Maharashtrian style Mix Vegetable Masale Bhath / Mix Vegetable Spiced Rice


Masale Bhath is a very famous traditional spiced rice recipe in Maharashtrian cuisine and it happens to be a favourite of almost everyone. No one can say no to this. And if it tastes like the one served in weddings, nothing like it. I personally love this one dish meal a lot and this no onion no garlic recipe really comes in handy on festive occassions too when we have shortage of time and have to dish up many varieties. 

Usually masale bhath is prepared using goda masala, but I also love it using freshly ground spices. Also goda masala is not accessible to all. Even I purchase goda masala from a vendor from konkan who sets up his stall during the mango season. This masala has a traditional and authentic flavour, hence I have never taken the pains to make this masala at home. Now, I wanted to prepare masale bhath with handy spices available at home so that interested friends could try the same and yes freshly ground spices do give an over the top aroma and flavour to the basic dish. 
My daughter is a very picky eater as far as rice varieties are concerned, but when she tasted this rice, she was like, “This recipe goes onto the blog right away”. Happiness goes a level higher when your kids love the food you make than when you personally love it. So here goes  my version to the very simple yet very delicious mixed vegetable masale bhath. 
  • 1 cup rice ( Ambe mohar OR Basmati)
  • 1 cup mixed vegetables ( I used small cubed 2 tender eggplants, small cubed 1 potato and green peas)
  • 2 tbsp ghee
  • 2 tsp finely chopped coriander leaves
  • 1 tsp spicy chilli powder ( adjust spice level to your choice. I used Ambari chilli powder)
  • Salt to taste
  • Freshly grated coconut, finely chopped coriander leaves to garnish (not shown in pic)
  • Ghee as required while serving
  • 3 cups hot water OR as required
For the tempering :
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 5 to 6 curry leaves 
  • 3 bay leaves
  • 2 sticks of cinnamon
  • 3 black cardamom
  • 4 blades of mace
  • 1/4th tsp turmeric powder
  • 2 tsp kashmiri chilli powder + 1 tsp to be added at a later stage if required
For the spice powder :
  • 8 tsp grated dry coconut
  • 6 bedgi chillies
  • 1 black cardamom(seeds only)
  • 1 1/2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4th tsp shahi jeera / caraway seeds
  • 1 “ piece of cinnamon 
  • 4 blades of mace
  • 6 black pepper
  • 6 cloves
  • Rinse the rice well till water runs clear. Drain the water and keep aside. Dry roast the coconut in a pan till brown taking care not to burn it. Transfer to a plate. In the same pan, heat a tsp of oil, roast the spices mentioned in spice powder till aromatic, transfer to a plate. Once cool grind the roasted coconut and spices and a pinch of turmeric powder to a fine powder. Do not add water. The spice mix should be in powder form only. 
  • Heat oil in a heavy bottomed pan, add mustard seeds, when they splutter on low flame add bay leaves, cinnamon, black cardamom, mace, asafoetida, turmeric powder, kashmiri red chilli powder, curry leaves, 2 tsp coriander leaves,  saute well  then add the mixed vegetables, saute gently, so that the tempering coats the vegetables. Add in the rice and gently mix well till the moisture evaporates and the tempering coats the rice, taking care that the rice does not stick to the bottom of the pan. Add hot water, the ground spice powder and let it boil. Now add spicy chilli powder and add kashmiri chilli powder if required. As it boils add in 4 tsp of ghee and give the mix a stir. Use unmelted ghee so that the aroma is released as it melts. Adding ghee at this point will give a nice texture and  aroma to the rice.
  • Now place the container over a skillet, so that the rice does not stick to the bottom of the pan. Cover with a steam release lid and cook on low flame till done. Do stir once or twice so that the flavours sink into the rice evenly. Finally once cooked, spread another 2 tsp of ghee, and cover the lid for about 4 to 5 minutes. Serve hot masale bhath  topped with a dollop of ghee, freshly scraped coconut and finely chopped coriander leaves with tomato cucumber koshimbir / raita / salad. This proportion approximately serves 4 people.
  • I used Ambe mohar rice variety. The quantity of water to be used depends on the quality of rice used. The basic proportion for vegetable masale bhath that I use is 1 : 1 : 3 that is 1 cup rice : 1 cup mixed vegetables : 3 cups of hot water. See that the cubed potatoes, eggplants are smaller in size so that they get cooked properly.
  • Adjust spice levels to your choice. By spice level I mean chilli powder only. Keep the proportion of spice powder as is. 

Join the Conversation

  1. That looks so yummy & delicious.

  2. Awesome! It’s my favourite!

    1. Myn too Pooja 🙂

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