Masale Baath (Maharashtrian Spicy Vegetable Rice)

Ingredients:

200g Rice
1 Carrot, peeled and cubed
75g Green beans (French Beans), cut small
40g Cauliflower (gobi), cut into florets
1 Potato (Aloo), peeled and cubed
1 Onion, thinly sliced
2 tbsp Curd (Dahi/Yoghurt)
1 Indian Bay leaf (tej patta)
3 tsp Maharashtrian Goda Masala
1 teaspoon Mustard seeds
Oil, as needed
pinch of Asafoetida (hing)
Salt, to taste

To garnish:
10 Cashew nuts
1 tsp Ghee
1 tbsp Fresh coconut, grated
1 teaspoon Ghee

Method:

Clean, wash and soak the rice in enough water for 30 minutes or so.

Heat oil in a saucepan over medium heat, add the mustard seeds, allow seeds to crackle. Add bay leaf and fry for few seconds.

Add the sliced onions and fry till they turn light brown in colour (about 5 minutes). Next add all the chopped vegetables - carrot, beans, cauliflower, potatoes, onions and fry for the few minutes. Now add the yogurt and stir to combine, continue stir-frying the vegetables for a few minutes more.

In the meanwhile heat 625ml of water and bring it to a boil in an another pan. Add the rice along with red chilli powder, goda masala, asafoetida, salt to the fried vegetables. Stir to combine and cook for a minute or so. Now add the hot water to the rice mixture.

Cover the pan and simmer the rice over a low heat until the grains are softened and tender (about 20 minutes), or until the liquid has evaporated away and the rice is tender. Turn off the heat and allow the rice to steam in the pot for 10 minutes.

To finish the Masala Baath; in a small pan heat ghee over medium heat, roast the cashews till golden brown in colour. Turn off the heat.

Serve the rice accompanied by flatbreads, raita and Kothimbir Vadi.