Maharashtrian dishes

Bitter gourd gojju

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How long it takes: 45 minutes 

Number of servings: 2-3

Bitter gourd is bitter and that means many of us do not like it. However, it is healthy and it can cooked in a way to take advantage of its bitterness. We in the family love this veggie and prepare a variety of dishes like Kosambari and Gojju, which in fact is what this post is about. This is a Maharashtrian dish and to all your surprise (and maybe relief) it is without coconut.

What you need to have:

1. Chopped bitter gourd – 1 and 1/2 cups

2. mustard seeds – 3/4 teaspoons

3. asafoetida (soft) – size of a pepper

4. Red chili – 3-4

5. jaggery – a generous quantity

6. tamarind  paste – 1 teaspoon or Bilimbi  -2

7. salt – as per taste KONICA MINOLTA DIGITAL CAMERA                                             Ingredients of bitter gourd gojj

What you do with what you have:

1. Wash and chop bitter gourd fine and keep it aside as shown in above image. Rub in a little salt and squeeze out the juice and transfer it to a spatula adding required quantity of cooking oil and fry it till brown and crispy. KONICA MINOLTA DIGITAL CAMERA                                     Chopped bitter gourd being fried KONICA MINOLTA DIGITAL CAMERA                                      Bitter gourd fried till brown

2. Dry roast mustard seeeds  in a spatula and keep it aside. In the same spatula add a little oil and fry red chili. Also fry fenugreek and asafoetida too.Transfer all the ingredients including fried bitter gourd, tamarind, jaggery, salt mustard seeds, fenugreek, asafoetida and grind it to a fairly coarse consistency.                                                           KONICA MINOLTA DIGITAL CAMERA                                  All ingredients in the mixy bowl to grind KONICA MINOLTA DIGITAL CAMERA                                          Ready to serve Bitter gourd gojju

How long it takes: 

1. Chop the veggie fine to fry fast and crispy.

2. Jaggery enhances the taste of the dish.

3. Grinding coarse helps to relish the dish.



Indian Broad Beans Dry Curry (Maharashtrian style)

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How long it takes: 45 minutes

Number of servings: 4

This broad beans is seasonal available during 3 months of the year. It is chapparada avrekayi, valla sanga,  broad beans in kannada, konkani and english respectively.  Though not at all popular like the french beans but it is loaded with fibre and  the ripe seeds are used in pulav if you have run out of say green peas.  Today I would like to share a dry curry recipe which really tasted awesome while I was served at my sister’s place. Here it is

What you need to have:

1. Chopped Broad beans –  3 cups

2. Chopped onions – 1 cup

3. Chopped tomatoes – 1/4 cup

4. Crushed garlic pods  -2 (Optional)

5. Cumin seeds – 1 teaspoon

6. Turmeric powder – 1 teaspoon

7. Chili powder – 1 teaspoon

8. Goda masala – 1/2 teaspoon

9. Sesame seeds – 1 teaspoon(roasted & powdered)

10. Cooking oil -3 teaspoon

11. Salt – as per taste

Fresh tender broad beans                                                           

Chopped broad beans                                                        

Other ingredients of sesoning

What you do with what you have:

1. Remove the tip and bottom of the beans, wash and chop it fine as shown in image 1.

2. Also wash, peel and chop onions fine, chop tomatoes too and keep aside.

3. Place a skillet with 3 teaspoons of cooking oil in it on low/medium flame. On heating add cumin seeds to it. On spluttering add crushed garlic to it and once fried add chopped onions and required quantity of salt to the dish and fry till transparent. Add chopped tomatoes to it fry till mushy.  

Seasoning in progress

4. When done, add all powders in a row and just stir it well                                                                    

All powders being added to seasoning

5. Now add chopped broad beans from step 1 to it and close it with a lid while also turning down the flame.                                                                   

Chopped veggie being added

6. When it is half cooked add roasted sesame powder to it and cook till all the water evaporates and the dish turns dry. Be careful to stir at regular intervals to prevent overcooking/burning.

There you go – ready to serve curry great with Dal/Chawal or Roti.  

Ready to serve Broad beans curry

Good to remember: 

1. Ensure that the beans are tender and fresh.

Stuffed Ridge Gourd (Maharashtrian style)

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Time taken: 1 hour

Number of servings: 4-5

Ridge gourd is a vegetable available around 6 months of a year. Ridge gourd has a high water and nutrient content and barely any fats and cholesterol  Thus they may be used as a dietary food, especially for diabetics, who can have it to keep their nutrition levels intact, but also reduce their weight considerably. It is used in sambars, curries and also used in combination with veggies like Chayote squash, and French beans in the preparation of gravy dishes with coconut.  What I am putting up here is actually a Maharashtrian delicacy.

