Maharashtrian Masale Baath Recipe – Spicy Vegetable Rice with Goda Masala
Maharashtrian Masale Baath is a delightful dish that captures the essence of Indian cuisine with its aromatic spices and colorful vegetables, making it not only a feast for the palate but also a visual delight. This spicy vegetable rice dish, infused with the unique flavors of Goda Masala, offers a comforting meal perfect for any dinner table. The combination of fragrant spices, fresh vegetables, and rich textures creates an experience that is both nourishing and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Carrot (Gajjar) | 1, peeled and cubed |
| Green beans (French Beans) | 1/2 cup, chopped small |
| Cauliflower (Gobi) | 1/2 cup, florets |
| Potato (Aloo) | 1, peeled and cubed |
| Onion | 1, thinly sliced |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Bay leaf (Tej Patta) | 1 |
| Maharashtrian Goda Masala | 3 teaspoons |
| Mustard seeds | 1 teaspoon |
| Sunflower oil | As needed |
| Asafoetida (Hing) | 1 pinch |
| Salt | To taste |
| Cashew nuts | 10, roasted |
| Ghee | 1 teaspoon |
| Fresh coconut | 1 tablespoon, grated |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 7g |
| Carbohydrates | 60g |
| Dietary Fiber | 4g |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Sodium | 200mg |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 35 |
| Cooking | 30 |
| Total Time | 65 |
Instructions
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Prep the Rice: Begin by cleaning, washing, and soaking the rice in ample water for about 30 minutes. This helps the grains cook evenly and remain fluffy.
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Heat the Oil: In a medium-sized saucepan, heat a generous amount of sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle, releasing their nutty aroma.
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Add Aromatics: Incorporate the bay leaf and sauté it for a few seconds until fragrant. Then, add the sliced onions and cook them until they turn a lovely golden brown.
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Sauté the Vegetables: Next, introduce all the chopped vegetables—carrot, green beans, cauliflower, and potato—into the pan. Stir and sauté them for a few minutes until they begin to soften.
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Incorporate Yogurt: Add the curd (yogurt) to the mixture, stirring well to combine. Allow the vegetables to sauté for an additional few minutes, enhancing their flavors.
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Prepare the Rice Mixture: While the vegetables are cooking, heat 2.5 cups of water in another pan until it reaches a boil. In the vegetable pan, add the soaked rice, Goda Masala, asafoetida, red chili powder (if using), and salt. Mix everything together and sauté for about a minute.
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Combine with Water: Pour the hot water into the pan with the rice and vegetable mixture. Stir gently to ensure even distribution of the ingredients.
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Cook the Rice: Cover the pan with a tight-fitting lid and reduce the heat to low. Allow the rice to simmer until the grains are cooked through and tender, which usually takes about 15-20 minutes. If using a pressure cooker, close the lid and cook for 1-2 whistles, then let the steam escape naturally before opening.
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Prepare the Garnish: In a small pan, heat the ghee over medium heat. Once hot, add the cashew nuts and roast them until they turn golden brown, adding a delightful crunch to your dish.
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Serve: Gently fluff the Masale Baath with a fork before serving. Drizzle the roasted cashews on top for added texture and flavor. This dish pairs beautifully with Boondi Raita spiced with black salt and Kothimbir Vadi, Maharashtrian coriander fritters, making for a wholesome and delectable meal.
Indulge in the rich flavors and vibrant colors of Maharashtrian Masale Baath, perfect for a cozy family dinner or a delightful meal with friends. Enjoy the warmth and comfort that this dish brings to your dining experience!
