Step 1: Prepare Masala Paste - Roasting Spices

Heat 1 teaspoon of oil in a pan. Add 1 teaspoon of coriander seeds, 4 dry red chilies, 1/2 teaspoon of black pepper, 1 teaspoon of cumin seeds, a small piece of cinnamon, 2 cardamoms, 2 cloves, and a small piece of peeled and chopped ginger. Fry these spices until well roasted.

Step 2: Prepare Masala Paste - Adding Coconut and Grinding

Add 2 heaped tablespoons of fresh grated coconut to the roasted spices and lightly fry for about half a minute. Switch off the heat and transfer the roasted spices to a blender jar. Allow the roasted spices to cool down to room temperature. Add 1 ripe red tomato to the blender jar and grind all ingredients into a smooth paste.

Step 3: Chop Vegetables

Chop all the vegetables: 1 potato, 1 capsicum, 1 carrot, a few brinjals (soaked in water), 1 onion, and grate 1 cucumber for the raita.

Step 4: Sauté Aromatics and Vegetables

In a pressure cooker, heat 2 tablespoons of ghee and 1 tablespoon of oil. Add 1 teaspoon of cumin seeds and a small piece of cinnamon. Once they splutter, add 1 sliced onion and stir-fry. Add 1/4 teaspoon of asafoetida and a few curry leaves to the onions and continue to stir-fry. Then add all the chopped vegetables: frozen peas, brinjals, carrots, potatoes, and capsicum. Mix everything well together so the vegetables get lightly fried.

Step 5: Add Masala Paste and Water

Add the ground masala paste to the vegetables and stir-fry for about a minute to combine well. Add 2 1/2 cups of water (for 1 cup of rice) to the pressure cooker, rinsing the blender jar with some water to get all the masala. Add salt to taste and allow the mixture to come to a boil.

Step 6: Add Mint and Rice, then Pressure Cook

Once the mixture starts boiling, add a few roughly chopped fresh mint leaves. Then add 1 cup of washed rice (Biryani or Sona Masuri) to the cooker. Mix it well. Cover the pressure cooker with its lid and pressure cook for 1 whistle.

Step 7: Prepare Cucumber Raita

While the Masala Bath is cooking, prepare the Cucumber Raita. Take about 1 cup of homemade dahi/yogurt and beat it lightly. Add salt to taste, 1 finely chopped green chili, and the grated cucumber. Garnish with finely chopped fresh coriander leaves.

Step 8: Prepare Raita Tadka

For the raita tadka, heat 1/2 teaspoon of oil in a small pan. Add a few mustard seeds and a few cumin seeds. Once they splutter, pour this tadka on top of the cucumber raita.

Step 9: Finish Masala Bath and Serve

Once the pressure is released from the cooker, open the lid. Gently mix the Masala Bath with a light hand. Squeeze the juice of half a lemon into it for taste and mix again. Garnish with some fresh coriander leaves. Serve the steaming hot Vegetable Masala Bath with Cucumber Raita and some Namkeen/Kara Boondi for a special crunch.

• You can use other vegetables like cauliflower or beans also if you have.

• You can use even regular Sona Masuri rice.

• Addition of pudina gives an awesome flavor to this masala bath.

• Add Namkeen/Kara Boondi for a special crunch.

• Use different vegetables such as cauliflower or beans.

• Use Sona Masuri rice instead of Biryani rice.