Masale Bhat Recipe
Masale Bhat is a traditional Maharashtrian rice dish that comes together in under 30 minutes using a few simple ingredients. Make this spicy, one-pot, vegan dish using a medley of vegetables and a hot spice mix - Goda Masala.
Servings: 3 people
Ingredients
- 1 cup short-grain rice traditionally Ambemohar rice is used
- 2 cups mixed vegetables I used a mix of carrots, green peas, eggplants, ivy gourds, potatoes, and cauliflower.
- 4 tablespoons oil preferably peanut oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) skip for gluten-free
- 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 chilies
- 1 teaspoon salt
- 2 cups water
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.
- Heat oil in a pan over medium-high heat.
- 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). Stir frequently.
- Add ginger-garlic paste and cook for another minute.
- Now add turmeric powder, Kashmiri red chili powder, goda masala, and garam masala powder, and cook for another minute.
- Add the mixed vegetables to the pan and cook or 2-3 minutes.
- Drain the water from the rice and add the rice to the pan along with green chilies.
- Add salt and water and stir gently.
- Close the pan with a tight-fitting lid.
- Reduce the heat to low.
- Cook the rice undisturbed until all the water is absorbed and the rice is tender (20-25 minutes). Do not open the lid while cooking.
- Remove the pan from the heat and let it rest for 5 minutes.
- Open the lid of the pan and fluff the rice using a fork. Garnish masale bhat with finely grated fresh coconut and serve hot.
Video
Notes
This recipe is traditionally made using local Maharashtrian short-grain rice – Ambemohar rice. If this rice is unavailable, you can use any short-grain rice (such as Sona Masuri, Surti Kolam, or Kali Jeera) or even basmati rice to make this recipe.
Ensure to soak the eggplants and potatoes in water after cutting them to prevent them from turning black because of oxidation.
Adjust the green chilies as per your taste.
Nutrition
Calories: 486kcal | Carbohydrates: 70g | Protein: 9g | Fat: 20g | Saturated Fat: 15g | Sodium: 79mg | Potassium: 342mg | Fiber: 7g | Sugar: 1g | Vitamin A: 6368IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 5mg
