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Masale Bhath

Masale Bhath

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:

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Preparation Time – 30 minutes

Makes – 3-4 servings

INGREDIENTS

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 Cloves

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

METHOD

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.

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The “Masala” for Masale Bhath..

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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.

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The rice after cooking..

 



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