vangi bhaat

INGREDIENTS:
for the goda masala:
•1 small tejpatta/indian bay leaf
•1 small piece of dagad phool/stone flower/patthar phool
•2 tsp coriander seeds/dhania
•1 dry red chili, kashmiri or byadagi/bedgi chili
•1.5 tbsp unsweetened desiccated coconut
•1 tsp cumin seeds/jeera
•3 cloves/lavang
•1 inch cinnamon/dal chini
•½ tsp caraway seeds/shah jeera
•1.5 tbsp white sesame seeds/til
•4 black peppercorns/sabut kali mirch
•a pinch of asafoetida/hing
remaining ingredients:
•1.5 cups basmati rice or ambe mohur rice
•4 to 5 medium brinjals/vangi/baingan/eggplant or 8 to 10 small brinjals, about 200 gms
•1 green chili, chopped
•1 medium onion, finely chopped
•2 tbsp yogurt or 1 medium tomato, chopped
•6 to 7 curry leaves/kadi patta or 1 indian bay leaf/tejpatta
•15 to 18 cashews/kaju or peanuts
•¾ tsp mustard seeds/rai or sarson
•¾ tsp cumin seeds/jeera
•¼ tsp turmeric powder
•½ tbsp chopped coriander leaves/dhania patta
•1 tbsp grated coconut
•3 cups water for cooking the rice, add more if required
•2 tbsp peanut oil or any vegetable oil
•salt as required
INSTRUCTIONS
preparing the goda masala:
1.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.
2.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.
3.once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder.
4.keep this small batch of goda masala aside and just add about 2 to 3 tsp of it in the vangi bhaat recipe. the remaining goda masala can be kept in the fridge in a small bowl or box and added to veggie dishes or dal.
5.rinse the rice for a few times in water. then soak the rice in water for 30 mins and then drain them. keep the soaked rice aside.
6.quarter or chop the brinjals/aubergines and keep them in a bowl of salted water for 15 minutes. this soaking does not discolor them and gets rid of the bitterness if any.
7.heat oil in a large thick bottomed pan and splutter the mustard seeds and cumin seeds.
8.then add onions and saute till the onions turn translucent.
9.add curry leaves and green chilies. stir.
10.then add the drained brinjals along with turmeric powder.
11.stir and saute 3 to 4 minutes.
12.then add the soaked rice, 2 to 3 tsp of the freshly ground goda masala and yogurt.
13.stir and pour water. season with salt. again stir very well.
14.cover with a lid and cook the rice on a low flame till the grains are tender and cooked.
15.in case the rice has not cooked and the water has dried, add some water and stir gently and continue to cook the rice.
16.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.
17.once the rice is cooked, fluff gently.
18.add grated coconut, chopped coriander leaves and the roasted cashews. mix gently.
19.serve vangi bhat plain or with a raita hot or warm. you can also garnish vangi bath with coriander leaves and grated coconut while serving.