vegetariandairy-free
maharashtrian
Kanda Batata Poha
10 min
409 cal
8gProtein
59gCarbs
17gFat
1Recipes
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Aromatic, tangy Kolambi Masala with light Ghavan - a soul-satisfying meal that's bursting with flavor!
A fiery and aromatic Maharashtrian prawn curry where tender prawns are simmered in a rich gravy of roasted coconut, onions, and traditional spices. This coastal delicacy is perfect with steamed rice or bhakri.
Serving size: 1 serving
Lacy, soft rice flour crepes from the Konkan region of Maharashtra. These instant, no-fermentation dosas are incredibly light and pair perfectly with coconut chutney or spicy curries for a wholesome breakfast.
Serving size: 1 serving
Aromatic, tangy Kolambi Masala with light Ghavan - a soul-satisfying meal that's bursting with flavor!
This maharashtrian dish is perfect for breakfast. With 809.53 calories and 42.12g of protein per serving, it's a nutritious choice for your meal plan.
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In a bowl, combine the cleaned prawns with 1/2 tsp of the turmeric powder, 1 tsp red chili powder, lemon juice, and 1/2 tsp of the salt. Mix well to coat the prawns evenly and set aside to marinate for at least 15 minutes.
To make the masala paste (Vatan), heat 1 tbsp of the oil in a pan over medium heat. Add the thinly sliced onion and sauté until golden brown, about 6-7 minutes. Add ginger, garlic, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon, and sauté for another 2 minutes until aromatic. Add the grated coconut and roast on low heat for 3-4 minutes until fragrant and light brown. Remove from heat, let the mixture cool completely, then transfer to a grinder. Add a little water and grind to a smooth, thick paste.
To prepare the curry base, heat the remaining 2 tbsp of oil in the same pan or a kadai over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add the chopped tomatoes and cook until they turn soft and mushy, about 5-6 minutes.
Add the ground masala paste to the pan. Stir in the Malvani masala and the remaining 1/4 tsp of turmeric powder. Sauté the masala on medium-low heat for 8-10 minutes, stirring occasionally, until it darkens in color and oil begins to separate from the sides.
Pour in 1.5 cups of warm water and the remaining 1 tsp of salt, mixing well to form a smooth gravy. Add the kokum petals. Bring the gravy to a gentle boil, then reduce the heat and let it simmer for 5 minutes for the flavors to meld.
Gently add the marinated prawns to the simmering gravy. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink, opaque, and curl up. Be careful not to overcook the prawns.
Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, bhakri (sorghum flatbread), or chapatis.
Prepare the Batter (5 minutes)
Rest the Batter (15 minutes)
Heat and Season the Tawa (3 minutes)
Cook the Ghavan (2 minutes per ghavan)
Fold and Serve
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