It is a spicy, Marathi version of the vegetable pulao.A must have during maharashtrian wedding .
Masale Bhaat, Puri- Bhaji, Jilebi/ Gulab Jamun, bhaji and with mattha to wash it down.what a lovely combination to have during wedding time.It is usually served after the first course of varan-bhaat.
The ivy gourd (Tindora/Tondli) used in this rice is the key ingredient apart from the spices used, to lend its distinctive flavour. Rest of the vegetables can be substituted depending on the availability
3 cups water,
1/4 cup boiled peas(matar)
8-10 gherkins(tondli) chopped vertically,
1/4 cup brinjal piecescut in long pieces
7-8 no. fried cashewnuts,
10 no. curry leaves,
2 teaspoon Maharashtrian goda masala or garam masala powder,
2 teaspoon turmeric powder,
1/2 teaspoon asafoetida,
sugar to taste,
2 teaspoon ghee
chopped coriander leaves
fresh grated coconut
Whole garam masala
5-6 pepper (kali miri)
2 cinnamon sticks,
3-4 bay leaves,
Masala to be ground in mixer
1/4 cup dry shredded coconut,
4 red chilies,
2 teaspoon coriander seeds
1 teaspoon cumin seeds,
1 tsp shahjeera
1 inch dalchini (cinamom)
2-3 lavang ( cloves)
1 badi elaichi(black cardamom)
3 black pepper (kali miri)
Lightly roast all the items and grind.
2. Heat oil in kadhai. Add the whole garam masala. When all the masala ingredients sizzle, add turmeric powder and asafoetida.
3. Add curry leaves, peanuts ,stir and chopped tondli. Once soft, add peas and brinjal pieces and fry.
4. Next add the raw rice and keep stirring for some time on medium heat.Add half of goda masala & stir for 1 minute. Pour boiling water all over into the rice and vegetable mixture. Stir well.
5. Let the rice come to boil until it shows bubbles on top.
6. Now turn the heat to low and add the ground masala,remaining goda masala or garam masala, ghee, salt and sugar. Cover and cook.
7. Rice is done when all the water evaporates.