As you head towards the southwest of India, a number of things begin to happen. The landscape changes dramatically, the language changes to Marathi, the pace of life develops a new rhythm and puran polis and pohas become the norm.
Punctuated by the rain-drenched Western Ghats and the picturesque beaches along Konkan, the food in Maharashtra is as diverse as its majestic landscape.
Characterised by strong aromas of spices, like the godha masala, the varadi thetcha, the lasun (garlic) chutney and the frequent usage of grounded peanuts in dishes like bharli vangi (stuffed brinjals) and sabudana khichdi, Maharashtrian cuisine is home to some of the best dishes in the world.
Case in point? If the varadi thetcha can set your tongue on fire and send you on a roller coater ride, the konkani sol kadhi can calm you down and soothe your palate.
With the latest uproar over the meat ban in Maharashtra, perhaps it is apt time to revisit some of the hallmarks of Maharashtra cuisine – all of them vegetarian!
Kanda Poha
An ideal day in a Maharashtrian family starts with the lemon yellow kanda poha. One gauges from the colour the poha turns whether the dish has been cooked well. Pohas are flat pounded rice flakes that are added to the sautéed confection of onions, peas, potatoes, peanuts and curry leaves. A dash of lime and sugar are also added to give the poha its characteristic taste. Drizzled with coriander and a hint of potato sev, these pohas make for a sumptuous Maharashtrian breakfast!
Zhunka Bhakri
The humble Zhunka Bhakri was once the poor man’s food. It has today found itself elevated to plush modular kitchens because of all the health benefits it boasts of.
Made of besan flour and seasoned with cumin seeds and ajwain, the zhunka – also known as the pitla – makes for a culinary extravaganza. The bhakri is a flat bread, made out of jowar or bajra cereals, that is best served hot. The zhunka and the bhakri are a high voltage pairing and promise you unique flavours that will have you coming back for more.
Varadi Thetcha
A spicy mix of green chillies and garlic – often tempered in oil to the addition of cumin and sesame seeds – this fiery chutney is sure to set your tongues on fire. Add a dash of varadi thetcha to your regular fare to spice it up. Fair warning? This definitely isn’t for the faint hearted.
Sol Kadhi
Known for its digestive properties, this Konkani soup-like preparation is made up of coconut milk and kokam and drizzled with coriander. It helps cool down your digestive system after a rich, spicy meal and is sheer gustatory bliss. This is best served chilled and helps rejuvenate you with its refreshingly tangy and spicily sour taste. It can be had before, after or even during meals.
Bharli Vangi
Also known as stuffed eggplant, this Marathi recipe finds delicious use of peanuts and coconuts for its stuffing – along with a variety of spices. Its interesting how the dish is elevated by simply adding spices to an otherwise earthy eggplant. No Maharashtrian wedding (especially in Vidharba!) is complete without this dish. It can be enjoyed with both chapatti and rice.
Puran Poli
Made of jaggery and chana dal and infused with condiments like cardamom powder and nutmeg, this stuffed Indian bread (roti) is generally prepared in Maharashtrian homes during Holi and other festive occasions. Served with oodles of ghee and milk, this sweet packs a punch with its delicate flavours.
(A freelance food blogger, Pranjali Bhonde Pethe aims at getting people and their favourite food closer through her blog moipalate. Email her at pranjali.bhonde@gmail.com or follow her on @moipalate)
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