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.

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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

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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

Method:

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 :)