A Flavor Journey That’s Bold, Authentic, and Unapologetically Desi
- Bilkul Online | Sunday Special
- New Delhi | 14 Sept 2025
By Ketaki Patil
Batata Bhaji – The Potato Diva of Every Maharashtrian Feast
A simple, mildly spiced potato dish often served with poori or chapati.
Ingredients:
- Potatoes – 4 medium (boiled & cubed)
- Onion – 1 medium (sliced)
- Green chilies – 2 (slit)
- Ginger – 1 tsp (grated)
- Mustard seeds – 1 tsp
- Cumin seeds – ½ tsp
- Curry leaves – 6–8
- Turmeric powder – ½ tsp
- Red chili powder – ½ tsp
- Salt – to taste
- Oil – 2 tbsp
- Fresh coriander – 2 tbsp (chopped)
- Lemon juice – 1 tsp
Method:
- Heat oil in a pan, add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, green chilies, and ginger. Sauté for a few seconds.
- Add sliced onion, cook till soft.
- Add turmeric and chili powder. Mix well.
- Add boiled potatoes and salt. Toss gently.
- Cook covered for 3–4 minutes on low flame.
- Sprinkle coriander leaves and lemon juice before serving.
Best enjoyed with poori, chapati, or even masala dosa filling.
Kombdi Rassa – The Fiery Chicken Curry with a Kolhapuri Kick
A flavorful chicken curry from the Kolhapur region.
Ingredients:
- Chicken – 500 g (cleaned & cut)
- Onion – 2 large (finely chopped)
- Tomato – 1 large (chopped)
- Dry coconut – 2 tbsp (grated & roasted)
- Ginger-garlic paste – 2 tsp
- Kolhapuri masala (or garam masala) – 2 tbsp
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp (adjust spice)
- Coriander powder – 1 tsp
- Salt – to taste
- Oil – 3 tbsp
- Fresh coriander – 2 tbsp (chopped)
Method:
- Dry roast grated coconut till golden, grind to a paste with little water.
- Heat oil in a kadhai, sauté onions till golden brown.
- Add ginger-garlic paste, cook for 1 minute.
- Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook till masala releases oil.
- Add chicken pieces, mix well.
- Add roasted coconut paste and Kolhapuri masala, cook for 2 minutes.
- Pour 2 cups hot water, cover, and cook till chicken is tender.
- Garnish with coriander leaves.
Best served with bhakri (jowar/ bajra roti), steamed rice, or chapati.