Masala Bhath Recipe

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1 cup rice
1 onions chopped
1/2 cup peas boiled
1 carrot thinly chopped
1 tbsp. cabbage chopped
1 stalk curry leaves
1/2 tsp. ginger grated
1/2 tsp. garlic grated
2 green chillies halved
1 tbsp. broken cashews
1 tbsp. small raisins
1 tbsp. peanuts
1 tsp. cumin seeds
2 tsp. black Maharashtrian masala
1/4 tsp. turmeric powder
salt to taste
1 tsp. lemon juice
3 tbsp. oil

Wash and soak rice for 15-20 minutes.
Heat oil in a heavy large skillet.
Add cashews, peanuts, fry till light brown.
Add green chilli, curry leaves, cumin seeds, allow to splutter.
Add ginger, garlic, stir. Add onion, stir.
Add all other vegetables, raisins, masalas, rice, stir 2 minutes.
Add 4 cups water, masalas, lemon juice, salt.
Bring to a boil, cover, simmer till done.
Stir occasionally, add more water if required.
All water should evaporate when the grain is cooked.
Serve hot with kadhi or curd raitha. Serve hot with dal fry or a spicy gravy vegetable.

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