Today I am going to share a Maharashtra special dish which is called Vangibhat. Vangibhat is a dish that most Maharashtrian people have in breakfast or lunch. Vangibhat Masala we can prepare and keep for the running times and can use it as your lunch box preparation time or for breakfast time. So, every time, you no need to spend a long time in the kitchen, you can spend family time on the breakfast table. Without spending much more time, we will start making Vangibhat masala, which is going to be mouth watering.
Vangibhat Masala / Vangi Bhat Masala / Brinjal Rice Masala / Eggplant Masala
- Oil – 1 Tsp
- Urad Dal – 1 Tsp
- Chana Dal – 1 Tsp
- Methi Seeds / Fenugreek Seeds – ¼ Tsp
- Coriander Seeds – 1 Tsp
- Poppy Seeds / Khas Khas – ¾ Tsp
- Caraway seeds / Shah Jeera– ½ tsp
- Kashmiri Red Chilli, Dried – 3
- Cinnamon Stick – 1 Inch
- Green Cardamom / Elaichi – 3
- Cloves – 3
- Coconut( Dried / Desiccated) – 2 Tsp
- Bay leaf – 1
First, in a large pan add a tsp of oil and fry red chillis. Fry the red chilies till they crisp. Keep aside. Now add urad dal, chana dal, coriander seeds, methi seeds, poppy seeds, cinnamon stick, green cardamom, cloves, and coconut. Roast them on medium flame till they become a little dark and aromatic. This may take almost a minute. Once the spices are cooled transfer roasted spices into a grinder. Grind them till fine powder. Finally, the vangi bhat masala is ready. Use it when you want to prepare a vangi bhat, I am sure you will love the taste.
How to Store: Store in an airtight container. If you store Vangi Bhat Masala in the refrigerator it will be good for long time.
Categories: Rice and Spice