Maharashtrian Veg Thali Recipes You Need to Try NOW - Kairi Chi Dal, Bhindi Amti, & Batata Bhaji

1. KAIRI CHI DAL

A comforting Maharashtrian dal made with raw mango, coconut, and a punch of garlic tadka - tangy, mellow, and soul-warming.

INGREDIENTS:
• 1 large raw mango (cut into medium pieces)
• 2 cups toor dal (soaked for 2–3 hours)
• ½ tsp turmeric powder
• 1 pinch hing (asafoetida)
• 5 green chillies
• 1” piece ginger (finely chopped)
• ½ cup freshly grated coconut
• 2–3 tsp sugar
• Salt to taste
• 2 tbsp freshly chopped coriander

Tadka (Tempering):
• 2 tbsp oil
• 1 tsp mustard seeds
• 5 cloves garlic (crushed)
• 1 pinch hing
• 3 dry red chillies
• 1 sprig curry leaves


METHOD:

Cook the Dal:
• Pressure cook or boil 2 cups of soaked toor dal with turmeric powder and a pinch of hing until soft.

Flavour the Dal:
• To the cooked dal, add:
• 5 green chillies
• Raw mango pieces
• 1” finely chopped ginger
• ½ cup freshly grated coconut
• 2–3 tsp sugar
• Salt to taste
• 2 tbsp chopped coriander

Simmer:
• Cover and bring to a boil.
• After 5 minutes, stir gently and continue cooking for a few more minutes until the raw mango softens and flavors meld.

Prepare the Tadka:
• Heat 2 tbsp oil in a small pan.
• Splutter 1 tsp mustard seeds.
• Add 5 crushed garlic cloves and sauté till golden.
• Add a pinch of hing, 3 dry red chillies, and a sprig of curry leaves.
• Pour the hot tadka over the dal and mix gently.


2. BHINDI AMTI

A creamy, coastal-style okra curry blended with fresh coconut, chilies, yogurt, and finished with a fragrant garlic tadka.

INGREDIENTS:
• 4 tbsp oil
• ½ kg bhindi/okra (cut into 1” pieces)
• ½ fresh coconut
• 1 cherry-sized tamarind
• 3 green chillies
• 2 dry red chillies
• 2 cups water (1 cup for grinding, 1 cup for thinning curry)
• Salt to taste
• ½ cup yogurt (whisked well)

Tadka (Tempering):
• 2 tbsp coconut oil
• 4 cloves garlic (crushed)
• 1 tsp mustard seeds
• 1 sprig curry leaves


METHOD:

Cook the Bhindi:
• Heat 4 tbsp oil in a pan.
• Add ½ kg okra (cut into 1” pieces) and sauté until lightly golden and no longer slimy.

Prepare the Coconut Paste:
• Grind together:
• ½ fresh coconut
• A cherry-sized piece of tamarind
• 3 green chillies
• 2 dry red chillies
• 1 cup of water
• Blend to a fine paste.

Make the Amti:
• Add the ground paste to the sautéed bhindi.
• Add another 1 cup of water and salt to taste.
• Reduce the flame and stir in ½ cup of whisked yogurt.
• Important: Stir continuously to prevent curdling.
• Let it simmer on low heat until thick and well-blended.

Prepare the Tadka:
• Heat 2 tbsp coconut oil.
• Splutter 1 tsp mustard seeds.
• Add 4 crushed garlic cloves and fry till golden.
• Add 1 sprig of curry leaves.
• Pour the tadka over the simmered amti. Cover and let it rest for a few minutes before serving.



3. TIKHAT BATATA BHAJI

Spicy, garlicky, and nutty potato stir-fry made with a signature peanut-chili paste—this one packs bold flavor in every bite.

INGREDIENTS:

Spice Paste:
• 2 tbsp oil (for sautéing paste)
• 12–13 large garlic cloves
• 4 green chillies
• 7 dry red chillies
• ½–¾ cup peanuts


• 4 tbsp oil
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 1 kg potatoes (boiled & chopped into 1” cubes)
• ¾ tsp turmeric powder
• Salt to taste
• Garlic-chilli-peanut paste (from above)
• 1 tsp garam masala
• Juice of 1 lemon
• Fresh coriander for garnish



METHOD:

Make the Spice Paste:
• Heat 2 tbsp oil in a pan.
• Sauté:
• 12–13 large garlic cloves
• 4 green chillies
• 7 red chillies
• Once aromatic, remove from the pan and transfer to a mixer jar.
• In the same oil, sauté ½–¾ cup peanuts till golden. Add to the jar.
• Let everything cool, then grind to a coarse paste without adding water.

Prepare the Bhaji:
• Heat 4 tbsp oil in a large pan.
• Splutter 1 tsp cumin seeds.
• Add 1 sprig curry leaves.
• Add 1 kg boiled and chopped potatoes.
• Sprinkle ¾ tsp turmeric and salt to taste.
• Add the ground garlic-chilli-peanut paste.
• Mix gently until potatoes are well coated.

Finish:
• Add 1 tsp garam masala.
• Squeeze in the juice of 1 lemon.
• Garnish with fresh coriander.
• Serve hot with puris or dal-rice!



Note:

These recipes bring the soul of Maharashtra to your plate—bold, comforting, and full of tradition. Simple flavors, big memories. 💛✨



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Produced by: Shivani Jaiswal, Shashank Alshi, Vishnu Pillai



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