Shevgyachya Shenganchi Amti is an another authentic Maharashtrian amti (Curry). In this curry the main ingredients are Shevgyachya Shenga (Drumsticks) and Toor Dal (Split Pigeon Peas). This is one of my favorite curry. My mom used to make this Amti every alternate day in summer. There are many versions of making this curry. This is my favorite version which is a learn from my mom :)

Ingredients:

5 - 6 Drumsticks, cut into 2 - 3 inch
1/3 Cup of Toor Dal (Split Pigeon Peas)
1 Small Potato, cubed
1 small onion, chopped
1 Teaspoon cumin seeds
1 Teaspoon mustard seeds
1 Teaspoon turmeric
6 - 8 Curry leaves
2 Tablespoon peanut crush
2 - 3 Tablespoon Kolhapuri Tikhat Masala
1 or 1/2 inch Jaggary
3 - 4 Tablespoon oil
Coriander leaves, chopped
Salt as per your taste

Method :
Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, turmeric and onion. Saute it for 2 to 3 minutes. Add the drumsticks, potato and toor dal.
Add water as per your need. Add Jaggary and salt. Let it boil.
Once curry starts boiling, add peanut crush into that.
Turn the heat to medium low. Cover and let it cook for 8 - 10 minutes.
Turn off the heat and sprinkle fresh coriander.

Shevgyachya Shenganchi Amti is ready.

 

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Makar Sankranti special Bhogichi Bhaji.
This mixed vegetables recipe is specially prepared on Bhogi, Day before Makar Sankranti in Maharashtra.

Ingredients:
1 Cup Lima beans
1 cup Val Papdi (Flat beans)
1/2 Cup carrots, cubed
2 Medium brinjals, cubed
1 Medium Potato, cubed
1/2 Cup peanuts
2 Tablespoon Sesame seeds
2 - 3 Tablespoon peanut crush
2 Tablespoon Kolhapuri Tikhat Masala
(Substitute - 1 1/2 Tbs Red chili powder + 1/2 Tbs Garam masala + 1/2 Coriander powder)
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
1/2 Teaspoon turmeric powder
Slat as per your taste
Fresh coriander, chopped


Method: 
Heat 4 - 6 Tablespoon oil in a pan. Add mustard seeds, cumin seeds, sesame seeds, turmeric powder, saute it. Add Val Papdi and beans, saute it for 2 minutes. Now add Carrots, Peanuts, Potatoes and Brinjals into the pan. Saute it. Add the Masala and salt as per your taste. Add water and let it boil.
Add peanut crush mix it well. Cover it. Let it cook for 15 minutes.
Turn off the heat. Sprinkle some fresh coriander.

Serve it with hot Bajrichi Bhakri.

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Pithla Bhakri is called as a farmer's meal in Maharashtra. Pithla is made from Besan and it tastes best with Bhakri.
So here is the authentic Maharashtrian recipe of Pithla. Very simple & very quick to make.

Ingredients:

4 - 5 tablespoon oil
1 teaspoon cumin seeds
1 Medium onion, chopped
2 Tablespoon green chili, ginger, garlic paste (4 - 5 green chilies + 1 inch piece of ginger + 4 Garlic cloves)
1/2 teaspoon turmeric powder
1 Cup besan (gram flour)
1 Tablespoon Kolhapuri masala (Substitute = 1/2 Tablespoon red chili powder + 1/4 Tablespoon Garam masala)
Fresh coriander, chopped
Salt as per your taste
Water as per your need

Method:

Add Besan and Kolhapuri masala, mix well. Add water as per your need and make a smooth paste. Keep it aside.
Heat oil in a pan. Add cumin seeds, onion, green chili paste, onion and turmeric.
Saute onion until it turns brown.
Add the besan paste on it. Stir it continuously. Make sure there are no lumps. When mixture becomes little thick, cover the pan and cook it for 4 - 5 minutes on medium heat. Pithla is ready!
Sprinkle some fresh coriander.

Serve it hot with Bhakri.

Tips:
You can adjust your spices according to your taste.
You can adjust the water consistency as per your requirement.

