In a mixer grinder, add dry coconut, coriander seeds, star anise, ginger, garlic, and fresh coriander leaves.

Add a little water and blend until a smooth paste forms. Set aside.

Heat oil in a pressure cooker over medium heat.

Add mustard seeds and cumin seeds. Allow them to splutter.

Add sliced onion and curry leaves. Sauté until the onion turns golden.

Add the prepared paste to the cooker.

Add turmeric powder, Kanda Lasun Masala, and Goda Masala.

Mix well and cook until the oil separates from the masala.

Add sliced brinjal to the cooker and sauté for a few minutes.

Add washed rice and mix well.

Add water and salt to taste.

Cover the pressure cooker with the lid and cook on high flame until you hear two whistles.

Once the pressure releases naturally, open the lid and fluff the rice with a fork.

Garnish the Vangi Bhat with fresh coconut and coriander leaves.

Serve hot with raita or pickle.