Main Course, Rice

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

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.


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


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
  • 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
  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. vaishali sabnani

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

  4. Priya Suresh

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

  5. Varada's Kitchen

    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. Gayathri Kumar

    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. Chef Mireille

    what a flavorful rice

  11. Nalini's Kitchen

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

  12. Sandhya Ramakrishnan

    What a blend of spices! I could almost smell them here! Lovely recipe 🙂

  13. Suma Gandlur

    Me too loves it. 🙂 Loved your version of the classic Maharashtrian dish.

  14. MySpicyKitchen

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

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

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  17. superrrrrrrrrrrr

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