The flame while making the spice blend is always low.
In a thick wok dry roast the chillies and the dry coconut on low flame.
Stir-fry till the coconut is reddish and the chillies are crisp. Transfer to a plate.
Add a teaspoon of oil to the same wok. Add the Bengal gram lentil and stir-fry on low flame, until the lentils become reddish. Transfer to the plate of coconut and red chillies.
Add 1 tablespoon of oil and fry the block of asafoetida. Drain and add to the plate of chillies.
Next add the cinnamon, cloves and the Marathi Moggu. Fry till you get an aroma. Drain and add to the plate.
Add the urid dal and again roast till you get a lovely reddish hue of dal. Transfer to the plate.
Next, add the coriander seeds and roast till reddish. Add the fenugreek seeds and stir-fry. Switch off the gas and keep stirring.
Add all the ingredients to the plate to the wok and mix well. Let the mixture cool completely.
Once cool make a fine powder in the dry grinder or if you are using a coffee grinder in it. Mix well and store in an airtight bottle. A glass bottle is better.
Now that we have the spice mix let us make the rice.
How to make the stir-fry the traditional way:
Heat oil in a pan and the mustard and let it splutter. Add turmeric.
Add the veggies and cook them.
Add the rice and masala, salt and stir.
Serve hot with accompaniments of your choice.
Now for the twist in the rice
Heat oil in a pan, add the cashew nuts and fry till light golden brown. Drain and set aside.
Add the mustard in the same oil and let it splutter, add turmeric.
Add the ginger-garlic paste, onions and stirfry till the onions are translucent.
Add the veggies I have used cauliflower, capsicum, baby corn and peas. Cook the veggies.
As the veggies are cooking add some of the masala and salt to the cooled rice. Mix well taking care not to break the rice grains.
Add to the pan in which the veggies are cooking. Add the fried cashew nuts. Mix well.
Adjust the seasonings and dish out.
Serve hot.
How to serve:
Serve hot with curds and papad.
Now you can always pair it with a curry-like tomato saar.
For a party serve garnished with coriander leaves, nuts and raisins.