Celebrate Ganesh Chaturthi with Delicious Maharashtrian Dishes
Ganesh Chaturthi, which marks the birth of Lord Ganesha, is a widely celebrated festival in Maharashtra. This year, the festival is set to commence on September 19. Lord Ganesh is revered as the deity of knowledge, prosperity, and good fortune during this 10-day-long occasion. Throughout the festival, devotees offer prayers and a variety of cuisines to seek his blessings and appease him.
Traditional Maharashtrian Dishes to Savor
Here are some traditional Maharashtrian dishes to consider serving this year:
| Dish | Description | Recipe |
|---|---|---|
| Masale Bhaat | Masale Bhat is a simple yet flavorful rice dish infused with regional spices and a medley of vegetables. This traditional and spicy Maharashtrian meal typically incorporates ingredients like ivy gourd (tendli), eggplant, or brinjal, along with a variety of other vegetables such as potatoes, carrots, peas, and even cauliflower. Masale Bhat is often enjoyed without any accompaniments, but it pairs nicely with basic raita or yoghurt. Traditionally, it’s considered a one-pot meal or a complete dinner that doesn’t require additional side dishes. | Recipe |
| Katachi Amti | Katachi Amti, a speciality of Maharashtrian cuisine, is renowned for its distinctive flavour and cooking method. This dish is a thin, tangy, and spicy lentil-based soup made from the strained liquid of cooked Bengal gram (chana dal), seasoned with spices. Katachi Amti is celebrated for its simplicity and ease of preparation, making it a quick and delightful addition to your meal. | Recipe |
| Kothimbir Vadi | In Marathi, Kothimbir translates to coriander leaves, and they hold a significant role in this dish, hence the name Kothimbir Vadi. While there are various methods to prepare this dish, the most popular one involves deep frying and serving. However, in the traditional recipe, it is initially steamed and then fried. Kothimbir Vadi is ideally served as a side dish alongside a full meal. | Recipe |
| Puran Poli | Puran Poli is a traditional Maharashtrian delicacy typically served during festive occasions like Ganesh Chaturthi, Diwali, and Holi. In Marathi, “Puran” refers to the sweet stuffing, while “Poli” denotes the flatbread. The authentic Maharashtrian Puran Poli features a stuffing made from husked and split black chickpeas, commonly known as chana dal or Bengal gram. | Recipe |
| Solkadhi | Solkadhi, also called solkadi, is a refreshing digestive drink hailing from Maharashtra. It’s prepared using fresh coconut, kokum, and select spices. This sweet and tangy drink is often enjoyed after a hearty meal or as a general digestive aid. Fresh coconut imparts a gentle sweetness, while kokum counterbalances its sourness. | Recipe |
Masale Bhaat
Masale Bhat is a simple yet flavorful rice dish infused with regional spices and a medley of vegetables. This traditional and spicy Maharashtrian meal typically incorporates ingredients like ivy gourd (tendli), eggplant, or brinjal, along with a variety of other vegetables such as potatoes, carrots, peas, and even cauliflower. Masale Bhat is often enjoyed without any accompaniments, but it pairs nicely with basic raita or yoghurt. Traditionally, it’s considered a one-pot meal or a complete dinner that doesn’t require additional side dishes.
Recipe for Masale Bhaat
Ingredients:
- Rice – 1 cup
- Ivy gourd (tendli) – 1/2 cup, sliced
- Eggplant or brinjal – 1/2 cup, diced
- Potatoes – 1/2 cup, diced
- Carrots – 1/2 cup, diced
- Peas – 1/2 cup
- Cauliflower – 1/2 cup, florets
- Regional spices – 2 tbsp (adjust to taste)
- Raita or yoghurt for serving
Instructions:
- Wash and soak the rice for 30 minutes. Drain and set aside.
- Heat oil in a pan and add regional spices.
- Add all the vegetables and sauté until they are slightly tender.
- Add the soaked rice and sauté for a few minutes.
- Transfer everything to a rice cooker, add water, and cook until the rice is done.
- Serve hot with raita or yoghurt.
Katachi Amti
Katachi Amti, a speciality of Maharashtrian cuisine, is renowned for its distinctive flavour and cooking method. This dish is a thin, tangy, and spicy lentil-based soup made from the strained liquid of cooked Bengal gram (chana dal), seasoned with spices. Katachi Amti is celebrated for its simplicity and ease of preparation, making it a quick and delightful addition to your meal.