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Bharli Vangi don't need special introduction. Everyone knows this dish and most of the people loves Bharli Vangi. This is the delicious combination of Brinjals/Eggplants and stuffing made from onion, roasted peanut powder, and Kolhapuri masala.  This traditional Maharashtrian dish is the top menu in my kitchen because, my husband is a big fan of eggplants.

Ingredients:
6 - 7 Brinjals/Eggplants
1 Medium chopped Onion
6 - 8 Tablespoon roasted peanut powder
2 Tablespoon Kolhapuri Tikhat/Masala
(Substitute - 1 1/2 Tablespoon Red chili powder + 1/2 Tablespoon garam masala + 1/2 Tablespoon Coriander powder)
1/2 Teaspoon Turmeric 
Salt as per your taste

4 - 5 Tablespoon Oil
1 Tea spoon Cumin seeds
1 Tea spoon Mustard seeds
4 - 6 Curry leaves
Fresh coriander

Water as per your need.

Method:
Wash Brinjals and give them four vertical slits from bottom till the top. Do not cut full. Keep the Brinjals in the water. In a bowl/plate, take 6 -8 tablespoon peanut powder, Kolhapuri Masala, chopped onion, turmeric and salt(as per your taste). Mix well all together. Now take Brinjals and stuff Brinjals with the mixture.  Keep the leftover mixture aside.
Heat Kadai, add oil. Once oil is hot enough, add cumin seeds, mustard seeds, curry leaves, leftover mixture and saute it for 2 - 3 minutes. Add stuffed Brinjals into the Kadai. Add 2 - 3 cups water and cover it. Cook it foe 4 - 6 minutes. Open the cover and turn the brinjals, so it will cook evenly from both sides. Again cover it and let it cook for another 4 - 6 minutes on medium heat.
Turn off the heat. Sprinkle some chopped cilantro.

Serve it with Bhakri/ Roti/ Rice.

Tips:
You can adjust your spices according to your taste.
You can adjust the water amount as per your need.

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Most of the people loves Batata (Potato). You can add Potato with any other vegetable to give a little bit different test to your dish. In Maharashtra we have many recipes for potatoes. Here is the one of my favorite curry recipe of potato it's called "Batatyacha Rassa".  When I am in a hurry or I don't have many options for curry then "Batatyacha Rassa" is like my savior :)

Ingredients:

2 Medium Potatoes
1 Medium Onion
2 Tomatoes
1 1/2 Tablespoon red chili powder
1/2 Tablespoon Garam Masala
1/2 Tablespoon Coriander powder
1 Tablespoon shredded Ginger Garlic
2 - 3 Tablespoon Peanut Crush
Curry Leaves
Fresh Coriander
Salt to taste

Method:

Heat Oil in a Kadai. Add mustard Seeds, Cumin seeds, Curry leaves, shredded Ginger, Garlic and saute it for a few seconds. Add chopped Onion and saute it till it becomes brown. Add red chili powder, garam masala, coriander powder, saute it for 1 minute. Add chopped Tomatoes and let the tomatoes become soft.

Add chopped Potatoes, mix all together and add 2 - 4 cups water. Add salt as per your taste and let it boil. Once curry started boiling, add Peanut crush, mix well, cover it. Let it cook on medium heat for 8 - 10 minutes. Sprinkle some fresh cilantro.

Batatyacha Rassa is ready.
This Potato Curry goes very well with almost everything. e.g. Puri/ Bhakri/ Roti/Rice.

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There are several different styles for making Egg Curry. Here is the Maharashtrian style Egg Curry recipe for you. This is a quick and easy recipe that can be made in few minutes. This is spicy and delicious preparation of the egg in coconut, Ginger, Garlic and Cilantro based Masala paste. It goes very well with Roti or Rice.


