Vangi Bath Recipe (Karnataka Style)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (19)

Vangi Bath Recipe (Karnataka Style)

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 6%
CARBS 70G69% OF CAL
5G FIBER61G OTHER4G TOTAL SUGAR
FAT 13G28% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Karnataka rice dish with eggplant, peanuts, and a tangy masala spice blend. Flavorful and filling with coconut, tamarind, and traditional South Indian spices.

mainindiangrain bowldairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 225 grams rice ((sona masuri) or 1 heaped cup of rice)
  • ¼ teaspoon salt
  • 2 cups water
  • ½ tablespoon tamarind ((tightly packed))
  • ¼ cup hot water
  • 2 tablespoons peanut oil (- can also use sesame oil or sunflower oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal ((hulled and split black gram))
  • 2 tablespoons roasted peanuts (or cashews)
  • 1 stalk curry leaves (or 10 to 12 curry leaves)
  • ⅛ teaspoon asafoetida ((hing))
  • 1 to 2 dry red chilies ((seeds removed))
  • 200 grams eggplants
  • ¼ teaspoon turmeric powder
  • 2 to 2.5 tablespoons vangi bath masala powder
  • salt (as per taste)
  • 2 tablespoons coconut (- fresh & grated, optional)
  • ¼ to ½ teaspoon jaggery powder (or chopped jaggery)
  • 2 to 3 tablespoons coriander leaves (- chopped), optional)
PREP
30M
SODIUM
465MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.