Spicy Rice/Masale Bhaat

Masale Bhaat
          Spicy Rice
My Mom used to make this dish from a recipe book 'Ruchira', by Kamalabai Ogale. The first edition was out in March 1970. It was very popular at that time. I remember my Mom gifting the book to a newly wed girl once. A typical  rice preparation in Maharashtrian Weddings. Though the name says 'spicy',it's not that spicy or hot. A perfect blend of coriander and cumin seeds gives a typical flavor.

  Addition of tondli/tendli(Ivy gourd), potato,brinjal (egg plant)makes it delicious and nutritious as well.

           
Ingredients
1 cup rice
2 cups water
4-5  tondli/tendli/Ivy gourd OR 2 brinjals/egg plant OR 1potato
4-5 cashew nuts
1/2 tsp kaLa masala/goDa masala
1/2 cup curd
salt and jaggery/sugar to taste

To be roasted (dry)
1 table sp coriander seeds
1 table sp cumin seeds
1 table sp dry grated coconut

 Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
5-6 curry leaves
1-2 bay leaves
1/2 tsp turmeric powder
1/2 tsp red chili powder
Garnishing
freshly grated coconut
chopped coriander leaves
a slice of lemon

Method

• Wash rice. Drain water and keep aside. ( Do not drain water completely )
• Heat oil in a kadai. Add mustard seeds, as they sputter add asafoetida, curry leaves, bay leaves.
• Add rice & fry and mix well. Mix in the vegetable and fry as well.. Add turmeric and chili powder as per taste.
• Boil  water. Pour in the hot water in the kadai..
• Roast coriander seeds,cumin seeds, dry red chilies & dry grated coconut. Crush all roasted ingredients in khul-batta to a coarse powder.
• Once rice is half cooked ( water reduces to half),add this powder, salt, jaggery in it.
• Add cashew nuts. Add kaLa masala. Cover with lid and let it cook. Lower the flame.
• At the end add cream or  sweet curd ( without sugar but not sour). Mix well & cover for a minute.
• Garnish with freshly grated coconut,chopped coriander and sajuk toop,roasted papad.