Masale bhaat is very much synonymous with Marathi weddings or occasions similar. I prepared this for our house warming few years back and another time when we had few guests for a get together. Ideally prepared with aubergines which can be replaced with cauliflower, peas, green capsicum, green tomatoes or even ridge gourd. I like to mix a few veggies to make this rice.
Since I had prepared it for a group of 50 people I followed the same measure as suggested in Ruchira. You may reduce the quantity if you are choosing to make for a few.
Ingredients:(cup here refers to a vaati normally used in Marathi family to serve food)
aubergines(I used a large one and chopped them into pieces…if using baby aubergines, slit each twice keeping the vegetable intact at the bottom)
soak the aubergine pieces in salted water..this gets rid of the bitterness it may have
For the masala:
Dry roast and grind the following
1 tsp cumin seeds
1 tsp corainder leaves
1/4 cup dessicated coconut
couple of dry chillies
Other ingredients needed are:
salt and sugar(I like using jaggery) to taste
Roasted/ fried cashews a few
chopped corainder for garnishing
shredded fresh coconut
1 cup of greek yoghurt
Oil, asafoetida(hing), turmeric,mustard seeds and curry leaves for tempering.
1. Soak rice for an hour or so.
2. Measure water twice the quantity of rice and boil.
3. Prepare the tempering in a pan; add in the rice and aubergine pieces and roast together. To this add boiling water. Cook the rice.
4. Once the rice starts cooking, add the freshly prepared masala, goda masala, salt and sugar. Mix well and cover to steam.
5. Uncover and add in the yoghurt, mix well and cover again to steam.
6. Garnish with shredded coconut, cashews and chopped coriander while serving.
If you are adventurous enough, fill in the baby aubergines with the freshly prepared masala and follow the same recipe.