Masala Bhat - Maharashtrian

• Asafoetida (hing)

  0.5 g

• Coriander leaves

  chopped

  5 g

• Cumin seeds

  2 g

• Curry leaves

  8 pc

• Eggplant

  diced

  100 g

• Fresh coconut

  grated

  20 g

• Goda masala

  6 g

• Green chilli

  slit

  2 pc

• Ivy gourd

  sliced

  120 g

• Mustard seeds

  3 g

• Onion

  sliced

  80 g

• Red chili powder

  3 g

• Rice

  soaked

  200 g

• Salt

  to taste

• Turmeric powder

  1 g

• Vegetable oil

  25 ml

• Water

  400 ml

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Method

1. 1Rinse the rice and soak it for 15 minutes, then drain.
2. 2Heat oil in a pressure cooker and splutter the mustard and cumin seeds.
3. 3Add the curry leaves, asafoetida and slit green chillies.
4. 4Add the sliced onion and sauté until soft.
5. 5Stir in the chopped tendli and brinjal, cooking for three to four minutes.
6. 6Add turmeric, red chilli powder, goda masala and salt, tossing to coat.
7. 7Add the drained rice and fry gently for a minute.
8. 8Pour in the water and stir once.
9. 9Close the lid and pressure-cook for two whistles, then let it release naturally.
10. 10Fluff gently and finish with grated coconut and fresh coriander.