Masala Bhath



Masala Bhath

Masala Bhath is a popular Maharashtrian rice specially made during festivals, pujas and marriages. I love to eat this rice with ghee and freshly grated coconut.The speciality of this dish is the goda/kala masala which we use. Kaala masala is a Maharashtrian spice mixture which distinguishes Maharashtrian food from other aromas and flavours of India.

You can add any vegetables like cauliflower, beans, carrot, cabbage, tendli/Ivy Gourd, brinjal, potato or matar. In this recipe I have used cabbage, potato and matar/green peas.

You will find different recipes of masala bhath but this is how I make it.

Ingredients:

• 2 1/2 cups basmati rice
• 1 potato peeled and cubed
• 2 table spoon green peas
• 3/4 cup chopped cabbage
• 1 table spoon cashew nuts
• 2 tablespoon Maharashtrian goda masala
• 1-2 tea spoon red chili powder
• 1 table spoon Jaggery
• salt to taste
• 1 table spoon grated dry coconut
• 1/2 tea spoon mustard seeds
• 1/2 tea spoon black cumin seeds/shahi jeera
• 1/2 tea spoon turmeric powder/haldi
• 1/2 tea spoon asafoetida/hing
• fresh grated coconut for garnishing
• finely chopped coriander leaves for garnishing
• 5 1/2 cups hot water
• 2-3 table spoon oil

Method:

Wash and soak rice for 20 minutes.Then drain off the water.

Heat 1 tea spoon ghee in a pan and fry the grated dry coconut and 1/2 tea spoon black cumin seeds. Cool it and then grind into a fine powder.

Heat oil in a vessel and add mustard seeds when they splutter add asafoetida/hing, turmeric powder. Now add cabbage, potato, green peas and cashew nuts and saute for 2-3 minutes.

Add rice and saute for another 1-2 minutes.

Now add goda masala, red chilli powder, jaggery, salt, dry coconut and cumin powder. Mix properly and fry for another 2 minutes and then add 5 1/2 cups of hot water.

Once it starts boiling, give a nice stir, then cover and cook till it is done. Keep stirring in between.

Serve hot garnished with ghee, coriander leaves and freshly grated coconut.