Masale Bhaat

Ingredients list for Masale Bhaat

• 1 1/2 cups Basmati rice tukda , soaked and drained
• 2 tablespoons Ghee
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 2 Green chillies slit
• 8-10 Ivy gourds (tendli) quartered
• 1/4 teaspoon Asafoetida
• 10-12 Cashewnuts soaked
• 1 teaspoon Turmeric powder
• 2 1/2 tablespoons Goda masala
• 1/2 cup Green peas blanched
• 2 tablespoons Jaggery (gur) grated
• to taste Salt
• 1 tablespoon Lemon juice
• 1/2 cup Fresh coriander leaves chopped
• 1/2 cup Fresh coconut scraped

Method

1. Heat ghee and oil together in a deep non-stick pan, add mustard seeds and let them splutter.
2. Add green chillies, ivy gourds, asafoetida and cashewnuts and mix well.
3. Add turmeric powder and goda masala and mix again. Add green peas, mix, cover and cook on medium heat for two to three minutes.
4. Add rice and mix well. Sauté for two to three minutes or till all the moisture has evaporated.
5. Add about four cups of water and mix well. Increase heat, cover and let the mixture boil.
6. Add jaggery and salt and mix well. Reduce heat, cover and cook for four to five minutes.
7. Open the lid, add lemon juice and mix well. Cover again and cook till rice is completely cooked.
8. Mix together coriander leaves and coconut in a bowl for garnishing.
9. Transfer the rice into a serving dish, garnish with coriander leaves and coconut and serve hot.

Nutrition Info