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 light and tangy Maharashtrian soup made from ripe tomatoes and fresh coconut, balanced with a hint of jaggery. This comforting saar is finished with a classic tempering and is perfect with steamed rice.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Aromatic Masale Bhaat with tangy Tomato Saar and crispy papad – a perfectly spiced comfort food delight!
This maharashtrian dish is perfect for dinner. With 742.3599999999999 calories and 17.93g 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).
106cal
2gprotein
10gcarbs
7gfat
Ingredients
4 medium Tomato (ripe and red)
0.25 cup Fresh Coconut (grated)
1 piece Green Chilli (adjust to taste)
0.5 inch Ginger
1 tbsp Jaggery (grated or powdered)
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (preferably Kashmiri for color)
1 tsp Salt (adjust to taste)
3 cup Water (divided)
1.5 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida
8 leaves Curry Leaves
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Boil the Tomatoes
Wash and roughly chop the tomatoes.
In a medium pot, combine the chopped tomatoes with 1 cup of water.
Bring the mixture to a boil over medium heat. Cook for 8-10 minutes until the tomatoes are very soft and the skins begin to separate.
Remove from heat and allow the mixture to cool down completely.
2
Blend the Base
Transfer the cooled tomatoes along with their cooking water to a blender.
Add the grated fresh coconut, green chilli, and ginger to the blender.
Blend until you achieve a very smooth and fine paste.
3
Simmer the Saar
Pour the blended tomato-coconut paste into the same pot.
Add the remaining 2 cups of water, turmeric powder, red chilli powder, jaggery, and salt. Stir well to combine, ensuring there are no lumps.
Place the pot over medium heat and bring it to a gentle simmer. Cook for 5-7 minutes, stirring occasionally. Avoid a rolling boil to prevent the coconut milk from splitting.
4
Prepare the Tempering (Tadka)
While the saar simmers, heat the ghee in a small tadka pan over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for 30-40 seconds until the curry leaves turn crisp and the spices are fragrant.
5
Combine, Garnish, and Serve
Carefully pour the hot tempering over the simmering saar. It will sizzle, so be cautious.
Stir gently to incorporate the tempering. Let it simmer for one more minute for the flavors to meld.
Turn off the heat, garnish with finely chopped coriander leaves, and serve hot with steamed rice.
