Thali of Kaalya Vatanyachi Amti, Gavar Bhaaji, Rice, Chavlachi Roti and Kairi pickle
In life we meet some people to whom we are not related by blood but they are much more than that. We are family friends, this couple did not have children of their own and neither did they tolerate children messing around when visiting them. I think I have a way with elders. They always get attached to me in a certain way. Especially this couple. During my graduation year she ordered me that I should go to their home to study. I did. Tai pampered me a lot, so much so she became extremely involved in my life. She would be happy when I was happy and weep for me when something went wrong. I was never able to reciprocate her involvement in me. In fact till this day I don't understand it. Though I did try my best to make her happy it was not equal I know that. Life is full of inequalities. The people we love don't care about us and we rarely reciprocate equally the love we recieve from other people.
Tai was from the Malvan region where the dialect is Malvani. Malvan has a rustic flavor in its earth that seeps into their food and language. Today I am sharing here a recipe of Kale Vatane that I have seen Tai make many times. Tai was almost 70 years and ground masala on the pata (flat grinding stone) even though she owned a mixie, every single day till she fell ill for just a few days before she passed away last year in Dec. This Kaalya Vatanyachi Amti is best enjoyed with hot rice or Vada. This recipe is in her memory.
Tai if you are looking at me from up there I want to tell you I miss you. I will try my best to achieve whatever you dreamt for me.
1/2 cup Kale Vatane soaked overnight
a few curry leaves
1 tablespoon of oil
2 onions chopped thin
3-4 table spoons grated coconut
2 green chilies
1 handful cilantro
1 teaspoon cumin
1/2 teaspoon garam masala / Malvani masala
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
2-3 Kokum/ Amsul
For Koli Style
Add 1/2 teaspoon of Koli Masala
To begin first pressure cook Kale Vatane with 1.5 cup of water until soft or 4-5 whistles. Leave the potato whole along with the Kale Vatane to boil. After cooling the cooker. Open the lid and save 2 tablespoons of boiled Kale Vatane for grinding.
In a non stick pan dry roast Onion, grated coconut, till is smells nutty. Cool and then add the green chilies, cilantro, red chili powder, turmeric powder, cumin, Kokum and grind to a coarse paste along with the saved 2 tablespoons of boiled Kale vatane. Here the Kokum and the boiled Vatane make the difference in the Kale Vatane curry.
Next heat a tapela/ pot on medium heat and add oil. As it reaches smoking point add the curry leaves and cover. After the crackle subsides a bit and before the curry leaves burn add the masala and fry for 2-3 mins. Now add the boiled Kale Vatane and cube the potato before adding it to the curry. Boil on high for 5 mins. Stir intermittently as the masala tends to settle at the bottom. Last add the Garam masala and allow to simmer for 5 mins.
In the Konkan Kale Vatane stands up to a chicken curry and might beat it too at times so say the Vegetarians.