Shenga Masale Bhat (Maharashtrian Drumstick Masala Rice)

Shenga Masale bhat is a One Pot, Easy, vegetarian, Gluten Free, Vegan Rice Recipe that uses Indian Superfood Drumstick or Moringa and the quintessential Maharashtrian spice mix called Goda Masala

Shenga Masale Bhat (Maharashtrian Drumstick Masala Rice)

Most of us look for easy one pot rice recipes for weekdays that can be made in a jiffy yet doesn’t compromise on health or taste. Presenting the Shenga Masale Bhat, a delicious Maharashtrian Drumstick Masala Rice Recipe that is perfect one pot meal lunch or dinner. Masale Bhat is vegetarian, gluten free and vegan. Easy to cook during busy weekdays and best part is it doesn’t need an elaborate side dish. Are you convinced now? Read further!

Maharashtrian Masale Bhat with Drumstick or Shenga

If you recall, in my earlier blog post, I had shared the recipe of how to make Goda Masala at home, the quintessential Maharashtrian Spice Mix. I had a reader requesting for few recipes with Goda Masala which made me blog about the Masale Bhat today.

Usually Masale Bhat is served in Maharashtrian Weddings with Amti (Dal) and Koshimbir (raita). It is popularly and commonly made using Vangi or Brinjal and/or Tondli / Ivy Gourd.

I, however, decided to include Shenga (Drumstick or Moringa) for turning the recipe super healthy. You can alternatively try this recipe using Mixed Vegetables too like peas, french beans, potato and carrots.

When we talk about Indian Super Foods, Moringa or Drumstick has gained a lot of popularity. Not only in India, consumption of this super food has doubled in other parts of the world in recent times.

As South Indians, we have been consuming Moringa since childhood. For Eg there is not a Sambar cooked at home without Moringa or Murungakkai and neither is my favourite Avial or Kerala Mixed Veg Curry. Both essentially require Moringa.

I have a recipe on my blog, Drumstick Poriyal which is low oil, gluten free, vegan and a great side for Khichdi or rotis too.

The Moringa plant has medicinal properties, is diabetic friendly as it regulates blood sugar levels. It is great for digestive health, high in calcium and Vitamins, helps in blood purification and is a immunity booster. Source

Ingredients to cook Shenga Masale Bhat

  • Drumsticks
  • Long Grained Basmati Rice
  • Chopped Onions and Tomatoes plus Coriander leaves
  • Peanuts
  • Basic Indian Spices and Goda Masala
  • A pressure cooker for cooking the rice.

This recipe requires low prep work (soaking rice and peeling, chopping the drumsticks, onions and tomatoes etc takes about 20 minutes.

Easy One pot Masale Bhat

The recipe also doesn’t call for any fancy sides or accompaniments. We usually just enjoy it piping hot with some curd on the side or if I am particularly not feeling lazy, make a quick Raita. You can check out the recipes for Mixed Vegetable Raita or Potato Mint Raita that would be perfect with this rice dish.

Masale Bhat can be made with leftover rice too but I prefer making it with fresh rice and long grain Basmati Rice specially. The two most important thing in a Masale Bhat is Rice and Goda Masala, the key element that adds both spice and the flavour to the whole rice. Do not skip either. Another thing I love adding in Masale Bhat are peanuts. I love the taste it lends to the bhat or rice and I always feel, Maharashtrian cuisine is incomplete without peanuts. Well, that’s just me!

Piping Hot Masale Bhat

Taking this recipe to the #183FoodieMondayBlogHop where the theme chosen by me this week is Indian Superfoods.

Let us now look at the recipe, the step by step pictures of cooking Shenga Masale bhat at home and make some for the entire family the coming weekend.

Also, if you would like to explore Maharashtrian cuisine a bit more, do check out some easy recipes that can be cooked and served for busy weekdays and would be loved by the entire family.

Recipe for Shenga Masale Bhat (Maharashtrian Drumstick Masala Rice)

Prep Time 20 mins

Cook time 20 to 30 mins

Serves 3 nos.

