For masala bhat, wash and soak rice for 20 minutes in water. In small pressure cooker heat oil and ghee. Add mustard seeds, cumin seeds, cloves, cinnamon piece, cardamom and bay leaf. When crackles add chopped onion and ginger-garlic paste. Saute for sometimes. Add chopped tomato, potato, brinjal, carrot and green peas. Saute for a couple of minutes.
Add soaked rice (without water) and saute for sometimes. Add salt, turmeric powder, red chilli powder and garam masala powder. Add 2 and 1/2 cup water. Mix well.
Cover with lid and cook till 3-5 whistles. Masala bhat is ready. Serve with curd.
Knead slightly soft dough of wheat flour, salt, turmeric powder, red chilli powder, ajwain and enough water. Make balls and roll out roti. Roast both sides with oil on hot tawa.
Enjoy quick and tasty masala bhat, bhakhri with curd and achaar.
