Masale Baath (Maharashtrian Spicy Vegetable Rice) is a traditional Indian recipe (from Maharashtra) for a vegetarian dish of rice and vegetablles flavoured with goda masala and garnished with cashew nuts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Maharashtrian Spicy Vegetable Rice (Masale Baath).
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Maharashtrian Masale Baath Recipe is an authentic vegetable pulao made with goda masala that makes a great lunchtime dish.
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
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.
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