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Tag: Gluten-free

  • Maharashtrian Amti

    Amti is the everyday dal of Maharashtra, distinguished from plain varan by its sweet, sour and spicy balance. Toor dal is cooked soft, then simmered with goda masala, tamarind or kokum and a little jaggery. It is the dal that fills Maharashtrian thalis, eaten with rice, chapati or bhakri. It is a daily essential.

    The flavour is tangy and gently sweet, with warmth from goda masala and red chilli, and aroma from a tempering of mustard seeds, cumin, curry leaves and asafoetida. Grated coconut and coriander are often added at the end. The consistency is thinner than North Indian dals, perfect for mixing into rice.

    Variations are endless: katachi amti uses the drained water from puran poli dal, while Kolhapuri versions add more chilli. Each household has its own preferred proportions of sweet and sour. Konkani homes add coconut and kokum, while Desh homes rely on goda masala and tamarind, and every cook believes theirs is the correct one.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstoor dal / tamarind / jaggery / goda masala

    Ingredients

    For the dal

    • 3/4 cup toor dal, washed
    • 2 1/2 cups water
    • 1/4 tsp turmeric

    For the amti

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, slit
    • 1 tsp red chilli powder
    • 1 1/2 tsp goda masala
    • 1 tbsp tamarind pulp
    • 1 1/2 tbsp grated jaggery
    • 1 tsp salt
    • 1 cup water
    • 2 tbsp grated fresh coconut
    • 2 tbsp chopped coriander

    Method

    1. Pressure cook the toor dal with water and turmeric for 3-4 whistles until completely soft. Whisk until smooth.
    2. Heat oil in a pan on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves and green chillies and cook for 20 seconds.
    3. Add red chilli powder and goda masala and stir for 10 seconds without burning.
    4. Pour in the whisked dal and the water. Add tamarind pulp, jaggery and salt.
    5. Bring to a boil and simmer for 8-10 minutes, stirring occasionally, until the flavours meld and it reaches a pourable consistency.
    6. Add coconut and coriander and simmer for 1 minute more. Taste and adjust sweet-sour balance.

    Tips

    • Goda masala is essential; garam masala gives a different, more North Indian flavour.
    • Kokum can replace tamarind; add 3-4 petals and remove before serving.
    • The amti thickens on standing; thin with hot water when reheating.

    Serve with

    Steamed rice with ghee, papad and a dry vegetable.

  • Zunka Bhakri

    Zunka bhakri is the food of Maharashtra's farmers and labourers, and the pairing is so deeply associated with rural life that the state government once ran a subsidised zunka bhakar kendra scheme. Zunka, also called pithla when made wetter, is gram flour cooked with onion, garlic and chilli until dry and crumbly. Bhakri is an unleavened flatbread of jowar or bajra patted by hand.

    The zunka is savoury, garlicky and pleasantly coarse, with toasted bits stuck to the pan that everyone fights over. The bhakri is thick, slightly smoky and wholesome, with a puffed, papery top layer. Together with raw onion, a green chilli and a dab of thecha, it makes a complete, sustaining meal.

    Zunka takes about fifteen minutes and needs only pantry staples, so it is a common quick lunch. Making bhakri by hand takes practice, since jowar has no gluten and cracks easily, but a few attempts are usually enough. Pithla bhakri is also a popular trekking meal at forts around Pune, sold by villagers at the top.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time15 minutes
    Cook time35 minutes
    Total time50 minutes
    Serves3
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / onion / jowar flour / garlic

    Ingredients

    For the zunka

    • 1 cup (100 g) besan
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 8 garlic cloves, crushed
    • 3 green chillies, chopped
    • 2 medium onions, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 3/4 tsp salt
    • About 1/2 cup water
    • 2 tbsp chopped coriander

    For the jowar bhakri

    • 2 cups (240 g) jowar flour
    • 1/4 tsp salt
    • About 1 cup hot water
    • Extra jowar flour for patting

