Maharashtra

Masale bhaat

Name: Masale bhaat
Total time: 45 min
Yield: 5 servings
Cuisine: Marathi
Ingredients: 1 1/2 cups washed rice; 8 quartered lengthwise ivy gourd; 2 small cubed brinjal (eggplant, aubergine); 1/2 cup green peas; 12 to 15 cashews; 1 1/2 tbsp goda masala; 3/4 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 2 tbsp cooking oil (vegetable oil); 1 tbsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; 8 to 10 curry leaves; 2 bay leaf (indian bay leaf); 1 tsp jaggery; 3 tbsp to garnish fresh grated coconut; a handful coriander leaves (cilantro); Salt, to taste; 2 3/4 cups water

Spiced rice with tondli, brinjal and goda masala. Marathi wedding food at home.

45 minTime

7 gProtein each

mediumSpice

Lagna masale bhaat2 chapters · 1 min read

Make it your way

Grandma's wayPune wedding pangat style.

The original

376kcalsame

7 gproteinsame

4 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups, washed

Ivy gourd8, quartered lengthwise

Brinjal (eggplant, aubergine)2 small, cubed

Green peas½ cup

Cashews12 to 15

Goda masala1½ tbsp

Red chilli powder (indian red chili powder)¾ tsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)2 tbsp

Ghee1 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Bay leaf (indian bay leaf)2

Jaggery1 tsp

Fresh grated coconut3 tbsp, to garnish

Coriander leaves (cilantro)a handful

Saltto taste

Water2¾ cups

Method

5 steps

1Heat oil and ghee in a pressure cooker. Fry cashews until golden and set aside.
2Crackle mustard and cumin, add asafoetida, curry leaves and bay leaves, then tondli, brinjal and peas. Saute 3 minutes.
3Add the rice, goda masala, chilli, turmeric and salt and stir gently for 2 minutes.
4Add hot water and jaggery. Pressure cook for 2 whistles and let pressure release naturally.
5Fluff gently and top with cashews, grated coconut and coriander. Add a spoon of ghee on each plate.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Masale bhaat

Spiced rice with tondli, brinjal and goda masala. Marathi wedding food at home.

45 minTime

7 gProtein each

mediumSpice

Lagna masale bhaat2 chapters · 1 min read

Make it your way

Grandma's wayPune wedding pangat style.

The original

376kcalsame

7 gproteinsame

4 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups, washed

Ivy gourd8, quartered lengthwise

Brinjal (eggplant, aubergine)2 small, cubed

Green peas½ cup

Cashews12 to 15

Goda masala1½ tbsp

Red chilli powder (indian red chili powder)¾ tsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)2 tbsp

Ghee1 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Bay leaf (indian bay leaf)2

Jaggery1 tsp

Fresh grated coconut3 tbsp, to garnish

Coriander leaves (cilantro)a handful

Saltto taste

Water2¾ cups

Method

5 steps

1Heat oil and ghee in a pressure cooker. Fry cashews until golden and set aside.
2Crackle mustard and cumin, add asafoetida, curry leaves and bay leaves, then tondli, brinjal and peas. Saute 3 minutes.
3Add the rice, goda masala, chilli, turmeric and salt and stir gently for 2 minutes.
4Add hot water and jaggery. Pressure cook for 2 whistles and let pressure release naturally.
5Fluff gently and top with cashews, grated coconut and coriander. Add a spoon of ghee on each plate.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Masale bhaat

Make it your way

Ingredients

Method

Masale bhaat

Make it your way

Ingredients

Method

Make it a meal