Masala Bhaat, traditional Maharashtrian recipe made in a healthier way!Recipe link : http://www.tarladalal.com/Masala-Bhaat-(-Health-Recipe)-3581rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Masala Bhaat This traditional Maharashtrian rice is an amazing combination of spicy flavours and mouth-watering textures. When served with low fat curds, or raita, it makes a complete meal in itself. Instead of brinjals and tendli, you can choose vegetables that are handy and whip up an easy nutritious meal in a jiffy.Preparation Time: 15 minutes. Cooking Time: 20 minutes. Serves 4.1 cup uncooked rice (chawal), soaked for 15 minutes and drained1 tsp oil½ tsp cumin seeds (jeera)½ cup finely chopped onionsA pinch of asafoetida (hing)12 mm. (½") piece of ginger (adrak), grated2 tsp finely chopped green chillies½ cup sliced tendli (ivy gourd)½ cup green peas Salt to taste½ tsp turmeric powder (haldi)½ cup brinjal (baingan / eggplant) cubesFor the dry spice powder½ tsp cumin seeds (jeera)½ tsp coriander (dhania) seeds3 cloves (laung / lavang)6 to 7 black peppercorns (kalimirch)For the garnish1 tbsp finely chopped coriander (dhania)For the dry spice powder1. Combine the cumin seeds, coriander seeds, cloves and peppercorns in a broad non-stick pan and sauté on a medium flame for a few seconds.2. Remove from the flame and blend in a mixer to a smooth powder. Keep aside. How to proceed 1. Heat the oil in a pressure cooker and add the cumin seeds.2. When the seeds crackle, add the onions and asafoetida and sauté on a medium flame for 1 to 2 minutes.3. Add the ginger, green chillies, rice, tendli and green peas, mix well and sauté on a medium flame for 1 to 2 minutes4. Add 2½ cups of hot water, salt, turmeric powder and dry spice powder, mix well and pressure cook for 3 whistles.5. Allow the steam to escape before opening the lid. Serve hot garnished with coriander.