Celebrating the season with Spicy Masale Bhaat

December 28, 2009 at 12:57 pm 23 comments

I am back from a weekend of food and fun in Pune. There is a sudden chill in the weather here; the nippy, foggy mornings making it all the more difficult to get back to work on a Monday morning!

We love this season for the bounty of veggies that it offers. The farmer’s market is flooded with variety of colorful veggies, rarely found during the rest of the year. So, many of my recipes this season, will be celebrating winter vegetables. One such recipe is Masale bhaat. The veggies which go into this spicy Rice are available year round. But they lack the freshness and color that this season offers.

Here’s a spicy Rice (Masale Bhaat) recipe perfect for the weather.

Masale Bhaat; characteristic Maharashtrian Rice cooked with seasonal vegetables and spices. Masale Bhaat is an imperative dish for every festive/wedding meal in Maharashtra. The ivy gourd (Tindora/Tondli) used in this rice is the key ingredient apart from the spices used, to lend its distinctive flavour. Rest of the vegetables can be substituted depending on the availability.

In my home it keeps revisiting like ‘old styles coming back in fashion’ every now and then for dinners with family and friends. You will find plenty of recipes for Masale Bhaat depending on the origin. Here’s how I make it:

 Masale Bhaat Recipe

2 cups Long grained rice washed

10-12 Tindora/Tondli(Ivy Gourd) cut lengthwise

1-2 carrots peeled and cut into chunks

1 small potato washed, peeled and cubed (optional), any other veggies of your choice like peas, cauliflower…

1 tsp Kala Masala,

Salt

4 cups water

Whole spices: 2-3 cloves, 2-3 black peppercorns, 1” stick cinnamon, 1-2 bay leaves

Tadka ingredients: 2 tsp Oil, 1 tsp mustard seeds, ½ tsp turmeric powder

For Garnishing: Freshly grated coconut, chopped coriander and Ghee (clarified butter)

 Heat oil in the pressure cooker (or in a pan if you are using a rice cooker)

Add the mustard seeds and allow them to splutter.

Add the turmeric and the whole spices.

Add the veggies and sauté for 2-3 seconds.

Add the Kala Masal and mix well.

Add the salt and water and bring to a boil.

Pressure cook till the rice is cooked (the grains should be separate after cooking)

Garnish with coconut, coriander and a generous dollop of ghee!

Serve hot.

 

Entry filed under: carrot, cauliflower, legume, masala, pea, potato, Rice, salt, spice blend, veggies, water.

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23 Comments Add your own

  • 1. Kanchan  |  December 28, 2009 at 3:21 pm

    I totally agree with you on chill weather here in Pune, esp today after this long weekend when I peeked out @ foggy morning, I just wanted to roll back in my blanket 😀

    Loved the delectable masale bhat, btw what is Kala Masala?

    Reply
    • 2. girish  |  October 31, 2011 at 3:56 pm

      Use goda masala which is easily available.

      Reply
  • 3. sowjanya  |  December 28, 2009 at 10:26 pm

    Kovaikai in rice? Noted it down..masala based rice is welcome any day esp if its chilly..

    Reply
  • 4. Ramya  |  December 28, 2009 at 10:53 pm

    What is kala masala? Is it available pre-packaged ot homemade?The bhaat must smell good with all the different spices.It is a new recipe to me.

    Reply
  • 5. Deepa G Joshi  |  December 28, 2009 at 11:15 pm

    surprisingly today I posted masale bhath on my blog..very tasty dish..nice clicks.We use goda masala in it.

    Reply
  • 6. Deepa  |  December 28, 2009 at 5:45 pm

    surprisingly today I posted masale bhath on my blog..very tasty dish..nice clicks.We use goda masala in it.

    Reply
  • 7. Sheetal  |  December 29, 2009 at 10:34 am

    I have exactly 10 tondli in the refrigerator … this is what I call serendipity 😀 Totally envy you for spending a weekend in my hometown 😦 For now your delicious recipe for Masale bhaath will provide some much needed solace 🙂

    Reply
  • 8. notyet100  |  December 29, 2009 at 3:11 pm

    this looks so yum,..feel like eating this right now,..

    Reply
  • 9. My foodcourt  |  December 29, 2009 at 4:05 pm

    Kanchan: Thanks.Kala masala is a typical Maharshtrian spice blend and is almost similar to Goda Masala (the amount of ingredients changes). You can see a version of the Goda/Kala masala her:http://bhaatukli.blogspot.com/2007/04/maharashtrian-kaala-masala.html

    Sowjanya:Me too. Love spicy rice in this weather

    Ramya: Yep the bhaat smells heavenly. See the link above or for radymade see this:http://www.pravinmasale.com/products/ProductDetails.asp?ID=9

    Deepa: Yours looks divine too. Goda/Kala..ithink they are interchangeable! 🙂

    Sheetal: 🙂 Remember my college days when I visit pune!

    Notye100: Thanks

    Reply
  • 10. Madhuli  |  December 29, 2009 at 10:35 am

    Kanchan: Thanks.Kala masala is a typical Maharshtrian spice blend and is almost similar to Goda Masala (the amount of ingredients changes). You can see a version of the Goda/Kala masala her:http://bhaatukli.blogspot.com/2007/04/maharashtrian-kaala-masala.html
    Sowjanya:Me too. Love spicy rice in this weather
    Ramya: Yep the bhaat smells heavenly. See the link above or for radymade see this:http://www.pravinmasale.com/products/ProductDetails.asp?ID=9
    Deepa: Yours looks divine too. Goda/Kala..ithink they are interchangeable! 🙂
    Sheetal: 🙂 Remember my college days when I visit pune!
    Notye100: Thanks

    Reply
  • 11. Vijaya  |  December 29, 2009 at 10:48 pm

    Masale Bhath reminds me of all the marathi weddings I have attended.. so delish…. wow you took me back to India and the weddings…

    Reply
  • 12. indosungod  |  December 30, 2009 at 3:54 am

    Looks perfectly tasty and delicious.
    Tindora is perhaps one vegetable I have not made a rice out of. With this recipe we won’t leave it that way for long.

    Reply
  • 13. farida irani  |  August 30, 2010 at 10:31 am

    Have Masale Bhat with Pickle or curd

    Reply
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