    Method

    1. For the bhakri, mix jowar flour and salt, add hot water and mix with a spoon. When cool enough to touch, knead hard with the heel of your palm for 4-5 minutes into a smooth, crack-free dough. Knead each portion again just before shaping.
    2. Take an orange-sized ball, place it on a floured board and pat with your palm, rotating it, into a 7-inch round. Lift onto a hot tawa on medium-high, top side down.
    3. Brush the upper surface with water. When the water dries, after about 1 minute, flip. Cook for 1 minute more, then hold it directly over a flame or press with a cloth so it puffs. Keep warm in a cloth.
    4. For the zunka, heat oil in a kadhai on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves, garlic and chillies and cook for 1 minute until the garlic turns golden.
    5. Add onions and cook for 4-5 minutes until soft and lightly coloured. Add turmeric, chilli powder and salt.
    6. Lower the heat and sprinkle in the besan, stirring constantly. Roast for 3-4 minutes until it smells nutty and coats the onions.
    7. Sprinkle water a little at a time, stirring and breaking up lumps, until the besan is moist and crumbly. Cover and cook on low for 5-6 minutes, stirring twice, until it is cooked and slightly crisp at the bottom. Garnish with coriander.

    Tips

    • Fresh jowar flour binds better; old flour cracks while patting.
    • Let the zunka catch slightly at the bottom; those crisp bits are the best part.
    • For pithla, use more water so it cooks into a soft, spoonable consistency.

    Serve with

    Raw onion, green chilli thecha and a glass of buttermilk.

  • Kolhapuri Chicken

    Kolhapur, in southern Maharashtra, is famous for its love of heat, and its chicken curry is one of the boldest in the country. The flavour comes from Kolhapuri masala, a blend of local red chillies called lavangi and sankeshwari with a long list of whole spices, and from a paste of dry coconut and onion roasted until nearly black.

    The gravy is dark reddish-brown, thick and oily, with layers of smoky coconut, sesame, poppy seeds and spices beneath the chilli. It is hot but not just hot: the roasting gives a deep, almost bitter-sweet richness. Chicken on the bone is preferred, since it adds body to the gravy. Expect it to be fiery.

    In Kolhapur it is served with bhakri or chapati, rice and a bowl of the thin tambda and pandhra rassa. The recipe can be made less fiery by using more Kashmiri chilli, but true Kolhapuri food is meant to make your eyes water. A cold glass of buttermilk on the side helps, and so does a squeeze of lemon.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / dry coconut / onion / kolhapuri masala

    Ingredients

    For the marinade

    • 750 g chicken, curry cut on the bone
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp curd

    For the roasted masala

    • 1 tbsp oil
    • 2 large onions, sliced
    • 1/2 cup dry coconut, grated
    • 1 tbsp white sesame seeds
    • 1 tsp poppy seeds
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 4 cloves
    • 1 inch cinnamon
    • 1 black cardamom
    • 2 bay leaves
    • 1 dagad phool (stone flower)
    • 6 dried red chillies (mix of Kashmiri and spicy)
    • 8 garlic cloves
    • 1 inch ginger

    For the curry

    • 4 tbsp oil
    • 1 onion, finely chopped
    • 1 tomato, chopped
    • 2 tsp Kolhapuri masala or 1 1/2 tsp hot red chilli powder
    • 1/2 tsp salt
    • 2 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric, salt and curd for at least 30 minutes.
    2. In a dry pan on low heat, roast the coriander, cumin, peppercorns, cloves, cinnamon, cardamom, bay leaves, stone flower and red chillies for 2 minutes until fragrant. Remove, then roast sesame and poppy seeds for 1 minute.
    3. Heat 1 tbsp oil, add sliced onions and fry on medium for 8-10 minutes until deep brown. Add the coconut and roast for 4-5 minutes, stirring constantly, until dark brown but not burnt. Add garlic and ginger for 1 minute.
    4. Cool everything and grind together with about 1/2 cup water to a smooth, thick paste.
    5. Heat 4 tbsp oil in a heavy pot on medium. Add the chopped onion and cook for 5 minutes until golden. Add the tomato and cook for 3-4 minutes until soft.
    6. Add the ground masala and fry for 6-8 minutes, stirring often, until it darkens and oil separates at the edges. Add Kolhapuri masala and stir for 30 seconds.
    7. Add the chicken and sear in the masala on medium-high for 5 minutes until the pieces are coated and firm.
    8. Pour in hot water and salt, bring to a boil, cover and simmer on low for 20-25 minutes until the chicken is tender and the gravy is thick with a layer of red oil on top. Garnish with coriander.

