Masala baath is similar to Vangi baath made but little variation without adding tamarind.
1 and 1/2 cups Basmati rice
2-3 Long purple Brinjals
Salt to taste
5-6 Whole dry red chillies
2 tsp Coriander seeds
1/2 cup grated Dry coconut
1 tsp Cumin seeds
4 tbsp Oil
2-3 Green cardamoms
2 Bay leaves
1 tsp Turmeric powder
10-12 roasted Cashewnuts
Wash and soak rice in water for 30 mins. Drain and keep aside.
Soak the brinjal cubes in water with which a pinch of salt and piece of tamarind pulp has been added.
Roast whole red chillies, coriander seeds, grated dry coconut and cumin seeds and then grind into a fine paste by adding little water.
Heat oil in a Sauce pan. Add cloves, cardamom, bay leaves and stir-fry for a few seconds. Add ground masala, cook for 2-3 mins on medium heat, stirring continuously.
Add Chopped brinjal and turmeric powder, cook further for 4-5mins.
Add rice and mix gently. Add 3 cups of boiling water and add salt.
Cook on high heat for 5 minutes, stirring occasionally.
Bring to a boil and then reduce heat to low flame and cover the lid and cook until rice is done and all the water is absorbed. Remove from heat and serve hot with any raita.