RAG Demo

Tag: Goda masala

  • 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.

  • 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.