    Tips

    • Roast the coconut patiently on medium-low; it should be evenly dark brown. Burnt coconut makes the curry bitter.
    • Stone flower (dagad phool) gives the authentic Kolhapuri aroma; find it at spice shops or online.
    • Rest the curry for 30 minutes before serving; the flavours deepen considerably.

    Serve with

    Jowar bhakri or chapati, steamed rice, sliced onion and lemon.

  • Kolhapuri Tambda Rassa

    Tambda rassa, meaning red gravy, is one half of Kolhapur's famous mutton thali. It is a thin, intensely spiced broth made from the stock of mutton bones and pieces, coloured deep red with local chillies, and served in a bowl beside a white counterpart, pandhra rassa, which is mild and milky with coconut. Diners drink the two alternately, cooling the fire of one with the other.

    The rassa should be thin enough to sip, with a glossy red oil layer floating on top. Roasted dry coconut and onion give it body and a smoky depth, while whole spices and Kolhapuri masala provide the heat. The mutton pieces simmered in it become tender and are eaten with bhakri.

    Every mutton khanaval in Kolhapur serves tambda rassa with refills, and locals judge a place by it. At home it is a Sunday dish, often made in the same session as pandhra rassa from a single pot of mutton stock. Rassa is drunk from a small bowl like soup, and refills are expected.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseSoup
    Prep time30 minutes
    Cook time75 minutes
    Total time105 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / dry coconut / onion / kolhapuri masala

    Ingredients

    For the mutton stock

    • 500 g mutton on the bone (shoulder and ribs), cut small
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 5 cups water

    For the masala

    • 1 tbsp oil
    • 2 onions, sliced
    • 1/2 cup dry coconut, grated
    • 8 garlic cloves
    • 1 inch ginger
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 4 cloves
    • 1 inch cinnamon
    • 1/2 tsp black peppercorns
    • 1 tsp white sesame seeds

    For the rassa

    • 5 tbsp oil
    • 2 bay leaves
    • 1 small onion, finely chopped
    • 1 tbsp Kolhapuri masala
    • 1 tsp Kashmiri red chilli powder
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Rub the mutton with ginger-garlic paste, turmeric and salt. Pressure cook with 5 cups water for 6-7 whistles on medium until tender. Strain, keeping the stock and the pieces separately.
    2. Dry roast the coriander, cumin, cloves, cinnamon, peppercorns and sesame on low for 1-2 minutes until fragrant.
    3. Heat 1 tbsp oil and fry the sliced onions on medium for 8-10 minutes until deep brown. Add coconut and roast for 4-5 minutes until dark brown. Add garlic and ginger and cook for 1 minute.
    4. Grind the roasted spices, onion and coconut with 1/2 cup stock to a very fine paste.
    5. Heat 5 tbsp oil in a pot on medium. Add bay leaves and the chopped onion and cook for 4 minutes until golden.
    6. Add the ground paste and fry for 5-6 minutes until it darkens. Lower the heat, add Kolhapuri masala and chilli powder and stir for 30 seconds.
    7. Add the mutton pieces and toss for 2 minutes. Pour in all the stock, adding water to make about 5 cups.
    8. Bring to a boil and simmer uncovered on medium-low for 15-20 minutes until a deep red oil layer collects on top. Adjust salt, garnish with coriander and serve hot.

    Tips

    • Use bony pieces; the gelatin in the bones gives the rassa body without thickeners.
    • Kolhapuri masala varies widely in heat. Start with less and add more after tasting.
    • Serve with pandhra rassa if you want the full Kolhapuri experience.

    Serve with

    Jowar bhakri, steamed rice, sliced onion and pandhra rassa.

  • Ukadiche Modak

    Ukadiche modak are the steamed sweet dumplings offered to Lord Ganesha, said to be his favourite food. During Ganesh Chaturthi, Maharashtrian and Konkani homes make them by the dozen, traditionally twenty-one as the first offering. The name comes from ukad, the cooked rice flour dough that forms the delicate shell.

