Masala Bhaat, Maharashtrian Masala Bhaat Video by Tarla Dalal

Masala Bhaat, Maharashtrian Masala Bhaat Video by Tarla Dalal

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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.


Recipe Description for Masala Bhaat, Maharashtrian Masala Bhaat Health Recipe

Preparation Time: 
Cooking Time: 
Makes 4 servings
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1 cup uncooked rice (chawal) , soaked for 15 minutes and drained
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
a pinch of asafoetida (hing)
12 of ginger (adrak) , grated
2 tsp finely chopped green chillies
1/2 cup sliced tendli (ivy gourd)
1/2 cup green peas
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 cup brinjal (baingan / eggplant) cubes (optional)

For The Dry Spice Powder
1/2 tsp cumin seeds (jeera)
1/2 tsp coriander (dhania) seeds
3 cloves (laung / lavang)
6 to 7 black peppercorns (kalimirch)

For The Garnish
1 tbsp finely chopped coriander (dhania)


For the dry spice powder

  1. Combine the cumin seeds, coriander seeds, cloves and peppercorns in a broad non-stick pan and sauté on a medium flame for a few seconds.
  2. Remove from the flame and blend in a mixer to a smooth powder. Keep aside.

How to proceed

  1. Heat the oil in a pressure cooker and add the cumin seeds.
  2. When the seeds crackle, add the onions and asafoetida and sauté on a medium flame for 1 to 2 minutes.
  3. Add the ginger, green chillies, rice, tendli and green peas, mix well and sauté on a medium flame for 1 to 2 minutes
  4. Add 2½ cups of hot water, salt, turmeric powder and dry spice powder, mix well and pressure cook for 3 whistles.
  5. Allow the steam to escape before opening the lid.
  6. Serve hot garnished with coriander.

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