Maharashtrian

Marathi favourites — vada pav, misal pav, puran poli.

4 items

Maharashtrian

Kanda Bhaji (Onion Pakoda)

Kanda Bhaji is the Maharashtrian onion pakoda that belongs to a rainy afternoon — thinly sliced onions mixed with besan, rice flour, green chilli, and ajwain, dropped by hand into hot oil and fried until lacy, crisp, and deep golden at the edges. The centre stays just tender, the edges crunch, and a glass of hot cutting chai on the side completes it. The practical secret is to add almost no water: salt the onions first and let them rest for 10 minutes, and their own moisture is usually enough to bind the batter. A watery batter makes bhaji that soak up oil and go soft within minutes.

40 minutes

Maharashtrian

Sabudana Khichdi

Sabudana Khichdi is a Maharashtrian favourite made with soaked tapioca pearls tossed with diced potato, crushed roasted peanuts, cumin, curry leaves and green chillies, finished with lemon juice and coriander. Done well, the pearls stay separate, glossy and softly chewy — never sticky or clumped — and the peanuts add a gentle crunch in every bite. It is naturally made without any wheat or gluten-containing ingredients and is commonly eaten for breakfast or as a light meal. Please note the soaking clearly: the sabudana must soak for 4–5 hours, or overnight, before cooking — that soaking time is inactive time and is not counted in the prep, cook or total times below, which cover only the active work. Practical tip: soak the pearls in just enough water to cover them, not more — excess water is the most common reason sabudana turns sticky.

30 minutes

Maharashtrian

Veg Kolhapuri

Veg Kolhapuri is a fiery Maharashtrian mixed vegetable curry from Kolhapur, known for its deep red colour, bold spices and thick, clingy masala. Cauliflower, carrots, beans, peas, potato and capsicum are simmered in an onion-tomato base so every piece is well coated rather than swimming in gravy. It tastes hot, savoury and slightly smoky, with soft vegetables and a little bite from the capsicum added towards the end. Serve it hot with bhakri, chapati, phulka or steamed rice for lunch or dinner, and it can fit into a balanced diet when paired with a plain dal or salad on the side. Practical tip: do not overcook the vegetables before they go into the masala — keep them just tender, as they soften further while simmering and can turn mushy if cooked twice for too long.

50 minutes

Maharashtrian

Bharli Vangi (Stuffed Brinjal)

Bharli Vangi is a Maharashtrian curry of small brinjals stuffed with a roasted peanut and coconut masala, then simmered until tender in their own spiced gravy. The filling is nutty and warmly spiced with goda masala, with a small touch of jaggery and tamarind balancing the heat. The brinjals turn soft and almost creamy inside while holding their shape in the pan. It is a homestyle main that pairs well with bhakri, chapati or plain steamed rice and dal. A practical tip: keep a little of the stuffing aside to stir into the gravy — it thickens the sauce and makes sure none of the masala is wasted if a brinjal splits while cooking.

60 minutes