Ingredients: cup Rice, Carrot (Gajjar) - peeled and cut into cubes, cup Green beans (French Beans) - cut small, cup Cauliflower (gobi) - cut into florets, Potato (Aloo) - peeled and cut into cubes, Onion - thinly sliced, tablespoons Curd (Dahi / Yogurt), Bay leaf (tej patta), teaspoon Maharashtrian Goda Masala, teaspoon Mustard seeds, Oil - as needed, Asafoetida (hing), - to taste, Cashew nuts, teaspoon Ghee, tablespoon Fresh coconut - grated, Cashew nuts, teaspoon Ghee, Vegetarian diet
Instructions: To prepare the Maharashtrian Masale Bhath Recipe, first clean, wash and soak the rice in enough water for 30 minutes or so.Heat oil in a saucepan over medium heat, add the mustard seeds, allow seeds to crackle. Add bay leaf and fry for few seconds.Add the sliced onions and fry till they turn light brown in color. Next add the all the chopped vegetables - carrot, beans, cauliflower, potatoes, onions and fry for the few minutes. Now add the yogurt and stir to combine, saute the vegetables for next few minutes.In the meanwhile heat 2.5 cups of water and bring it to a boil in an another pan. Add the rice along with red chili powder, goda masala, asafoetida, salt to the sauteed vegetables. Stir to combine and saute for a minute or so. Now add the hot water to the rice mixture.Cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.If you are using the pressure cooker to cook the rice, turn off the heat after one or two whistle. Let the steam escape naturally from the pressure cooker before opening the lid.To serve Masala Baath, in a small pan heat ghee over medium heat, roast the cashews till golden brown in colour. Turn off the heat.Serve Maharashtrian Masale Bhat Recipe along with Boondi Raita Recipe Spiced With Black Salt and Kothimbir Vadi Recipe (Maharashtrian Coriander Fritters)  for the flavorful weekday lunch.