Maharashtrian cuisine – 4 / FUNKE RECIPE

May 03, 2018
By Mary Anthony
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MAHARASHTRIAN CUISINE – 4 [ भाजीचे फुनके / Chivadi chi bhaji che funke, Kadhi, Shengdana dry chutney with Imli Panna ]

By Dine in with Disha

#चीवडीची भाजीचे फुनके / Chivadi chi bhaji che funke, Kadhi, Shengdana dry chutney with Imli Panna

#Chivdi chi bhaji, very famous in Vidarbha and Khandesh regions…versatile and very tiny leafy veg….Rich in Iron…awesome taste and texture..and gets cooked within no time. Funke are steamed Dumplings / Muthiya which are served with hot and spicy Takat li Kadhi, Imli Panna is made from Fresh imli along with dry shengdana chutney which is spicy groundnuts powder…this menu is served in rural areas of Maharashtra during Holi festival when they start reaping the crop… ..so ready guys for one more Maharashtrian delicious delicacy… .

चीवडीची भाजीचे फुनके / CHIVDI CHI BHAJI CHE FUNKE🍀🍀🌿

••INGREDIENTS••
½ cup Chana Dal/ split chickpeas
½ cup Toor Dal/split pigeon peas
¼ cup Masoor Dal/ Red lentils
250gms चीवडीची भाजी / chivdi leaves (to see how it looks, check the funke pic, sprinkled Chivdi bhaji)
1 medium chopped onion
4-5 green chillies paste
2 tbsp ginger garlic paste
1 tsp Jeera / cumin
½ tsp Turmeric powder / haldi powder
Salt to taste
2 tsp Oil
2 tbsp Till/ sesame seeds

METHOD
Wash and soak all the lentils for 4-5 hours, separately.
Discard excess water from the lentils after 5 hours. Grind them all together, using minimum amount of water. Make a coarse paste.
Remove this paste to a mixing bowl, add ginger garlic paste, green chillies paste, onions, haldi, salt and mix well.
Clean the Chivdi leafy Vegetable, just discard the roots of it. No need to chop just pluck it into small pieces, as it’s very tender. Wash nicely. Keep it on a strainer.
Add washed , strained veggie to dal batter.
Keep the deep vessel on flame with 2 cups of water and keep a stand or rack for holding plate. You can use Idli steamer too.
Apply oil on a plate with holes / Idli plates.
Take small portion of dal batter in ur hand, Make small, oval shaped Muthiya / funke by pressing gently between palm and fingers.
Place ready Muthiya / funke over greased plate.
Keep little distance between two funkes as it puffs up.
Cover the lid and steam the funke for 12-15 mins. Check by inserting a knife into funke if it comes out clean then your funke are ready.
Heat oil in a wok , add Sesame. Add funke and just give a gentle stir so oil and sesame is coated every funke. Serve hot with Kadhi and chutney.
🌿 You can use any chopped leafy vegetables instead Chivdi. Just fine chop the veggies.
🌿 It’s a protein rich, with less oil dish…. So an ideal dish for diet friendly people.

🍲🍲TAKATLI KADHI🍲🍲

••INGREDIENTS••

1 cup sour curd
2 cups of water
2 tbsp of gram flour /besan
1 tbsp ginger garlic paste
2 chopped green chillies
1 tbsp oil / ghee
½ tsp mustard seeds
A pinch of Asafoetida /Hing
½ tsp haldi / turmeric powder
Salt
Few curry leaves
Fresh chopped coriander leaves

••METHOD••
Blend curd, water, besan, haldi and salt.
Heat oil in a deep pan. Add hing and mustard seeds.
When splutters, add curry leaves and ginger garlic paste. Saute for 2 mins. Add green chillies.
Add strained curd mix to the pan. Cook on medium flame. Stir continuously else kadhi will be curdled. Roll boil and and cook on low flame for 3-4 mins.
Garnish with chopped fresh coriander leaves.
Kadhi is ready to serve.

🍂🍂IMLI PANNA🍂🍂

••INGREDIENTS••
8-10 sticks fresh tamarind / 2 tbsp tamarind
½ cup of jaggery / gur
1/ 2 tsp jeera powder
½ tsp black salt
••METHOD••
Soak the tamarind in warm water for half an hour. Grind into mixer and Remove pulp. Strain.
Add jaggery, salt and jeera powder. Add required amount of water.
Add ice cubes and serve chilled.
(HIDDEN SECRET -It’s actually taste like liquidy khatti mithi imli goli. Very good for digestion.)

🍛🍛SHENGDANA CHUTNEY🍛🍛
••INGREDIENTS••
¼ cup roasted and peeled groundnuts
5-6 cloves garlic
1 tbsp red chilli powder
Salt

••METHOD••
Pound the groundnuts to a coarse powder. Keep it aside
Pound garlic, salt and red chilli powder.
Now mix garlic chutney and groundnuts powder nicely by rubbing with ur fingers.
Again pound this mix, into small batches till groundnuts start leaving oil.
Spicy chutney is ready. Store in the airtight container, in the refrigerator.
Enjoy it with hot Kadhi Funke.

for more recipes click on the names below :-