Malvani Bhajlela Vataap – A Sunday Special Malvani Base Gravy
It's a Sunday, a holiday, and we're craving something spicy. Chicken or mutton curry is appropriate since the food needs to be prepared leisurely. The majority of Non Vegetarian Malvani houses are like this.
When I was a child, we would pick one of our roosters to eat or my father would go to the market and bring some mutton, up till my grandmother or mother finished making the Bhajlela Vataap.
Thus, Malvani Bhajlela Vataap is the Malvani Base Gravy special on Sundays. However, there are a variety of vegetarian curries as well, such as Malvani Watana (dried peas), Malvani Chavli (black-eyed beans), Malvani Kulith (horse gram), and many more. More delectable, non-vegetarian curries that you can make are Malvani Ek Shipi (clams), Kurlyachi (crab), and Chingul (Pronce) curry.
Here are some suggestions that may be of relevance to you:-
"Vataap" denotes a fine paste or gravy, and "Bhajlela" implies Roasted. This Vataap gets its body, texture, and sweetness from freshly grated coconut and onion. It also gets its spice from Byadgi chili, black pepper, cloves, ginger, and garlic, the flavor from cumin seeds, and a relaxing effect from poppy and coriander seeds.
The mixture was then crushed into a fine paste using a mixer grinder or a stone. Although I used to like having it stone ground, nowadays, with less time, I prefer using a mixer grinder. After roasting the mixture Grated coconut releases oil, so you will find this paste a bit oily.
Dried coconut can also be included in this Vataap, but I'll talk about it in a later recipe blog post. This is another good version of this Vataap.
This Malvani Base Gravy is a body of many Vegetarian and Non-Vegetarian and Fish Curries. You can maintain a consistency by adding some water to it
- 1 cup Fresh Grated Coconut
- 1 Onion (Finely Sliced)
- 2 Garlic
- 1 Ginger (1 Inch)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1/2 tsp Poppy Seeds
- 6 Black Pepper
- 4 Cloves
- Water (While Grinding)
- 2 tbsp Oil (For Cooking)
- 2 Byadgi Chilli Dried
Set a frying pan, or tawa, over low to medium heat.
When the pan is hot, Add Some oil to it.
When the oil is hot enough, Add Cloves and Black Pepper
Add Cumin Seeds
Add Coriander seeds immediately
Once the flavor of the coriander and cumin seeds has released, add the ginger and garlic and mix it well
Once the Raw smell of Ginger and Garlic goes, add finely sliced Onions
Mix the onions properly and Sauté it till the Onions become light Pink.
We have to Cook the Onions till it get Caramelized, we require the sweetness of the Onions.
Add the Byadgi Chillies to the mixture and mix it well.
Now add Fresh Grated Coconut and mix it well.
Freshly grated coconut must be sautéed until the oil begins to release.
Now Turn off the heat and add the Poppy seeds to mixture and mix it well
Allow the Mixture to cool down.
After the mixture cools, pour it into the mixer grinder. Add little water to to make it as a Thick gravy base
The Base Gravy is ready now.
Curry can have up to its appropriate consistency by adding as much water as needed.
My name is Kunal Bandekar and I welcome you to my FOOD Journey. I belongs to Malvan (Sindhudurga) well known small but sweet town in West coast of Maharshtra, India.
My love towards our Local, Traditional - Malvani, Kokani Food gave this idea to spread the Kokani, Malvani food to the whole World with the help of this Food Blog.
