Masale bhat is a typical, authentic Maharashtian dish which you will find in the Maharashtrian weddings. A traditional, aromatic, spicy one pot meal. Traditionally masale bhat is cooked using brinjal, ivy gourds (tendli or tondli), peas but you can use other vegetables like cauliflower ,beans, potato and carrots .
The real secrete of the aromatic rice is freshly ground masala in a very authentic way i.e. mortar ans pestle.
1 Tbsp grated Ginger and green chilli
1/4 Cup Thondali (Ivy Guord) cut lengthwise
Finely chopped Coriander leaves
Heat a tawa on medium heat. Add coriander seeds, cumin seeds, star anise, cloves and cinnamon stick, cardamon
Dry roast on medium heat for 2-3 minutes.
Take out the spices and coarsely pound it in the mortar and pestle .
In a pressure Cooker add mustard seeds and let them splutter.
Add cumin seeds and let them pop up. Add bay leaves. .
Add grated ginger and green chili, red chili powder, turmeric powder and goda masala.
Mix well and cook for a minute.
Add carrots, green peas, beans and thondali (ivy guord). You can add vegetables of your choice. Stir well.
Cook for a minute and add rice . Rice is just washed and not soaked. Mix well.
Add water. Add salt and freshly ground masala. Mix well.
pressure cook for 3 whistles.
While serving garnish with ghee, coriander leaves, grated fresh coconut.
