Masale bhaat

Ingredients

• 1½ cups rice, washed and drained
• 1 cup tondli (ivy gourd), sliced lengthwise
• ½ cup green peas
• 1 small brinjal, cubed
• 2 tbsp goda masala
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp mustard seeds
• A pinch of hing
• A sprig of curry leaves
• 1 tbsp jaggery
• 3 tbsp oil or ghee
• Salt to taste
• 3 cups hot water
• Grated coconut, coriander and cashews to garnish

Method

1. Heat oil. Add mustard seeds, hing and curry leaves.
2. Add the vegetables and fry for 3–4 minutes.
3. Add the rice, turmeric, chilli powder and goda masala and fry gently for 2 minutes.
4. Pour in the hot water, add salt and jaggery, and bring to a boil.
5. Cover and cook on low heat for about 15 minutes until the rice is done.
6. Garnish with coconut, coriander and fried cashews. Serve with a spoon of ghee and kadhi.