Maharastrian Masale Bhat

Por Your Food Lab · 35 min

Ingredientes

Modo de preparo

1. Rinse the kolum rice in a strainer 2 to 3 times until the water runs clear, then soak it in fresh water and set aside.
2. Cut the cauliflower into small florets, trim the ivy gourd and cut it into quarters, and dice the potato. Rinse all the chopped vegetables lightly and set aside.
3. Grind the cinnamon, black peppercorns and cloves into a coarse powder.
4. Crush the ginger and green chilli into a coarse paste using a mortar and pestle.
5. Heat oil in a wide pan over medium-high heat. Add cumin seeds, mustard seeds, hing and bay leaves and let them crackle.
6. Add the prepared vegetables and green peas, then the ginger-chilli paste and the coarse spice powder. Mix well and cook for 1 minute.
7. Add curry leaves, halved cashews, turmeric, goda masala and salt. Mix well and cook over medium-high to high heat for 2 to 3 minutes.
8. Cover and cook on low heat for 2 to 3 minutes so the vegetables steam slightly. After 2 minutes, uncover and stir briefly.
9. Add the hot water and jaggery and stir until the jaggery fully dissolves. Taste the water and adjust the salt if needed.
10. Raise the heat to high and bring to a full boil. Drain the soaked rice and add it to the boiling water, stir gently once, and bring back to a boil.
11. Cover and cook on low heat for 15 minutes.
12. After 15 minutes, uncover and check the bottom with the back of a spoon. If water remains, cover and cook a couple more minutes until absorbed.
13. Turn off the heat and rest the rice, covered, for 15 minutes. Fluff gently with a spatula before serving.

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