By Devi Poojari
November 29, 2023
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A classic Maharashtrian lunchbox staple for busy weekdays, this masale bhat is a balanced combination of spices, vegetables and rice – making it a complete meal in itself. Pair it with some raita or potato sabzi on the side, to make for a satisfying lunch or dinner option.
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1 cup cooked rice 2 eggplants, diced 1 small potato, cubed ¼ cup frozen peas 1 onion, finely chopped 2 green chillies, slit lengthwise 1-inch piece ginger, minced 4 cloves garlic, minced 1 bay leaf 3 cloves 1 stick cinnamon 2 cardamom pods
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6-7 curry leaves 1 teaspoon mustard seeds 6-7 cashews, broken 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon goda masala 1 teaspoon garam masala 3 tablespoons grated coconut 2 tablespoons freshly chopped coriander 3 tablespoons vegetable oil Salt, to taste
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Heat the oil in a pan and allow the whole spices and mustard seeds to bloom.
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Add the curry leaves, cashews and green chillies to cook for a couple of minutes.
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Add the minced ginger-garlic, followed by the chopped onion and cook until the onion becomes translucent and aromatic.
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Add in the vegetables and season with the spice powders and continue to cook on a medium heat for 3-4 minutes.
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Once the vegetables begin to soften, sprinkle a tablespoon of water and let it steam for another 4 minutes.
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Season with salt and toss in the rice before mixing well to combine.
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Garnish with chopped coriander and grated coconut, before serving hot.
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