Masale Bhaat

Rinse and soak the rice for 30 minutes in enough water. Meanwhile roast all the ingredients (listed under Masala) except the coconut, one by one on a low to medium flame in very little oil. Dry roast the entire piece of coconut on the gas flame.

Chop the roasted coconut in small pieces and grind it along with other roasted spices in a grinder jar to a powder. This is our aromatic and flavorful masala for masale bhat.

Wash, chop and keep the veggies aside. Also make a paste of the 2 green chilies and ginger together. Boil 2 and 1/2 cups of water in another vessel or in a microwave.

In a wok heat the remaining oil, add the bay leaf and caraway seeds in it. Once the seeds sizzle, add the green chili-ginger paste and saute it for a while. Add the chopped veggies, asafoetida, turmeric powder and stir fry for 2-3 minutes.

Add 1 tsp red chilli powder and 3 tsp of the spice mix (ground masala) to the veggies. Stir fry and then add the rice and mix it very well. Saute for a while and add the boiling water to the rice.

Season with salt and add tamarind pulp and jaggery powder. ( I have added Tamarind and dates chutney instead). Taste the water and add more salt if required.

Add chopped coriander leaves, cover and cook the rice on a low flame until it is cooked well and the grains are softened. Check once or twice in between. If the water is less and the rice is still uncooked, add a little hot water and stir it gently.

Once the rice is cooked, turn off the flame. Let the rice stand in the wok for 5 minutes and fluff it with a fork.

Garnish the Masale Bhaat with finely chopped coriander leaves and fresh scrapped coconut and ghee. Serve it hot with buttermilk or raita.