Vangibath is a popular South Indian rice dish, particularly from Karnataka, featuring brinjals (eggplants) cooked with a special spice mix called "vangibath powder." The brinjals are sautéed until soft and then mixed with cooked rice, creating a flavorful and hearty meal. Often served with raita or papad, Vangibath is loved for its rich taste and comforting qualities.
 
To prepare Vangibath : In a pan heat 4tbsp cooking oil, half tbsp mustard, 1tbsp gramdal, 1tbsp urid dal, 4-5 curry leaves, 4-5 chopped green/red chillies, and add chopped Brinjal or any other vegetable. Sprinkle little water. Stir till the vegetable gets cooked well and add a pinch of IHP Iyengars turmeric powder and a pinch of asafoetida. Once it starts boiling, ass IHP Iyengars Vangibath/Sabji Masala, required amount of salt, jaggery powder and quarter cup of water. Mix well and let boil. Add grated coconut and chopped Coriander leaves and serve hot.