Masala Bhat Recipe

• 1 cup Rice (washed and soaked for ½ hr)
• 1 small Potato (chopped)
• 1 small Eggplant (chopped)
• ¼ cup Carrot (chopped)
• ¼ cup Green Peas
• 1 Onion (chopped)
• 4-5 Curry Leaves
• 5 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tsp Ginger-Garlic Paste
• Salt (to taste)
• 1 tbsp Coriander Leaves (finely chopped)
• ¼ cup dry shredded Coconut
• 2½ cups Water
• 1 tbsp Ghee
  
  For the Masala:
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 1 tbsp Sesame Seeds
• 3-4 Cloves
• 2-3 dry Red Chilies
• 1 (1-inch) Cinnamon Stick

• Fry all the ingredients of the masala in a dry frying pan.
• Remove and grind in a food processor. Set aside.
• Heat oil in a frying pan. Splutter cumin seeds.
• Add curry leaves and onion. Fry until golden brown.
• Sprinkle the ground masala and mix well.
• Add vegetables and ginger-garlic paste. Stir fry for 5 minutes.
• Drain the rice completely and add to the pan.
• Fry for another 5 minutes and pour water, along with salt and ghee.
• Cover the pan and cook, stirring frequently, until rice turns tender.
• Remove from heat and garnish with coriander leaves and shredded coconut.
• Serve hot.