Ingredients with Measurements:
- 1 cup gondi (Bengal gram flour dumplings)
- 2 cups basmati rice
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon cumin seeds
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 4 tablespoons oil
- 4 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the basmati rice and soak it in water for 30 minutes.
2. In a mixing bowl, add gondi, 1 tablespoon oil, 1 teaspoon salt, and mix well.
3. In a pressure cooker, heat 3 tablespoons oil and add cumin seeds. Let it splutter.
4. Add chopped onions and green chilies. Saute until onions turn translucent.
5. Add ginger-garlic paste and saute for a minute.
6. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook until tomatoes turn mushy.
7. Add 4 cups of water and bring it to a boil.
8. Make small balls of the gondi mixture and drop them into the boiling water.
9. Close the pressure cooker lid and cook for 2 whistles.
10. Turn off the heat and let the pressure release naturally.
11. Drain the gondi and keep the water aside.
12. In a separate pan, heat 1 tablespoon oil and add the soaked basmati rice. Saute for a minute.
13. Add the gondi water and 1 teaspoon salt. Mix well and cook until the rice is done.
14. Add the cooked gondi and mix gently.
15. Garnish with fresh coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Not applicable
Serving size:
4 servings
Nutritional information:
Calories: 450 kcal
Fat: 12 g
Carbohydrates: 75 g
Protein: 12 g
Fiber: 5 g
Substitutions for ingredients:
- Gondi can be substituted with chickpea flour dumplings.
- Oil can be substituted with ghee or butter.
Variations:
- Add vegetables like peas, carrots, and potatoes for a more nutritious version.
- Use brown rice instead of basmati rice for a healthier option.
Tips and tricks:
- Soak the basmati rice for at least 30 minutes to get fluffy rice.
- Make sure to mix the gondi mixture well to avoid lumps.
- Adjust the spice level according to your preference.
Storage instructions:
Store the leftover gondi ka masala bhaat in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the gondi ka masala bhaat in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the gondi ka masala bhaat in a bowl and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Serve the gondi ka masala bhaat with raita, papad, or pickle.
Suggested side dishes:
- Cucumber raita
- Onion-tomato salad
- Aloo bhaji
Troubleshooting advice:
- If the gondi ka masala bhaat turns out too dry, add a little water and mix well.
- If the gondi mixture is too sticky, add a little water and mix well.
Food safety advice:
Make sure to cook the gondi ka masala bhaat thoroughly to avoid any foodborne illnesses.
Food history:
Gondi ka masala bhaat is a traditional Maharashtrian dish that is made during festivals and special occasions.
Flavor profiles:
The gondi ka masala bhaat has a spicy and tangy flavor with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
Serve the gondi ka masala bhaat hot with a side of raita or pickle.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian