Shravan Maasi Harsha Manisi... is a poem that we sing like a song. It celebrates the rains which after the initial pouring has now turned to showers in the sunny day. These create rainbows that lift the spirits.
In Maharashtra as the rainy season is just for 4 months and is pretty heavy especially in the Konkan region, this is the time for fasting. Eating less or Fasting is what is done this time of the year that we call Chaturmaas. However there are delicacies that are made and the whole aim of Upvas is thrown out of the window. Well though that is very cliched, I am not complaining at all. One such Shravan recipe I simply love~~~ is Shengdana Batata Bhaaji.
Simple to make. Yet so good. The potato marries the fresh shelled peanuts with just the right amount of spice from the green chilies. The cumin seasoning with ghee imparts a fragrance that associates it immediately to the divine.
A hot plate of Shengdana Batata Bhaaji, a squeeze of lemon and a bowl of curd and you will keep promising your favorite God that you will fast more no. of times.
This bhaaji is never garnished with cilantro though you might want to do it to add color. Hey but hold it. Cilantro is out of boundaries during fasting.
You want to give it a try then here is the recipe.
Ingredients
1/4 kg Boiled potatoes
1/2 cup shelled fresh peanuts
2 green chilies
1/2 teaspoon cumin
2 teaspoon ghee
salt to taste
a pinch of sugar
Peel and dice the boiled potatoes.
In a wok heat the ghee to smoking point. Add the cumin and before it burns be quick to add the chopped green chilies. Follow in with diced potatoes and fresh shelled peanuts. Stir well and cover and cook for 5 mins. Add the salt and sugar and stir. Cook for another 2-3 mins and you are ready to serve it.
Never use dried peanuts for this recipe. It is all about fresh shelled peanuts in this recipe. Biting into well cooked peanuts and just right cooked potatoes is bliss. I can gorge on entire platefuls.
This is again one of my Aai's recipes that I flip on. This month is when I lost her and it is also the month of a mother n daughter's birthdays. It is in her memory this recipe is posted here today.
"While I don't want to pull back your spirits to the world that you have left, I am still in those bonds that you brought me into. I remember you"
In Maharashtra as the rainy season is just for 4 months and is pretty heavy especially in the Konkan region, this is the time for fasting. Eating less or Fasting is what is done this time of the year that we call Chaturmaas. However there are delicacies that are made and the whole aim of Upvas is thrown out of the window. Well though that is very cliched, I am not complaining at all. One such Shravan recipe I simply love~~~ is Shengdana Batata Bhaaji.
Simple to make. Yet so good. The potato marries the fresh shelled peanuts with just the right amount of spice from the green chilies. The cumin seasoning with ghee imparts a fragrance that associates it immediately to the divine.
A hot plate of Shengdana Batata Bhaaji, a squeeze of lemon and a bowl of curd and you will keep promising your favorite God that you will fast more no. of times.
This bhaaji is never garnished with cilantro though you might want to do it to add color. Hey but hold it. Cilantro is out of boundaries during fasting.
You want to give it a try then here is the recipe.
Ingredients
1/4 kg Boiled potatoes
1/2 cup shelled fresh peanuts
2 green chilies
1/2 teaspoon cumin
2 teaspoon ghee
salt to taste
a pinch of sugar
Peel and dice the boiled potatoes.
In a wok heat the ghee to smoking point. Add the cumin and before it burns be quick to add the chopped green chilies. Follow in with diced potatoes and fresh shelled peanuts. Stir well and cover and cook for 5 mins. Add the salt and sugar and stir. Cook for another 2-3 mins and you are ready to serve it.
Never use dried peanuts for this recipe. It is all about fresh shelled peanuts in this recipe. Biting into well cooked peanuts and just right cooked potatoes is bliss. I can gorge on entire platefuls.
This is again one of my Aai's recipes that I flip on. This month is when I lost her and it is also the month of a mother n daughter's birthdays. It is in her memory this recipe is posted here today.
"While I don't want to pull back your spirits to the world that you have left, I am still in those bonds that you brought me into. I remember you"
this is such an interesting recipe. Simple and unique :)
ReplyDeleteI brought fresh peanuts after seeing this recipe. Will try out soon. thanks!