Masala Bhath

Ingredients

• • Basmati rice - 1 cup
• • Onions (chopped lengthwise) - 2
• • Potatoes - 2
• • Brinjals - 6
• • Red chilly powder - ½ teaspoon
• • Ginger garlic paste - ¼ teaspoon
• • Turmeric powder - ¾ teaspoon
• • Coriander leaves - ½ bunch
• • Salt - as required
• • Oil/Ghee (for frying) - as required
• • Cashew nuts (broken) - 1 tablespoon
• • Coconut extract - 2 cups

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Ingredients For Grinding Together

• • Cinnamon - 1 inch piece
• • Cloves - 2
• • Coconut (grated, dry) - 2 tablespoons

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Method To Grind Together

• 1. Fry the "For Grinding together" spices in half a Teaspoon ghee, add coconut and fry till light brown.
• 2. Roast one whole onion on direct flame with skin till the top layer is burnt.
• 3. Turn around well while roasting.
• 4. Grind everything to a smooth paste.

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Method

• 1. Wash and soak rice for 10 minutes.
• 2. Drain water and fry lightly in half a Teaspoon of ghee.
• 3. To this mix chilly powder, turmeric powder and ground masala with salt.
• 4. Heat oil in a pressure pan or cooker.
• 5. Fry onions till transparent.
• 6. Add ginger-garlic paste and diced potatoes.
• 7. Fry in medium flame till potatoes become soft.
• 8. Add sliced brinjals and continue frying for another few minutes.
• 9. Reduce flame and mix the prepared rice.
• 10. Fry again for one or two minutes.
• 11. Add coconut extract and salt.
• 12. Cover and pressure cook in low flame.
• 13. Serve hot garnished with cut coriander leaves and fried cashew nuts.