A Maharashtrian rice dish this is perfect for lunches,lunchbox options as well as potluck parties.A one pot meal made with Brinjals or Eggplants as they are called its a subtly flavored and nutty option for those who like a little variety with their rice.Lets check the recipe out:
Preparation Time – 30 minutes
Makes – 3-4 servings
1 1/2 cups rice(any variety,Basmati preferred)
2-3 small or 1 medium Brinjal/Eggplant – cubed
Salt to taste
1/2 cup dried/dessicated Coconut
2 1/2 tsp Coriander seeds
1 tsp Cumin seeds
6-7 Dried Red Chilies
3-4 Cardamom pods
2-3 Bay Leaves
1 tsp Turmeric Powder(Haldi)
4-5 Roasted Cashewnuts
1/4 cup finely chopped Coriander Leaves
4-5 tbsp Oil
Immerse the Brinjal cubes in a pan filled with salt water.
Soak the rice for 30 minutes.
Dry roast the Coriander seeds,Cumin seeds,Dried Red Chilies and Dry Coconut separately.
The “Masala” for Masale Bhath..
The Roasted Coconut….
Cool to room temperature.In a coffee/dry grinder add the Coriander,Cumin seeds and chilies and powder finely.Now add the roasted Coconut and pulse for 2-3 seconds.Add 1/2 cup water and pulse to get a fine paste.Keep aside.
Heat Oil in a wide bottomed pan or Handi and add Bay Leaves,Cloves and split Cardamom pods.Fry for 2-3 minutes and add the spice and coconut paste.Saute for 2-3 minutes and add Brinjals/Eggplant and Turmeric Powder.Stir well and add the rice.Mix gently.Add approx 21/2 cups water and mix well.Add salt,cover and cook till the rice absorbs the water.Sprinkle chopped Coriander Leaves on the rice and mix gently.Fluff the grains with a fork and remove from heat.
Put a portion of the rice on a serving plate and sprinkle with dried/desiccated Coconut and roasted Cashewnuts. Serve hot with any Raita.
The rice after cooking..