Masale Bhaat

Name: Masale Bhaat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup rice (short grain or kolam rice, washed and soaked); 2.25 cup water (for cooking); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 2 pcs green chili (slit); 8 pcs curry leaves; 1 pcs onion (medium, thinly sliced); 150 g eggplant (cubed); 100 g cluster beans (trimmed and chopped); 0.5 cup green peas; 2 tsp goda masala; 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp fresh coconut (grated); 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.7/5(178)

TASTE SCORE

8/10

A fragrant Maharashtrian spiced rice made with vegetables, goda masala, and a little coconut. It is comforting, gently spiced, and perfect as part of a home-style lunch with raita or papad on the side.

PREP

20m

COOK

25m

SERVES

1 KATORI

303 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Wash and soak the rice.
Wash the rice well until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain and keep aside.
TIPSoaked rice cooks more evenly and stays separate in the pot.
prep
Prep the vegetables and aromatics.
1.Slice the onion thinly.
2.Cube the eggplant into small even pieces.
3.Trim and chop the cluster beans.
4.Slit the green chilies and chop the cilantro.
temper · ~2 min
Make the tempering.
1.Heat oil in a heavy pan or pot over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, turmeric powder, green chili, and curry leaves.
4.Stir for a few seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~9 min
Cook the onion and vegetables.
1.Add the sliced onion and cook until lightly golden, 4 to 5 minutes.
2.Add eggplant, cluster beans, and green peas.
3.Mix well and cook for 3 to 4 minutes.
4.Add goda masala, red chili powder, and salt.
mix · ~1 min
Add the rice and coconut.
Add the drained rice and grated fresh coconut to the pot. Mix gently so the grains are coated with the masala without breaking.
boil · ~5 min
Add water and bring it to a boil.
Pour in the water and stir once gently. Let the mixture come to a full boil over medium-high heat.
steam · ~15 min
Cover and cook the bhaat.
Lower the heat, cover the pot tightly, and cook until the rice is tender and the water is absorbed.
TIPDo not stir while the rice cooks or the grains may turn sticky.
rest · ~5 min
Rest the rice for 5 minutes.
garnish · ~1 min
Finish with cilantro and lemon juice.
Fluff the rice gently with a fork or flat spoon. Sprinkle cilantro and lemon juice over the top and mix very lightly.
serve
Serve the Masale Bhaat hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked rice well so the grains toast lightly in the masala instead of turning soggy.
2
Cut the eggplant small and even so it softens by the time the rice finishes cooking.
3
Let the onion turn lightly golden, not deeply brown, or the bhaat can taste sweeter than intended.
4
After adding water, stir only once; repeated stirring can break the short-grain rice and make it sticky.
5
Rest the cooked bhaat covered for 5 minutes before fluffing so the grains firm up and separate better.
6
Add the lemon juice only at the end to keep its freshness bright and prevent the rice from tasting flat.
7
If using frozen peas, add them straight from the freezer so they stay green and don't overcook.