A fragrant one-pot rice dish from Maharashtra, cooked with a medley of vegetables and the unique, aromatic goda masala. It’s a comforting and hearty meal, perfect for a wholesome lunch or dinner.
Prep20 min
Cook25 min
Soak20 min
Servings4
Serving size: 1 serving
539cal
10gprotein
83gcarbs
Ingredients
1.5 cup Basmati Rice (Or use Ambemohar rice for a more authentic aroma)
3 tbsp Vegetable Oil (Such as sunflower or peanut oil)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
This konkani dish is perfect for lunch. With 818.7700000000001 calories and 19.44g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
2 pcs
Green Chili
(Slit lengthwise)
1 pcs Potato (Medium, peeled and cubed)
1 pcs Eggplant (Small, cubed and kept in water to prevent browning)
100 g Ivy Gourd (Trimmed and sliced lengthwise)
0.5 cup Green Peas (Fresh or frozen)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Goda Masala (This is the key spice blend for this dish)
1 tbsp Tamarind Pulp (Soak a small lemon-sized ball of tamarind in 1/4 cup warm water and extract the pulp)
1 tsp Jaggery (Grated or powdered)
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use hot water for best results)
1 tbsp Ghee (Optional, for finishing)
2 tbsp Fresh Coconut (Grated, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Preparation: Rinse the rice under running water until it runs clear. Soak the rice in ample water for 20-30 minutes. Drain completely and set aside. Meanwhile, prep all your vegetables.
2
Tempering and Sautéing Aromatics: Heat oil in a 3-liter pressure cooker over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, curry leaves, and cashews. Sauté for 30-40 seconds until the cashews turn light golden.
3
Cook Vegetables: Add the sliced onions and sauté for 3-4 minutes until they become translucent. Add the ginger-garlic paste and green chilies, and cook for another minute. Now, add the cubed potatoes, eggplant, and ivy gourd. Sauté for 4-5 minutes, stirring occasionally.
4
Add Spices and Rice: Add the green peas. Lower the heat and add turmeric powder, red chili powder, and the star ingredient, goda masala. Mix well and cook for 30 seconds. Add the drained rice and gently sauté for 1-2 minutes, ensuring the grains are coated with the spices without breaking them.
5
Pressure Cook: Pour in 3 cups of hot water. Add the tamarind pulp, jaggery, and salt. Stir gently to combine everything. Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles (about 10-12 minutes).
6
Rest and Garnish: Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly cooked, non-mushy rice. Once the pressure has settled, open the lid. Let the rice rest for 5 minutes, then gently fluff it with a fork.
7
Serve: Drizzle with ghee (if using). Garnish generously with freshly grated coconut and chopped coriander leaves. Serve hot with a side of plain yogurt, raita, or a simple koshimbir (salad).
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
