Masaale Bhaat (Masala Rice)

This post is in continuation of my previous post for 'Quick Tomato Saar'. Masaale Bhaat is one of the traditional Maharashtrian recipes. The word 'Masaale' refers to the generous use of 'Kaala (Goda) masala in this recipe, and 'Bhaat' means rice in Marathi. There are several variations to making Masaale Bhaat, the most common being using 'Tondli (Tindora/Indian Ivy Gourd)', in which case it is also called 'Tondli Bhaat'. Masaale Bhaat is so full of flavor that it can be enjoyed just like that with a dollop of ghee. The most popular combo of course, is that with 'Tomato saar'. Jazz it up with some paapad (poppadom) and a lemon wedge and you will find yourself in seventh heaven!

Ingredients: (serves 2)
Tandul (Uncooked Rice) 3/4 cup
Tondli (Tindora) 1/4 cup (fresh or frozen)
Kadhipatta (Curry leaves) about 3-4
Kaaju (Cashews) 2 tbsp
Hirvi mirchi (green chilli) paste 2 tbsp (adjust to your level of spiciness)
Kaala/Goda masala 2-3 tbsp
Water 1.5cups
Salt as per taste
Oil 1 tbsp
Mohri (Mustard seeds) 1 tsp
Jeera (Cumin seeds) 1 tsp
Hing (Asafoetida) 1/2 tsp
Haldi (Turmeric powder) 1tsp

To Garnish:
Naral (Grated coconut)
Kothimbir (Cilantro) chopped

Method:
Wash the rice and keep aside. In a pressure cooker pan or any regular pan heat the oil. Once the oil is ready, prepare fodni/tadka with mohri, jeera, hing and haldi. Then fry the kadhipatta leaves and the cashews for a minute. Next, fry the tondli/tindora in the fodni for a minute or so and then add the washed rice to it. Fry the rice a little and then add water. Mix in the chilli paste, kaala masala and salt. Check for taste. A useful tip in deciding whether the spices are right, is that, the color of the water should be dark brown, and when tasting the water it should be a little strong and salty than what you normally would have. Once the taste is right, close the lid of the cooker and cook for 2 whistles. If not using pressure cooker, just cover the pan with a lid and cook until rice is cooked. Garnish with grated coconut and cilantro and serve hot with a dollop of ghee.

Variations:

• Use green capsicum instead of tondli.
• Small eggplants are also quartered and used sometimes.
• Even a mix of veggies can be used.
• To add more flavor, make paste of ginger, garlic, green chillies and cilantro and add to the rice.