Vaangi baath

Learned this recipe from Amma recently and this one pot meal will definitely make it as our weekend lunch often.

Onion – 4 medium sized
Tomato – 2 medium sized
Brinjal – 7 to 8 medium sized – cut to small pieces
Cinnamon sticks
Fennel seeds
Curry leaves
Rice – 3 cups

dry roast and grind
red chillies
coriander seeds
channa dal
fenugreek seeds
coconut – optional


1. Cook rice with salt and a spoon of oil. Once cooked, spread it in a pan and allow it to cool down.
2. Saute cinnamon sticks, fennel seeds, curry leaves, onion, tomato and brinjal in same order.
3. Once brinjal is well cooked, add the dry roast-ground masala powder.
4. Once the masala powder is well observed by the brinjal mix, add the cooked rice, mix well and serve

Goes well with onion raita or plain curd or boiled egg.

Now, make this and relish to celebrate the end of marathon.

The marathon gave me the opportunity to record all the incidents that would have otherwise remained unsaid forever.

Thanks to Maya and RM for this wonderful initiative and all my readers.


18 thoughts on “Vaangi baath

  1. Amma used to make Vangi bath for my lunch box every other day. Sometimes she added fresh green peas or boiled chickpeas and I used to polish off the dabba 😀 Brought back nice memories Ani 🙂 Will try this for sure!

    • even the brinjal-challenged (is there such a word) person that’s me also loved it and polished the plate 🙂
      Glad to know that it rekindled your memories.. please try it

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