My
first induction to home cooked Maharashtrian cuisine happened at office. My
fried Gauri used to carry a special rice preparation for lunch and as loved
rice I generally used to polish off her dabba. It happened a few times, till
she started packing a lunch box exclusively for me .. And when I was
embarrassed enough, she was kind enough to hand me the recipe. Apparently it
was called Masala Bhath. I loved it a lot, and wanted to make it at home.
Some
months ago, I looked for the recipe and didn’t find it. Archana’s recipe
came to the rescue. Although laborious than the original one I had, it was
simply superb and all of us enjoyed it. We make a similar version in Bangalore called
Vangibhath and add both brinjals and tendli (ivy gourd) to it. But I will stick
to her recipe here and make it more often.
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BM : 39 ~ Indian State : Maharashtra
Recipe : Masala Bhath (spiced rice with Gherkins /
Ivygourd / Tendli)
Dish type : Main Course
Served with : Plain Curd
Spice Level : Medium to
spicy
----------------------------------------------------------
Prep Time :15-20 mins, Cooking time
: 15 mins ; Serves : 4
Recipe Source :Archana
Ingredients: (Archana’s recipe with minor changes)
- ½ cup Copra, grated i.e. dry coconut
- 9 cloves
- 3 stick (each 2 ½ cm) cinnamon
- 1tbsp sesame seeds/til
- 5 tablespoon coriander seeds
- 4 teaspoon cumin seeds/jeera
- ¼ cup vegetable oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- ¼ teaspoon asafetida/hing
- 5 green chillies slit
- 200 grams gherkins cut into quarters (I cut
lengthwise) - 2 cups basmati rice washed and left to drain
for ½ hr - 5 teaspoon salt
- 2 tablespoon cashew nuts
- 3 ½ cups water
- ½ cup coconut grated (fresh)
- 2 tablespoon coriander leaves chopped
Method:
- Dry roast Copra for 1 min till its dry. Take it off the flame into a dry plate, and dry roast cloves, cinnamon,
sesame, coriander seeds, cumin seeds separately for 2 mins. Powder all this in a spice
grinder. - In a non stick pan, add oil. Splutter mustard seeds, curry leaves,
asafoetida, chillies, cashewnuts. When the cashews start browning a bit, add
tendli and fry for 4 minutes. Then add spice powder and rice and fry. Add salt. - Now add water and cook covered for 12-15 mins on low / Medium heat
till done. (if making in a pressure cooker, give one whistle and cook on medium
heat for 4-5 mins) - Fluff the grains and garnish with coriander and coconut.
- Serve hot with chilled curds. I served it with onion-tomato raita 🙂
Unknown says
so much like Biriyani I assume... so flavorful and wholesome!!
Unknown says
Hey Kalyani, please correct the spelling on the first line, It says FRIED gauri, change it to FRIEND Gauri...
vaishali sabnani says
rice with tindli?...yes that was my reaction when i first about this, but they are delicious and worth trying..full of flavours!!
Priya Suresh says
Just love masala bhath topped with ghee,papads and some pickle, heaven in earth na.. Full of flavours.
Varada's Kitchen says
Masale bhaat is a classic. One of the few rice dishes I like. Your has turned out great.
Harini R says
The ever popular masala bhath..Love it.
Gayathri Kumar says
Masala Baath looks so inviting...
Unknown says
flavourful and yummy.. makes a wonderful meal. i made a bhaat too
Pavani says
Yummy Yummy looking Masala bhath.
Chef Mireille says
what a flavorful rice
Nalini's Kitchen says
Comforting one pot meal,looks so delicious and tempting..
Sandhya Ramakrishnan says
What a blend of spices! I could almost smell them here! Lovely recipe 🙂
Suma Gandlur says
Me too loves it. 🙂 Loved your version of the classic Maharashtrian dish.
MySpicyKitchen says
Masala bhath came out very nice. I would like to try this bhath some time very soon. Nice recipe for the state.
Archana says
Wow it looks yum Kalyani. Thanks for trying it out and of course thanks for the mention.
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Unknown says
superrrrrrrrrrrr