Ingredients

• 2 cups - basmati rice
• 4 - long purple brinjals
• 1/4 tsp - tamarind pulp
• 6 - dry red chillies
• 2 tsp - coriander seeds
• 1/2 cup - grated coconut
• 1 tsp - cumin seeds
• 2 - whole spices (bay leaves, cloves, green cardamoms)
• 1 tsp - turmeric powder
• Few Cashew nuts
• Salt - to taste
• Oil - 2 tbsp

How to Make Masala Baath -Maharashtrian Rice

• Wash and soak the rice in water for 15 minutes.
• Meanwhile, chop the brinjals as cubes and let them sit in water with pinch of salt and tamarind pulp.
• Roast the red dry chillies, coriander seeds, grated coconut, cumin seeds one by one and grind as fine paste with some water.
• In a pan, heat enough oil and fry the cloves, cardamoms, bay leaves until they turn brown.
• Add the chopped brinjal, turmeric powder and cook for few minutes.
• Add the grounded masala and saute for few minutes on a medium flame.
• Now gently add the rice and 4 cups of boiling water and salt.
• Cook everything on a high flame for 5 minutes.
• Lower the flame to simmer and cook until the rice gets cooked and the water gets completely absorbed.
• Finally, add the cashew nuts, toss everything gently. Serve hot with any raita.
• Recipe courtesy: Priya Easy N Tasty Recipes