Marathi Culture and Festivals

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1] Hiravi Matar Bhaji

Petite peas in green coconut curry


Ingredients:

For curry:

Fresh coconut - ½ cup

Onion finely chopped - 1 tb.sp

Black peppercorns - 4

Green chilli - 4

Cilantro (clean stalks with leaves)- 4-5

Ginger grated - ½ tb.sp


For bhaji:

Petite peas 1 lbs

Sugar - 1 tsp.

Turmeric - 1 tsp.

Salt - 2 tsp.

Mustard seeds - ½ tsp.

Asafoetida - ½ tsp.

Oil- 2 tsp

Potatoes diced (optional) - 2

Method:

Add ingredients for curry in a blender and grind it to make a smooth paste. During grinding, add 1-2 tb.sp of water, if necessary.   

Heat oil in a sauce pan, add mustard and let it splutter.

Add asafoetida, potatoes and some water.

Once potatoes are cooked, add peas, green curry, turmeric, sugar and salt.

Cook for 7-10 minutes until peas are cooked.


Get creative while garnishing and explore possibilities such as fried onion, cilantro, grated paneer or even canned cherries. Instead of petite peas, you can use any frozen or fresh peas.

Serve warm, with a side of steamed rice or roti.

Makes 4-5 servings.


2] Kandyachi Koshimbir

Onion side dish

Ingredients:

Onion finely chopped - 1 big

Cilantro finely chopped - 1 tbsp.

Green chilli - 1

Sugar - ½ tbsp

Salt - ½ tbsp

Lemon juice - 1.5 tsp.

Fresh coconut - 2 tsp.

For tempering:

Oil- 1tsp.

Mustard seeds - ¼ tsp.

Cumin seeds - ¼ tsp.

Asafoetida - ¼ tsp.

Method:

Mix in a bowl onion and other ingredients.

Heat oil in a small pan. Add mustard seeds, cumin seeds and let it splutter. Add asafoetida.

Add tempering to the mixture in bowl.  


Serve with warm bread of choice such as roti.

Makes 3-4 servings

A suggested variation for summers: Instead of lemon juice, add 4 tbsp. yogurt and serve chilled.

3]Limbu Lonache

Pickled Sweet Lemon  

Ingredients:

Lemons diced - 10

Salt - ⅛ cup

Red chilli powder - ½ cup

Sugar - 1 cup

Method:

Dry roast sea salt in a pan and let it cool.

Mix lemon, salt and store it in an air-tight container for three days.

Then add red chilli powder, sugar and store for a month.


Preferably use glass or ceramic container to make and store the pickle.