    Inside is saran, a filling of freshly grated coconut cooked with jaggery, cardamom, nutmeg and sometimes poppy seeds, until sticky and fragrant. The shell is thin, soft and slightly translucent after steaming, pleated into a peak that looks like a closed lotus bud. A spoon of ghee is poured over each modak before eating.

    Shaping takes practice, but moulds are widely available for beginners. Modak are best eaten warm on the day they are made, as the rice shell firms up when it cools. Steaming them on turmeric or banana leaves adds a gentle aroma. Fried modak, made with a wheat flour shell, are a popular alternative in some homes.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseDessert
    Prep time45 minutes
    Cook time30 minutes
    Total time75 minutes
    Serves6
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientsrice flour / fresh coconut / jaggery / ghee

    Ingredients

    For the filling (saran)

    • 2 cups freshly grated coconut
    • 1 cup (180 g) grated jaggery
    • 1 tsp ghee
    • 1/2 tsp cardamom powder
    • A pinch of grated nutmeg
    • 1 tsp poppy seeds, lightly roasted (optional)

    For the dough (ukad)

    • 1 cup fine rice flour (preferably ambemohar or basmati)
    • 1 cup water
    • 1/4 tsp salt
    • 1 tsp ghee
    • Turmeric or banana leaves for steaming (optional)
    • Ghee to serve

    Method

    1. Heat ghee in a heavy pan on medium-low, add coconut and jaggery and stir. The jaggery will melt and the mixture will turn wet.
    2. Cook for 8-10 minutes, stirring often, until the moisture evaporates and the filling looks glossy and comes together. Add cardamom, nutmeg and poppy seeds. Cool.
    3. Bring the water, salt and ghee to a rolling boil in a pan. Lower the heat and add the rice flour all at once, stirring quickly to combine.
    4. Cover and leave on the lowest heat for 2 minutes, then turn off and keep covered for 5 minutes to steam.
    5. Transfer to a plate and, while still hot, knead with a bowl of cold water beside you for dipping your hands. Knead for 4-5 minutes until perfectly smooth and soft. Keep covered with a damp cloth.
    6. Take a lime-sized ball, oil your fingers and press it into a thin cup about 3 inches across, keeping the centre slightly thicker. Pinch the edge into 9-11 small pleats.
    7. Place a spoonful of filling inside, gather the pleats together and press them to a point at the top. Place each finished modak on a damp cloth.
    8. Line a steamer plate with leaves or a damp cloth, arrange the modak, and steam on medium-high for 12-15 minutes until the shells turn slightly glossy and translucent. Serve warm with ghee.

    Tips

    • Knead the dough while it is hot; cold dough cracks when shaped.
    • Use fresh coconut, not desiccated; the moisture keeps the filling soft.
    • Dip modak briefly in cold water before steaming to prevent cracking.

    Serve with

    A spoon of warm ghee poured over each modak.

  • Sol Kadhi

    Sol kadhi is the signature drink of the Konkan coast, served at the end of a Malvani or Goan meal to cool the palate after spicy fish curries. It combines thin coconut milk with an extract of kokum, the dried rind of a coastal fruit, which turns the mixture a pretty pale pink. It is never cooked, so it keeps the fresh flavour of coconut.

    The taste is gently tart, creamy and savoury, with a sharp note from raw garlic and green chilli and freshness from coriander. Kokum is believed to aid digestion and cool the body, which is why coastal families drink it in summer and after heavy meals. The colour comes entirely from kokum.

    In Malvan and Ratnagiri restaurants it is served in glasses alongside the thali or poured over steamed rice. It keeps for a day in the refrigerator, though the coconut milk may separate; stir before serving. Some versions temper it with cumin and curry leaves, though the raw version is most common in Malvan.

