Masala Baath - A Spicy Maharashtrian Rice

Wishing all the fellow Indians a very Happy Republic Day

and hoping we better ourselves and make our country more prosperous and united.

(Source:Google)

Don't we all love some 'ME' time ? My idea of quality me time is making a dent on the huge collection of books waiting to be read and/or enjoying a stream of good movies vying for my attention. Recently, I whetted my appetite for good flicks as well as fine reads for 3 whole days when the hubby was not in town and the kids too were having a full working day. Such treasured time was enjoyed to the hilt by curling up with a big mug of a hot chocolate and/or a bag of munchies. And the kitchen time was reduced to the maximum by opting for one-pot meals. What comfort is to whip up a wholesome rice dish filled with veggies and some tongue tickling spices. One of such meals was the spicy rice called as Masala Baath. 

This traditional Maharashtrian rice is a blend of spices and is full of zip & pep. Served with curd/raita/salad and/or crunchies ,the dish is elevated up a many notches. 

Ingredients (Preparation Time: 20 mins ;Cooking Time: 20 mins ;

Serves 4 to 6)

• Basmati Rice (uncooked) - 2 cups (350 to 360 grams)
• Oil - 1 1/2 tbsp
• Bay Leaf - 2
• Cumin Seeds - 1 tsp
• Asafoetida - a liberal pinch
• Ginger - a small piece (peeled & minced)
• Turmeric Powder - 1/2 tsp
• Onion - 2 medium (chopped)
• Green Chillies - 2 (chopped)
• Ivy Gourd/Tendli/Kovakkai - 8 to 9 (vertically sliced)
• Brinjal - 2 (medim/vertically sliced)
  Tomatoes - 2 medium (chopped)
  
• salt to taste

For the coarse masala(spicy) powder

• Cumin seeds - 1 tsp
• Coriander seeds - 2 tbsp
• Red Chillis - 3
• Cloves - 4 to 5
• Cinnamon Stick - 2 small pieces

For the topping :-

• Coriander leaves - a few sprigs (finely chopped)
• Grated Coconut - as required (optional)

Here's How :-

Wash and soak the rice for 30 minutes.Drain and set aside.

Dry roast all the ingredients for the masala and let it cool. Grind to a coarse powder.

Heat the oil in a pressure cooker and add the bay leaf. Let it sizzle for a second and then add the cumin seeds. As it splutters add the asafoetida, ginger. Saute for a second or two and tip in the turmeric powder ,onions and green chillies.  Sauté till the onions turn translucent. Add the brinjals and the ivy gourd and saute well. Add the chopped tomatoes and let it cook for a minute or two. Add the ground coarse powder and combine well.

Finally add the drained rice along with required water. Add required salt and pressure cook for 2 to 3 whistles. When the rice is done add the garnishing and serve hot.

Useful Pointers

1.	I used brinjal, ivy gourd , green peas and tomatoes, you can use any veggie of your choice like carrot, beans, potato or cauliflower.
2.	For the spice powder you can also add some dry coconut powder.
3.	The dish is a great lunchbox idea too.
4.	Potlucks or some party at home ? Why not try this dish

This is off to this month's AVC- Week 3 : Maharashtrian Cuisine