Vangibath
Sign in to saveAlso known as Vangi Bhat, Vangi bath
alt=Vangi bath dish in a metal bowl|thumb|Vangi Bath
In the Vinony graph
Within Vinony's link graph, Vangibath is referenced by 2 other articles, and connects out to rice, Solanum melongena and Karnataka.
Vinony files it under Indian rice dishes, Karnataka cuisine and South Indian cuisine.
Its subject is documented across 6 Wikipedia language editions.
~2 min read
Encyclopedic overview
7 sectionsContents
- Types of eggplants used
- Substitutions of eggplants
- Tradition and culture
- Ingredients
- Recipe
- Side notes
- References
alt=Vangi bath dish in a metal bowl|thumb|Vangi Bath
Vangi Bath (Kannada: ವಾಂಗಿ ಬಾತ್) is a vegetarian South Indian dish that originated in Karnataka, Mysuru region, though it is found throughout India. Vangi means brinjal (eggplant) and bhath means rice. 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. Traditionally, the dish is prepared using younger, green brinjal, though any variety of brinjal can be used in the creation of the dish, though the final result may differ between the varieties, and some opt out of using brinjal at all.
Excerpted from Wikipedia’s “Vangibath” article, available under the CC BY-SA 4.0 licence.