Indian cuisine · Breakfast & Eggs

Masala Bhaat

Spiced Maharashtrian rice with small eggplants, dark goda masala and roasted cashews.

Ingredients · for 4 servings

• 300 g basmati rice
• 400 g small eggplants
• 2 onions
• 100 g cashews
• 2 tbsp goda masala (or garam masala)
• 1 tsp Kashmiri chili powder
• 1/2 tsp turmeric
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 12 curry leaves
• 4 tbsp ghee
• 1/2 bunch coriander

Instructions

1. Wash the rice twice until the water runs clear, soak in cold water for 20 min, then drain well in a sieve.
2. Quarter the eggplants lengthwise, keeping them joined at the stem, and place the quarters in salted water until frying so they don't brown.
3. Heat the ghee in a wide pot, roast the cashews for 2 min until golden and remove; then let the mustard seeds and cumin pop for 30 sec and add the curry leaves.
4. Sauté the finely chopped onions for 5–6 min until translucent, add the drained eggplants and fry for 4 min until the cut sides take on color.
5. Stir in the goda masala, chili powder, turmeric and 1.5 tsp salt, roast for 1 min, mix in the rice, pour in 600 ml hot water and cook covered over the lowest heat for 15 min.
6. Let the pot rest covered for 10 min, fluff the rice with a fork and serve sprinkled with the cashews and chopped coriander.