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
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
6 Green Chilles
3-4 Garlic Cloves
1/2 Bunch Coriander Leaves
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!!!