A tangy, sweet, and spicy thin curry from Maharashtra, made with the strained water from cooked chana dal. This flavorful amti is the perfect companion to Puran Poli or steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and wholesome Maharashtrian stir-fry made with ivy gourd (tendli), coconut, and aromatic spices. This everyday sabzi is quick to make and pairs perfectly with hot chapatis or dal rice.
About Katachi Amti, Steamed Basmati Rice and Tendli chi Bhaji
Tangy Katachi Amti with fluffy Bhaat and Tendli Bhaji. A perfectly spiced, homestyle meal!
This maharashtrian dish is perfect for dinner. With 717.1 calories and 18.599999999999998g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
(roughly chopped)
5 cloves Garlic
2 pcs Green Chili (adjust to taste)
1.5 tsp Goda Masala (adjust to taste)
0.5 tsp Red Chili Powder (adjust for heat)
1.5 tbsp Tamarind Pulp (from a small lemon-sized ball of tamarind)
1.5 tbsp Jaggery (grated or powdered, adjust to taste)
1 tsp Salt (to taste)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Cook the Dal and Extract the 'Kat'
Wash the chana dal thoroughly. In a pressure cooker, combine the dal, 4 cups of water, and 1/4 tsp of turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and mushy. This should take about 15 minutes.
Let the pressure release naturally. Open the cooker and carefully strain the entire contents through a fine-mesh sieve into a large bowl.
The strained liquid is the 'kat' – the base for our amti. The cooked dal left in the sieve is used to make Puran for Puran Poli. Set both aside.
2
Prepare the Coconut Spice Paste
In a small grinder or blender, add the grated fresh coconut, chopped ginger, garlic cloves, and green chilies.
Add 2 tablespoons of water and grind to a very smooth paste. Set aside.
3
Temper and Sauté
Heat ghee in a deep pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds, hing, and curry leaves. Sauté for about 30 seconds until the curry leaves are crisp and aromatic.
Add the ground coconut paste to the pan. Sauté on low-medium heat for 3-4 minutes, stirring continuously, until the paste is fragrant and the raw smell disappears.
Lower the heat and add the goda masala, red chili powder, and the remaining 1/4 tsp of turmeric powder. Stir for 20-30 seconds, being careful not to burn the spices.
4
Simmer the Amti
Immediately pour the reserved dal water (kat) into the pan. Whisk well to combine everything without lumps.
Add the tamarind pulp, grated jaggery, and salt. Stir until the jaggery is fully dissolved.
Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer gently for 8-10 minutes. This allows all the flavors to meld together beautifully.
The amti should have a thin, soupy consistency. Adjust salt, jaggery, or tamarind if needed to achieve the perfect balance of sweet, sour, and spicy.
5
Garnish and Serve
Turn off the heat and garnish generously with finely chopped coriander leaves.
Serve the hot Katachi Amti with traditional Puran Poli or steamed basmati rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
300 g Ivy Gourd (Washed and sliced lengthwise into quarters)
2 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida
10 leaves Curry Leaves
1 medium Onion (Finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1 tsp Salt (Or to taste)
3 tbsp Water (For cooking)
1 tsp Goda Masala
2 tbsp Fresh Coconut (Grated)
0.5 tsp Jaggery (Grated, optional)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Begin by preparing the ivy gourd (tendli). Wash them thoroughly, trim both ends, and slice each one lengthwise into four thin pieces. Finely chop the onion and set aside.
2
Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until the spices are fragrant.
3
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
4
Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to cook the spices without burning them.
5
Add the sliced tendli and salt to the pan. Mix everything well to ensure the tendli is evenly coated with the masala.
6
Sprinkle 2-3 tablespoons of water over the tendli. Cover the pan with a lid and let it cook on low to medium-low heat for 10-12 minutes. Stir occasionally to prevent sticking. The tendli is cooked when it is tender but still has a slight bite.
7
Once the tendli is cooked, add the Goda masala, grated fresh coconut, and optional jaggery. Gently mix and cook for another 2 minutes, allowing the flavors to meld together.
