Maharashtra is India’s third-largest and second-most populous state and features many of India’s ionic attractions. Maharashtrian (or Marathi) cuisine is the cuisine of the Marathi people from the state of Maharashtra in India. The cuisines of Maharashtra has its own flavors and tastes.
This time, we the Culinary hoppers are inviting you to explore the beautiful state of Maharashtra through our lip smacking, tempting and drool worthy Maharashtrian recipes. Yes the BLOG HOP theme this month is “Maharashtrian Cuisine”
Since Maharashtra is one of the coastal states of India, like many other coastal states, there is enormous variety of vegetables in regular diet. The vegetables are more or less steamed and lightly seasoned so as to retain their nutritional value.
Coconut is used in cooking and as an embellishment. Jaggery and tamarind are used in most vegetables or lentils so that the food has a sweet and sour flavor while the Goda masala (special blend of spices) is added to make the food piquant.
Maharashtrian Green Peas Curry or Hirvya Vatanyachi Amti is one of the main course recipes in Maharashtrian cuisine. This is very simple and easy to prepare and can be serve hot with chapatti or rice or pulao. The main ingredients in this recipe are just green peas and coconut. It has a thick texture and has flavors of fresh spices and coconut. let’s proceed towards the recipe.
- 2 cups Green Peas ( Fresh or Frozen)
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 4-5 garlic cloves
- 1 inch ginger chopped
- 2 green chilies
- 2 tbsp grated fresh coconut
- 1 inch cinnamon stick
- 4-5 black peppercorns
- 3-4 cloves
- 1 big cardamom
- 2 small green cardamom
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- salt to taste
- 2 tbsp Oil or Ghee
- Heat Oil or Ghee in a heavy bottomed Pan or Kadai. Add cumin seeds, coriander seeds, cloves, black pepper, cinnamon stick and cardamoms and saute them for 2 minutes on medium flame.
- Now add chopped onions and saute them on medium flame for at least 3 to 4 minutes.
- add chopped garlic and ginger and saute for another 2 minutes. Then add the grated coconut and stir for a minute.
- Cut the tomatoes and put them in the pan or kadai and mix well. Add salt, red chili powder and cook till the tomatoes become soft.
- Remove from the flame and allow it to cool slightly.Once slightly cooled, blend it in a mixer to a smooth paste using a little water.
- Pour back the mixture in the same pan and add green peas and 2 cups of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally until the desired consistency of gravy is met.
- Garnish with fresh cilantro ( Dhaniya) leaves and serve hot with Chappati or Rice.
- You can adjust the spices according to your choice.
- If you like a thick gravy, you can decrease the amount of water, and if you like thin gravy , you can increase the amount of water.
- If you don't have fresh coconut, you can always add dried coconut to the recipe.
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