Tag: easy Maharashtrian recipes

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are very popular in Maharashtra. They are a traditional preparation and have a very delicious, spicy flavor 🙂 Small, soft brinjals are stuffed with a coconut based stuffing and then cooked in the semi dry gravy.

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are a very popular preparation in Maharashtra specially during festivals or weddings. This preparation is usually enjoyed with Jowar Bhakri (millet flatbread), crushed onions and some thecha (Maharashtrian green chili relish). Trust me, it’s such a heavenly combo and the flavors are absolutely earthy and rustic.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are one of the few things which I can have whenever you ask me to, it’s that delicious. Although I have served these with some regular whole-wheat rotis and some onion rings and green chilies, they still make such an delicious meal. The earthy flavors of coconut, garlic, cumin, etc. make for the perfect spice blend. The texture too is really nice, pair them with rotis or rice.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Anyways, let get started. This preparation is a little involved but pretty straight forward too.

In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Heat 1 tbsp. oil in a pan. Once it’s hot, add asafoetida and chopped onions. SautĂ© the onions until they are translucent.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Add chopped tomatoes next, cook them until they are mushy and the oil separates.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.

Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Follow the above step for all the brinjals. set them aside.

Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Heat 1 tbsp. oil in another pan. Once it’s hot, add the stuffed brinjals and sautĂ© them until they turn brown on all sides.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Serve piping hot with roti/ bhakri or some steamed rice.

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: serves 2-3 people

Bharli Vangi or Maharashtrian Style Stuffed Brinjals are a traditional dish from Maharashtra flavored with coconut, sesame and spices. They are absolutely lip smacking yummy!

Ingredients

  • 7 nos. small brinjals/ eggplants
  • 2 nos. medium onions, finely chopped
  • 1 no. tomato, finely chopped
  • 1 tbsp. goda masala
  • 1/2 tsp. turmeric powder
  • a pinch of asafoetida
  • 1/2 tsp jaggery
  • 2 tbsp. roasted peanuts powdered
  • 1 tbsp. oil
  • salt to taste
  • For the paste-
  • 2-3 tbsp. desiccated coconut
  • 1 tbsp. white sesame seeds
  • 1 tbsp. cumin seeds
  • 14-15 nos. cloves of garlic
  • 6-7 tbsp. chopped coriander leaves

Instructions

    For the paste
  1. In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.
  2. Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.
  3. Heat 1 tbsp. oil in a pan. Once it's hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.
  4. Add chopped tomatoes next, cook them until they are mushy and the oil separates.
  5. Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.
  6. Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.
  7. Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.
  8. Follow the above step for all the brinjals. set them aside.
  9. Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.
  10. Heat 1 tbsp. oil in another pan. Once it's hot, add the stuffed brinjals and sauté them until they turn brown on all sides.
  11. Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.
  12. Serve piping hot with roti/ bhakri or some steamed rice.

Notes

1. I have used small purple brinjals. 2. You can use small green ones too. 3. Add more water if you want to adjust the consistency of the gravy when serving with rice.

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Love,
Shreya 🙂

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Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Adapted from Maharashtrian recipes online.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is one of my favorite snacks or quick fix meals. It is super spicy, has a ton of texture and every bite is full of flavor. I am sharing an easy recipe to make this at home using sprouted legumes. 

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is a staple breakfast or snack in all of Maharashtra, specially in Pune, Mumbai  and Kolhapur. It is everyone’s favorite go to snack after vada pav!! Misal is basically a curry, slightly thinner in consistency and is made with sprouted legumes. The Kolhapuri version (Kolhapur is a city in Maharashtra) curry has a lot of spice, it is basically red in color because of all the red chili powder, often known as tambda ( which means red in Marathi). The Puneri version is a bit milder, I have tasted it just once and honestly, I didn’t like it! So I have not got much information on that to go on about.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is served in a very typical way. I simply love how a basic stainless steel platter with sections is used to serve this fiery curry along with pav bread (again a staple in Maharashtra), topped with finely chopped onions and a generous handful of chivda or mixture (spicy Indian Trail mixes). I mean this combo is definitely not for the faint hearted. Kolhapuri Misal is fire! It’s often nicknamed zhanzhanit (meaning extremely spicy and hot in Marathi). True to that, this dish is very spicy and hot! I mean look at the fiery color of the kat (the teekhat or spicy gravy of the curry) that is served on the side to be added while enjoying with Pav.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is made using a very typical Maharashtrian spice mix called Misal Masala. I have used a store bought mix which I purchased here in Mumbai itself. Try to buy this mix from a typical Maharashtrian area or brand. That will ensure authentic flavor. Also, this recipe does call for a little more oil and spices and there no alternate to that, so I will follow the authentic way of making it!

Recipe link to home made Pav. However have used store bought for these pictures;)

Let us make some Misal!!

Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.

Kolhapuri Misal Pav | How to make Misal Pav

Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.

Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.

Kolhapuri Misal Pav | How to make Misal Pav

Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.

Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Once ready, serve in individual plates with some pav. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: serves 3-4

A spicy, flavorful Maharashtrian snack, Misal Pav is absolutely mouthwatering. It is vegan and gluten free and comes together in minutes!