    At a glance

    RegionMaharashtra
    CuisineMalvani
    DietVegan
    CourseBeverage
    Prep time20 minutes
    Cook time0 minutes
    Total time20 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscoconut / kokum / garlic / green chilli

    Ingredients

    • 10-12 dried kokum petals
    • 1 cup warm water for soaking kokum
    • 2 cups freshly grated coconut
    • 2 cups warm water for coconut milk
    • 2 garlic cloves
    • 1 green chilli
    • 3/4 tsp salt
    • 1/2 tsp sugar (optional)
    • 1 tbsp finely chopped coriander

    Method

    1. Soak the kokum petals in 1 cup warm water for 30 minutes. Squeeze them well in the water to release colour and sourness, then strain and discard the petals.
    2. Grind the coconut with garlic, green chilli and 1 cup warm water to a fine paste.
    3. Strain through a muslin cloth or fine sieve, squeezing hard to extract the first coconut milk.
    4. Return the coconut residue to the blender with the remaining 1 cup warm water, blend again and squeeze out a second, thinner extract. Combine both.
    5. Stir the kokum extract into the coconut milk gradually; it will turn pale pink. Add salt and sugar and taste for a balance of sour and creamy.
    6. Garnish with coriander and chill for 30 minutes. Stir before pouring into glasses.

    Tips

    • Do not heat sol kadhi; boiling makes the coconut milk split and lose its fresh taste.
    • Kokum agal (concentrate) works in a pinch: use about 2 tbsp and adjust to taste.
    • Canned coconut milk diluted with water can substitute, but fresh coconut gives far better flavour.

    Serve with

    Steamed rice and a Malvani fish thali, or as a digestive after the meal.

  • Sabudana Khichdi

    Sabudana khichdi is the most popular fasting food in Maharashtra, eaten on Ekadashi, Mahashivratri, Navratri and on weekly fast days. Tapioca pearls were introduced to India in the nineteenth century and became permitted upvas food because they are not a grain. Every Maharashtrian kitchen has an opinion about how to get the pearls soft but separate.

    Properly made, the khichdi is a pile of glossy, chewy, translucent pearls coated in coarsely ground roasted peanuts, with soft cubes of potato, green chilli heat, cumin and a squeeze of lemon. It should never be gluey. The trick lies in soaking: just enough water to barely cover the pearls, then a long rest so they absorb it.

    Apart from fasts, it is a much-loved breakfast in Pune and Mumbai, sold at small eateries with a bowl of curd on the side. Eat it hot, as it hardens as it cools. A small piece of cucumber or a few grapes on the side is a traditional fasting-day pairing. Ground peanuts are essential, both for flavour and for keeping the pearls apart.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientssabudana / peanuts / potato / green chilli

    Ingredients

    • 1 cup (160 g) medium sabudana
    • Water to soak
    • 1/2 cup raw peanuts
    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • 2-3 green chillies, chopped
    • 8 curry leaves (optional, some families skip during fasts)
    • 1 medium potato, boiled and cubed
    • 1 tsp sugar
    • 3/4 tsp sendha namak (rock salt)
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 1 tbsp grated fresh coconut (optional)

    Method

    1. Rinse the sabudana 2-3 times, rubbing gently, until the water runs clearer. Drain and add water just to the level of the pearls, not above. Cover and soak for 6 hours or overnight.
    2. Check: a pearl pressed between your fingers should squash completely with no hard white centre. Fluff with a fork; the pearls should be separate and dry, not sitting in water.
    3. Dry roast the peanuts in a pan on medium for 5-6 minutes until the skins blister. Cool, rub off the skins and pulse to a coarse powder.
    4. Mix the soaked sabudana with the peanut powder, sugar and salt. The peanut coats each pearl and is what prevents stickiness.
    5. Heat ghee in a wide non-stick pan on medium. Add cumin, and when it splutters add green chillies and curry leaves for 20 seconds. Add the potato cubes and saute for 2 minutes.
    6. Add the sabudana mixture and toss gently. Cook on low-medium for 5-7 minutes, stirring lightly every minute, until most pearls turn translucent.
    7. Turn off the heat, squeeze in lemon juice and fold in coriander and coconut. Serve immediately.

    Tips

    • Too much soaking water is the main cause of sticky khichdi. If the pearls feel wet, spread them on a plate for 15 minutes before cooking.
    • Cook on low heat and stop as soon as the pearls are translucent; overcooking turns them gluey.
    • Varieties differ: some sabudana needs only 3-4 hours of soaking, so do the squash test.

    Serve with

    A bowl of chilled curd or a glass of sweet lassi.

  • Kanda Poha

    Kanda poha is the everyday breakfast of Maharashtra and the dish served to guests in the traditional bride-viewing visit, so much so that the visit itself is jokingly called kanda-pohe. It takes fifteen minutes, uses pantry staples and appears on breakfast plates from Nagpur to Kolhapur. In Vidarbha it is also eaten as an evening snack from roadside stalls.

