Masale Bhat
Masale Bhat is a Maharashtrian dish.
Measurement: 1Cup = 180 ml
Serves: 5 to 6
Measurement: 1Cup = 180 ml
Serves: 5 to 6
Ingredients:
- Rice – 2 cups
- Onion (sliced) – 2 medium size
- Potato (cut into wedges) – 1 medium size
- Tomato (julienned) – 1 small
- Capsicum (julienned) – 1 small
- Baby brinjals (cut into wedges) – 2
- Green chillies (slit/chopped) – 2 – 3
- Goda Masala – 1 tbsp
- Corriander powder – 1/2 tsp
- Cumin powder – 1/4 tsp
- Mustard seeds – 1/2 tsp
- Bayleaf – 1
- Asofoetida – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Oil – 3 tbsp
- Jaggery (grated) – 1/2 to 1 tsp
- Coconut (scrapped) – 1 1/2 tbsp
- Coriander leaves (chopped) – 1.5 tbsp
- Water (hot) – 4 1/2 cups
- Salt to taste
- Pure ghee (melted) – 2 tsp
Procedure:
- Wash and drain rice, keep it aside for at least 15 min.
- Heat oil in a pressure cooker, add mustard seeds and bayleaf.
- Add onion and stir fry till onion turns golden.
- Add potato and asofoetida, stir fry for a min.
- Add rice and stir fry for 5 min.
- Add capsicum, brinjal and green chillies, stir fry for half a min.
- Add turmeric powder, tomato and mix well.
- Add water and stir well.
- Add good masala, jaggery and salt, stir.
- Pressure cook till 2 whistles.
- Garnish with coconut and corriander leaves.
- At the time of serving pour ghee on top.
- Serve with raita, pickle, papad, lemon wedges.
Tip:
- If you want to avoid onion, then use shredded cabbage.
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