Vangi Bath Curry | Vaangi Baath Fry | Brinjal Fry Recipe

25 mins Main Course
4.5 AVERAGE
3 Comments

Vangi Bath Curry | Vaangi Baath Fry | Brinjal Rice Recipe|Vankaya Fry - Vaangi is Brinjal. And Baath is a mixture. Karnataka’s Vaangi Bath is extremely popular. It is an aromatic, spicy dish. It is very amenable for lunch boxes too. The powder that we make for the Curry stays fresh for a week. So, you can simply chop Brinjals and sprinkle this powder and make a curry any time in a jiffy.

I won’t say it is a very special Curry. Usually, for vaangi bath they make the Spice Powder and add it to the Rice. I just added it to the Brinjals, that is all.

I am a Telugu and Brinjals, and Gongura (Red Sorrel leaves) are nothing less than a slice of heaven for Telugus.

So whenever I come across a new flavor, I start thinking how it goes with Brinjals. That is how I used the Vangi bath Spicy Powder that was left over from making Vaangi Baath Rice to make Vaangi Baath Curry.

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Vangi Bath Curry | Vaangi Baath Fry | Brinjal Fry Recipe

Tips

Brinjals:

The long, purple or white Brinjals are best suited for this recipe.

Ghee:

You could use Oil, if you like, but Ghee makes the powder very tasty.

Spicy Powder:

If the Spices are roasted slowly on a low fire, they give out the aroma. And if you store them in an airtight container, it stays fresh for at least a week. You could use it after a week too, but it may not be that fresh.

Vangi Bath Curry | Vaangi Baath Fry | Brinjal Fry Recipe

Vangi Bath Curry | Vaangi Baath Fry | Brinjal Fry Recipe - Recipe Video

Vangi Bath Curry | Vaangi Baath Fry | Brinjal Fry Recipe

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 4

Ingredients

  • 400 gms Long Brinjals
  • 3 tbsps Oil
  • 1 spring Curry Leaves
  • 1/2 spoon Turmeric
  • 2 tsps Ghee
  • 50 ml Tamarind Paste
  • Salt
  • For Vaangi Bath Masala
  • 1 tsp Ghee
  • 1 tbsp Raw Bengal Gram
  • 1 tbsp Black Gram
  • 1 tbsp Coriander Seeds
  • 2 tsps Dry Coconut
  • 1 tbsp Poppy Seeds
  • 1/2 Inch Cinnamon Stick
  • 4 Cloves
  • 6 Red Chillies
  • 1 Spring Curry Leaves
  • 1 tsp Jaggery

Instructions

  1. For the Masala, melt Ghee first and roast Black Gram and Bengal Gram, stirring all the time.
  2. While they are changing colour, add all other ingredients and roast on low flame until the colour looks good and it smells nice. Remove from fire, let it cool. Add Jaggery and grind it into a soft powder in a mixie.
  3. Heat Oil, add Curry Leaves and fry. Add Brinjal pieces and Turmeric and mix well. Cover it and let the pieces cook well on medium flame.
  4. Once the Brinjal pieces are cooked well, add Tamarind Paste and Salt. Cover it and let it cook until the vegetable absorbs the paste.
  5. Then add the powder, mix well and fry for another two minutes.
  6. Add 2 tsp Ghee and mix well and remove from fire.
  7. This tastes very good with hot Rice with Ghee.

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3 comments

  • H
    Harshini Dasari
    your recipes are very nice. don't the dish smell of iron...if you use tamarind juice in that utensil ( cast iron)? i face this problem.
  • K
    Kanamaralapudi Kalyani
    Recipe Rating:
    Very nice
  • L
    Latha
    Recipe Rating:
    Hi I am Latha from Bangalore. Your recipes r too good. Vangibath is not a curry it is to be mixed with rice and had like lemon rice, pulivogare etc
Vangi Bath Curry | Vaangi Baath Fry | Brinjal Fry Recipe