    The flattened rice is rinsed, not soaked, so it softens while keeping a light, fluffy bite. Onions are cooked only until translucent so they keep a little sweetness and crunch, and turmeric gives the familiar yellow colour. Peanuts add crunch, while lemon, sugar and fresh coconut balance the dish. Each grain stays separate and soft.

    Poha is eaten hot, topped with sev, chopped coriander and a lemon wedge, with a cup of tea. Some families add potato cubes, called batata poha, or green peas in winter. In Indore, a neighbouring city across the border, poha is steamed and topped with jeeravan masala and sev, and in Nagpur it comes with spicy tarri.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseBreakfast
    Prep time10 minutes
    Cook time10 minutes
    Total time20 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsthick poha / onion / peanuts / curry leaves

    Ingredients

    • 2 cups (150 g) thick poha
    • 2 tbsp oil
    • 2 tbsp raw peanuts
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 2 medium onions, chopped
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 3/4 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 2 tbsp grated fresh coconut
    • Nylon sev to garnish (optional)

    Method

    1. Put the poha in a colander and rinse under running water for 15-20 seconds, tossing with your fingers, until just softened. Drain well and leave for 5 minutes.
    2. Sprinkle sugar and salt over the damp poha and toss gently with your fingers to loosen any clumps.
    3. Heat oil in a kadhai on medium. Fry the peanuts for 2 minutes until golden and remove them.
    4. In the same oil, crackle mustard seeds, then add cumin, asafoetida, curry leaves and green chillies for 20 seconds.
    5. Add onions and cook for 3-4 minutes on medium until soft and translucent but not brown. Stir in turmeric.
    6. Add the poha and fried peanuts and toss gently until evenly yellow. Cover and cook on low for 2 minutes so it steams.
    7. Turn off the heat, add lemon juice and coriander and toss. Serve topped with coconut and sev.

    Tips

    • Do not soak poha in a bowl of water; rinsing is enough. Soaked poha turns mushy.
    • Use thick (jada) poha; thin poha is meant for chivda.
    • Add turmeric after the onions soften, not with the hot oil, so it does not burn.

    Serve with

    Hot tea, with sev and a lemon wedge on top.

  • Bharli Vangi

    Bharli vangi, literally stuffed brinjal, is a Maharashtrian classic made for weddings, festivals and Sunday lunches. Small round purple or green-striped brinjals are slit and filled with a nutty, sweet-sour masala of roasted peanuts, sesame, dry coconut, jaggery, tamarind and goda masala, then cooked slowly in oil until they collapse.

    Goda masala, the dark, aromatic spice blend of Maharashtra with stone flower and dagad phool, is what gives the dish its character. The brinjals turn creamy inside, while the stuffing that falls out thickens the small amount of gravy into a rich coating. The balance of sweet jaggery, sour tamarind and chilli is typical of Desh cooking around Pune and Satara.

    It is served with jowar or bajra bhakri, or with chapati and varan bhaat in a festive meal. In Vidarbha and Khandesh, a spicier version with more chilli and garlic is common. Leftovers taste even better the next day, once the brinjals have soaked up all the masala, so many cooks make it a few hours ahead.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssmall brinjal / peanuts / sesame seeds / goda masala

    Ingredients

    For the stuffing

    • 1/4 cup roasted peanuts
    • 2 tbsp sesame seeds
    • 1/4 cup dry coconut, grated
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 6 garlic cloves
    • 2 tbsp goda masala
    • 1 1/2 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1 tbsp grated jaggery
    • 1 tsp tamarind paste
    • 1 tsp salt
    • 2 tbsp chopped coriander

    For cooking

    • 8-10 small round brinjals (about 400 g)
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 1 small onion, finely chopped (optional)
    • 3/4 cup hot water

