Maharashtrian Masale Bhaat

INGREDIENTS:

3-4 tbsp of oil
Whole spices
1 cup of ivy gourd/tindli
1 cup of chopped carrots
1 cup of green peas
1 cup of cauliflower
1 cup of brinjals/aubergine
2 cups of soaked rice (soaked for an hour)
1/2 tsp of turmeric powder
1 tsp of chilli powder
1 tbsp of goda masala
1/2 tsp of garam masala
4-5 cups of water
Salt to taste
1 tsp of jaggery
5-6 petals of kokum or 1 tbsp of tamarind pulp or lemon juice


METHOD:
Heat 3-4 tbsp of oil
Add whole spices

Add vegetables:
1 cup of ivy gourd/tindli
1 cup of chopped carrots
1 cup of green peas
1 cup of cauliflower
Add 1 cup of brinjals/aubergine
Sauté the vegetables for a minute or two

Add 2 cups of soaked rice (soaked for an hour)
Add 1/2 tsp of turmeric powder
1 tsp of chilli powder
1 tbsp of goda masala
Add 1/2 tsp of garam masala
Sauté it well
Add 4 cups of water to it
Add salt to taste


Cover and cook the rice on a medium to low flame for 15-20 minutes

After 15 minutes, open the lid
Add 1 cup of water
Add 1 tsp of jaggery
Add 5-6 petals of kokum or 1 tbsp of tamarind pulp or lemon juice
Mix it again
Cover it again and cook for another 5-6 minutes

Remove in a serving bowl, Serve with Salad/Koshimbir/Tomato Saar/ Raita


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