Mixed vegetable rice - Gujarati Matar Bhat the story behind the dish
Today we are cooking Matar Bhat or Mixed Vegetable Rice in our kitchen.
Food creates memories and I love the story behind the Mixed vegetable rice. This dish is served with vegetarian Gujarati dishes such as okra and kadhi ( yogurt sauce). I love it with my green bean and potato and black chickpea curry the flavours are harmonious and taste amazing. A prefect way to scoop up juice from any traditional Thali.
This dish is also wonderful with the meat dishes too -its a curry in itself with lots of ingredient and sweet popping peas and carrots.
Gluten free and tastes amazing.
stockist click here
https://www.binifinefoods.com/outlets
Food creates memories and I love the story behind the Mixed vegetable rice. This dish is served with vegetarian Gujarati dishes such as okra and kadhi ( yogurt sauce). I love it with my green bean and potato and black chickpea curry the flavours are harmonious and taste amazing. A prefect way to scoop up juice from any traditional Thali.
This dish is also wonderful with the meat dishes too -its a curry in itself with lots of ingredient and sweet popping peas and carrots.
Gluten free and tastes amazing.
Story about the dish...
My mum used to say that perfect rice is not difficult - even for a teenager!
At weekends we ate delicious savoury rice - matar bhat (matar - peas, bhat - rice) cooked in a masalo (a blend of spicy vegetables). Pre soaked rice combined with meticulously chopped vegetables and ingredients were assembled and fused with spices flavours before cooking commenced. Preparation and the absorption of spice flavours is the key to cooking perfect rice. Gujarati vegetable dishes - chapattis, green bean and potato curry, black chickpea curry, spicy lime pickle, khadi, popodoms and bhajya were served with piping hot matar bhat which would soaked up all the juices leaving empty plates and a happy family.
At weekends we ate delicious savoury rice - matar bhat (matar - peas, bhat - rice) cooked in a masalo (a blend of spicy vegetables). Pre soaked rice combined with meticulously chopped vegetables and ingredients were assembled and fused with spices flavours before cooking commenced. Preparation and the absorption of spice flavours is the key to cooking perfect rice. Gujarati vegetable dishes - chapattis, green bean and potato curry, black chickpea curry, spicy lime pickle, khadi, popodoms and bhajya were served with piping hot matar bhat which would soaked up all the juices leaving empty plates and a happy family.
stockist click here
https://www.binifinefoods.com/outlets