1 cup is 250 ml measurement

Ingredients for Shenga Masale Bhat

  • 1.5 cups of Long Grain Basmati Rice
  • 5 drumsticks peeled and chopped (as shown in pic)
  • 1/4 cup groundnuts or peanuts (soaked)
  • 5 small red onions finely chopped
  • 2 large tomatoes finely chopped
  • 1 tblsp finely grated ginger
  • 3 green chillies finely chopped
  • 5 tsps oil
  • 1 tsp Jeera or cumin seeds
  • 1 tblsp Goda Masala powder
  • 1/2 tsp Haldi powder or Turmeric
  • 1/2 tsp Red chilli powder (optional)
  • Salt to taste
  • Water as required to cook the rice

Method

(1) Wash and soak the rice for 20 minutes.

(2) Heat a pan or kadhai, add oil and cumin seeds.

(3) Now add ginger and saute for a minute followed by finely chopped onions and green chillies.

(4) Saute the onion ginger mixture well until the onions have turned translucent. Now add the tomatoes and allow it to cook until the raw smell goes off.

(5) Now add red chilli powder, haldi powder and a sprinkle of salt.

(6) Cook over low heat (less oil used) and keep sauteeing in between so that the masala doesnt burn at the bottom.

(7) Add the Shenga or Drumsticks along with groundnuts and mix well

How to cook Masale Bhat with drumstick

(8) Now add the soaked rice (drain the water used for soaking), goda masala, 1/2 cup of water and some more salt to taste.

Basmati Rice and Goda masala for flavour

(9) Mix everything well and let it cook for 5 minutes.

Mixing of ingredients for Masale Bhat

(10) Switch off the flame, empty the contents into a cooker vessel and add enough water only to soak the rice and masala (as shown in picture)

Maharashtrian Masale Bhat in pressure cooker

(11) Cover with a steel plate and cook in the pressure cooker for 5 whistles.

Rice Ready to be pressure cooked

(12) Allow it to cool slightly and serve immediately with finely chopped coriander leaves for garnish.

Fluffly Masale bhat ready to eat

Recipe Notes

  • I have a 10 litre pressure cooker at home which allows me to cook 3-4 types of dishes together saving time and energy both. I place the pressure cooker vessel (as shown above) with food items that require cooking and cover with a tight lid and place 2 more set of vessels so I have a meal of dal rice and vegetable ready together. The cooking time varies according to pressure cooker. My case it took 5 whistles with less water and 2 more items that went inside the pressure cooker for cooking.
  • In case you have a small pressure cooker (the one where sauteeing and cooking is done together), the cooking time would be less and you might have to add some more water too or it might burn at the bottom.
  • It is not mandatory to add green chillies or the additional red chilli powder. The Masala is spicy enough but since I love spicy food, I go that extra mile.
  • Since the Goda masala is homemade, adding a tblsp of it is quite enough. Store Bought ones would usually need a bit more. Taste and add accordingly.
  • Just cover the rice with enough water to cook in the pressure cooker and don’t mix the rice with a spoon when it is very hot as it leads to mushy rice.
  • Soak the groundnuts (I use them with skin) before adding to the rice mix. It turns buttery soft when cooked with the rice. You can skip it, if allergic etc.

If you try this at home, please give me a shout out / Tag Me on any of my social media handles.

Vidya Narayan

Views: 313

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 24 Comments

  1. I learnt making masala Bhat, Maharashtrian style, thanks to my grandma. I absolutely love it, and can imagine how much more delicious it would be with the addition of drumstick pods. Lovely!

    1. Thanks so much Priya!

  2. I just saw ur Goda masala recipe, Vidya ! and love how Moringa can be used in a rice – totally new recipe to me.. great pics too ..especially the steaming morsel.. and thanks for a wonderful theme, Vidya 🙂

    1. Capturing steam in pics is something else Kal! As Indians, we need our food piping hot and especially rice dishes like these. Glad you liked it.

