Masale Bhat

Name: Masale Bhat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup short grain rice (washed and soaked for 20 minutes, then drained); 150 g eggplant (cut into medium cubes); 0.5 cup green peas; 100 g ivy gourd (sliced); 1 pcs potato (small, peeled and cubed); 2 tbsp peanuts; 2 tbsp fresh coconut (grated); 2 tbsp ghee; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 8 pcs curry leaves; 2 pcs green chili (slit); 2 tsp goda masala; 1 pinch red chili powder; 0.5 tsp salt; 2 cup water (hot); 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.6/5(135)

TASTE SCORE

8/10

A homestyle Maharashtrian rice dish cooked with vegetables, goda masala, peanuts, and a little coconut. It is fragrant, gently spiced, and comforting, with every grain soaking up the warm, earthy flavors.

PREP

20m

COOK

25m

SERVES

1 KATORI

339 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Prepare the rice and vegetables.
1.Wash the rice well until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain completely.
3.Cube the eggplant and potato, slice the ivy gourd, slit the green chili, and grate the coconut.
4.Keep the hot water ready so the rice cooks evenly once added.
TIPDrain the soaked rice well so the grains stay separate and do not turn sticky.
temper · ~2 min
Make the tempering.
1.Heat the ghee in a heavy pan or pressure cooker over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, curry leaves, and green chili.
4.Stir for a few seconds until fragrant.
saute · ~6 min
Cook the peanuts and vegetables.
1.Add the peanuts and cook for 1 to 2 minutes.
2.Add the potato, ivy gourd, eggplant, and green peas.
3.Sprinkle in turmeric powder, red chili powder, goda masala, and salt.
4.Mix well and cook for 4 to 5 minutes until the vegetables are lightly coated and a little tender.
TIPStir gently after adding eggplant so it keeps its shape.
saute · ~2 min
Add the rice and coconut.
Add the drained rice and grated coconut to the pan. Mix gently for 1 to 2 minutes so the grains are coated with the masala and ghee without breaking.
boil · ~4 min
Add hot water and bring it to a boil.
Pour in the hot water and stir gently once. Let the mixture come to a steady boil over medium heat.
steam · ~15 min
Cover and cook the bhat.
Cover the pan with a tight lid and cook on low heat for 12 to 15 minutes, until the rice is tender and the water is absorbed.
TIPDo not stir while the rice cooks or the grains may turn mushy.
rest · ~5 min
Rest the rice off the heat.
Turn off the heat and let the masale bhat rest, covered, for 5 minutes so the steam finishes the cooking.
garnish
Finish with cilantro and lemon juice.
Fluff the rice gently with a fork or flat spoon. Add cilantro and lemon juice, then mix lightly.
serve
Serve the masale bhat 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 very well before adding it, or the bhat can turn soft instead of fluffy.
2
Fry the peanuts in ghee until aromatic before the vegetables go in, so they stay slightly crunchy after steaming.
3
Use a heavy-bottomed pan with a tight lid to prevent the bottom layer from catching during the low-heat cook.
4
After adding hot water, stir only once; repeated stirring releases starch and makes the grains sticky.
5
Resting the bhat for 5 minutes off the heat is important because the potato and rice finish cooking in trapped steam.
6
Add lemon juice only after cooking, not before, so the rice softens properly and the fresh tang stays bright.
7
If making ahead, cool it uncovered first, then refrigerate and reheat with a spoonful of water to loosen the grains.