1small piece of dagad phool(stone flower or patthar phool)
1dry red chili,kashmiri or byadagi or bedgi chili
1.5tablespoonunsweetened desiccated coconut
1.5tablespoonwhite sesame seeds
1.5cupsbasmati riceor ambe mohur rice
4 to 5medium brinjals(vangi or baingan or eggplant) or 8 to 10 small brinjals or about 200 grams
1medium onion,finely chopped
2tablespoonCurd(yogurt) or 1 medium tomato, chopped
6 to 7curry leavesor 1 tejpatta (indian bay leaf)
15 to 18cashewsor peanuts
½tablespoonchopped coriander leaves
3cupswater for cooking the rice,add more if required
2tablespoonpeanut oilor any vegetable oil
salt as required
making goda masala
On a low flame in a small frying pan, dry roast the whole spices mentioned under the list "for the goda masala", except sesame seeds and desiccate coconut. Roast the spices till they become aromatic.
Then add the desiccated coconut and sesame seeds and continue to dry roast till the coconut becomes golden. Keep stirring regularly so that the coconut does not get burnt. Let this spices cool.
Once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder.
Keep this small batch of goda masala aside and just add about 2 to 3 tsp of it in this recipe. The remaining goda masala can be kept in the fridge in a small bowl or box and added to veggie dishes or dal.
soaking rice and brinjals
Rinse the rice for a few times in water. Then soak the rice in water for 30 minutes and then drain them. Keep the soaked rice aside.
Quarter or chop the brinjals (vangi)
Keep the chopped brinjals in a bowl of salted water for 15 minutes. This soaking does not discolor them and gets rid of the bitterness if any.
making maharashtrian style vangi bath
Heat oil in a large thick bottomed pan and splutter the mustard seeds and cumin seeds.
Then add onions and saute till the onions turn translucent.
Add curry leaves and green chilies. Stir.
Then add the drained brinjals (vangi) along with turmeric powder.
Stir and saute 3 to 4 minutes.
Then add the soaked rice, 2 to 3 tsp of the freshly ground goda masala and yogurt.
Stir and pour water. Season with salt. Again stir very well.
Cover with a lid and cook the rice on a low flame till the grains are tender and cooked.
In case the rice has not cooked and the water has dried, add some water and stir gently and continue to cook the rice.
Meanwhile, roast cashews in a pan till they get some brown spots on them. Instead of cashews, you can also add peanuts and roast them in the same way.
Once the rice is cooked, fluff gently.
Add grated coconut, chopped coriander leaves and the roasted cashews. Mix gently.
Serve vangi bath plain or with raita hot or warm.
You can also garnish it with coriander leaves and grated coconut while serving.
For cooking in a pressure cooker - add about 2.5 to 2.75 cups water and pressure cook for 2 to 3 whistles.