July 8, 2007

Vanghibath masala powder

We make vanghibath aka brinjal rice powder a day before well in advance as we find it irksome to fry and pound the ingredients the same day we make the brinjal rice. It is easier that way. The vanghibath powder retains its flavor and aroma even for 2 months if kept in a dry air-tight container.

Here is how we prepare the vanghibath masala powder.

Vanghibath masala powder recipe
(Masala powder sufficient for 1 kilogram rice and approx. 3/4 kg of brinjals)

Bengal gram dal - 2 tablespoons
Black gram dal - 3 tablespoons
Coriander seeds - 1 tablespoon
Cloves - 10
Cinnamon sticks - 10, 2-inch long
Copra (dried coconut) - 1/2 kernel
Dry red chillies - 20, approx. 3-inch long
Salt - 1-1/2 teaspoons
Ghee/oil - 2 tablespoons

Method: In very hot ghee or oil, fry separately the bengal gram dal and black gram dal to a light brown color. Next in the same ghee or oil, fry separately the red chillies, cinnamon sticks, and cloves to a reddish brown color. Fry the coriander seeds till they just become hot to the touch and remove from the heat. Scrape the copra to shreds and fry over low heat till just crisp. If you like, you may use fresh coconut scrapings instead of the copra. Fry the fresh coconut scrapings over low heat till they become dry and crisp.

Grind the fried ingredients all together except the fried coconut to a coarse powder. Add the salt to the coconut and grind it separately to powder. Mix it all together and store it in an air-tight container or screw-capped bottle.




Blogger D said...

i kept thinking how this masala should be made with the note that i should bvrowse abt it some time.. there u are with the recipe.. thanks for sharing... i will have to try it out soon...


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