Maharashtrian cuisine reminds most of us of typical Mumbaiya snacks like bhel, sabudana kichdi, pav bhaji, and vada pav, which are immensely popular across India.
However, apart from these delicious treats, Maharashtra has its own distinctive cuisine. Spicy and sour like the food served in most other states of India, Maharashtrian cuisine is primarily vegetarian and has an elaborate variety even on a day-to-day basis.
The first course of a typical Maharashtrian meal usually begins with bhaat (rice), varan (plain tur dal seasoned with ghee, cumin, and mustard seeds), and tup (ghee). This is followed by amti, which is basically a curry. Usually served with rice, amti can be lal bhopla amti (red gourd curry), pancha ras amti (mixed vegetable curry), or katachi amti (chana dal). The other delicacy that goes with the above is kadi.
Along with rice, wheat is also a predominant feature of the Maharashtrian diet. Without bhakri (bajra or jawar roti) a meal is not considered complete. Chapatis often complement a fried vegetable bhaji. A leafy vegetable such as spinach or methi is often served with brinjal (for example, bharleli vyaganychi bhaji). Each Mahrashtrian meal is completed with butter milk or cottage cheese. As with the other states of India, each meal includes a variety of condiments such as pappadams, pickles, and chutneys.
Maharashtra also has its share of desserts like kheer, shreekhand and basundi and with the arrival of the festive season one can find a plethora of sweets in every home in Maharashtra.
Some of the important Maharashtrian festivals are Ganesh Chaturthi, Gudi Padwa (New Year), Diwali, Holi, Gokul Asthami and Nag Panchami, during which one can not only relish the choicest delicacies but also witness a gathering of families and lots of fun and merriment.
Some of the best Maharashtrian festival dishes are masala vangi, khamang kakdi, varan (a type of dal), vatana rassa cauliflower, mixed greens bhajis (fried mixed greens), shrikand, kheer, basundi and modak.
The people of Maharashtra, like the other Indian states, pay a lot of attention to the presentation of food. Generally, the rice is served in a taat or plate and the curry is served in different vaatis or bowls. At festive times the presentation becomes even more important. The plate (taat) has white flowers around it and is decorated with various arrangements of rangoli. The food is served amid religious chants and the aroma of the incense sticks complements that of the food, creating a wonderful atmosphere.
Here is a recipe for stuffed brinjal, which is a typical Maharashtrian food. Other typical foods include khamang kakdi, vatana rassa cauliflower, mixed bhaji, sweet dried fruit usal, shrikhand.
Stuffed Eggplant
Ingredients
14 small eggplants
2 cups of shredded dried coconut
2 sliced onions
1 chopped onion
½ cup cashews
1 tablespoon coriander leaves
8 teeth
8 peppercorns
1 teaspoon of turmeric powder
2 teaspoons chili powder
¼ cup of tamarind juice
½ cup of oil
Salt to taste
method
Fry the cloves, peppercorns, coriander seeds until golden brown then add the sliced onions and dried coconut.
Fry until golden.
Cool the mixture and grind it into a fine paste.
Add the turmeric, chili powder, tamarind juice, chopped onions, coriander leaves, cashews, and salt.
Cut the aubergines in four, without removing the stem and filling the mixture.
Heat oil and fry.
