Vaangi bhaat is nothing but brinjal(eggplant) rice. It is a very yummy and tangy and spicy rice preperation pretty famous in Karnataka state of India. Makes a wonderful one pot meal which is filling and also has a good serving of vegetables (her its eggplant).
The masala used in vaangi bhaat is made and generally stored for a few months making it easy to prepare a meal in a jiffy.
I made this masala based on the bhaaji masala and the kholamba masala that I had made a few months ago. It may not be the most authentic one but these are the basic ingredients used in everyday cooking in southern India. I have a bottle of it and now vaangi bhaat is enjoyed by us without having to worry about grinding the masala everytime.
1 cup coriander seeds
1/4 cup cumin seeds
1 cup bengal gram/chana dal
1 cup split black gram/urad dal
2 cups curry leaves
1/8 cup cloves
1/8 cup green cardamom
2 tablespoons fenugreek seeds
1 cup sesame seeds
30 dried red kashmiri chilis
30 dried red byadgi chilis
1 cup dried coconut slices/kopra slices
In a large karahi or frying pan - dry roast each ingredient individually till they release a nice aroma. Be careful to do this on a medium flame as you do not want to burn any spices. Should take anywhere from 5 minutes to 10 minutes depending on the size of the ingredient.
Once all of the ingredients are roasted - add them to a dry grinder and make a fine powder. Store in a dry bottle - in a cool and dry place. This stays good for about 3 months.
I generally store mine in the freezer and it stays good for 6 months to a year.
Use it to make the traditional vaangi bhaat. But, I change the veggies now and then. I make tendli (ivy gourd), bell pepper, cabbage, cauliflower, beans bhaat (rice)