MASALE BHAAT | TENDLI BHAAT | IVY GOURD RICE

I find Maharashtrian food quite similar to North Karnataka food as the ingredients and combinations are quite similar.I like to indulge in a rustic Karnataka Jolada rotti oota(meal) once in a while and I did not miss it much after coming to Mumbai, as we have some authentic Maharashtrian joints in the city. The taste here though differs a bit but still we love it.
Masale Bhaat is another traditional rice variety of Maharasthra which I have started preparing only after coming to Mumbai. I have learnt few Mahashtrian recipes from my friends and also my domestic help and modified them to suit our taste buds,this recipe is one of them.
Coming to today's recipe Masala Bhaat,I should say this rice variety is full of spices with the liberal dose of Goda masala. Goda masala is basically a Maharasthrian Garam masala which they use in many dishes. It is a very strong masala and you may not necessarily like it at the first instant. I had shared this masala with many of my family members and while a few liked it and ask me to bring it for them, some others could not stand the flavor spice flavor. At our house though it has become a favorite and I use it liberally in many recipes like misal, usal, bhaat, curries and few gravies .Now back to the recipe.
Masale Bhaat Recipe:
(Serves 2 generously)

Ingredients:
1 cup Basmati Rice
200 gms(around 20) Ivy gourds/Tendli/Dondakaya
1/3 cup fresh/frozen Green peas
8-10 Cashew nuts,split
2-3 Green chillies,slit
a sprig of Curry leaves
2-3 tbsp grated fresh Coconut
2 tbsp chopped Coriander leaves
1/4 tsp of Turmeric powder
1 tbsp Goda masala*
a pinch of Asafoetida
1 tsp Mustard seeds
juice of 1/2 Lemon
Salt to taste
2 tbsp Oil/Ghee
Method:

• Wash and soak Basmati rice in water for 10 mins and drain the excess water off.
• Cut the edges of ivy gourds and further chop them into quarters.
• Heat oil/ghee in a pressure cooker or a thick pan and crackle mustard seeds,green chillies and asafoetida.
• Add curry leaves,cashew nuts,peas and chopped ivy gourds and fry them for 3-4 mins until the ivy gourds are slightly cooked and starts changing its color.
• Add goda masala,salt and turmeric powder and fry for another minute.
• Add soaked and drained basmati rice and fry for 2 mins until the mixture is slightly dry.
• Add 2 cups(slightly less than 2 cups,say 1 3/4 cups) of water and let it come to a boil.
• Cover it with the pressure lid and cook for 1 whistle and reduce the flame for 5-7 mins and switch off the flame.
• If you are using kadai add 2 cups water and cover it and cook until the water is absorbed,say 12-15 mins.
• Once the pressure is dropped,fluff up the rice with fork add lemon juice,chopped coriander and grated fresh coconut and gently give a nice stir.

Serve it hot with onion-tomato raita or boondi raita and papad/chips.

*Goda masala is essential for masale bhaat,if you don't have replace it with 1/2 tsp Garam masala in the recipe.
Notes:

1. You can use mixed vegetables or brinjals or fresh green peas or avarekalu(hyacinth beans) instead of ivy gourds in the recipe for a variation.
2. You can add whole garam masalas in the tempering like cinnamon and cloves as I avoid using them on regular basis.
3. In Maharashtra,few add a tsp of sugar while frying the vegetables,I did not add but it is your wish to add.
4. I used a ready made goda masala for this.You can even use kala masala in the recipe.
5. For a Vegan version use oil instead of ghee in the recipe.

This spoonful of masale bhaat is for you to taste!!