April 16, 2014

Masala Bhath from Maharashtra | Spiced rice with gherkins | Main Course Rice Dishes

My first induction to home cooked Maharashtrian cuisine happened at office. My fried Gauri used to carry a special rice preparation for lunch and as loved rice I generally used to polish off her dabba. It happened a few times, till she started packing a lunch box exclusively for me .. And when I was embarrassed enough, she was kind enough to hand me the recipe. Apparently it was called Masala Bhath. I loved it a lot, and wanted to make it at home.

Some months ago, I looked for the recipe and didn’t find it. Archana’s recipe came to the rescue. Although laborious than the original one I had, it was simply superb and all of us enjoyed it. We make a similar version in Bangalore called Vangibhath and add both brinjals and tendli (ivy gourd) to it. But I will stick to her recipe here and make it more often.

BM : 39 ~ Indian State : Maharashtra
Recipe : Masala Bhath (spiced rice with Gherkins / Ivygourd / Tendli)
Dish type :  Main Course
Served with : Plain Curd
Spice Level : Medium to spicy
Prep Time : 15-20 mins, Cooking time : 15 mins ; Serves : 4
Recipe Source : Archana

Ingredients: (Archana’s recipe with minor changes)
  • 1/2 cup Copra, grated i.e. dry coconut
  • 9 cloves
  • 3 stick (each 2 ½ cm) cinnamon
  • 1tbsp sesame seeds/til
  • 5 tbsp coriander seeds
  • 4 tsp cumin seeds/jeera
  • 1/4 cup vegetable oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • ¼ tsp asafetida/hing
  • 5 green chillies slit
  • 200 grams gherkins cut into quarters (I cut lengthwise)
  • 2 cups basmati rice washed and left to drain for ½ hr
  • 5 tsp salt
  • 2 TBSP cashew nuts
  • 3 ½ cups water
  • ½ cup coconut grated (fresh)
  • 2 tbsp coriander leaves chopped

  1. Dry roast Copra for 1 min till its dry. Take it off the flame into a dry plate, and dry roast cloves, cinnamon, sesame, coriander seeds, cumin seeds separately for 2 mins. Powder all this in a spice grinder.
  2. In a non stick pan, add oil. Splutter mustard seeds, curry leaves, asafoetida, chillies, cashewnuts. When the cashews start browning a bit, add tendli and fry for 4 minutes. Then add spice powder and rice and fry. Add salt.
  3. Now add water and cook covered for 12-15 mins on low / Medium heat till done. (if making in a pressure cooker, give one whistle and cook on medium heat for 4-5 mins)
  4. Fluff the grains and garnish with coriander and coconut.
  5. Serve hot with chilled curds. I served it with onion-tomato raita :)


  1. so much like Biriyani I assume... so flavorful and wholesome!!

  2. Hey Kalyani, please correct the spelling on the first line, It says FRIED gauri, change it to FRIEND Gauri...

  3. rice with tindli?...yes that was my reaction when i first about this, but they are delicious and worth trying..full of flavours!!

  4. Just love masala bhath topped with ghee,papads and some pickle, heaven in earth na.. Full of flavours.

  5. Masale bhaat is a classic. One of the few rice dishes I like. Your has turned out great.

  6. The ever popular masala bhath..Love it.

  7. Masala Baath looks so inviting...

  8. flavourful and yummy.. makes a wonderful meal. i made a bhaat too

  9. Yummy Yummy looking Masala bhath.

  10. Comforting one pot meal,looks so delicious and tempting..

  11. What a blend of spices! I could almost smell them here! Lovely recipe :)

  12. Me too loves it. :) Loved your version of the classic Maharashtrian dish.

  13. Masala bhath came out very nice. I would like to try this bhath some time very soon. Nice recipe for the state.

  14. Wow it looks yum Kalyani. Thanks for trying it out and of course thanks for the mention.

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