Pitle - Besan/ Gram Flour Curry
Carrot and Peanut Salad- Gajar aur Shengdana Koshimbir

Khatti Bhaji- Eat your Greens

 

Apte Road, in the heart of Deccan Gymkhana, has at least one famous restaurant, housed in the Hotel Shreyas,. It has been there for as long as I can remember.A stopover for travellers and tourists it boasts of one of the best vegetarian Maharashtrian thalis in Pune.
I tend to take all our guests for at least one meal there, just to get a taste of the food typical of this state.
Shreyas is always clean, with white tablecloths, scrubbed floors, an inspectable kitchen and shining thalis and vati's (bowls). Plus efficient and friendly service.The price is very reasonable. No Maharashtrian worth his/her salt, will ever be caught in an overpriced place and the place is full of Maharashtrians.I guess that is recommendation enough!
I love going there when they serve pureed mango with a dollop of ghee served with puris in April and May and for their khatti bhajji made of ambad chukka which is every week.

Ambat Chuka bhaji

greens which have a delightfully sour taste.

Ingredients:

  • 2 bunches of ambat chuka/ greens

  • 2 cups water

  • 1/3 cup of channa dal, boiled

  • 1/3 cup peanuts, boiled

  • 1 tbsp vegetable oil

  • 2 green chillies slit and deseeded

  • 4 cloves

  • 2 elaichi/cardomom

  • 1" stick of cinnamon

  • 10 curry leaves/ kari patta

  • 1 bay leaf

  • 1/2 tsp garam masala

  • 1 tsp goda masala(optional)

  • 1 tsp sugar

  • 2 tsps lime juice

  • Salt

  • 2 tbsp besan/ gram flour

  • 2 cups water

Khatti -Ambat Bhaji with peanuts

Wash ambat leaves thoroughly and cook in a pressure cooker with two cups of water on high pressure for 2 minutes, reduce heat and cook for another 5 minutes.Put into a blender with some of the water and puree.
Heat oil and fry the chillies, curry leaves and all the whole spices.(bay leaf, cardomoms, cinnamon and cloves.)Add the pureed ambat, the boiled peanuts and channa dal, the sugar, salt and lime juice. Add two cups of water to the puree and bring to the boil and cook for a few minutes.Reduce heat to low.Make a paste of the besan/gram flour and water remaining from cooking the greens.Add the paste to the greens while stirring. Cook on low fire for 8 minutes, stirring occasionally to prevent lumps from being formed.Serve.
This is especially delicious with jowar or bajra ki roti

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