Sparsh Masala – Indian Spices

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How to make Vangi Bath

Try Sparsh Masala for Vangi
  • 2 cups cooked rice
  • ¼ tsp salt
  • 2 tablespoons peanut oil – can also use sesame oil or sunflower oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • 2 tbsp roasted peanuts or cashews
  • 8-10 curry leaves
  • ⅛ tsp Sparsh Asafoetida (hing)
  • 1 to 2 dry red chilies
  • 200 grams small to medium-sized green or purple brinjal (baingan or vangi or eggplant) – cut into long pieces and soaked in salted water for 15 to 20 minutes
  • ¼ tsp Sparsh Turmeric Powder
  • 2 to 2.5 tbsp Sparsh Vangi Bath Powder
  • 2 to 3 tbsp chopped coriander leaves – optional
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How to make Vangibath Recipe 
  • Heat 2 tablespoons of peanut oil (can also use sesame oil or sunflower oil) in a pan or Kadai
  • Add ½ teaspoon mustard seeds
  • Once the mustard seeds begin to crackle, then add ½ teaspoon urad dal, roasted peanuts, or cashews.
  • Saute till the urad dal becomes golden. Then add 1 to 2 dry red chilies, curry leaves, and ⅛ teaspoon Sparsh Asafoetida (about 2 pinches of asafoetida)
  • Add the brinjals. Just remove the brinjals from the salted water and add to the pan. Be careful as the mixture sputters when adding brinjals and mix well.
  • Add ¼ teaspoon turmeric powder. Also, add salt as per taste
  • Cover the pan with a lid and let the brinjals get half-cooked. Do check at intervals. While cooking, if the brinjals start sticking to the pan then add some water. Then cover and half cook the brinjals.
  • Once they are half done, add 2 to 2.5 tablespoons of Sparsh Vangi Bath Powder
  • Mix very well and continue to cook without the lid. If the masala along with the brinjals starts sticking to the pan, then add ¼ cup water and continue to cook
  • Once the brinjals are cooked well, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder
  • Now add rice in two to three parts. Mix gently and completely and garnish with chopped coriander.
  • Serve a Vangi Bath with raita, papads, or chips.
vangi bath powder
vangi bhath masala

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