and proceed to prepare dinner.
As soon as the brinjals are cooked effectively, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder.
Combine once more very effectively. The brinjal masala is thick. However for some moisture you possibly can have a semi gravy consistency within the brinjal masala.
Maintain the pan down and add rice in two to a few elements. Combine gently.
Add the subsequent portion of rice after which combine effectively.
Combine gently however very effectively in order that every thing is combined evenly.
Serve vangi tub with raita, papads or chips.
Vitamin Info
Vangi Bathtub (Brinjal Rice)
Quantity Per Serving
Energy 687 Energy from Fats 198
% Every day Worth*
Fats 22g34%
Saturated Fats 5g31%
Sodium 1523mg66%
Potassium 549mg16%
Carbohydrates 106g35%
Fiber 9g38%
Sugar 7g8%
Protein 13g26%
Vitamin A 430IU9%
Vitamin C 134.6mg163%
Calcium 79mg8%
Iron 2mg11%
* P.c Every day Values are based mostly on a 2000 calorie weight loss program.
About Vangi Bathtub, Maharashtrian model
The principle elements within the Maharashtrian model Vangi Bathtub recipe are the unique goda masala, curd and tomatoes together with the aubergine and rice. I additionally used a typical ambe mohur rice for the bathtub on this vegan Brinjal Rice. You should utilize another number of basmati rice.
This widespread one-pot spiced rice dish is made in an identical approach because the Masale Bhat or Tondli Bhaat (ivy gourd rice). The normal spice mix goda masala provides the Maharashtrian Vangi Bathtub a definite style and aroma.
It’s best to freshly grind the spices to arrange the goda masala and keep away from utilizing a store-bought one. However in case you could have a readymade goda masala powder at dwelling, skip the grinding of the spices on this Vangi Bathtub recipe.
This recipe of Vangi Bathtub has onion, however you could skip it. When doing so, add a pinch of asafoetida or hing within the tempering, as a substitute. Relish it plain or with a bowl of curd or raita.
Identical to its counterpart from Karnataka, this Maharashtra particular Brinjal Rice can also be nutritious and comparatively simple to arrange. The additional time that you must is to arrange the goda masala, and that’s about it.
I’ve used a kadai to prepare dinner the rice. Prepare dinner in a stress cooker, to make it even quicker. If doing so, add about 2.5 to 2.75 cups water and stress prepare dinner for two to three whistles.
What’s goda masala
You may consult with the goda masala because the Maharashtrian model of the ever present garam masala. Goda masala has a fancy nature in relation to flavors and depth.
Therefore, this regional spice mix is a basic approach of bringing in candy, pungent style and a stupendous aroma in lots of dishes of the meals tradition of Maharashtra. This masala has a mixture of some fundamental spices and a few distinctive ones that you just may need to specifically supply.
On this Maharashtrian Vangi Bathtub recipe, I could have skipped a number of elements to make the goda masala. However for an genuine recipe, this Goda Masala is what you possibly can consult with anytime. All it’s important to do is roast the spices on low warmth, allow them to cool after which grind to a effective powder.
Step-by-Step Information
make Vangi Bathtub (Maharashtrian model)
Making goda masala
1. On a low flame in a small frying pan, dry roast the entire spices until they’re fragrant. The spices are – 1 small bay leaf, 1 small piece stone flower (dagad phool), 2 teaspoons coriander seeds, 1 dried purple chili, 1 teaspoon cumin seeds, 3 cloves, 1 inch cinnamon, ½ teaspoon caraway seeds (shahi jeera), 4 black peppercorns and 1 pinch asafoetida (hing).
2. Carry the roasted spices to the facet of the pan and add 1.5 tablespoons unsweetened desiccated coconut and 1.5 tablespoons white sesame seeds.
3. Stir and proceed to dry roast until the coconut turns into golden. Maintain stirring usually in order that the coconut doesn’t burn. Let this spice and coconut combination cool.
4. As soon as the roasted spices-coconut-sesame seeds combination is cool, grind to a effective powder in a dry grinder or espresso grinder. Solely 2 to three teaspoons of the goda masala (as per your style) must be added to the rice. The remaining goda masala will be refrigerated and added to vegetable dishes or lentils.
Soaking rice and brinjals
5. Soak 1.5 cups rice in water for half-hour after which drain. Maintain apart. You may add basmati rice, ambe mohur rice (mango blossom rice) and even sona masuri.
