Maharahtrian cuisine – 1

May 03, 2018
By Mary Anthony
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MAHARASHTRIAN CUISINE – 1 /GONGURA BHAJI /BAJRA BHAKRi /STUFFED BHAKRI /LAAL CHUTNEY /FROOTI PANNA

By Dine in with Disha

GONGURA BHAJI

A sour leafy Vegetable which is full of Nutrients but not very popular. Gongura Bhaji is specially made by Maharashtrian sub-cast, लेवा पाटील. अंबाड्याची भाजी Specially cooked for the wedding events and offered to the Goddess सट्वाया माता to appease her so that no natural untoward incidents happen during the wedding. The entire clan is invited for the feast by Leva Patils. They dry these leaves and store for entire year. Gongura leaves are supposed to be most expensive leafy vegetable in Maharashtra. They serve it with Jowar / Bajra bhakri and a sweet and sour LAAL CHUTNEY. Today these special dishes are served with Stuffed bhakri, Frooti Panna, Salad and Homemade Shrikhand……So let’s start with the journey of Maharashtrian cuisine……

🌿🌿अंबाड्याची भाजी/ Gongura Bhaji 🌿🌿

••INGREDIENTS••
200 gms dried gongura leaves /500 gms fresh leaves ( I’ve used dried one)
¼ cup Toor dal / Split Pigeon Peas( soaked for ½ an hour)
¼ cup roasted and peeled groundnuts
3 tbsp Oil
¼ tsp hing / asafoetida
10-12 cloves garlic
2 medium sized onions
½ tsp Rai / Mustard seeds
1 Tbsp red Chilli Powder
¼ tsp haldi / Turmeric Powder
Salt

••METHOD••

Add 2 cups of water to pressure cooker and keep it on the flame.
Add washed gongura leaves dried/ fresh.
Cook for about 5-6 whistles. Allow to cool.
Remove the boiled leaves on a strainer and drain the water to reduce excess sourness.
Dry these boiled gongura leaves completely by pressing and squeezing between your palms.
Take these to a flat plate and separate the leaves so there are no lumps.( very important)
Boil the toor dal with minimum water so it doesn’t get mushy. We require cooked but not very soft dal for this recipe.
Smash or pound the garlic.
Make coarse powder of groundnuts.
Thinly slice the onions.
Now heat oil in a pan. Add mustard seeds and hing. When crackle, add sliced onions and saute until translucent. Add garlic and cook for 2-3 mins till its fragrant.
Add haldi, red chilli powder and add boiled gongura leaves immediately.
Mix nicely and add salt, boiled toor dal and groundnut powder.
Stir and cover the lid. Cook it about 3-4 mins on low flame. Stir in between so it doesn’t stick to the bottom of the pan.
Vitamin C, Iron, calcium rich veggie is ready to serve. It tastes awesome with Jowar / bajra bhakri.

🔶🔶BAJRA BHAKRI🔶🔶

••INGREDIENTS••
1 cup Bajra flour
Salt to taste
Warm water to knead the dough

••METHOD••
Take flour in mixing bowl. Add salt.
Mix nicely. Add warm water and knead it nicely with the palm. Nicely kneaded dough is essential for soft and puffed Bhakri.
Now make 4 equal portions of the dough.
Take one portion of the dough and flatten with the help of fingers.
Heat the griddle/ tawa. Bake the bhakri from both the sides.

STUFFED BHAKRI 🔸

••INGREDIENTS••

3 tbsp roasted, peeled and powdered groundnuts
4-5 cloves garlic
1 green chilli
1 tbsp red chilli powder
2-3 tbsp fresh coriander chopped
Salt

METHOD••
Grind above all the ingredients in mixer jar.
Take a cooked, hot Bhakri. Cut it into quarters.
Slit from middle and stuff the groundnuts paste into them. (If your bhakris are nicely puffed up, you can easily stuff)
Apply little ghee over the hot griddle and roast from both sides. Crispy stuffed bhakris are ready to serve. ( Believe me, these quarters taste like deshi nachos, with spicy zing)

🍛🍛LAAL CHUTNEY🍛🍛

••INGREDIENTS••

6-8 dried red chillies
5-6 cloves garlic
A lemon sized ball of tamarind / imli ( soaked for ½ an hour)
2 tbsp jaggery / gur
Salt
Water

••METHOD••

Dry roast the red chillies on low flame. Don’t burn them.
Grind roasted chillies in mixer grinder. Keep this fine powder aside.
Grind garlic and salt into the same jar. Add gur, jaggery, soaked tamarind along with water, powdered chillies to it and grind again.
Grind to a fine paste, upto a chutney consistency.
Add more water if required.
Yummy, Sweet and sour LAAL CHUTNEY is ready to serve.

🍹🍹FROOTI PANNA 🍹🍹

••INGREDIENTS••
1/2 raw mango
1 riped mango
4 tbsp of sugar
10-12 mint leaves paste
Black salt
Salt
Jeera powder

••METHOD••
Boil both the mangos with 2 cups of water and sugar till it turns soft.
Allow to cool. Blend it. Add rest of the ingredients. Mix nicely. Add ice cubes and serve chilled.

THANK YOU

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