Vaangi Baath Podi

Before we go on to making the vaangi baath (eggplant rice with vegetables) itself, we first need to learn how to make this fairly complex spice mix.

This sounds rather mundane on the page but is a spectacularly intoxicating affair which takes quite a bit work to make but is one of the joys of life.

(And while you're whirring your coffee grinder reflect on the fact that once upon a time, people used to grind this by mortar and pestle.)

First, read this post.

(Source: Cooking at Home with Pedatha.)

Ingredients

to be roasted dry

1/4 cups coriander seeds

to be roasted in oil

1/2 cup red chillies

to be roasted in ghee

1/4 cup naagkesar
1/4 cup dagad phool
1/8 cup marati moggu
1/8 cup star anise
1/4 tsp cardamom
1/4 tbsp cloves
1/4 tbsp nutmeg
1 stalk mace

Recipe

Roast the coriander on a low flame first till golden. Set aside.

Roast the chillies in very little oil on a low flame till crisp and bright red but not brown. Set aside.

Roast each ingredient SEPARATELY in the barest of bare minimum of ghee until done, and set aside.

Combine everything and grind to a fine powder. Store in a dry airtight container.