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How to make authentic Vangi Bath at home: Taste of Karnataka in every bite

News9Live | May 12, 2026 3:40 PM CST

New Delhi: There is something magical about the South Indian dishes and the aroma that comes with the spices and flavours. It just does not belong to the region, but the world also cherishes these aromatic dishes whenever it gets a chance. Vangi Bath, Karnataka’s beloved brinjal rice, is one such recipe. It carries the warmth of a Sunday afternoon in a Bengaluru home, the aroma of a temple feast, and the nostalgia of a railway journey where this spiced, earthy rice often appeared packed neatly in steel tiffins.

Making Vangi Bath at home is less about complexity and more about rhythm: fry, bloom, simmer, and let every ingredient slowly settle into harmony. What follows is an authentic recipe to bring the flavours of Karnataka to your home with simple details.

Vangi Bath recipe

Ingredients

Vangi Bath Masala Powder

2 tbsp coriander seeds
1 tsp cumin seeds
6–8 dried red chillies (Byadagi preferred for colour and mild heat)
1 tsp black peppercorns
1 tbsp chana dal
1½ tsp urad dal
1-inch cinnamon piece
3–4 cloves
½ tsp fenugreek seeds
1 tbsp dried coconut (optional but traditional in Karnataka homes)
1 tsp sesame seeds (optional, enhances nuttiness)

For the Vangi Bath

2 cups cooked short-grain rice (Sona Masoori is traditional; cooled completely)
8–10 small purple brinjals, sliced lengthwise
2–3 tbsp oil (traditionally groundnut oil)
1 tsp mustard seeds
8–10 curry leaves
1 pinch asafoetida (hing)
1 medium onion, thinly sliced (optional but commonly added today)
¼ cup tamarind extract (soak tamarind in warm water and squeeze)
1–2 tsp jaggery (balances the tang; don’t skip)
Salt to taste

For garnish

Fresh coriander
Roasted peanuts or cashews (optional but delicious)
A drizzle of ghee (optional)

How to make:

Dry roast coriander seeds, cumin, red chillies, peppercorns, chana dal, urad dal, cinnamon, cloves, sesame seeds, and dry coconut on low heat until fragrant.

Cool and grind into a fine powder.

Soak tamarind in warm water for 10 minutes, and squeeze out the pulp.

Heat oil in a pan, add mustard seeds.

Now add chana dal, urad dal, curry leaves, green chillies and onion.

Add the sliced brinjals, turmeric, and salt. Cook until the brinjals turn soft and lightly browned.

Pour tamarind extract into pan and cook for 5 minutes.

Add 3 teaspoons of vangi bath masala powder and mix well.

Add cooked rice with brinjal mixture and fold everything together.

Add roasted peanuts or cashews for crunch. Garnish with coriander.

Let the Vangi Bath rest for 10 minutes so the flavours settle.

Vangi Bath is a perfect, mildly flavoured dish which is deeply aromatic and nourishing. Just a few minutes and you can prepare a delicious lunch or dinner meal with flavours and all the nutrients needed for a balanced diet.