Masale Bhaat
When i was writing the post for Anda Bhaji, it reminded me of aunty’s another recipe which is a favourite of mine – the flavourful traditional Maharashtrian prepartion of Masale Bhaat. Literally translated this would mean Masala or spicy (flavoured) rice. This is typically served at most Maharastrian weddings and the taste and flavour is out of this world !
Our neighbour aunty would also occasionally prepare this and happily share it with her every hungry (read bhookad) neighbour kids :D. What makes this dish stand out is the usage of ivy gourd (tendli /kovakka) and the unique spice mix or garam masala that gives the dish it’s distinctive flavour. While i relied on store bought “Ghoda Masala” (traditional spice mix), you do not lose out by replacing with normal Garam Masala (either storebought or homemade). Ofcourse the homemade Ghoda Masala will elevate this dish to even more heights. I am planning on making one soon as i didnt like the store bought flavour too much. It’ rather bland and nothing much to write about.
In UAE, one of my very good friends is Maharashtrian and thanks to her i have been able to recreate these amazing flavours. This is not a quick dish and is slightly time consuming especially when it comes to chopping the veggies and prepping the other ingredients. But the best part is that this is a one pot dish and typical of other rice dishes, tastes even better the next day. So make a huge pot and share it with loved ones, makes the experience even better isnt it. 🙂 Serve it with a simple cucumber raita, sliced onion pieces and perhaps few wedges of sliced lemons. A pickle and some pappadums would just complete this beautiful flavour circle.
Oh and i forgot the best part – this is gluten free and completely vegan!
Masale Bhaat
Ingredients
- 2 cups basmati rice wash and soak in water for 15-20 minutes
- 1 cup cauliflower florets
- 2 nos carrots sliced
- 1 cup ivy gourd each sliced into 4 lengthwise
- 1 nos potato chopped into cubes
- 2 nos onions finely sliced
- 1 tbsp ginger, garlic and green chilli crushed together
- 2-3 tbsp ghee
- 2 nos medium sized tomatoes chopped
- 1 handful coriander leaves chopped
- 1 tbsp lime juice
- 2 tsps chilli powder heaped teaspoons
- 2 tsp coriander powder heaped teaspoons
- 1 tsp turmeric powder
- salt as per taste
- 4 cups water use the same cup as used for rice
- 1 tsp cumin and garam masala powder
- 1 tsp ghoda masala optional
- 4 nos cloves
- 4 nos cardamom/elaichi
- 1 nos star anise
- 1 nos cinnamon stick
- 2-3 nos bay leaves
- 1 tsp cumin seeds
- 1 tsp pepper corns
Instructions
- In a deep thick bottomed pot, melt the ghee and add the whole spices. As they start to sizzle and flavour the ghee, add the onions and stir until slightly soft
- Add the ginger, garlic and green chilli paste to the onions and stir. This is done on medium flame else it will catch on the bottom of the pot and start to burn
- Stir the onions until it is nice and brown. Do this patiently and stirring it occasionally
- Add the spice powders (turmeric, chilli and coriander). I always start with turmeric for an auspicious start 🙂 🙂 . Stir it around for a minute or two. Check that the flame is on medium to low so that the spice powders do not burn
- Increase the flame to high now and tip in the tomatoes and add salt. Stir this around and coat the tomatoes with the masala. I do not cook down the tomatoes completely and just let if soften. It will continue cooking with the rice
- Add in all the chopped veggies and give it a quick stir. Fry this for 5 minutes or so. After the veggies have sauted for some time, add in the frozen peas and the rice
- Before stirring the rice, add 1 tsp of cumin, ghoda masala (if using) and garam masala powder each and gently but firmly stir the rice. Do not overmix the rice as you do not want the grains to break.
- Once everything is mixed nicely and everyone in the pot is friendly with each other, pour in the 4 cups of water**(Refer notes), coriander leaves and lime juice. Taste the water now and add more salt to season the rice as well. The water should taste salty, else the rice will be under-seasoned. Bring the water to a boil
- Put on the lid, reduce the flame to medium-low and set your kitchen timer to 15 minutes. After 15 minutes, switch off the flame and let the pot rest on the hob/burner for another 10 minutes.
- Give the rice a quick gentle mix with a spatula and serve with cucumber raita, pickles, pappad, onion slices, lemon wedges or just plain with yoghurt
Notes
- The measurements above are for a slightly spicy preparation. Adjust the measurements to suit you and your family’s unique requirements
- For the ginger garlic and green chilli paste i used – 6 cloves of garlic, 1 inch piece of ginger and 2 green chillies
- The basmati rice i use requires double the amount of water to cook perfectly. adjust this & cooking times based on the brand of rice you are using. Different rice brands require different liquid and cooking time measurements.
- I did not add potatoes as didnt have any at home but do add it as it tastes lovely.
