Recipe: Masala Bhaat

Spicy and mouth watering Maharashtrian rice dish!


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


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.

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