Ingredients:

6 hard boiled Eggs
4 - 6 Tablespoon Oil
6 - 8 Curry Leaves
1 Teaspoon Cumin seeds
3 Tablespoon Kolhapuri Masala
(Substitute: 1 1/2 Tablespoon Red chili powder  + 1/2 Tablespoon Garam masala + 1/2 Tablespoon Coriander powder)
Salt as per taste
Fresh Coriander

Ingredients For Masala Paste:

1/2 Cup fresh/ Dry grated Coconut
2 Tablespoon grated Ginger
1 1/2 Tablespoon grated Garlic
Fresh Cilantro

Method:

First, take the all Masala Paste ingredients together and grind into smooth paste. Keep it aside.  Heat oil in a pan. Add Curry Leaves and Cumin seeds, add the Masala paste and saute it for 3 - 4 minutes. After that add Red chili powder, Garam masala, Coriander powder and mix well.  Saute this masala for another 2 - 3 minutes. When masala is roasted properly, add water as per your need. Add Salt as per your taste.  Let it boil. Now add Eggs into the Curry, cover it and cook it for 4 - 6 Minutes. Sprinkle Some fresh Cilantro.

Serve it with Roti or Rice.

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Misal Pav is very popular spicy Maharashtrian CHAT dish. This dish mainly consists of spicy curry usually made of sprouted moth beans, commonly known as Matki and Chiwda mixture (Farsan/Sev).

The final dish is topped with Chiwda mixture, chopped onion, lemon and chopped Coriander.  It is usually served with butter toasted Bread or Pav.
There are different version of Misal Pav such as Kolhapuri Misal, Nashik Misal, Puneri Misal etc.

Ingredient 

For Curry :

6 - 8 tablespoons Oil
2 Cups Sprouted Matki (Moth Beans)
1 large onion
2 Tomatoes
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon ginger garlic paste
2 1/2 tablespoon Kolhapuri Masala (Substitute = 2 tablespoons Red chili powder + 1/2 tablespoon Garam masala + 1/2 tablespoon Coriander powder)
1/2 tablespoon Kashmiri red chili powder (Optional)
Salt to taste.

For Final Serving :

Farsan/ Sev
Chopped onion
Lemon
Coriander
4 - 6 Pav/Bread

Method :

Heat oil in the pan, add cumin seeds, mustard seeds and curry leaves.  Add chopped onion and turmeric.  Saute this mixture together for 3 - 4 minutes.
Add ginger garlic paste and sprouted Matki.  Saute the mixture for another 3 - 4 minutes, so sprouted Matki will roast properly.
Now add Kolhapuri masala and tomatoes, saute it till the mixture becomes soft.
After that add 2 - 3 cups water.  Add salt as per your taste and cover it.
Let it cook for another 10 - 15 minutes. Finally, add some fresh Coriander.

Take curry in a bowl and add Farsan into that.  Serve it with butter toasted Pav/ Bread and slice of lemon.  Garnish with some chopped onion and fresh Coriander.

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Bharli Shimla Mirchi is a spicy side dish. In this recipe, Capsicum or green bell peppers are stuffed with roasted peanut crush and spices. There are many variations of making the stuffing and even with different ingredients. This one is my mom's recipe.

Ingredients :

4 - 5 small capsicum/ Green bell Pepper
1 Medium Chopped Onion

For Filling :

1/2 Cup roasted Peanut crush
2 tablespoons Red chili powder
1/2 tablespoon Garam Masala
1/2 tablespoon Coriander powder
Salt to taste

For Tadka :

4 tablespoon oil
1 teaspoon Cumin seeds
1 teaspoon mustard seeds
6 - 8 Curry leaves
1 tablespoon Ginger Garlic paste
Fresh Coriander

 Method :

Cut the tops off the capsicums and remove the seeds.  Rinse them and keep aside.
Now for filling take a bowl and add 1/2 cup peanut crush, 2 tablespoon red chili powder,  1/2  tablespoon Garam masala, 1/2 tablespoon Coriander Powder and salt as per your taste.
Take the Capsicums and stuff the mixture inside.

Heat oil in a Kadhai/pan, add cumin seeds, mustard seeds, Curry leaves, some Coriander leaves, turmeric powder and saute it.
Now add chopped onion and saute it till they become brown, add ginger garlic paste, saute it for another 1 or 2 minutes. You can add leftover stuffing in the pan.

Add stuffed Capsicums in the Kadhai, add 1/2 cup water and cover it. Let it cook for 10 minutes. After 10 Minutes remove the lid and turn the capsicums. Let it cook for another 10 minutes.
If you feel the capsicum is dry you can add water as per your need.

 Turn off the heat, add fresh coriander. Serve with Roti/Chapati or Rice.

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