Dubuk Wade/Golyachi Bhaji: Khandeshi Special

Dubuk Wade/Golyachi Bhaji: Khandeshi Special

By NamakShamak
  • Serves: 4
  • Prep Time: 20 Minute
  • Cooking: 25 Minute
  • Calories:




Yet another stunning curry from Khandesh….or should I say …Nashik( cause I learnt it here,from my Mom in Law)..my sasuraal!! I was surprised at the simplicity of the ingredients that create such a delicious recipe! A basic ground masala made with roasted onions,garlic and dry coconut ,makes the base of any kala masala rassa /curry , in basic khandeshi khana. And the most important ingredient, the glorious Kala Masala, that is made once a year in every Maratha household. Its a perfect blend of most of the spices, from cloves,cardamom to star anise and ofcourse , also uses roasted dry coconut or khopra , that gives it a dark brownish black colour, along with the other roasted spices. Hence the name kala masala. Normally , you get a readymade pack of measured amounts of whole spices from a specific shop ( we get it from “Dagadu Teli” a humble shop in old Nashik area) and simply roast the ingredients,one by one  and grind them. But it takes lot of effort and time , but its worth it , especially , when you get to smell the appetizing aroma ,when the curry boils….I m hungry already thinking about it!!!

Ingredients

Directions

  1. Roast the sliced onion in 1 tsp Oil , along with garlic and ginger. Once the onion turns brown , add the dry coconut and roast ,till the mixture turns dark brown. Cool and grind to a fine paste with some coriander , using little water if required.
  2. Mix besan,salt ,turmeric,ajwain with water to make a smooth batter of dropping consistency , like pakoda. Heat oil in a vessel , add cumin seeds and let them splitter. Add the ground masala and fry till it starts seperating oil. Add red chilly powder
  3. Now , slowly drop small bits of the besan mix into the boiling curry. Let the curry boil , till the besan balls float on top.. Garnish with chopped coriander and serve hot with rotis and rice and ofcourse Nagali che Papad(Ragi Papads)..Yum.....

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak