This spice powder is a Karnataka speciality. It is usually ground fresh to make Brinjal fried rice. 'Brinjal' is known as 'Vangi' in Kannada. Interestingly, this masala powder has cinnamon and cloves that adds great flavour to the rice . It is also used to make the Khara Bath - a kind of upma made using this spice powder.
Personally, I use the Vangi Bath powder to make potato fried rice, khara bath and also use it as my Dabeli Masala.
Delicious spice powder and a very handy one to have ready in your kitchen. Fry vegetables , add this spice powder and then mix rice. Your vegetable rice is ready in a jiffy.
Recipe adapted from The Udipi Kitchen by Malathi Srinivasan and Geeta Rao
Vangi Bhat Powder :
Preparation time : 10 minutes
Cooking time : 20 minutes
Makes : 250 gms of Vangi Bhat podi
Storage : keeps good for 2 months when stored in a clean, dry and odour free container
For tempering :
2 teaspoons oil
1/4 teaspoon asafoetida
3" cinnamon stick ( broken)
2 tablespoons coriander seeds
1.25 cups dry red chillies ( use two different varieties of chillies )
Other ingredients ( to be dry roasted separately)
3/4 cup coconut ( dried, grated)
2 tablespoons channa dal/bengal gram
2 tablespoons urad dal
1. Heat a kadai/pan with oil and temper with ingredients given under ' to temper' in the order given over low flame.
2. Once they are lightly roasted, transfer them to the jar of a mixie and grind them to a fine powder and transfer it to a wide vessel.
3. Heat the same pan and now dry roast the urad dal, channa dal, coconut separately till they become fragrant and transfer it to the jar of a mixer.
4. Grind them to a coarse powder.
5. Transfer it to the wide vessel and mix well using a fork.
7. Let the vangi bhat podi cool completely.
8. Transfer it to a clean, odour free container.
Your Vangi Bath powder is ready so quickly. You can now make vegetable rice for office/school lunch box in a jiffy.
Chef Tips :
1.Adjust the chilli quantity according to the type of chillies you are using. It is always a good idea to mix two types of chillies. You can use Kashmiri chillies that give a great colour.
2. If dry coconut is unavailable , then you can grate fresh coconut, dry them under the sun or in your your kitchen counter for a few hours, then roast them ( carefully) without burning them till the excess moisture is absorbed.
Happy Cooking !