Masale Bhaat - a Maharashtrian delicacy

Masale Bhaat - the one dish without which every event/festival is incomplete in a Maharashtrian home

Quantity - 2/3 people lunch

Ingredients :

Basmati Rice - 2 cups
Green peas - frozen and defrosted - 1/4th cup
Baby potatoes - 4 with skin and cubed
Ivy Gourd (optional - either use this or peas & potatoes) - 1 cup vertically chopped
Goda Masala - Mom made or brought from India 2/3 tbsp
Coconut Milk - 1 cup
Water - 2 cups for cooking
Mustard seeds - to temper
Haldi - to temper
Red chilli powder - little
3/4 finely chopped green chillies
Hing - to temper
Curry leaves - 1 strand to temper
Cashews - 10/15 to temper
Fresh dry masala - 1 tbsp coriander seeds , 4 cloves , 1 tbsp jeera/cumin seeds , 1 cinnamon stick
Salt- as required for taste
Peanut oil and homemade ghee - to temper
Fresh coriander leaves - finely chopped for garnish
Fresh grated coconut - for garnish

Appliance Needed:
Instant pot

Procedure:

1. Soak 2 cups of basmati rice for at least 15/20 mins in enough water . Drain water nicely after soaking.
2. Dry roast the ingredients given to make fresh dry masala - coriander seeds , cumin seeds , clovers and cinnamon . Once there get light brown color , grind them into a fine powder - fresh dry masala is ready .
3.. Start the instant pot in saute mode and add 1 tbsp of peanut oil and 1 tbsp of ghee to heat
4.. While the oil is getting hot , take half cup fresh coconut and add 1 and 1/2 cup of water to it and blend it to get 1 cup of coconut milk .We will need this later .
5.. Once the oil is hot , add the tadka items - mustard seeds , hing , haldi  , green chillies , red chilli powder , curry leaves and cashews . Stir and fry the tadka nicely till you get nice aroma
6. Now add green peas and potatoes and keep stirring to avoid the bottom of tadka getting burnt . Then switch off the instant pot in saute model and mix everything well .
7. Now add the fresh dry masala and goda masala to this mixture . Also add salt at this point and mix everything so that the masala coats the potatoes and peas.
8. Now add the soaked and drained rice to this and mix well . Once this is done , add 1 cup of coconut milk and 2 cups of water , adjust any salt and close the instant pot lid
9 . Cook for 5 mins low pressure manual mode and do natural release of pressure
10 . Once cooked , use a regular small katori , line it with ghee , fresh coconut , fresh coriander and make a mould of the rice and serve .

Serve with cooling yogurt drink - Mattha :) (Recipe to follow)

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