Vangi Bath (Kannada: ವಾಂಗಿ ಬಾತ್) is a vegetarian South Indian dish[1] that originated in Karnataka, Mysuru region,[2] though it is found throughout India. Vangi means brinjal (eggplant) and bhath means rice.[1] Mostly viewed as a dry dish, it is accompanied by Mosaru Bajji or Raita. The flavor is that of coconut and coriander blended well with some mild spices.[3] Traditionally, the dish is prepared using younger, green brinjal,[4] though any variety of brinjal can be used in the creation of the dish, though the final result may differ between the varieties,[5] and some opt out of using brinjal at all.[5]
Types of eggplants
Any of the Brinjal variety would work fine with this dish but the taste will differ. Usually, Fairytale or Barbarella are used. Fairy Tale is a thinner variety of eggplant with strips and has a buttery texture and taste, so it cooks very fast. It has very less seeds so it works very well in this dish.[6]
Substitutions of eggplants
It is possible to prepare this dish in the same way with just Capsicum. It also works well with Potato or Ivy Gourd.[5]
Tradition and culture
Vangi Bhath is a dish also prepared especially during festivals or family get-togethers, feasts, etc. Normally a good quantity of vangi bhath masala is made in advance and stored at least for about 2 weeks and used again or use it with other vegetables.