  3. I am so excited..finally have found a recipe where I can use drumsticks in a rice dish.I usually make a sabji or use it in sambhar. Love the one pot meal.

    1. Thanks Mayuri. My husband cannot have enough of drumsticks so I have to innovate, no other chance! haha.

  4. Never thought of drumstick rice. Looks tempting. Is goda masala and podi masala different? I have made podi masala but no idea about goda masala. Perfect one pot meal. Best for this cold weather.

    1. Yes both completely different masalas. The Goda masala is multipurpose for vegetables, curries and rice dishes too. thanks so much.

  5. Mamma Mia!! If the pics were not making me drool then the recipe definitely does make me wish I can dig in. I had some deliciously fresh drumsticks which i made a regular bhaji . This is definitely a must do try this out now will try and get those fresh shango as they are called here in Goa.

    1. Hope you enjoy the Shango and think of me when you make and eat this. Thanks Arch!

  6. I had Maharashtrian style masala bhat at a friend’s place in mumbai but I don’t remember she added drumsticks to it..Drumstick masala rice I will call this 🙂 sounds so delicious with flavourful Goda masala. hopefully this week I get moringa leaves and sticks so that I can try some new recipes!!

    1. As I have mentioned in the blog post, the addition of drumsticks was totally my idea. Usually, its just the regular veggies like tondli and baingan but this one is definitely high on flavours. Thanks so much Swaty, glad you liked it.

  7. We love both shevgyachya shenga and masala bhaat, but never tried this combo. Your recipe is quick and fuss free. Would surely give it a try Vidya. Thanks for the share.

    1. I love how shenga absorbs the masala even in rassa bhaji Poonam. Such a pleasure to eat drumsticks na? Thanks so much

  8. When I read shenga, I thought it was groundnuts. Now i read the full recipe and this looks so inviting. I think I will bookmark all the recipes under this theme and try it out soon

    1. Thanks Veena. Shenga is Drumsticks in Marathi and I knew it could confuse the readers so mentioned that in the blog post. Glad you liked it.

  9. Adding drumstick to Masala Bhat is so innovative.Home made masalas are always the best and tastes much better than the store bought ones. Do you have a recipe for Ghoda Masala on your blog? i want to make it at home.I like one pot healthy meals .Thanks for the lovely theme as we enjoyed sharing some awesome recipes.

    1. Yes Preethi, I agree the one pot meals are healthy and filling too esp such rice dishes. The recipe for the Goda Masala is available on the blog. Hope you like it. Thanks.

  10. We can never have too many one pot recipes, and this one is a winner. A very different way to use the drumstick we regularly add to sambars or make into curries. I now have an excellent avenue to use some of my Goda masala (store bought, but I need to use it up before I make my own with your excellent recipe posted recently)

    1. Thanks so much. My husband loves drumsticks and it is always in my weekly veggie list. Glad you liked it.

  11. I always love this Maharashtrian Masale Bhat … Such a very very different use of vegetable here in the bhat 🙂 The use of drumsticks in this rice is lifting the rice to another level surely. I too love the homemade masala to add in dishes as compared to ready made 😉

    1. Home made is the best Sasmita. Thanks

  12. Thank you for sharing a traditional Maharashtrian easy one pot rice recipe. For over five decades, I have tasted different types of Masale Baths, but your recipe stands out for its innovate use of drumsticks. This preparation is healthy and nutritious. In my opinion, use of soaked groundnuts and finely chopped small red onions considerably enhanced taste. You detailed step by step recipe with apt tips and suggestions will motivate more individuals to adapt this recipe, prepare and enjoy Masale Bath. Overall, a very successful attempt in demystify traditional Maharashtrian Masale Bath.

    1. Thank you so much for the kind words and appreciate such a lovely feedback. You made my day and it really feels good when regional Indian cooking is appreciated in lines with the current trends, healthy take etc. Stay tuned for all the recipes that we create and share with the encouragement of readers like you! I am sure you would love it.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close Menu

Join Our Newsletter

Sign up today for free and be the first to get notified on new updates.

shares