Gorikayi bath or cluster beans rice is an aromatic rice preparation with chopped cluster beans and spice powders.
  1. Wash rice and cook it in the proportion 1 : 2 / 2.5 ie 1 glass rice ,2 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.It has to be cooled properly before using.
  2. Cut cluster beans into medium size pieces . Chop onions and capsicum into medium slices if adding .
  3. In a kadai / pan heat oil . Once its hot add mustard, lentils ,peanuts and cashew . Once they splutter add curry leaves ,red chilli and green chilli .
  4. Add onion , green peas , turmeric and salt . Saute 2-3 mins.
  5. Add cluster beans ..fry for 3-4 mins .
  6. Add capsicum ..saute 2-3 min
  7. Once the cluster beans is done 50 % , add vangibath powder , tamarind juice . Mix well . Cover and cook for another 5-6 mins so that cluster beans takes in flavor . No need to cook cluster beans fully . Retain crunchiness.
  8. Finally add grated kopra if you want and give a gentle mix. Switch off after the extra moisture has evaporated.Our gorikayi bath masala to be mixed with rice is ready . This masala should not be too dry or liquidy . Hope you can make out the consistency from my picture.
  9. Add cooked rice to the bath masala. Drizzle some lemon juice , salt and mix well . Taste test .
  10. Relish the tasty gorikayi baath as such or with some raita . If you allow it to sit for some time after mixing , the rice would taste more tasty as it would have taken in the flavours well. If you want , you can warm it while serving .
Recipe Notes
  1. Don’t make the rice mushy . It will spoil the taste. Add few drops of ghee / oil and few drops of lemon while making rice for pulao . This will help the rice grains to remain separate .
  2. Addition of onions n capsicum is purely optional . i sometimes add and at times don’t.
  3. If you want you can add tomatoes too .
  4. Do not add too much salt and tamarind to the masala as the veggies will absorb them. thats the reason while mixing i am adding again some salt and lemon juice. this way your veggie pieces will be perfectly spiced.


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