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Maharashtrian Masala Bhath Yum
Maharashtrian Masala Bhath
Course main course
Cuisine maharashtrian
Prep Time
20 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
  • 1 cup Rice
  • 2 Eggplant – small, chopped
  • 6 – 8 Tindora (dondakaya) – medium, chopped
  • 1 1 Carrot ” – small, peeled and chopped into pieces
  • ¼ cup Green Peas
  • 2 tbsp Cashews
  • ¼ tsp Turmeric
  • 10 – 12 Curry leaves
  • 1 Cinnamon ” stick
  • 3 pods Cardamom
  • 3 Cloves
  • ¼ tsp Asafoetida / Hing
  • 2 tbsps Cilantro – finely chopped for ganish
  • 1 tsp Sugar
  • to taste Salt
For Masala:
  • ½ cup Coconut Grated
  • 2 – 3 Chilies Dry Red
  • 2 tsp Coriander seeds
  • 2 tsp Cumin seeds
Course main course
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Rice
  • 2 Eggplant – small, chopped
  • 6 – 8 Tindora (dondakaya) – medium, chopped
  • 1 1 Carrot ” – small, peeled and chopped into pieces
  • ¼ cup Green Peas
  • 2 tbsp Cashews
  • ¼ tsp Turmeric
  • 10 – 12 Curry leaves
  • 1 Cinnamon ” stick
  • 3 pods Cardamom
  • 3 Cloves
  • ¼ tsp Asafoetida / Hing
  • 2 tbsps Cilantro – finely chopped for ganish
  • 1 tsp Sugar
  • to taste Salt
For Masala:
  • ½ cup Coconut Grated
  • 2 – 3 Chilies Dry Red
  • 2 tsp Coriander seeds
  • 2 tsp Cumin seeds
Maharashtrian Masala Bhath
Instructions
  1. Make Masala: Dry roast all the masala ingredients separately until fragrant. Then grind into a powder and set aside.
  2. To make Masala Bath: Soak rice for at least 30 minutes.
  3. Heat 2tbsp ghee/ oil in a pressure cooker, add cinnamon stick, cloves and cardamom pods. Fry till fragrant. Next add the ground masala, turmeric, hing, cashews, curry leaves and the vegetables. Cook for 5 minutes.
  4. Next add rice, 2 cups of water, salt and sugar. Cook for 2-3 whistles. Serve garnished with chopped cilantro.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 29.

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