                                                             Fresh Ridge gourd                                                                                                                      Chopped Ridge gourd

What you need to have:

1. Chopped ridge gourd pieces – 20 of the above size

Ingredients of wet masala:

1. Chopped onions – 1 cup

2. Peanuts roasted – 1/2 cup

3. Garlic pods – 2

4. Jaggery – 1 teaspoon

5. Fresh grated coconut – 1/2 cup

6. Tamarind pulp – 1 teaspoon

7. chili powder – 1 teaspoon

8. Turmeric powder – 1 teaspoon

9. Roasted sesame seeds – 1/2 teaspoon

10. Chopped cilantro – A handful

11. cooking oil – 1 tablespoon

12. Salt – to taste

13. Goda masala- 1/2 teaspoon                                                                                           Ingredients of wet masala

What you do with what you have:

1. Wash, wipe and remove the ridges of the gourd slightly and chop into 2″ size pieces and slit as shown in the above image so that one is able to fill in the masala.

2. Place a skillet 2 teaspoons of cooking oil in it on medium flame.  On heating add onions to it and fry till transparent adding salt on the way.  When it turns transparent add turmeric powder, chili powder and stir well.  Add grated coconut, and all other ingredients like the tamarind paste, jaggery, roasted peanuts, garlic, and sesame seeds and stir well and switch off the flame.  Allow it to cool down.                                                                                                                Wet masala ingredients roasted

3. Grind on cooling in the mixer to a thick paste adding minimum water. Finally add goda masala to this paste and mix well.                                                                                                              Ground wet masala

4. Fill in the masala in each of the ridge gourd pieces so that it is stuffed well.                                              Wet masala filled in the veggie

5. Place a skillet with a teaspoon of cooking oil in it and place the masala filled ridge gourd pieces in it and add the remaining masala if any and also a little water to it and close it with a lid, stirring occasionaly to see that it is not burnt.  Cook till ridge pieces is soft.                                                                                                Masala filled gourd pieces being cooked

6. When done garnishing with choped cilantro. Enjoy with rice or roti.  Yummmmmmmmmm!!!!!!!!!!!!!!!                                                                                                 Ready to serve ridge gourd masala

Good to remember:

1. Ridge gourd should be fresh and tender for this dish.

2. Chopping off the whole ridges of the gourd makes the veggie weak and will be difficult to fill in the masala as it will not be steady.  It is also good to retain the ridges for the nutrients will not be lost completely.

Palak Pathal Bhaji

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                                                                                                      Ready to serve palak pathal bhaji


How long it takes: 45 mins

Number of servings: 6

Palak/Spinach is one of the popular and healthy greens used in a variety of dishes. I have already put up Palak-paneer, Palak soup, Palak-Moong dal masala etc. This one today adds to that list, a light Maharashtrian gravy dish which can be relished with chapati, Roti and also with rice as a lunch side dish. So here we go:

What you need to have: 

1. Chopped Plalak leaves – 3 Cups

2. Peanuts – A handful

3. Toor dal – 1/2 Cup

4. Bengalgram dal – 1 Tablespoon

5. Besan – 2 Teaspoons

6. Jaggery – as per taste

7 Goda masala – 1 Teaspoon

8. Garam masala powder – 3/4 Teaspoon

9. Tamarind paste – 2 Teaspoons

10. Cooking oil – 2 Teaspoons

11. Salt – As per taste

                                                                                                                                                                         Chopped Palak leaves

What you do with what you have:

1. Wash and chop palak fine and kep it aside as shown in the image. Place a broad based bowl on medium flame with  chopped palak and cook  till done.

Cooked palak leaves

Ingredients – Toor Dal, Bengal Gram, Peanuts

2. Soak both Toor dal and Bengal gram dal in water for about 20 minutes and cook it in  cooker along with peanuts till done. Add cooked palak leaves to the cooked Dal-peanut mix and boil adding sufficient quantity of salt to the dish and till it is mixed well.                                                                       

Jaggy, Tamarind, Garam Masala, Goda Masala and Besan

3. Dissolve Besan atta in a little water without lumps and to it add tamarind paste, jaggery, goda masala and garam masala so as to make a thick syrup.  Add it to the cooked palak dal mix from step-2 to it and bring it to boil on a low flame.

Syrup mixed with Besan,Tamarind, Jagggery & Goda masala etc

Syrup being added to the dish

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Cumin seeds – 1 Teaspoon

3. Asafoetida powder – 1/2 Teaspoon

4. Turmeric powder – 1/2 Teaspoon

5. Green chilly – 2-3

6. Red chilly powder – 1 Teaspoon

7. Dhania-Jeera powder – 1 Teaspoon

8. Curry leaves – 2 Sprigs

9. Cooking oil 2 Teaspoons

Ingredients for Seasoning

4. Finally place a spatula with 2 Teaspoons of cooking oil in it on medium flame.  On heating, add mustard seeds to it,  When it splutters add cumin seeds, green chilly, asafoetida powder, Turmeric powder, Red chilly powder, Dhania-Jeera powder in a row.  Finally add curry leaves and season it to the dish from step 3 to it.

The seasoning enhances the taste of the dish. Close with a lid and enjoy after a while with either Roti, Chapati or rice.

                                                                                                 Ready o serve Palak pathal bhaji

Good to remember:

1. Palak should be fresh and chopped fine.

2. Bengal gram dal should be soaked for a while for best results and hence i have written to soak both dals.

3. Peanuts gives added flavor to the dish.

4. One can even replace Dalia dal powder in place of Besan atta in case of non avaibility in your pantry.