Preparation time:  30 minutes

Cooking time 30 minutes

Total time 1 hour

Serve 6

Type of recipe: Main course- Rice

Name of author: Asmi Kadam.

Ingredients:

• 3 Cup Basmati tukda rice or Aambemohar rice
• Vegetables:
• 2 big size potatoes
• 2 brinjal
• 1 carrot
• 100 gm Ivy Gourd (Tendli / tondli/ tindora)
• Dry spices:
• ½ cup grated dry coconut
• 1 teaspoon cumin (Jeera)
• 1 teaspoon coriander (Dhaniya)
• 5 to 6 cloves (Lavang)
• 8 to 10 black pepper ( Kali Mirch)
• 2 dry red chilies
• 1 black cardamom ( Masala Elaichi)
• 1 green cardamom (Elaichi)
• 2 Bay leaves ( Tej Patta)
• ½ teaspoon Shahi jeera
• 1 inch cinnamon ( Dalchini)
• 1 Star anise ( Star Phool)
• 1 Mace (Javetri)
• Green Paste: ½ cup ginger garlic green chili and coriander paste
• 3 to 4 tablespoon oil
• 4 tablespoon ghee
• Curry leaves
• 2 bay leaves
• 1 teaspoon mustered seeds
• ½ teaspoon cumin seeds
• ½ teaspoon asafoetida
• ½ cup mix cashew and peanut
• Salt
• 1 teaspoon turmeric.
• 1 liter boiled water

Method:

Before making masale bhaat, wash the rice 4 times and soaked in a water for at least 20 to 30 minutes

Will prepare the masala first. Dry roast the coconut and all the dry spices in the pan. Grind this in a fine powder.

In a same jar grind ginger garlic green chili and coriander.

Now cut all the vegetables in to long pieces. (Peel the potatoes and carrots and than cut it.)

Now heat a big size pot medium flame.  Add oil and ghee together.  Once they heated add, mustered and cumin seeds. Once they splutter add, curry leaves, bay leaves and asafoetida.  Mix well.

Now add cut vegetables into this tadaka. Stir it well. Add 1 Teaspoon salt on this vegetable. 

Now add green paste on it. Mix well.  Then add cashew, peanuts and turmeric.  Mix well. Keep the gas on a low flame.  Keep a lid on the pot. And allow to cook for 5 minutes.

Now add coconut and dry spices mixture into this veggies. Mix well.

Cook it for another 1 minute.

Now add soaked rice and salt. Mix it properly. Now add boiled water on the rice. Mix it.

Keep the gas on a high flame. Once boiled came keep the flame on a medium flame. 

Stir it once, and check the taste. Add salt if required.

After all the water gets absorbed by rice, lower the flame. And keep the lid on pot and it will nicely cook on a slow flame.

After 5 minutes you check, rice is completely cook. Pour 2 tablespoon ghee on rice and add Chopped coriander on it. Mix well. And again keep lid for another 5 minutes.

After that switch off the gas.

Super delicious Maharashtrian Masale Bhaath is ready to serve.

Enjoy this with papad and achar.

Thank you.

Have a wonderful day