Masala rice (vegetable and spice rice)

I used to live in Bombay a long time ago. I would wake up everyday at 4:30am to get milk, cook, wash-up before I leave for office at 7:30am. In Bombay traffic and dirt, nothing was easy, I was too tired when I got home at 8:30pm.. that I didn't want to cook all over again. I came up with masala rice. Its wholesome with rice, vegetables and spices, all in one.
I cook masala rice either ways - with rice or just the gravy that can be mixed with rice. Gravy can be stored in the refrigerator for up to 2 weeks, if you take care.

Vegetables - 2 Cups potato, carrot, capsicum, onion, tomatoes, peas
Red chilli powder - 1 1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Asafoetida (Hing) - a pinch
Garam masala - 1/8 tsp
Salt - to taste

* Wash and dice vegetables to 1/2 inch squares. Make sure potato is soaked into water after cutting, so it doesn't turn brown.



* Heat oil, and splutter mustard seeds.
* Add onion, saute till transparent, then add tomatoes.
* Add chilli powder, turmeric powder and cook till done.
* Add all the vegetables, with some water to cook.
* If you want to cook vegetables faster, add salt now.
* Add Hing and garam masala before you switch fire off.
* Masala is ready to be mixed with rice.



This masala can be stored in the refrigerator. Mix masala with cooked rice. Serve with any raita, just eat with chips.

* Fry rice in oil for a few seconds before cooking the vegetables. Add all the other ingredients to the rice. Now pressure cook for 3 whistles. Masala rice is ready.




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