I am back from a weekend of food and fun in Pune. There is a sudden chill in the weather here; the nippy, foggy mornings making it all the more difficult to get back to work on a Monday morning! We love this season for the bounty of veggies that it offers. The farmer’s market is flooded with variety of colorful veggies, rarely found during the rest of the year. So, many of my recipes this season, will be celebrating winter vegetables. One such recipe is Masale bhaat. The veggies which go into this spicy Rice are available year round. But they lack the freshness and color that this season offers.
Here’s a spicy Rice (Masale Bhaat) recipe perfect for the weather.
Masale Bhaat is a classic Maharashtrian Rice cooked with seasonal vegetables and spices. Masale Bhaat is a popular dish for many festive fares in Maharashtra. The ivy gourd (Tindora/Tondli) used in this rice is the key ingredient apart from the spices used, to lend its distinctive flavour. Rest of the vegetables can be substituted depending on the availability.
Wach house hold has a variation to the basic Masale Bhaat recipe. Here’s how I make it: