Masale Bhaat and bhopli mirchi chi peeth perun bhaaji/Capsicum with cabbage and shallot fry

 RCI Maharastra, food of maharastra has bought back childhood memories though we spent hardly 2 years of our stay in Pune. I loved the climate the place for its simplicity and homely neighbours. The food loved for hot sabudana vadas, chats bhel puri, various kinds of wadis, polis . I can still remember the unique taste of bhel puri was hot and spicy but the flavors were excellent. The ganesh Utsav is a big bang for the 10 days rejoicing playing music and dance with the local community gathering was loads of fun from installing the madal to decorating, distributing sweets to the last day immersing the Ganesh idol in the near by river .  

Here I tried two simple dishes which were unique in taste. I loved the taste of both the dishes. My pressure pan never gave good result as my baingan were mushy. When I make vangi bhath with Baingan i usally cook rice seperately. Next time i will opt for cooking seperately with my old way . The brinjals i used were thai brinjals which take longer time to cook than the purple ones.


                                                     Masale Bhaat                                                        

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All you need:
gherkins – 1 cup
peas – 1 cup
Brinjals – 1 cup
goda masala – 2 tsp ( thanks Tee)

turmeric powder – 1/2 tsp
rice – 1.5 cups sokaed for half an hour
curry leaves – 1 sprig
whole garam masala
cinamon sticks – 2
cardamom – 2
cloves – 4
bay leaves – 2

Dry roast
1/2 cup coconut,
dry chillies – 4-5


  • Heat oil in a kadai/pressure pan add whole garam masala fry until masala are plump add curry leaves
  • Fry gherkins for a few minutes add peas and brinjals fry for a few minutes
  • Add rice and fry for another 2 minutes. Add boiled water 1.5 times rice. Let it boil add the goda masala and roasted masala
  • Add sugar and salt simmer until rice is cooked.
  • Garnish with coriander leaves and fried cashews

Capsicum Cabbage with shallot fry

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All you need
1 cup capsicums
1 cup cabbage
1 cup Shallots
1cup chick pea flour / gram flour (besan)
1 tbsp peanuts powdered coarsely
4 tsp chilli powder,
1 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
sugar (optional) to taste
cilantro/coriander leaves
1/2 tsp asafoetida
2 tsp mustard seeds
2 tbsp oil


  • Wash the peppers,cabagge, shallots. Pat dry with a kitchen towel.
  • Chop peppers and cabbage 1/2 inch square pieces.
  • Dry roast gram flour until aromatic 
  • In a bowl, combine gram flour, chili powder, coriander powder, cumin powder, 1/2 tsp turmeric, salt and sugar. Do not add water.
  • Heat oil in a kadai. Add mustard seeds, asafoetida and the remaining turmeric powder.
  • Add peppers, capsicums, shallots and fry till they are half tender.
  • Add gram flour and mix well until all the pieces are well coated with the flour. Fry for sometime over medium heat.
  •  Keep tossing the bhaaji until crisp and golden. Toss in peanut powder and fry for a minute.

Garnish with cilantro/coriander leaves and serve hot with chapati.

The bhajji was delicious, the flavour of gram flour was not strong but was crisp and nice combo to the bhajji.


These are my contribution for Nupur from OnehotStoves RCI for maharastra  and Sangeeta from Ghar ka khana’s  JFI Brinjal


27 Comments Add yours

  1. Bharathy says:

    First to Comment!!Wonderful recipe,Roopa!! and an apt choice to enter both the GREAT events!!!Nice work!

    That was fast! Thanks dear!

  2. sra says:

    The capsicum shallot fry looks interesting, would like to try it sometime!

    Thanks sra, do try it!

  3. indosungod says:

    Masale Bhaat looks great with Gherkins and Brinjals, the curnchiess of the Gherkins with the mushiness of the brinjals should make it unique.

    Thanks ISG, i would have loved if the brinjals were little firm but overall the rice was delicious.

  4. Nupur says:

    Both recipes are favorites of mine! Thanks so much for participating!

    they are now my favorites too! its my pleasure to participate! thanks

  5. sandeepa says:

    This perun bhaji can be made with only capsicum too right ? I intend to make it soon
    The masale bhaat looks very moist and delicious

    Yes Sadeepa, actually it was only with capsicums check viji’s version she made only with capsicums which would be delicious too!

  6. Ramya says:

    wow!! I loved the color of the bhaat….. I love different varieties of mixed rice. So, this ones a must try for me!!

    Thnks dear! Bhaat with gherkins and brinjals made it a difference.

  7. bee says:

    so many wonderful recipes from maharashtra. it’s my home state. i miss them all.

    hmm yeah all of us miss home so much all these recipes are bringing back our memories!

