Maharashtrian Recipes

Maharashtrian or Marathi food consist large variety of vegetables, fish and coconuts. Maharashatrian food is rich in ginger, garlic and lots of spices. Tomatoes, brinjals and other vegetables stuffed with masala fillings and cooked in oil till soft are very popular in Maharashtra. Cooking is mainly done in groundnut oil but it is made sure that the oil is minimum. Bharwan Baingan, Kohlapuri Rassa, Puran Poli, Aamti, Bombay Chiwda are some of the popular recipes.

BHARWAN BAINGAN RECIPE

BHARWAN BAINGAN

Ingredients:

8 small Egg plant, Brinjal (Biangan)
8 peeled baby Potato (Aloo)
2 large sliced Onion (Pyaj)
2/3rd cup grated Coconut (Nariyal)
4 tblsp unsalted chopped Cashews
8 Cloves (Lavang)
8 Black Pepper corns (Kalimirchi)
1/2 tsp Sugar (Cheeni)
To taste Salt (Namak)
1 tsp Cayenne Powder
1 tsp Turmeric Powder (Haldi)
1 tsp Tamarind Paste (Imli Pate)
8 tblsp Oil
2 tblsp Coriander seeds (Dhania)
3 tblsp chopped finely Coriander Leaves (Dhania Powder)

How to make bharwan baingan:

• Heat 2 tbsp oil in a pan and add cloves, coriander seeds and peppercorns.
• Saute for a minute..
• Now add sliced onions and fry until brown.
• Add coconut and stir fry until browned, remove and allow to cool.
• Grind the mixture to a paste using blender.
• Add little water if needed.
• Slit each eggplant lengthwise into four, keeping the stem end intact.
• Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews and turmeric powder.
• Stuff the eggplants with this mixture, reserving some.
• Roll the potatoes in the remaining mixture.
• Heat the remaining oil in a pan and add the vegetables.
• Cook over low heat without burning, add little water if necessary, until done.
• Keep an eye.
• Serve hot with roti.

KOHLAPURI RASSA RECIPE

Ingredients:

For Marinade:
2/3rd cup Curd (Dahi) / plain Yogurt
2 tsp minced Ginger (Adrak)
2 tsp minced Garlic (Lasun)
1 tsp Cayenne Powder
1 tsp Garam Masala Powder
1 tsp Turmeric Powder (Haldi)
To taste Salt (Namak)
For Curry :
11/4th lb trimmed and cubed Lean Lamb
2 Onion finely chopped (Pyaj)
1 chopped Tomato (Tamatar)
3 cup grated fresh Coconut (Nariyal)
1-inch piece of Cinnamon (Tuj/Dalchini)
6 Cloves (Lavang)
8-10 crushed Black Pepper corns (Kalimirchi)
1 tsp Aniseed (Saunf)
2/3 cup Oil

How to make kohlapuri rassa:

• Mix all marinade ingredients and add lamb pieces.
• Stir well and set aside for 30 minutes.
• Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
• Saute for a minute and add onions and fry till golden and add coconut.
• Saute until brown.
• Add chopped tomatoes and stir and take off from the heat.
• Allow to cool.
• Grind the mixture in a processor.
• Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done.
• Now add the grinded mixture and simmer for 5-6 minutes.
• Remove from the heat.
• Serve hot with boiled rice.

VANGI ANI VAL RECIPE

Ingredients:

11/4 cup sprouted and skinned Val Beans
1 small cubed Eggplant / Brinjal
1 chopped finely Onion (Pyaj)
2 cut into 1inch pieces Drumstick leaves (Muranka bhaji)
4 tblsp grated Coconut (Nariyal)
1 tsp Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Goda Masala
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
3 tblsp Oil

How to make vangi ani val:

• Boil the drumsticks until they can be easily opened.
• Drain and set aside.
• Heat the oil and saute the mustard seeds with the asafoetida.
• When the seeds start to pop add the onions and fry till golden.
• Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
• Cook over high heat to dry the water.
• Remove from heat and add coconut and drumsticks.
• Stir gently and serve hot.