khaari bhaat
My aunt makes the best khari bhaat - a bowl of deliciousness that showcases my kachchi heritage. Nothing brings me back home as quickly as some hot khari bhaat and yogurt. However, my grandpa really enjoyed it best with tameta nu shaak.
Homemade spice mix:
2 one inch cinnamon sticks
½ tbsp whole cloves
½ tbsp whole black peppercorns
1 tbsp cumin, whole
¾ tbsp coriander seeds, whole
1 bay leaf
¼ tsp black cardamom seeds (or 1 whole brown cardamom)
5-6 dried red chilli
Dry roast until fragrant. Grind in a spice grinder. Store leftover mix in the fridge.
¼ cup basmati rice
100g cabbage
100g potatoes
50g carrots
30g french beans
⅛ cup peas
2 tbsp oil
pinch hing (asafetida)
1 tsp sesame seeds
⅛ tsp turmeric powder
1 tbsp homemade spice mix
½ tsp ginger chilli paste
½ tsp red chilli powder
1 tsp salt
Soak basmati rice in hot water for 15 minutes. Then rinse 3 times until water runs clear. Meanwhile, prepare the veggies. Shred the cabbage. Peel potatoes and cut in size of steak fries. Peel carrots and julienne cut. Slit french beans and cut into 3 inch sticks. Soak all veggies in water.
In a pot, heat oil and add hing. Allow to bloom. Then add the sesame seeds and crackle. Next, add turmeric and allow to bloom for about 30 seconds. Drain the veggies and add them to the pot along with spice mix, ginger chilli paste, chilli powder and salt. Give it all a good stir and cook for 3 to 5 minutes. Now drain the rice and stir gently. Cook for another 3 to 5 minutes. Lastly, add 1 cup of water and cover for 15 minutes. At the 10 minute mark, just check to make sure there is enough water. Give a very gentle stir. Cover again and cook for the remaining 15 minutes.
Serve with yogurt or tameta nu shaak.