Masale Bhaath

Ingredients

Basmati rice – 2 cups

Tondli or gherkins – 1 cup

Tomato puree – ¼ cup

Curd – ½ cup

Chilli powder  as per taste

Garam masala – 1 tsp

Grated coconut – ½ cup

Fresh coriander leaves – ½ cup

Salt and sugar to taste

For tempering

Cloves – 3

Cardamom – 2

Cinnamon stick – 1 inch piece

Bay leaf – 2

Turmeric powder – ½ tsp

Asafetida – ¼ tsp

Cashews chopped – 8

Mustard seeds – ½ tsp

Method

Wash the rice and keep aside. In another pan, heat oil or ghee and add mustard seeds, when they splutter add asafetida and turmeric powder, cardamom, cloves, cinnamon and bay leaf and fry for a minute. Then add cashews and gherkins and sauté for 2 to 3 minutes. Then add curd,tomato puree, chilli powder, salt, sugar, garam masala and cook for two minutes and then add washed rice. Mix well and add four cups of water and cook on a medium flame. When cooked garnish with coriander leaves and grated fresh coconut)