This post is continuation of my affair with Maharashtrian cuisine. Today, I note down the recipe of Masale bhaat which is traditional veggie rice prepared in its own way in every Maharashtrian house especially for special functions and weddings. It’s a no onion recipe and hence can be prepared during festivals too. Recipe adapted from recipe book "Annapurna" by Mangala Barve.



Ingredients

2 and 1/2 cups of rice [ I have used Basmati rice here, you can use any rice but adjust with quantity of water as required]
100 gms of tondli/ tendle/ Ivygourd washed cleaned and quartered
1 potato, medium sized washed, peeled and diced
2 tbsp of yogurt
25- 30 cashews
salt to taste
2 tsp sugar (optional)
1 tsp of garam masala
1/2 tsp of red chilli powder

For seasoning 
1 tbsp oil/ghee
1/2 tsp mustard seeds
1/4 tsp of hing
1/2 tsp of turmeric powder
2 slit green chillies
1/4 cup of chopped coriander leaves

Whole spices used to make powder
1 tbsp of coriander seeds
1 tbsp of cumin seeds
1 tsp of shahjeera
8 black peppercorn
8 cloves
1 inch cinnamon stick

For garnish
Finely chopped coriander leaves
2-3 tbsp of fresh coconut, grated

Method:

Dry roast coriander seeds, cumin seeds, shahjeera, cloves, peppercorn and cinnamon separately. Keep them aside and once cooled powder it in mixer jar or with a mortar and pestle.

Note:

• Vegetables like eggplants, green peas and cauliflower can also be used while preparing this rice.
• You can prepare this rice in pressure cooker too. Pressure cook for 2 whistles, simmer the flame for 5 mins and then switch off the flame. Allow it to stand for 10-12 mins before you open the lid.
• This dish turns out to be spicy so adjust the spice levels as per your preference.

Happy cooking!