Masale Bhaat with Koshimbir is a traditional Maharashtrian style rice made with several spices. Bhaat is the Marathi word for cooked rice.
This is another recipe from the Sattvic Maharashtrian Thali segment. The mouthwatering aroma from the spices used along with the calming, slightly sweet, milky and tangy taste from the koshimbir makes it a heavenly combination.
With masale bhaat, I am introducing a new masala in my blog. And that masala is ‘Goda Masala’. This masala is unique to Maharashtrian cuisine. And it is a milder than the traditional garam masala and kolhapuri masala that I have used so far. Masale bhaat tastes best when made with goda masala.
About Masale Bhaat
Masale bhaat has many variations. You can make it using ivy gourd or eggplant or potato or mixed vegetables or just plain masale bhaat. This gives the dish its various other names as well like Tondli (ivy gourd) bhaat, vangi (eggplant) bhaat etc.
Below I have shared a process to make rice not too sticky. Follow the process to the letter and you will have a beautiful restaurant style dish.
Koshimbir is a Maharashtrian style raita. It has many variations as well. You can make koshimbir from cucumber, carrot, radish, cabbage, onion and many more. Generally, cucumber koshimbir is more common in Maharashtrian thali and is one of the most healthy recipes. The curd in the koshimbir has a cooling effect on body. It cools the heat generated from consuming spicy food like the masale bhaat. And cucumber provides fiber which helps in digestion.
This koshimbir or raita as you may call it is also a great accompaniment to have with biryani. There are days when I feel tired of just any kind of cooked food. During those days, I prepare just cucumber koshimbir and enjoy it with chapati / roti.
So, try out this combination and let me know if this was your tummy to heart moment…
Ingredients for masale bhaat
2 tbsp ghee
1 cup basmati rice
3/4 tsp ginger paste
1.5 tsp goda masala
2 medium size green chilies
1.25 tsp salt
110g ivy gourd
1/2 tsp cardamom powder
3 tbsp curd
1 medium size bay leaf
1/2 inch cinnamon stick
5 black pepper corns
1/4 tsp sugar
1.75 cup water
Ingredients for koshimbir
2 medium cucumbers sliced and finely chopped
50g or 1/2 medium size tomato
2 tbsp roasted peanut coarse powder
1/2 tsp salt
3/4 tsp sugar
6 tbsp curd
- Rinse the rice and drain the water from it. Keep it aside for ½ hour for dry soaking.
- In mortar and pestle, manually grind shah jeera (black cumin), black pepper, cinnamon, cloves, bay leaf to fine consistency.
- Later add green chilli and cardamom powder as well and mix with the rest of the grounded masala. Crush the masala for few seconds more to blend.
- Vertically slice ivy gourd in 4 pieces
- Making the Masale Bhaat
- In a pan add ghee and heat it.
- Add cashew and sauté them till they change color slightly.
- Next add curry leaves and sauté for few seconds or till leaves become little crispy.
- Later add manually grounded masala and stir.
- Next add goda masala, ginger paste and yogurt. Mix everything together.
- Add dry soaked rice and sauté it in the masala till rice blends with the masala and becomes dry.
- Now add vertically sliced ivy gourd and mix again.
- Next add water, salt and sugar. Stir everything and turn the flame to high to bring the temperature to boiling point. Then lower the flame to medium level.
- Boil the rice for 10 minutes on medium flame.
- Later turn off the flame for 5 minutes. During these 5 minutes rice will cook from the steam within the covered pan.
- 5 minutes later turn on the flame again.
- Cook the rice for 5 minutes again on medium temperature.
Note : Do not open the lid during the entire process.
- Later turn off the flame and your masale bhaat is ready.
- Making the Koshimbir
- In a mixing bowl add all the given ingredients – yogurt, salt, sugar, peanut powder, tomato and chopped cucumber.
- Mix everything thoroughly. Your koshimbir is ready.
- Enjoy your Masale Bhaat with Koshimbir.