Vangibaath is a dish from the Indian state of Karnataka. It is a spiced rice dish made primarily with eggplant, and a special spice mix (masala). I learned this recipe from my very first friend in the US, Usha. When my babies were, well, babies, we used to spend a lot of time with Usha and her husband Shivu. They adopted our young family as their own. There was a lot of cooking that happened. As a delicious result, my cooking has been influenced by Usha's karnataka style cooking quite a bit, and I still, after 20+ years, make a lot of dishes I learned from her. This is one of them.
This is the masala powder that is added to cooked rice and eggplant/brinjal. I also learned to use this powder with other vegetable+rice combos such as green pepper, and cauliflower.
Anyway, this powder, though readily available in most Indian grocery stores, tastes best when made fresh at home, and it doesn't take a long time to make. I make it in small quantities whenever I need, but you can make it in small batches and store in the refrigerator.
4piecesmarathi mogguI got this from India, omit if you don't have, but try to get some
1tspoil to roast the spices
Heat the oil in a medium sized pan; gather all the ingredients
When hot, add the cloves, and cinnamon and fry until fragrant
Add the marathi moggu and fry. This spice is hard to find in the US, but I feel adds a wonderful flavor to the dish. Try to get it, if not can be omitted
Remove the spices to a plate to cool
In the same pan, in the remaining oil, add the dals and toast until reddish, taking care not to burn
Add the coriander seeds, and toast for a couple of minutes
Finally switch off the heat, and add the chilies, and toast everything together; remove to plate to cool
When cool, powder and store in a clean dry container until ready to use
As in most recipes, I eyeball all of the measures. So adjust the spices to your liking/preference when you make this!
I believe Vangi/vangan means eggplant in marathi which is the language spoken in the state of Maharashtra, so I am not sure why a dish from Kannada cuisine would be called Vangi bath. Well whatever its origin, this is one delicious recipe!