A classic Maharashtrian stir-fry featuring tender ivy gourd cooked with coconut and a special blend of spices. This simple, everyday dish is both healthy and delicious, with a unique sweet, tangy, and savory flavor profile. Perfect with chapatis or as a side with dal and rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
163cal
3gprotein
14gcarbs
12g
Ingredients
500 g Ivy Gourd (Also known as Tondli, washed, ends trimmed, and sliced into thin rounds)
1 medium Onion (Finely sliced)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Hing)
1 sprig Curry Leaves (About 10-12 leaves)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
A classic Maharashtrian lentil curry with a perfect balance of sweet, sour, and spicy flavors. This comforting dal gets its unique aroma from the special goda masala and is a staple in Marathi homes.
Fiber-rich Tondli Bhaji with protein-packed Amti and soft Poli, a truly soul-satisfying meal.
This maharashtrian dish is perfect for lunch. With 1168.62 calories and 31.450000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp
Goda Masala
(Authentic Maharashtrian spice blend)
1 tsp Jaggery (Grated or powdered)
1 tsp Tamarind Paste
1 tsp Salt (Or to taste)
3 tbsp Fresh Coconut (Grated)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
60 ml Water (About 1/4 cup, for cooking)
Instructions
1
Prep the Vegetables: Wash the ivy gourd (tondli) thoroughly. Trim both ends and slice them into thin, uniform rounds. Finely slice the onion. Keep everything ready.
2
Temper the Spices (Tadka): Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-45 seconds. Then, add the cumin seeds, asafoetida (hing), and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp.
3
Sauté Onions: Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
4
Cook the Tondli: Add the sliced tondli to the pan. Sprinkle turmeric powder, red chili powder, and goda masala over it. Mix everything thoroughly to ensure the spices evenly coat the tondli. Sauté for 2 minutes.
5
Steam and Soften: Pour in the water and add salt. Stir well. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The tondli is cooked when it is tender and can be easily pierced with a fork.
6
Add Finishing Flavors: Once the tondli is fully cooked, add the grated jaggery and tamarind paste. Mix well and cook uncovered for another 2-3 minutes, allowing the flavors to meld and the raw taste of tamarind to cook off.
7
Garnish and Serve: Turn off the heat. Stir in the fresh grated coconut and chopped coriander leaves. Mix gently and serve the Tondli Bhaji hot with chapatis or as a side dish with dal and rice.
6
Serving size: 2 poli
722cal
17gprotein
117gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.
Add the remaining 1/4 tsp turmeric powder, red chili powder, and the goda masala. Sauté for one minute until the spices are aromatic.
Pour the cooked, mashed dal into the pan. Add 1 cup of water (or more) to achieve the desired thin, flowing consistency.
Stir in the tamarind paste, grated jaggery, and salt. Mix well to combine all the flavors.
Bring the dal to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld together beautifully.
4
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the hot Amti Dal with steamed rice, roti, or bhakri.
