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Ringna Masalla Bhaat (Spiced Aubergine Rice)


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Ringna Masalla Bhaat (Spiced Aubergine Rice)

Serves 4 as Main Dish.

Masalla Bhaat is a popular dish that most women in Maharashtra make. A collegue at work used to bring this spiced rice for "tiffin", along with a delicious egg curry.

My mother - in - law spices eggplant with Fennel in everyday cooking, I liked the pairing immensly and combined the tow dishes to make this variation of the fragrant, slightly spiced rice dish. It can be served as it is with a riata as a light summer meal or along with vegetables and daal as a complete meal. Any form of Aubergine can be used.

  • 2 c Basmati Rice washed and soaked for 1/2 huor
  • 250 g Aubergine sliced fine
  • 1 tsp Saunff (Fennel)
  • salt to taste
  • 1 c raw tomatoes, pureed in blender and strained
  • 2 tsp ghee (clarified butter)
  • 1 onions sliced fine
  • 3 pieces green cardamom slightly bruised
  • 1 T Kitchen King Masalla
  • 3 c hot water
  • 1/2 tsp sugar (optional)
  • 1/2 tsp Hing (asefeotida) powder
  • 1/4 tsp turmeric powder

1. In a large heavy bottomed pan, melt the ghee. (To test - Put in one kernel of fennel, if it splutters the fat is hot enough. Drop in the cardamom pods and the Fennel. Stir fry till the color of the spices darkens a little and the aroma is released add the Hing powder and stir.

2. Add the onions, the sugar and salt to taste. Stir fry till the onions start browning at the edges.

3. Add the aubergines, and cook till they are almost done. add the tomato and cook till the oil seperates, Add the kitchen king and turmeric and stirfry for half a min.

4. Add in the rice and fry in the mixture till rice becomes transperant and any liquid from the vegetables has been absorbed.

5. Add the hot water. Stir well and let it cook on a high flame till the water is almost gone. At this stage cover the pan tightly and let it steam for 3 - 4 minutes on a low flame. Switch of flame and leave covered untill you are ready to serve.

Hints tips and variations and accompaniments

1. Just before serving you could sprinkle a pinch of the Kitchen King over the dish. (the fragrance will precede the dish to the table)

For a microwave version, at stage 3 combine the spice and vegetable mixture with the soaked rice, stir well and microwave on high till the rice is dry and transperant. add hot water and microwave till the water is almost gone. Cover and microwave for a further minute. Leave till ready to serve.

2 VariationsIn cold regions substitute the Fennel for Garam Masalla for a warming version of the same dish.

Any vegetable other than aubergine can be used however saunff might not go well with all vegetables, and the appropriate spice must be verified.

For a more fiery version add a chilli to the ghee before you add the whole spices or add more Kithen King Masalla.

For the accompanying Raita slice an onion fine along with a green chilli and stir into cold natural yoghurt. Salt is optional. Making this in advane is a good idea since it allows the flavours to develop.

Keywords: Main Dish, Indian, Rice, Vegetarian, Intermediate

( RG1030 )

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