

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
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Aromatic Masale Bhaat with tangy Tomato Saar and crispy papad – a perfectly spiced comfort food delight!

A fragrant one-pot rice dish from Maharashtra, cooked with a medley of vegetables and the unique, aromatic goda masala. It’s a comforting and hearty meal, perfect for a wholesome lunch or dinner.
Serving size: 1 cup

A light and tangy Maharashtrian soup made from ripe tomatoes and fresh coconut, balanced with a hint of jaggery. This comforting saar is finished with a classic tempering and is perfect with steamed rice.
Serving size: 1 cup

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Serving size: 2 papad


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Aromatic Masale Bhaat with tangy Tomato Saar and crispy papad – a perfectly spiced comfort food delight!
This maharashtrian dish is perfect for dinner. With 782.9999999999999 calories and 19.25g of protein per serving, it's a nutritious choice for your meal plan.
Preparation: Rinse the rice under running water until it runs clear. Soak the rice in ample water for 20-30 minutes. Drain completely and set aside. Meanwhile, prep all your vegetables.
Tempering and Sautéing Aromatics: Heat oil in a 3-liter pressure cooker over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, curry leaves, and cashews. Sauté for 30-40 seconds until the cashews turn light golden.
Cook Vegetables: Add the sliced onions and sauté for 3-4 minutes until they become translucent. Add the ginger-garlic paste and green chilies, and cook for another minute. Now, add the cubed potatoes, eggplant, and ivy gourd. Sauté for 4-5 minutes, stirring occasionally.
Add Spices and Rice: Add the green peas. Lower the heat and add turmeric powder, red chili powder, and the star ingredient, goda masala. Mix well and cook for 30 seconds. Add the drained rice and gently sauté for 1-2 minutes, ensuring the grains are coated with the spices without breaking them.
Pressure Cook: Pour in 3 cups of hot water. Add the tamarind pulp, jaggery, and salt. Stir gently to combine everything. Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles (about 10-12 minutes).
Rest and Garnish: Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly cooked, non-mushy rice. Once the pressure has settled, open the lid. Let the rice rest for 5 minutes, then gently fluff it with a fork.
Serve: Drizzle with ghee (if using). Garnish generously with freshly grated coconut and chopped coriander leaves. Serve hot with a side of plain yogurt, raita, or a simple koshimbir (salad).
Boil the Tomatoes
Blend the Base
Simmer the Saar
Prepare for Roasting
Roast the Papad
Check for Doneness and Repeat
Serve Immediately
Prepare the Tempering (Tadka)
Combine, Garnish, and Serve