Masala Bhaat, traditional Maharashtrian recipe made in a healthier way!
Recipe link : http://www.tarladalal.com/Masa....la-Bhaat-(-Health-Re

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Masala Bhaat

This traditional Maharashtrian rice is an amazing combination of spicy flavours and mouth-watering textures. When served with low fat curds, or raita, it makes a complete meal in itself. Instead of brinjals and tendli, you can choose vegetables that are handy and whip up an easy nutritious meal in a jiffy.

Preparation Time: 15 minutes. Cooking Time: 20 minutes. Serves 4.

1 cup uncooked rice (chawal), soaked for 15 minutes and drained
1 tsp oil
½ tsp cumin seeds (jeera)
½ cup finely chopped onions
A pinch of asafoetida (hing)
12 mm. (½") piece of ginger (adrak), grated
2 tsp finely chopped green chillies
½ cup sliced tendli (ivy gourd)
½ cup green peas
Salt to taste
½ tsp turmeric powder (haldi)
½ cup brinjal (baingan / eggplant) cubes

For the dry spice powder
½ tsp cumin seeds (jeera)
½ tsp coriander (dhania) seeds
3 cloves (laung / lavang)
6 to 7 black peppercorns (kalimirch)

For the garnish
1 tbsp finely chopped coriander (dhania)

For the dry spice powder
1. Combine the cumin seeds, coriander seeds, cloves and peppercorns in a broad non-stick pan and sauté on a medium flame for a few seconds.
2. Remove from the flame and blend in a mixer to a smooth powder. Keep aside.

How to proceed
1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions and asafoetida and sauté on a medium flame for 1 to 2 minutes.
3. Add the ginger, green chillies, rice, tendli and green peas, mix well and sauté on a medium flame for 1 to 2 minutes
4. Add 2½ cups of hot water, salt, turmeric powder and dry spice powder, mix well and pressure cook for 3 whistles.
5. Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.