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Masale Bhaat By Chef Ajay Chopra

Ajay Chopra
Masale Bhaat is an immensely popular rice-based dish from Maharashtra. Chef Ajay Chopra shares the recipe in detail.

Serves

4

Cooking Time

18-20 Min

Meal Type

rice

Preparation Time

8-10 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For wet paste

    • 4 - 5 cloves

    • 1 inch cinnamon stick

    • 4 -5 green cardamoms

    • 1/4 cup coriander seeds

    • coriander stems

    • 2 - 3 green chillies

    • 1 cup grated coconut

  • For Bhaat

    • 2 - 3 tbsp oil

    • 1 - 2 tsp mustard seeds

    • 1 sprig curry leaves

    • 1/4 tsp asafoetida

    • 1/2 cup raisins and cashew nuts

    • 1 cup tendli (Ivy gourd)

    • 1 cup baingan (brinjals)

    • 1 cup soaked Ambemohar rice

    • 2 - 3 tbsp goda masala

    • salt as per taste

    • 1 tbsp sugar

    • 2 cups water

    • 1 tsp turmeric powder

    • 1 lemon

  • For garnish

    • chopped coriander

    • grated coconut

    • curry leaves

PREPARATION

  1. 1

    In a pan dry roast cinnamon, cloves, green cardamom, coriander seeds, coriander stems, green chillies and coconut. Cool the spices and grind it into a coarse paste.

  2. 2

    In a pan heat oil and add mustard seeds, curry leaves, hing, raisins and cashew nuts and saute.

  3. 3

    Add the chopped tendli (ivy gourd) and brinjals and saute. Add the ambemohar rice (previously soaked in water) and a few spoons of the wet paste.

  4. 4

    Add the goda masala and sugar to the rice mix and saute again. Add water, turmeric powder, salt and mix well.

  5. 5

    Cover and cook on low to medium flame for about 15 mins until the rice is cooked. Squeeze a lemon on the masale bhaat.

  6. 6

    Garnish with freshly chopped coriander and freshly grated coconut and curry leaves. Serve hot!

STEP BY STEP