Homemade Vangi Bath  (Eggplant Rice) Masala Powder


Ingredients ¼ cup coriander seeds ¼ cup split Bengal gram (chana dal) ¼ cup split black gram (urad dal) 4 cardamom 10-12 teaspoon cloves 4 2-inch piece cinnamon 2 star anise 4 marathi moggu (kapok buds) 2 tablespoon poppy seeds ½ cup coconut (dried or desiccated) 12-15 curry leaves 12-15 Byadagi chilli (mild) - can be replaced with Kashmiri red chilli 4-5 Guntur chilli (hot) - can be replaced with any hot dry red chilli

Dry-roast chana dal until they are lightly golden. Set aside. Dry-roast urad dal until they are lightly golden. Set aside

Dry-roast both Byadagi and Guntur chilli until they are crispy. Set aside. Dry-roast coriander seeds until they are aromatic. Set aside

Dry-roast curry leaves until they are dried and crispy. Set aside. Dry-roast cardamom, cloves, cinnamon, star anise, and Marathi moggu until they are aromatic

To this, add poppy seeds and dry-roast until they begin to pop. Dry-roast the coconut for a few seconds

Let all the ingredients cool down completely

Transfer to a spice grinder or mixie

Grind into a slightly coarse powder

This recipe gives approximately 190 grams of vangi bath masala powder

Vangi Bath Masala Powder is used for making Vangi Bath - an eggplant rice dish.