Masale Bhaat | मसाले भात | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Rice tossed in masaledaar spices makes a filling lunch for all!

MASALE BHAAT

Ingredients

2½ tbsps goda masala
1½ cups kolam rice, soaked and drained
3 tbsps ghee
1 tsp mustard seeds
¼ tsp asafoetida (hing)
2-3 green chillies, slit
½ cup cashewnuts, soaked, drained and halved
4-5 ivy gourd (tendli), vertically sliced
2-3 small brinjals, cut into wedges
3 tbsps frozen green peas
½ tsp turmeric powder
1 tbsp jaggery, crumbled
Salt to taste
2 tsps lemon juice
Fresh scraped coconut for garnish
Chopped fresh coriander leaves for garnish
Khamang kakdi to serve

Method

1. Heat ghee in a non-stick pan, add mustard seeds, asafoetida, green chillies and saute for a few seconds.
2. Add cashew nuts, ivy gourds, brinjals and green peas and sauté for 1-2 minutes.
3. Add turmeric powder, goda masala and saute for 1-2 minutes. Add rice and mix well.
4. Add 3 cups water, jaggery, salt and lemon juice. Mix well, cover and cook for 10-15 minutes or till the rice is cooked completely.
5. Garnish with scraped coconut, chopped coriander and serve hot with khamang kakdi.

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