MASALE BHAAT

MASALE BHAAT (serves 2-3)
1 cup rice
1 cup mixed vegetables

1/4 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
3-4 green chillies, slit
5-6 cashewnuts, broken
3 tbsp oil
salt to taste
Masala - 
heaped 1/3 cup dry, shredded coconut (copra)
4 cloves
2 cinnamon sticks
1 tbsp sesame seeds
2 1/2 tbsp coriander seeds
2 tsp cumin seeds
Garnish -
fresh coconut and coriander leaves

METHOD
Wash the rice in two to three changes of water. Drain and keep aside. On moderate heat, roast the copra, coriander seeds, cumin, sesame, cloves and cinnamon till the coconut turns golden. Let cool. Put in a grinder and grind into a powder. Keep aside.

Heat oil in a pan. When hot, add mustard seeds. When they begin to pop, add curry leaves, asafoetida and chillies and saute for a few minutes. Next add vegetables and saute some more. Add rice and mix well. Add the powdered spices and mix until the rice is well coated. Add cashews and season to taste. Add two cups of water cover pan with a lid and cook until rice is done.

Garnish with fresh coconut and coriander Serve hot with a raita.