Kanda Bataka nu Bhat - Onion & Potato Rice

After marriage, my MIL joined a big joint family. When she was reminiscing about those days, I asked her if it was like "Q ki Saans bhi Kabhi bahu thi"? She chuckeled and said, Well, one major difference was our sans (MIL) and all her bahus (DILs) used to be in an extrme hurry to catch the Mumbai locals every morning. Now that's a nice plot for some real time soap, isn't it?:-D


Anyways, MIL told me that every chore was divided and everyone had turns. But Sunday evenings used to be a free time. All the couples and their own children got to go out to the Chowpaty to have their own free time. As a result, dinner was entirely dadiji's responsibility. and she herself being a working woman, she too had her next day Monday blues. So dinner was almost always "Kanda Bataka nu bhaat" served with athanu (pickle), papads & yogurt.

Kanda Bataka nu Bhaat

Onion-Potato Rice

Ingredients

1 medium onion, sliced thinly

12 baby potatoes, rinsed, unpeeled

1 1/2 cup rice, rinsed

salt to taste

1 tsp Gujarati garam masala (or per taste)

1/2 tsp chili powder (optional)

1 tsp green chili-ginger paste

Tempering

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/4 tsp asafoetida

1/2 tsp cumin seeds

Garnish

1 tbsp chopped cilantro/coriander leaves

Suggested Accompaniment

Papads

Athana/pickle

Plain yogurt

or

Kutchi Beer

Method

1. Heat oil in a pressure cooker or handi.

2. Add mustard seeds, turmeric powder, asafoetida, cumin seeds.

3. As they sizzle, add onions. Saute till they are soft. Add chili-ginger paste & Gujarati garam masala.

4. Now add whole baby potatoes. Saute for 10 minutes adding spoonful of water if needed.

5. Now add rice. Saute for a minutes. Add 3 cups water, salt. Bring to boil.

6. Close the lid and pressure cook for 3 whistles.

7. Let the pressure drop of its own.

8. Fluff the rice with a fork.

9. Garnish with chopped coriander leaves/cilantro.

Note -

1. You can use medium potatoes. But peel and chop them.

2. You can use ginger-garlic paste instead of chili-ginger paste.

3. For richer flavor, use ghee instead of oil.

4. You can also make this rice in a saucepan, without using pressure cooker.

I am sending this entry over to Nags for Monthly Mingle#33 - Ravishing Rice.

Monthly Mingle event is started by Meeta of What's for Lunch, honey?