Masaale Bhaat - Vegetable Rice simmered in spices and coconut

Ingredients and Method:

Coconut Masala:

1/3 cup coconut shredded

1 inch cinnamon stick

1 tsp coriander seeds

2 pinches of clove powder

Pinch of Khus khus or poppy seeds

1/2 tsp sesame seeds

1/4 tsp fennel seeds or badishep

1/2 tsp cumin seeds

Putting it all together:

1/2 tsp mustard seeds

2 to 3 red chillies broken

4 to 6 curry leaves

1 cup cauliflower florets

1/4 tsp turmeric powder

1 cup of chunks of eggplant

1 tsp jaggery

1 to 2 tsp of Maharashtrian Goda Masala or Kala Masala

2 cups of already cooked white rice

1. Since I used leftover rice, I began by putting the rice out at room temperature.

2. In a pan, add a drop or two of oil.  Add all the ingredients under the Coconut masala recipe except coconut.  Dry roast it in the pan on low flame and constantly work your spatula to keep the contents moving (about 2 minutes).  When fragrant, add the shredded coconut (thawed) and keep working the contents until golden brown in color.  Set aside to cool. When cool, blend to a fine paste in a blender by adding about 1 to 2 tbsp of water.

2. Heat oil in the same pan.  Add mustard seeds and when they sputter, turn the flame to low and add the asofoetida, curry leaves, and dry red chillies. Add the cauliflower florets and mix.  Add the turmeric powder and jaggery and mix.  Add the coconut masala that we ground earlier.  Add the Goda masala and salt to taste.  Cover and let the cauliflower cook with the masala for about 3 minutes.

3. Now add the eggplant (since the eggplant cooks faster, we add it after the cauliflower) and mix well. Cover and cook for another 3 to 4 minutes or until the eggplant is cooked. Water will evaporate from the coconut masala which is what we want.

4.  Add the white rice and toss well so as to mix the ingredients. Cover and let the rice absorb the masala for another 3 minutes or so.

5. Serve with shredded coconut on the top.

Note:

1. Cook this dish and let it sit for a few hours before serving (ofcourse do not forget to reheat!)

2. Before adding the rice, make sure there is no water left in the masala otherwise the rice will get soggy.

3. If your leftover rice is not al dente or it is very sticky, this dish will taste different.  It is almost like fried rice where you want the rice a little al dente.

4. Use sugar if you do not have jaggery.

5. What is Goda or Kala masala: it is a signature Maharashtrian masala. I cannot make it at home, but I always have a stash of it from India. I have seen it it many Indian grocery stores now. Also Goda masala is black in color hence it is also called Kala masala. The deal with this masala is that you cannot just add it to plain vegetables. It only goes with certain ingredients and certain key recipes.