    Method

    1. Dry roast the sesame seeds on low heat for 1-2 minutes until they pop and turn golden. Remove, then roast the coconut for 2-3 minutes until light brown, and the coriander and cumin seeds for 1 minute.
    2. Grind the peanuts, sesame, coconut, coriander, cumin and garlic to a coarse powder. Mix with goda masala, chilli powder, turmeric, jaggery, tamarind, salt and coriander, adding 1-2 tbsp water to make a moist, crumbly paste.
    3. Wash the brinjals, keep the stems and make two deep cuts in a cross from the bottom, stopping just short of the stem. Soak in salted water for 10 minutes and drain.
    4. Stuff each brinjal generously with the masala, pressing it into the cuts. Reserve the leftover masala.
    5. Heat oil in a wide heavy pan on medium. Crackle mustard seeds, add asafoetida, curry leaves and onion and cook for 3 minutes until soft.
    6. Arrange the brinjals in one layer and fry for 4-5 minutes, turning gently, until the skins are glossy and slightly wrinkled.
    7. Mix the leftover masala with the hot water and pour around the brinjals. Cover and cook on low for 15-18 minutes, turning once halfway, until a knife slides through easily and the gravy thickens and leaves oil at the edges.

    Tips

    • Choose small, tender brinjals that feel light and have shiny skin; heavy ones are seedy.
    • Do not stir with a spoon; turn the brinjals with tongs or by shaking the pan so they stay whole.
    • If you do not have goda masala, garam masala works but the flavour will be less authentically Maharashtrian.

    Serve with

    Jowar bhakri, thecha and a bowl of varan bhaat.

  • Gujarati Kadhi

    Gujarati kadhi is the light, pale yellow counterpart of the thicker, pakora-laden Punjabi version. It is made from sour curd whisked with a small amount of besan, sweetened with jaggery or sugar and tempered in ghee with whole spices. Most Gujarati thalis include it beside dal-bhaat or khichdi, and many people drink it straight from the katori.

    The taste is sweet first, then gently sour, with warmth from ginger and green chilli and a fragrance from cloves, cinnamon, methi seeds and curry leaves. It should be smooth and pourable, about the thickness of single cream. Because the besan quantity is low, it must be stirred continuously until it boils or the curd will split.

    Kadhi-khichdi is the comfort dinner of Gujarat, eaten when someone is unwell or when the cook wants a simple meal. It is also served with rotli and shaak on weekdays and alongside undhiyu in winter. Some families add a few pieces of bhindi or pakodi to make it more substantial, but the plain version is the everyday standard and the one most Gujaratis grew up drinking.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time5 minutes
    Cook time20 minutes
    Total time25 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscurd / besan / jaggery / curry leaves

    Ingredients

    For the kadhi

    • 1 cup sour curd
    • 3 tbsp besan
    • 3 cups water
    • 1 tsp grated ginger
    • 1-2 green chillies, slit
    • 2 tbsp grated jaggery or sugar
    • 1 tsp salt

    For the tempering

    • 1 tbsp ghee
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp methi seeds
    • 3 cloves
    • 1 inch cinnamon
    • 1 dried red chilli
    • A pinch of asafoetida
    • 10 curry leaves
    • 1 tbsp chopped coriander

    Method

    1. Whisk the curd and besan together in a deep pan until there are no lumps at all. Gradually whisk in the water to a smooth, thin mixture.
    2. Add ginger, green chillies, jaggery and salt and place on medium heat.
    3. Stir continuously as it heats, scraping the bottom. This is the critical stage; after 6-8 minutes it will come to a boil. Do not stop stirring before it boils or the curd will curdle.
    4. Once it boils, reduce the heat to low and simmer for 8-10 minutes, stirring now and then, until slightly thickened and the raw besan smell is gone.
    5. In a small pan, heat ghee on medium. Add mustard seeds and let them pop, then cumin, methi seeds, cloves, cinnamon and red chilli for 20 seconds. Add asafoetida and curry leaves.
    6. Pour the tempering into the kadhi, stir, and simmer for 2 more minutes. Taste and adjust sugar and salt; it should be clearly sweet-sour. Garnish with coriander.

    Tips

    • Curd that is 2-3 days old gives the right sourness. With fresh curd, add a squeeze of lemon at the end, off the heat.
    • Kadhi thickens as it cools; thin it with a little hot water before reheating.
    • Use hing that is certified gluten-free if you need the dish strictly gluten-free, as many brands contain wheat flour.

    Serve with

    Plain khichdi or steamed rice, with papad and pickle.