Dubuk Wade/Golyachi Bhaji: Khandeshi Special

Dubuk Wade/Golyachi Bhaji: Khandeshi Special

By Harshada
  • 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!!!



  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.
  3. Add turmeric, followed by red chilly powder and finally kala masala and mix well. Add 1 tbsp water to prevent the masala from burning. Saute till oil floats on top.
  4. Add 2 cups hot water and bring the curry to a boil
  5. 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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