Spicy and packed with delicious flavors, Maharashtrian Masale Bhat is the perfect comfort food that comes together in under 30 minutes. Make this traditional one-pot, vegan dish using a medley of vegetables and a hot spice mix – Goda Masala.
If you want to explore Maharashtrian cuisine a little more, then try these recipes too – Maharashtrian Misal Pav, Bharli Vangi, Puran Poli, Batata Bhaji, Thecha, Jowar Bhakri, Pithla, Shengdana Amti, Zunka, and Sabudana Vada.
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About This Recipe
Masale Bhat is a popular Maharashtrian recipe that is prepared in every Marathi household. It is a spicy rice preparation loaded with veggies.
Masale bhat can be served on its own or also tastes great with cooling raita or mattha (spiced buttermilk) and varan (thin cooked lentils) on the side. It is easy, quick to make, and full of traditional Maharashtrian flavors due to the use of a special spice mix, Goda masala.
The addition of goda masala makes this rice recipe different from other spicy rice recipes. You can either make goda masala fresh at home or use a store-bought one.
Masala bhath can be served for breakfast or lunches or can be packed for lunch boxes. It is a must make for Maharashtrian weddings, special occasions, and festivals like Gudi padwa or Ganesh Chaturthi.
Ingredients
Rice -This recipe is traditionally made using local Maharashtrian short-grain rice – Indrayani chawal. It is a sticky rice which is very fragrant and gives a very authentic taste and texture to this dish. If this rice is not available, you can use any short grain rice (Sona Masuri, Ambemohar, Kali Jeera, etc) or even basmati rice to make this recipe.
To make it healthier, you can replace white rice with brown rice, quinoa, millets or couscous.
Vegetables – Masale Bhat is loaded with vegetables, and this is what I like about this rice dish the most. Eggplant (baingan) and Ivy gourd (tendli) are the two vegetables that are a must in this dish, although you can add other veggies of your choice too. I have used carrots, green peas, eggplant, ivy gourd, potato, and cauliflower.
Make sure to soak the eggplants and potatoes in water after cutting them to prevent them from turning black because of oxidation.
Goda Masala Powder – You can either make Goda Masala Powder at home or use the store-bought ones. It is easily available in Indian grocery stores or you can buy it online.
Spice Powders – Other than goda masala powder, you will need turmeric powder, salt, Kashmiri red chili powder, and garam masala powder. You can adjust the quantity of spices depending on your taste.
Oil – You can use any vegetable oil to make Masala Bhat. You can even make it in ghee for a richer taste.
Others – Along with the rice and veggies, other ingredients that are required to make this Masale Bhat are cumin seeds, ginger garlic paste, and green chilies. You can adjust the amount of green chilies and if you are making it for your kids, you can completely avoid adding it too.
How to Make Masale Bhat
Wash 1 cup rice 2-3 times with water until the water runs clear. Soak the washed rice in 3-4 cups of water for 30 minutes.
Prepare the veggies and set them aside. You will need 2 cups of mixed vegetables.
- Carrots – Peel and cut into cubes
- Green peas – if using frozen peas, wash them with water, drain and use. If using fresh peas, steam them until tender.
- Eggplant – Try to use small purple brinjals for the best flavor. But if they are not available, use any other variety. Chop the leafy top of the eggplant and discard it. Cut the remaining into 1-inch cubes. Soak in water until ready to use to prevent oxidation.
- Ivy gourd (Tendli) – Cut a few mm from both ends and then cut it into half.
- Potato – Peel the potatoes and cut them into 1-inch cubes. Soak in water until ready to use to avoid oxidation.
- Cauliflower – Cut into small florets.
Meanwhile, heat 4 tablespoon vegetable oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon cumin seeds, ¼ teaspoon asafetida (skip for gluten-free) and let them crackle for 3-4 seconds.
Add 1 cup finely chopped onions and cook until they are soft and translucent (4-5 minutes).
Add 2 teaspoon ginger garlic paste and cook for another minute.
Now add ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 tablespoon goda masala, and ½ teaspoon garam masala powder and fry for another minute.
Add the mixed vegetables and fry on high heat for 2-3 minutes.
Drain the water from the rice and add it to the pan along with 1 teaspoon finely chopped green chilies.
Add salt to taste and 2 cups of water and stir gently. Close the pan with a tight fitting lid.
Cook the rice on low heat until all the water is absorbed and rice is tender (20-25 minutes).
Remove the lid of the pan and fluff the rice using a fork. Serve hot.
Frequently Asked Questions
For weddings, this Bhat is made without using onion and garlic and ivy Gourd or tendli is definitely added to it along with a mix of other vegetables. To make Maharashtrian wedding delight, Masale Bhat without onion and garlic, keep the below-mentioned process same but just skip adding these two ingredients.
You can make this rice in a pressure cooker as well. Follow the same recipe in a pressure cooker. Close the lid and pressure cook for 2 whistles on high heat. Switch off the heat and let the pressure release on its own.
Press SAUTE. When it says hot, add oil. Once the oil is hot, add cumin seeds and asafetida and let them crackle for 3-4 seconds. Add onions and cook until they are soft and translucent (4-5 minutes). Add ginger-garlic paste and cook for another minute. Now add turmeric powder, Kashmiri red chili powder, goda masala, and garam masala powder, and fry for another minute. Add the mixed vegetables and fry for 2-3 minutes. Drain the water from the rice and add it to the pan along with green chilies. Add salt to taste and 1 cup of water and stir gently. Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Serving Suggestions
You can serve Masale Bhat on its own for a light and comforting breakfast, lunch, or dinner or you could serve it with Kadhi, Katachi Amti, or any of your favorite Raita. I like to serve it with Boondi Raita or Tomato Onion Raita.
At weddings, it is served along with mattha and varan. Some people like to garnish it with some grated fresh coconut.
Storage Suggestions
This Masala Bhat will last in the fridge for 3 to 4 days. Store it properly in an air-tight container and reheat in microwave or pan until nice and warm. If you feel the rice has become a little dry, then sprinkle a little water on top while reheating.
Also, reheat only the amount you want to serve as reheating, again and again, can decrease its shelf life.
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Recipe Card
Masale Bhat Recipe
Ingredients
- 1 cup short-grain rice (traditionally Indrayani rice is used)
- 2 cups Mixed Vegetables (I used a mix of carrots, peas, eggplant, ivy gourd, potato, and cauliflower.)
- 4 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 1 cup finely chopped onions
- 2 teaspoons ginger garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon Goda masala
- ½ teaspoon garam masala spice mix
- 1 teaspoon finely chopped green chili peppers
- 2 cups water
- salt to taste
Instructions
- Wash rice 2-3 times with water until the water runs clear. Soak the washed rice in 3-4 cups of water for 30 minutes.
In a pan over stove top
- Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds, asafetida (skip for gluten-free) and let them crackle for 3-4 seconds.
- Add onions and cook until they are soft and translucent (4-5 minutes).
- Add ginger garlic paste and cook for another minute.
- Now add turmeric powder, Kashmiri red chili powder, goda masala, and garam masala powder and fry for another minute.
- Add the mixed vegetables and fry on high heat for 2-3 minutes.
- Drain the water from the rice and add it to the pan along with green chilies.
- Add salt and 2 cups of water and stir gently. Close the pan with a tight-fitting lid.
- Cook the rice on low heat until all the water is absorbed and the rice is tender (20-25 minutes).
- Remove the lid of the pan and fluff the rice using a fork. Serve hot.
In instant pot
- Press SAUTE. When it says hot, add oil. Once the oil is hot, add cumin seeds and asafetida and let them crackle for 3-4 seconds.
- Add onions and cook until they are soft and translucent (4-5 minutes). Add ginger-garlic paste and cook for another minute.
- Now add turmeric powder, Kashmiri red chili powder, goda masala, and garam masala powder and fry for another minute.
- Add the mixed vegetables and fry for 2-3 minutes. Drain the water from the rice and add it to the pan along with green chilies.
- Add salt to taste and 1 cup of water and stir gently. Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 6 minutes on high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
