In Maharashtra, we make something called Masala Bhath, which is very similar to Khara Bhath in Karnataka. Offlate, eating out during my lunch time, I’ve taken a liking to the Khara Bhath served in Adigas. Diligently, I have tried to dissect the flavors so that whenever I get an opportunity I could make it taste like that.
I made it last evening after a hectic day’s work.
2 cups rice, washed, drained,
1 carrot, chopped,
3-4 green beans, chopped,
1/2 cup of cauliflower florets,
1 onion, chopped,
1 tomato, chopped,
1/4 cup green peas, pealed,
2 tbsp ginger-garlic paste, freshly ground,
6-7 whole cashews,
4 tbsp oil,
salt to taste
Masala – 1:
1 tsp shahi jeera,
2 bay leaves,
2 cinnamon sticks, small,
1 star anise,
1 badi ellachi,
Masala – 2:
1/4th cup green coriander, coarsely chopped,
1 handful of mint leaves, coarsely chopped,
4-5 green chillies,
1.) Put oil in the cooker in which you would be making the rice. Separately, grind all the ingredients of Masala – 2 and keep it aside.
2.) Add all the ingredients of Masala – 1 and wait until it releases its aroma.
3.) Add the ginger garlic paste and onions and stir fry until golden brown.
4.) Add the chopped vegetables and stir fry for 5-7 minutes.
5.) Now add the rice and stir fry for some more time.
6.) In a separate pan bring 4 cups of water to boil.
7.) Pour the boiled water in the rice and vegetable mixture.
8.) Add the ground Masala – 2 and stir well.
9.) Add salt to taste and pressure cook.
10.) Garnish with fresh coriander and cashews.
11.) Serve hot with green coriander chutney.