Masala Bhat

Masala Bhat

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INGREDIENTS

1 cup regular rice or long grained rice
1 cup chopped cauliflower
1 small carrot
2 small brinjals/aubergines
1 small to medium capsicum/green bell pepper
1 small potato (optional)
1 small to medium tomato or 2 tbsp yogurt
1 bay leaf/tej patta or 7 to 8 curry leaves
3 to 4 tsp goda masala
½ tsp kashmiri red chili powder
1 tsp mustard seeds
A generous pinch of asafoetida
2.5 cups water or as required
2 tbsp oil
Salt as required

For garnish:
1 tbsp grated coconut
1 tbsp chopped coriander leaves
15-20 cashews
1 tsp ghee

INSTRUCTIONS 

• Rinse and soak the rice for 30 minutes in enough water.
• Rinse and chop all the veggies.
• Heat oil in pan.
• Add the mustard seeds and bay leaf or curry leaves.
• Let the mustard seeds crackle.
• Then add the all the chopped veggies - carrots, cauliflower, capsicum, aubergines and tomatoes or yogurt.
• Sauté the veggies for 3 to 4 minutes stirring often.
• Meanwhile heat 2.5 cups water and bring it to a boil.
• Add the red chili powder, goda masala, asafoetida to the sauted veggies.
• Stir and saute for a minute.
• Then add the rice and saute for a minute.
• Add the hot water and stir well.
• Season with salt.
• Check the taste of the water.
• If required add more salt.
• Cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.
• Do check once or twice when the rice is cooking, by opening the lid.
• If the water looks less and the rice uncooked, add some more hot water and continue cooking the rice. Stir gently with a fork.
• While the rice is cooking, roast the cashews till golden in a pan.
• Once the rice is cooked, let the rice stand for 5 minutes in the pan.
• Then sprinkle ghee on top of the masale bhaat.
• When serving masale bhaat garnish with coconut, cashews and chopped coriander leaves.
• Serve the masale bhaat hot accompanied with yogurt or raita 

Source: vegrecipesofindia
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