6. Quarter or chop 4 to five medium brinjals (vangi). Maintain the chopped brinjals in a bowl of salted water for quarter-hour. This avoids the discoloration and removes the bitterness from the brinjals, if any.
Making Vangi Bathtub, Maharashtrian model
7. Warmth 2 tablespoons peanut oil in a big thick bottomed pan. First, splutter ¾ teaspoon mustard seeds and ¾ teaspoon cumin seeds.
8. Then, add 1 medium finely chopped onion and sauté until it turns translucent.
9. Add 6 to 7 curry leaves and 1 chopped inexperienced chili. Stir.
10. Then, add the drained brinjals (vangi) together with ¼ teaspoon turmeric powder. Stir and sauté for 3 to 4 minutes.
11. Stir and add the soaked rice, 2 to three teaspoons of the ready goda masala and a pair of tablespoons curd.
12. Stir and pour 3 cups water. Season with salt as required.
13. Stir very effectively.
14. Cowl with a lid and prepare dinner the rice on low warmth until the grains are tender and cooked.
15. In the meantime, roast 15 to 18 cashews in a pan until they get some brown spots on them. You can even add peanuts as a substitute of cashews. Roast them in the identical approach.
16. As soon as the rice is cooked, fluff gently.
17. Add 1 tablespoon grated recent coconut, ½ tablespoon chopped coriander leaves and the roasted cashews. Combine gently.
18. Serve Maharashtrian model Vangi Bathtub sizzling or heat plain or with curd or raita. You can even prime with a little bit of ghee whereas serving.
Extra Rice Recipes To Attempt!
Rice Recipes
Karnataka Recipes
Rice Recipes
Rice Recipes
Vangi Bathtub
Maharashtrian vangi bhat or vangi tub is a one-pot meal dish of spiced rice made with brinjal and freshly floor spices.
Prep Time 30 minutes
Prepare dinner Time 40 minutes
Whole Time 1 hour 10 minutes
Forestall your display screen from going darkish whereas making the recipe
making goda masala
On a low flame in a small frying pan, dry roast the entire spices talked about below the record “for the goda masala”, besides sesame seeds and desiccate coconut. Roast the spices until they develop into fragrant.
Then add the desiccated coconut and sesame seeds and proceed to dry roast until the coconut turns into golden. Maintain stirring usually in order that the coconut doesn’t get burnt. Let this spices cool.
As soon as the roasted spices + coconut combination will get cooled, grind them effective in a dry grinder or espresso grinder.
Maintain this small batch of goda masala apart and simply add about 2 to three tsp of it on this recipe. The remaining goda masala will be saved within the fridge in a small bowl or field and added to veggie dishes or dal.
soaking rice and brinjals
Rinse the rice for a number of instances in water. Then soak the rice in water for half-hour after which drain them. Maintain the soaked rice apart.
Quarter or chop the brinjals (vangi)
Maintain the chopped brinjals in a bowl of salted water for quarter-hour. This soaking doesn’t discolor them and removes the bitterness if any.
making maharashtrian model vangi tub
Warmth oil in a big thick bottomed pan and splutter the mustard seeds and cumin seeds.
Then add onions and saute until the onions flip translucent.
Add curry leaves and inexperienced chilies. Stir.
Then add the drained brinjals (vangi) together with turmeric powder.
Stir and saute 3 to 4 minutes.
Then add the soaked rice, 2 to three tsp of the freshly floor goda masala and yogurt.
Stir and pour water. Season with salt. Once more stir very effectively.
Cowl with a lid and prepare dinner the rice on a low flame until the grains are tender and cooked.
In case the rice has not cooked and the water has dried, add some water and stir gently and proceed to prepare dinner the rice.
In the meantime, roast cashews in a pan until they get some brown spots on them. As a substitute of cashews, you may also add peanuts and roast them in the identical approach.
As soon as the rice is cooked, fluff gently.
Add grated coconut, chopped coriander leaves and the roasted cashews. Combine gently.
Serve vangi tub plain or with raita sizzling or heat.
You can even garnish it with coriander leaves and grated coconut whereas serving.
- For cooking in a stress cooker – add about 2.5 to 2.75 cups water and stress prepare dinner for two to three whistles.
This Vangi Bathtub recipe from the archives was first printed in November 2016. It has been up to date and republished in February 2024.
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