Masala Bhaat

by Tarla Dalal

Masala Bhaat is a spicy rich dish made with brinjals and tendli.

Other Related Recipes

Achari Paneer Pulao
Aloo Gobhi ka Pulao
Aloo Gobi Ka Pulao
Bhaat Na Poodla ( Gujarati Recipe)
Bisi Bele Bhaat ( Pressure Cooker )
Bulgur Wheat and Paneer Pulao
Cabbage Pulao
Coconut Pulao
Corn Methi Pulao ( Microwave Recipe )
Corn Pulao ( Corn Recipe)
Ek Top na Dal Bhaat ( Pressure Cooker )
Gatte ka Pulao
Masala Bhaat ( Microwave Desi Khana)
Masala Bhaat
Matki Pulao ( Protein Rich Recipe )
Matki Pulao
Pearl Pulao
Shahi Pulao ( Saatvik Khana)
Shahi Pulao With Nawabi Curry ( Popular Restaurant Recipes )
Soya Mutter Pulao
Soyabean and Vegetable Pulao
Spicy Sprouts Pulao
Tava Pulao ( Mumbai Roadside Recipes )
Tava Sprouts Pulao ( Weight Loss After Pregnancy )
Tendli Bhaat ( Jain Recipe)
Tendli Bhaat ( Microwave Recipe )
Vaal Ni Dal No Pulao ( Gujarati Recipe)
Vegetable Biryani
Vegetable Pulao ( Weight Loss After Pregnancy )
Wholesome Pulao

Accompaniments

Lauki aur Phudine ka Raita
Mixed Veggie Raita
Sprouted Kala Chana Ambti
Vaal ki Usal

Added to 817 cookbooks
This recipe has been viewed 18109 times

This traditional Maharashtrian rice is an amazing combination of spicy flavours and mouth-watering textures. When served with low fat curds, or raita, it makes a complete meal in itself. Instead of brinjals and tendli, you can choose vegetables that are handy and whip up an easy nutritious meal in a jiffy.

Add your private note

Preparation Time: 15 mins.
Cooking Time: 20 mins.
Serves 4.
Show me for servings

Ingredients

1 cup uncooked rice (chawal)
1/2 cup brinjal (baingan / eggplan) cubes
1/2 cup tendli, sliced vertically
a pinch of asafoetida (hing)
12 mm. (½") piece of ginger (adrak), grated
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
2 green chillies, chopped
1 tsp oil
salt to taste

To be ground into a powder
1/2 tsp cumin seeds (jeera)
1/2 tsp coriander (dhania) seeds
8 to 10 black peppercorns (kalimirch)
3 cloves (laung / lavang)

To be mixed into a topping
1/4 cup grated cauliflower
1/4 cup chopped corriander (dhania)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/2 tsp sugar

Method

Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
Heat the oil in a pressure cooker and add the asafoetida, ginger, turmeric powder and cumin seeds.
When the seeds crackle, add the onions and green chillies and sauté till the onions turn translucent.
Add the brinjals, tendli and the soaked rice.
Add the ground powder, salt with 2½ cups of hot water and pressure cook for 2 to 3 whistles.
When the rice is done add the topping mixture and toss well.
Serve hot.

Nutrient values