Kolhapuri Egg Curry, Bajra Bhakri and Sol Kadhi

Ingredients

• 2 cup Bajra Flour
• 0.5 tsp Salt
• 1.5 cup Hot Water (or as needed)
• 2 tsp Ghee (optional, for serving)

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or parat, combine 2 cups of bajra flour and salt.
   • Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
   • Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
   • Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
   • Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2. 2

   Shape the Bhakris

   • Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
   • Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
   • Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
3. 3

   Cook the Bhakri on a Tawa

   • Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully lift the patted bhakri and place it on the hot tawa.
   • Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
   • Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
   • Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
4. 4

   Puff and Serve

   • Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
   • The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
   • Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
   • Repeat the shaping and cooking process for the remaining dough balls. Serve hot.

Ingredients

• 10 pieces Kokum (Also known as amsul)
• 1 cup Warm Water (For soaking kokum)
• 1.5 cup Fresh Grated Coconut
• 2 cup Water (For extracting coconut milk)
• 2 pieces Green Chili (Adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 2 cloves Garlic Cloves (Roughly chopped)
• 0.75 tsp Salt (Or to taste)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Kokum Extract

   • In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
   • After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
   • Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2. 2

   Extract Fresh Coconut Milk

   • While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
   • Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
   • Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
   • Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
   • Combine both the thick and thin coconut milk extracts.
3. 3