Maharashtrian masale bhaat
A classic one pot rice and vegetables recipe from Maharashtra, spiced with the very amazing goda masala. This under 30 minute recipe is a great weeknight dinner option
Equipment
- Shallow cooking pot
Ingredients
- 1 cup Basmati or long grain rice washed and soaked in water for 15 minutes
- 1 cup ivy gourd quartered, lengthwise
- ¼ cup peas frozen
- 3 tbsp goda masala*
- 1 tsp mustard seeds
- 6-7 curry leaves
- ½ tsp hing asafetida
- 1 tsp turmeric powder
- 3-4 fresh chilis slit
- 2 tbsp ghee leave out for a vegan meal option
- 2 tbsp oil
- salt to taste
For garnishing
- ¼ cup cashews
- 3-4 tbsp fresh grated coconut
- 2-3 tbsp coriander leaves
Instructions
- In a tablespoon of oil, fry the cashews until well browned. Drain and keep them aside
- Heat the oil in your cooking pot and add the mustard seeds, hing and curry leaves. When the seeds splutter add the vegetables
- To them add all the spice powders and chilis along with ¼ cup hot water, cover and cook until they soften. Also, make sure there isn't any water left before you add the rice
- Now, add the soaked rice and stir to mix well
- Add 2 cups of water and salt. Cook on medium high flame until the water on the surface evaporates, thereafter, lower the flame, cover and cook until the rice is done
- When done, remove from flame, drizzle the ghee over and coriander leaves. Cover and leave it for 5 minutes before serving
- Serve your delicious Maharashtrian masale bhaat, garnished with the fried cashews and grated coconut, along side some chilled yoghurt and some lime wedges. Enjoy!
Notes
- You can use other vegetables like potatoes, aubergines, cauliflower, carrots etc too
- *If you do not have goda masala, grind together some coriander seeds along with cinnamon sticks and use this powder instead
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres