Vangibath

Mysore-style Vangibath Powder is a fragrant, richly spiced blend essential for preparing the classic eggplant rice dish called Vangibath. It is made by dry roasting coriander seeds, chana dal, urad dal, cumin seeds, fenugreek, cloves, cinnamon, cardamom, poppy seeds, and dry coconut, which give it a warm, earthy flavor and aroma. A mix of Byadagi and Guntur red chilies is roasted separately to add both vibrant color and balanced heat. Fresh curry leaves are also roasted to infuse a unique herbaceous note, characteristic of Mysore cuisine. These ingredients are ground to a fine powder, bringing together a balance of spiciness, nuttiness, and subtle sweetness. This powder perfectly complements tender brinjals (eggplants) and is tempered with mustard seeds, peanuts, and curry leaves during cooking. In addition to Vangibath, this versatile masala can be used in various rice dishes like vegetable bath and khara bath, making it a staple in Mysore kitchens. Stored in an airtight container, it retains its freshness and flavor for months, enhancing multiple recipes