The masala powder measurements below will last about 2-3 preparations of Vangi bhath and stay well for 6 months when refrigerated.
For the Masala Powder:
Dessicated coconut - 3 tbsp
Chana dal (Bengal gram - 2 tbsp
Urad dal - 2 tbsp
Coriander seeds - 2 tbsp
Seseme seeds(Ellu) - 1 tbsp
Cumin seeds - 1 tsp
Cloves - 1
Cardamom - 1
Sha jeera( Caraway seeds) - ¼ tsp
Fenugreek seeds(Methi) - ¼ tsp
Dried Red chillies - 5
Cinnamon - 1" piece
Groung Nutmeg - ½ tsp
Asafoetida - a pinch
Basmati Rice - 1.25 cups (dry)
Eggplant (long purple) - 3, cut into 2 inch juliennes
Peas - 1/2 cup
Peanuts - 1/3 cup, cut into small pcs.
Onion - 1 big, sliced into 1 inch pieces.
G. Chillies -3, slit
Jeera - 1 tsp
Channa Dhal - 2 tsp
Chilli powder - 1 tsp
Vangi Bath Masala - 2 tbsp or to taste
Tamarind paste - 1 tsp (store-bought)
Curry leaves - few
Coriander leaves - for garnish
Oil - 1 tbsp
Ghee - 1 tsp
1) Heat a sauce pan and dry roast the ingredients for the masala powder. Cool and grind this to a powder. This will keep well for 6 months in the refrigerator.
2) Cook Basmathi rice with water (Ratio 1: 1.75) and some salt till done. Allow the rice to cool so the grains can be separate.
3) Heat oil add the curry leaves, cumin seeds and chana dal fry for few seconds,then add the chopped green chillies ,onions & salt. Sauté for 2 minutes.
4) Add eggplant pieces ,turmeric and sauté till eggplants are semi translucent.
5) Add (frozen) peas, chilli powder, vangibhath masala pwd and stir for a while. Cover and cook in low flame for another 2 minutes.
6) Add tamarind juice, roasted peanuts, stir well and cook till done.
7) Carefully stir in the cooked basmathi rice and adjust salt & masala pwd according to taste. Add a tspn of ghee to it and mix well to get all the flavours into the rice and Cook for another 4 minutes by covering with lid.
8) Remove from fire and garnish with fresh Coriander leaves.