Maharashtrian Masala Bhaat | Tindora Rice | Kovaikai Rice

Masala Bhaat – A flavorful spicy Maharashtrian rice delicacy prepared with tindora, onion along with Goda masala and freshly grounded coconut chili paste.

Today’s recipe is a simple but flavorful and spicy One-pot meal, perfect for lunch boxes. I love tindora and I usually fry them with spices. This time, I wanted to try this Maharashtrian delicacy. Did I say I fell in love with this rice while cooking itself? It’s so flavorful and the entire home was filled with the fresh aroma of spices, coconut, garlic, and ginger. I prepared for my lunch and the next day, when I opened my lunch box, everyone around me commented about the aroma of the rice and complimented its taste.

The recipe is a spicy one, hence feel free to adjust according to your spiciness. The recipe requires two spice powders – Goda Masala and Coconut Chili Paste. The authentic recipe calls for the addition of potato but I have omitted potato and doubled up the quantity of tindora for the recipe.

Ingredients:

• 1 ½ cup Rice
• 3 cups Water
• 1 cup Tindora, juliennes
• 1 big Onion, juliennes
• 1 tablespoon Oil
• 1 Bay Leaf
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 3 teaspoon Goda Masala
• Salt to taste
• To Grind
  • ​​3 tablespoon Coconut
  • 1 tablespoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 4 Garlic pods
  • ½ inch Ginger
  • 4 Green Chili
• Goda Masala
  • ​​2 cups Coriander Seeds
  • 1 teaspoon Cloves
  • 2 Cinnamon Sticks
  • 2 teaspoon Cumin Seeds
  • 2 teaspoon Caraway Seeds
  • ¼ cup Dry Coconut
  • 3 Bay leaves
  • 3 Black Stone Flower
  • A pinch of Hing

Method:

• In a pan, dry roast all the ingredients mentioned under the Goda Masala until nice aroma comes out for about 2 minutes. Remove them from the flame and allow it to cool. Once cooled, grind them into a fine powder using a blender.
• Blend the ingredients mentioned under “To Grind” into a fine paste with a tablespoon of water.
• Heat a non-stick pan over a medium flame. Add oil and once the oil is hot, add onions and bay leaf
• Saute until the onions become translucent.
• Meanwhile, wash rice thoroughly with water and pressure cook with 3 cups of water for about 3 whistles. Allow the pressure to release
• Once the onions become translucent, add tindora and fry for about 5 minutes until the tindora pieces become soft
• Add turmeric powder and chili powder. Combine them well.
• Add Goda masala and cook until the tindora pieces cooked well and soft.
• Finally, add coconut paste and saute until the raw smell goes off and moisture is absorbed.
• Mix the tindora masala with cooked rice. Garnish with coriander leaves and serve with raita of your choice.

If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram

Thanks,

Karthi