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A rustic Maharashtrian curry where onions and garlic are coarsely crushed, creating a unique texture. This savory, tangy, and slightly sweet dish made with chickpea flour is a quick and comforting meal, best enjoyed with bhakri or rice.
For 4 servings
Prepare the Onion-Garlic Base
Create the Besan Slurry
Temper and Sauté
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A rustic Maharashtrian curry where onions and garlic are coarsely crushed, creating a unique texture. This savory, tangy, and slightly sweet dish made with chickpea flour is a quick and comforting meal, best enjoyed with bhakri or rice.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 267.26 calories per serving with 6.45g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Build the Gravy
Simmer and Finish
Garnish and Serve
Add drumstick pieces or small brinjals while sautéing the onion mixture for a more substantial curry. Adjust simmering time accordingly.
For a spicier version, increase the green chilies or add a slit dry red chili to the tempering. For a tangier taste, add a little more tamarind paste.
Garnish with freshly grated coconut along with coriander for a coastal Maharashtrian touch.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The combination of high fiber from onions and besan, along with digestive spices like cumin and asafoetida, helps promote healthy digestion and gut health.
This dish is a good source of nutrients from its diverse ingredients. Onions and garlic provide antioxidants, while peanuts offer healthy fats and minerals like magnesium.
Maskachi Bhaji is a traditional Maharashtrian curry made from a base of coarsely crushed onions and garlic, thickened with besan (chickpea flour). Its name comes from the Marathi word 'maskane', which means to crush or mash.
One serving of Maskachi Bhaji contains approximately 300-320 calories, depending on the amount of oil and peanuts used.
Yes, it is a relatively healthy dish. It's rich in plant-based protein and fiber from besan and onions. Using minimal oil makes it a nutritious choice for a daily meal.
To fix lumps, you can use an immersion blender for a few seconds to smooth it out. To prevent lumps, ensure you pour the besan slurry slowly into the pan on low heat while stirring constantly.
It pairs traditionally with Jowar or Bajra Bhakri (sorghum or pearl millet flatbread). It also tastes excellent with chapati, phulka, or steamed rice.
While Goda Masala gives it an authentic taste, you can substitute it with a good quality garam masala. For a closer flavor, add a tiny pinch of cinnamon powder, clove powder, and grated dry coconut to the garam masala.