  8. Richa says:

    love the masala bhaat, makes one delicious meal 🙂 the peeth-perun bhaji looks yum and u combined 3 veg, even better!
    yes, pune sure does have a wonderful climate 🙂

    peeth perun was i just loved, infact i am not a lover of adding besan to sabji’s but now this sabji has changed me to make again!

  9. archana says:

    Both the recipes are nice and my favorite. What I liked is that you put cabbage and onions in the sabji .Nice recipes 🙂

    Thanks Archana, yeah i love to mix up veges !

  10. TheCooker says:

    Peeth perun bhaaji is my all time favourite.
    If you have left overs (which I doubt) try it as a sandwich filling.
    The masale bhaat looks appetizing.

    Thanks for the wonderfull idea, but nothing much was left over phew 🙂

  11. Swapna says:

    The masale bhaat looks superb. The one time I tried it, it turned an utter disaster. Fry looks mouth-watering. Have to try it.

    Thanks dear it really did turn out well, give it a try!

  12. Deepa says:

    good one …Mouth watering …..Wish could have this one ..Can i come over

    Thanks deepa just come over girl but sad to say no leftovers ha ha:).

  13. kajal says:

    Great dish with Brinjals and rice….great entry for both event…Good day.:)

    Thanks for the nice words dear!

  14. Cynthia says:

    Rice cooked with vegetables this way are always very tasty.

    yeah true, Cynthia do give this a try!

  15. Lakshmi says:

    What i like about brinjal rice is their color and aroma. Good way to enter both the events Roopa.

    Thanks Lakshmi! true baingan gives very good flavour andone of my favorites!

  16. Asha says:

    Roopa,I made Masale Bhath once and loved it! This recipe looks great too with Palya.Excellent entries.
    How are you? I posted few photos today,will see you next week when I come home:))

    Thanks both were unique than our usual bhaths and palya. i am going fine but getting busy! i will check your post later during the day . Have a great holiday 🙂

  17. sharmi says:

    OMG you have all in one!! the subzi looks so good. lovely entries.

    Thanks Sharmi, nothing like yours dear but both tasted very good than my expectation!

  18. prema says:

    Masala bhath looks tempting… when do u add the coconuts and red chillies??

    Thanks Prema! do try it. for coconuts and chillies add it while adding Goda masala look at point 3.

  19. Tee says:

    Thanks for trying out my goda masala recipe, Roopa! Your Masale Bhaat looks delicious! I have never tried capsicum-cabbage chi peeth perun bhaaji…always made them separately. It looks delicious and I will give it a try next time.

    Thanks a lot dear!capsicum with cabbage is always my favorite combo, do give it a try!

  20. Just for fun says:

    I love the egg plant rice. Both are looking delicious:)

    Thanks Jasu

  21. Roopa says:

    Looks wonderfully delicious!

    Thanks and welcome Roopa! it is feeling really very strange to call my own name! Do visit again

  22. Dilip says:

    great recipes….both look fantastic….I have to say the masala bhaat looks special…have to give it a go…thanks for sharing

    Thanks Dilip bhai! yeah the masala bhaat was indeed special in taste.

  23. sukanya says:

    Lovely set of recipies…Love them all…mouth watering one.

    Thanks sukanya

  24. Priars says:

    Hi roopa,
    ur bhaat looks yummy and hot.Capsicum and cabbage fry is new for me ,i thought of trying out this weekend.Thanks for sharing.

    Thanks a lot dear hope you tried out!

  25. R roopa says:

    Hi Roopa
    It likes to me saying my self hi ,bec_ my name also same .i wanna introduce Iam roopa i just found u r tresure recipe kitchen i so happy for that .we are living in usa (maine) with my 3 year old son & my husband,whenever i wanna make diffrent dish i come to chek u r’s web i will try some items those are really very good thanks for sharing
    nannu karnataka dhavallu actully namadhu native place hubali hathira .kannadadhalli nimma recpies nodi bahala snthoshvayithu

  26. John says:

    taking extra efforts to prove stupidity……

    this is the story of attempting “peeth perun” approach on graited coconut…

    turned out to be horrible mess…DO NOT EVEN TRY

    more imp..i am trying to figure out why this combo didnt work. cocount has oil+water so i thought same approach should work..

    i guess after steaming ( waaf analya nantar) it gave up more oil…

    i suspect peeth works on water only and limited amt of phodani…

    would appreciate any ideas on turning graited coconut into some kind of bhaji….

    why, this combo only….

    relience fresh sells grated coconut , i learning to cook, 3 in the morning just want eat something DESI made out of off the shelf stuff


    thx in adv

    Hi John, so try to check the categories under coconut for the grated coconut subjis. Grated coconut can be added as garnish for dry subjis and grind coconut with additional masala for a gravy subji.

  27. That was sort of inspiring! Completely sudden. Now I know what I’m heading to complete tomorrow 🙂

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