Firstly, in a large kadai heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 5 cloves, 1 tsp mustard, 1 tsp cumin, pinch hing and a few curry leaves. splutter the tempering.

Add 2 tbsp cashew and fry until the cashew turns crunchy.

Further add ½ onion, 2 chilli and 1 inch ginger. saute until the onion softens slightly.

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tbsp goda masala.

Saute on low flame until the spices turn aromatic.

Now add 10 tindora, ½ potato, 3 tbsp peas, 1 brinjal and fry for 2 minutes or until the vegetables shrink slightly.

Add 1 cup of rice. i have used sona masuri rice, soaked for 20 minutes. traditionally, it is made using Maharashtrian short-grain Ambemohar rice. However, you can also make using any short-grain rice like sonamasuri, surti kolam, kalijeera.

Add 1 tsp salt, ½ tsp jaggery and saute for 2 minutes without breaking the rice.

Further, add 3 cup water and mix well.

Add in 2 tbsp ghee, cover and simmer for 20 minutes.

Once the rice is cooked well, mix gently making sure everything is well combined.

Finally, Masale Bhat Recipe can be served topped with coconut and coriander.