Maharashtrian Pangat Jevan!

My Janmabhumi- Maharashtra and Obviously, Mumbai. I am a Maharashtrian and eating food related to maharashtra comes to me very naturally.
The first place which comes to my mind when it comes to Maharshtrian food is obviously a Maharashtrian wedding. The typical pangat and the typical brahman padhaticha jevan is always admired and loved by me! Being a vegetarian, the lagnatla jevan is a treat for me. Ranging from the koshimbir right to the shrikhand, everything is just perfect!
A typical plate would include--


1. salt, lemon slice
2. green chutney
3. Kakdi chi koshimbir.
4.bhaat, topped with tuup and Varan.
5. Puri
6.batatachi bhaaji
7.Alucha phadphada (Maharashtrians will understand what I am talking about!!)  or its called Alu chi Oli Bhaaji.
8. Masale Bhaat/ Wangi Bhaat
9. Wangyacha Bharit is also an option.
10. Shrikhand/Amrakhand/ Amras(depends on mango season)
11. And finally, Mattha/Taak

Such a platter! Wow! And whatever I have listed is just the basic. People add many many more things to this and it also varies according to the season and occasion. The most famous and the most unique item here is the Masale Bhaat and the recipe is-- (courtesy Tarla Dalal)


Masale Bhaat
Ingredients:
1 cup uncooked rice
1/2 cup Brinjal cubes
1/2 cup tendli cut vertically
pinch of hing/asafoetidia
piece of ginger
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 cup chopped onions
2 green chillies chopped
1 tsp oil
salt to taste

Powder the following---
1/2 tsp cumin seeds
1/2 tsp coriander seeds
8-10 black peppercorns
3 cloves

Toppings--
1/4cup chopped coriander leaves
1/2 tsp chilli powder
1/2 tsp sugar
1/4 cup grated coconut

from tarladalal.com

Method--

1. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker and add the asafoetida, ginger, turmeric powder and cumin seeds.
3. When the seeds crackle, add the onions and green chillies and sauté till the onions turn translucent.
4. Add the brinjals, tendli and the soaked rice.
5. Add the ground powder, salt with 2½ cups of hot water and pressure cook for 2 to 3 whistles.
6. When the rice is done add the topping mixture and toss well.
7. Serve hot.