Spicy and flavor-packed, Masale Bhat is an authentic rice dish from western India. This glutenfree vegetarian dish makes a great one pot meal and is made with a variety of vegetables and a warm spice blend known as "goda masala".
In a small pan, roast all the spices for Goda masala on medium heat until all the spices are hot to touch. About 2 to 3 minutes. Take the spices out in a bowl and allow them to cool. Once the spices are completely cool, grind them to a fine powder in a small spice jar. Reserve the Goda Masala spice blend.
Set the Instant Pot to saute mode and heat oil. Add hing and turmeric. Add onions and saute for 2 minutes. Add 1 teaspoon salt, curry leaves, ginger, garlic and saute for a minute.
Add tomatoes and mix well. Press cancel and saute for another minute, deglazing the bottom of the pot. Add potatoes, eggplant, remaining 1 teaspoon salt, red chili powder, cilantro and mix well.
Add the spice blend, rice, and water. Give a quick stir and close the Instant Pot lid with the pressure release valve to sealing. Pressure cook on low pressure for 5 minutes followed by 5-minute natural pressure release. Release the remaining pressure by turning the pressure release valve to venting. Open the Instant Pot and garnish with cilantro and coconut.
Mix gently and top with ghee. Ghee can also be added while serving. Enjoy hot with yogurt or mattha.
Mattha {Cooling Yogurt Drink}
Add all the ingredients for the Mattha to a blender and blend for a minute. Serve with hot Masale Bhath.