@ Masala Bhaat

This traditional Maharashtrian rice is an amazing combination of spicy flavors and mouth-watering textures. When served with low fat curds, or raita, it makes a complete meal in itself. Instead of brinjals and tendli, you can choose vegetables that are handy and whip up an easy nutritious meal in a jiffy.


  • 1 Cup Dual Taste Rice
  • 0.5 teaspoon cumin seeds
  • a pinch of asafoetida
  • 2 teaspoon chopped green chillies
  • Salt to taste & 1 teaspoon oil
  • 0.5 cup green peas
  • 0.5 teaspoon turmeric powder
  • 0.5 Cup chopped onions
  • 2 teaspoon ginger, grated
  • 0.5 Cup sliced tendli
  • 0.5 Cup brinjal cubes
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon coriander (dhania) seeds
  • 3 pieces cloves & 7 pieces black peppercorns
  • 1 tablespoon chopped coriander

Cooking Method

Step 1 : Combine the cumin seeds, coriander seeds, cloves and peppercorns in a broad non-stick pan and sauté on a medium flame for a few seconds.

Step 2 : Remove from the flame and blend in a mixer to a smooth powder. Keep aside.

How To Proceed

Step 1 : Heat the oil in a pressure cooker and add cumin seeds.

Step 2 : When the seeds crackle, add onions and asafoetida and sauté on a medium flame for 1 to 2 minutes.

Step 3 : Add ginger, green chillies, rice, tendli and green peas, mix well and sauté on a medium flame for 1 to 2 minutes

Step 4 : Add 2½ cups of hot water, salt, turmeric powder and dry spice powder, mix well and pressure cook for 3 whistles.

Step 5 : Allow the steam to escape before opening the lid.

Step 6 : Serve hot garnished with coriander.