1small to medium tomatoor 2 tablespoon yogurt (curd)
1tej patta(indian bay leaf) or 7 to 8 curry leaves
3 to 4teaspoongoda masala(kala masala) - (recipe for a small batch given in the notes section)
½teaspoonkashmiri red chili powder
2.5cupswater or as required
salt as required
1tablespoonchopped coriander leaves
Rinse and soak the rice for 30 minutes in enough water.
Rinse and chop all the veggies.
making masale bhat
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.
Saute 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 sauteed 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 bhat.
serving masala bhat
When serving garnish with coconut, cashews and chopped coriander leaves.
You can also sprinkle a few dots of ghee on the served rice instead of adding it in the pan.
Serve the masala bhat hot accompanied with yogurt, buttermilk, raita or a side maharashtrian vegetable dish or khamang kakdi.
For the goda masala - 1.5 tbsp unsweetened desiccated coconut - 1.5 tbsp white sesame seeds - 1 or 2 dry red chilies or byadagi red chilies - 1 small piece of stone flower/dagad phool (skip if you don't have) - 1 tsp cumin seeds - 2 tsp coriander seeds - 2 to 3 cloves - 1 inch cinnamon - 1 small indian bay leaf/tej patta - 1/2 tsp caraway seeds/shah jeera - 3 to 4 black peppercorns - a pinch of asafoetidaMethod: 1. First dry roast all the spices except sesame seeds and desiccated coconut in a pan till they become aromatic. 2. Push them towards the sides of the pan. Then add the sesame seeds and coconut. Mix everything together and roast till the coconut becomes golden. Let this mixture cool and then grind everything in a dry grinder or coffee grinder to a fine powder. 3. Store in a small jar and keep in the refrigerator.