I am currently at my best in trying new
cuisine. So today it is Khandeshi cuisine.
Khandesh is near Bhusawal railway junction
consisting of Jalgaon, Dhule and Nandurbar districts in Maharashtra. Two
different dialects of Marathi kalled Khandeshi and Ahirani are the spoken
languages of this region. There is a saying in Marathi “Language changes every
10 miles”; I want to adapt that to say “Cooking style changes every 10 miles”
too.
This particular dish I have tasted which my friend
made in Delhi , loved it so much that I learnt it from her.
Ingredients
·
1 large Onion sliced
·
4 cloves Garlic
·
1 inch Ginger chopped
·
3 tbsp scraped dry coconut
·
A small piece of tamarind
·
A small piece of jaggery.
·
1 1/2 tsp Red chilly powder
·
1/2 tsp Turmeric
·
1 tbsp Kala Masala(Goda Masala)
·
1 tsp Ghati Masala (Onion - Garlic masala)
·
1 tsp Cumin seeds
·
1 tsp Salt
·
2 tbtsp Oil
·
Coriander leaves - 3 tbsp.
For Wadas
·
1/2Cup Besan /Gram flour
·
1/4 tsp Salt
·
1 tsp Ajwain
·
1/2 tsp Turmeric
·
Water as required to make the batter
·
Chopped coriander for Garnish
Method
1) Roast the sliced onion
in 1 tsp Oil , along with garlic and ginger. Once the onion turns brown , add
the dry coconut and roast ,till the mixture turns dark brown. Cool and grind to
a fine paste with some coriander tamarind, jiggery using little water if
required.
2) Mix besan, salt ,turmeric, ajwain with water to make a smooth batter
of dropping consistency , like pakoda.
3) Heat oil in a vessel , add cumin seeds and let them splitter. Add the
ground masala and fry till it starts oil starts separating. Add red chilly
powder, turmeric , ghati masala and kala masala and fry for 1 min. Add 2 cups
water and let the curry simmer. Add salt and stir.
4) Now , slowly drop small bits of the besan mix into the boiling curry.
Let the curry boil , till the besan balls float on top.. Garnish with chopped
coriander and serve hot with bhakri.
Enjoy
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