While choosing "Bharli vangi" for our blog hop this month, I was hoping I could prepare the dish quickly and make the post ready well before the day of blog hop. But, the authentic Bharli vangi requires adding Goda masala as well as Kanda Lasun masala/ Lal tikhat. When I went through the recipes for both Goda masala and Lal tikhat, I fell in love with the choice of those spices and combination of flavors. So, decided to make both Lal tikhat and Goda masala at home to get that perfect taste of Bharli vangi.
There a few variations to this masala. Some people don't add copra/dry coconut and the proportions of spices also vary. I have added coconut to mine and the taste is simply superb. Since Goda masala is added in almost all Maharashtrian dishes, it is made in large quantity once a year in every Maharashtrian household. While preparing this powder, my house was filled with the sweet aroma of these spices. It is really worth making this powder. Also, if you cannot get hold of Nagkesar, you can skip adding it. You will get all the other spices in any supermarket.
I have followed the recipe from vegrecipesofindia.com but I could not get my hands on Nigella seeds. I have added everything else in the ingredients list.
|Dry coconut/Copra chopped||1 cup|
|Sesame seeds||4 tablespoons|
|Coriander seeds||3/4 cup|
|Red chillies||12 nos|
|Cumin seeds||4 tablespoons|
|Dagad phool||2 tablespoons|
|Turmeric powder||1 teaspoon|
|Black peppercorns||2 tablespoons|
Dry roast dry coconut and sesame seeds one by one till they turn golden brown. Let them cool completely.
Fry all the other ingredients one by one except turmeric powder and salt with oil. Let them cool completely.
Grind them as fine as possible and store in an airtight container. The powder can be stored in refrigerator for months.
* Make sure you let the ingredients cool completely before grinding.
* You can use only a little bit of oil to fry the ingredients.
* Also, make sure to fry/roast the ingredients one by one and not all together.