Ingredients

  • 300 gms mixed sprouts (I have used store bought)
  • 3 cups water + extra to correct the consistency of the gravy
  • 4 tbsp refined oil
  • a pinch of asafoetida/ hing
  • 1/2 tsp. cumin seeds
  • 1 nos. large onion, finely chopped
  • 1.5 tbsp. garlic paste
  • 1 tsp. ginger paste
  • 3 nos. large ripe tomatoes. finely chopped
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tsp. kashmiri red chili powder
  • 1.5 tsp. coriander powder
  • 1.5 tsp. cumin powder
  • 3 tsp. Misal masala
  • mixed mixture/ chivda + few lemon wedges + chopped onions + chopped coriander for garnish
  • Pav bread to serve as sides

Instructions

  1. Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.
  2. Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.
  3. Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.
  4. Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.
  5. Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.
  6. Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.
  7. Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.
  8. Once ready, serve in individual plates with some pav.
  9. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Notes

Tastes best when served hot and fresh.

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Love,
Shreya 🙂

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Kolhapuri Misal Pav | How to make Misal Pav

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

I am a proper Mumbai (Bombay) girl…born, raised, educated, worked and then married in Mumbai….when I say home, I always mean Mumbai❀….and saying that obviously means I love…just lurrvvvveeee my Mumbaiya (meaning typical) street food and snacks! The hubby and I visit every happening joint, cafe …etc, etc around our city but having some of the most delicious street food is something we can never give up!

Mumbai isn’t only about Wada Pav and Bombay Pav Bhaji in terms of authentic Maharashtrian snacks. If you have ever been to Maharashtra (any part of the state), you’d be familiar with Kothambir Wadi or Kothmir Wadi (spiced, coriander and chickpea flour nuggets). Kothmir or Kothambir literally means fresh coriander leaves in Marathi and Wadi translates to nuggets. Such an easy language… I am almost too proud that I can speak it rather well…(well, I do make grammatical errors here and there but I never quit speaking the language!) 😃

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

The flavours are fresh and very earthy, green chillies and ginger along with other spices and ingredients make these Wadis lip smacking. Although, these are available in most local shops that sell Wada Pav or bhajias (batter fried onion or potato fritters), I always wanted to make them at home too. I probably wouldn’t have if my hubby wasn’t so crazy about them…

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

So I looked up a few recipes and found one which was easy and sounded a whole lot like what we usually got from outside…and they turn out quite good and crisp! I have been making there for over 2 years now…and a glass of hot lemon tea is all that I need to polish these off!

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Besides, making them is no big task either….it takes less than 15 mins of prepping and just another 30 minutes of cooking! Glutenfree (uses chick pea flour along with rice flour) and vegan (has no clarified butter or yogurt), one can easily include them in their special diets without any fuss. Serve them with a dip if choice or have them on it’s own…delish! I love serving these with this spicy red chutney. 

Let’s begin….

In a mixing bowl, add the sifted flours. Season with salt. Add hing at this point. Whisk well and add little water to make a thick batter. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again. Add the baking soda and mix gently (don’t whisk). Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Heat about 2 cups of water in a large pot or pressure cooker. Keep a metal plate at the bottom of the pot/ cooker to use as a  seperator.

Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Cook on low flame for about 15-18 mins. Then turn off the flame  and open the lid carefully. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the centre of the tin, if it comes out clean, the batter has cooked (just aswe do for any cake).

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Let this cool down completely. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board. Using the same sharp knife, cut it into squares. Keep them aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

This is what it looks like post steaming. Have them just as it is or pan fry.

To pan fry:

Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides. Once done, remove on absorbent kitchen paper. Serve them hot with a dip if your choice!

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 small Wadis (nuggets) using a square baking tin of 5"X 5"

Maharashtrian snack - Kothmir Wadi or Kothambir Wadi is spicy, healthy and very flavorful! Perfect to go with your tea/ coffee!

Ingredients

  • 1/2 cup sifted chick-pea flour (besan)
  • 2 tbsp. sifted rice flour (chawal ka atta)
  • salt to taste
  • water as needed
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • a pinch of hing (asafoetida)
  • 2 tsp chopped green chilies
  • 1 tsp ginger paste
  • 1 tsp toasted white sesame seeds
  • 1 tsp lemon juice
  • 1/2 cup finely chopped fresh coriander leaves
  • 1/4 tsp baking soda
  • 1 tbsp. flavor less oil (like canola or sunflower)
  • To pan fry: (optional, have it steamed if you wish to avoid pan frying. Also, deep frying is yet another option but I tend to avoid deep frying) - 4 tbsp. oil

Instructions

    Batter
  1. In a mixing bowl, add the sifted flours. Season with salt.
  2. Add hing at this point. Whisk well and add little water to make a thick batter.
  3. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again.
  4. Add the baking soda and mix gently (don't whisk).
  5. Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.
  6. Steam
  7. Heat about 2 cups of water in a large pot or pressure cooker.
  8. Keep a metal plate at the bottom of the pot/ cooker to use as a  separator.
  9. Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate.
  10. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.
  11. Cook on low flame for about 15-18 minutes.
  12. Then turn off the flame  and open the lid carefully.
  13. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the center of the tin, if it comes out clean, the batter has cooked (just as we do for any cake).
  14. Let this cool down completely.
  15. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board.
  16. Using the same sharp knife, cut it into squares. Keep them aside.
  17. Pan fry
  18. Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides.
  19. Once done, remove on absorbent kitchen paper.
  20. Serve them hot with a dip if your choice!

Notes

The steamed nuggets keep fresh in the refrigerator for up to 2 days. The pan fried nuggets keep fresh in the refrigerator for up to 3 days.

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Kothmir Wadi or Kothambir Wadi

They keep fresh for a few hours although I have never tried to store them for very long. These make for a great party snack or even as a side dish to go with your meals!

Love,

Shreya💖

Adapted from Nisha Madhulika

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