Vegetable Baath

Dear Dad, Happy Fathers Day 

Hello, This week instead of my Lunch Plate I bring to you my favourite Vegetable Baath/Pulao.

We South Indians, particularly Kannadigas make variety of Baath’s with anything you can imagine with

Tomato Baath, Veg Baath, Vangi Baath, BisiBeleBaath etc etc…

A am a big fan of Baath & can live on them for days, unlike DH who doesnt like them for more than one meal in a month.

It  is a perfect dish to empty out the veggies in the fridge

This one pot dish tastes heavenly with a raitha.

Anyways, here is my favourite & delicious Vegetable Baath, folks do try it.!!! 

This is my first ever entry for Nupur’s A-Z Vegetables.

V For Vegetable Baath

Ingredients :

2 Cups Basmati Rice

2 Cups Mixed Veggies

          (Green Beans, Peas, Carrots & Few Cauliflower Florets)

1 Large Onion

1/2 Tsp Jeera/ Cumin Seeds

10-12 Cashewnuts (Optional)

1/2-3/4 Tsp Red Chilli Powder

2 Bay Leaves

2 Cloves, 2 Cinnamon Sticks 

1/2 Tsp Turmeric Powder

4 Tbsp Oil/Ghee

Salt to Taste

Grind To a Smooth Paste:

1/2 Medium Onion - Sliced

1 Medium Tomato - Sliced

1/4-1/2 Cup Coconut Grated

1 Tsp Roasted Poppy seeds

2 Jalepenos

6 Green Chilles

3-4 Garlic Cloves

1-2″ Ginger

2 Cloves

2″ Cinnamon

2 Cardamom

1/2 Bunch Coriander Leaves

Method :

Wash & chop veggies, I used less of cauliflower, because I didnt want its smell to dominate the Baath.

Veggies can be used in any proportions, also any other desired veggies could be added depending on your liking.

I used Jalepenos & Green Chilles, but you can just use Green chilles itself, just increase the quantity.

Slice the onion lengthwise thinly.  Wash & soak the Basmati Rice in plenty of water.

Heat Oil/Ghee in a wide pan. Adding a little bit more oil adds to the taste & texture of this dish.

(If oil is reduced, the baath turns out very dry, so be liberal with oil here.)

When the oil gets hot add the Bay Leaf, Cloves &  Cinamon.

When it tends to get brown, add the Jeera  & Cashewnuts if using.

When the jeera splutters add the sliced onions. Saute until transparent.

Add the mixed veggies & saute for a few minutes.

Now drain the rice & keep aside.

Add the smoothly ground masala paste. Saute until the oil separates.

Add the Red chilli powder to taste, fry for 2-3 minutes.

Add the drained rice & fry well for a couple of minutes.

Add 3 & 1/2 Cups of water to the above , add salt to taste & stir well.

When the mixture starts to boil, mix once again & close the pan & reduce the flame to simmer.

After 20 minutes, turn off the flame.  Let the pan cool well before serving. Enjoy!!!