Maharashtrian Style Dudhi Kajuchi Sonari Amti Recipe (Bottle Gourd and Cashew Nut Sabzi)
Description:
Maharashtrian Style Dudhi Kajuchi Sonari Amti is a delectable and comforting vegetarian curry, offering a delicate balance of flavors. This dish combines the mild and soft texture of bottle gourd (lauki) with the crunch of cashew nuts, all enveloped in a creamy and rich coconut and gram flour curry. Perfectly spiced with a traditional Maharashtrian blend, this curry is ideal for a wholesome lunch.
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Bottle Gourd (Lauki), cut into small pieces | 1 medium-sized |
| Onion, chopped | 1 |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Asafoetida (Hing) | 1 pinch |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Gram Flour (Besan) | 2 teaspoons |
| Coconut Milk | 2 tablespoons |
| Fresh Coriander (Dhania) Leaves | 2 sprigs |
For the Sonari Masala (Spice Mix):
| Spices | Quantity |
|---|---|
| Cinnamon Stick (Dalchini) | 2 inches |
| Cloves (Laung) | 2 |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Dry Red Chilli | 2 whole |
Preparation Time:
5 minutes
Cooking Time:
30 minutes
Instructions
-
Roasting the Sonari Masala:
- Begin by heating a small pan over medium heat. Add a little oil and toss in the cinnamon stick, cloves, coriander seeds, mustard seeds, whole black peppercorns, and dry red chillies.
- Lightly roast the spices, allowing them to release their aroma. This should take around 3 to 4 minutes.
- Once done, let the spices cool slightly and then grind them into a smooth paste, adding a little water as needed to help blend the spices together.
-
Preparing the Dudhi Kajuchi Sonari Amti:
- In a larger pan, heat some oil and add the cinnamon stick and a pinch of asafoetida (hing). Let them sizzle for about 10 seconds.
- Add the chopped onions and cashew nuts, sautรฉing them until the onions turn soft and translucent.
- Add the chopped bottle gourd (lauki) along with a pinch of turmeric powder and salt to taste. Sautรฉ the mixture for about 5 minutes to combine the flavors.
- Add the ground sonari masala paste to the pan, stirring well to coat the bottle gourd evenly with the spices. Cover the pan and cook for another 10 minutes, allowing the raw smell of the spices to disappear.
-
Making the Curry Base:
- In a small bowl, add gram flour (besan) and 4 tablespoons of water. Mix it well to form a smooth paste.
- Gradually add the gram flour paste to the cooking bottle gourd mixture. Stir to combine, allowing the paste to thicken the curry.
- Once the paste has incorporated well, pour in the coconut milk and stir gently. Let the curry simmer for a couple of minutes to allow the flavors to meld together.
- Check the seasoning and adjust the salt as needed.
-
Serving:
- Once the curry reaches the desired consistency, remove it from the heat and garnish with freshly chopped coriander leaves.
- Serve the Dudhi Kajuchi Sonari Amti hot, alongside Bhakri (A Multigrain Gujarati Flatbread) and Khandeshi Dal, for a complete and satisfying Maharashtrian meal.
This Maharashtrian Style Dudhi Kajuchi Sonari Amti is a must-try dish for anyone looking to explore the delightful flavors of traditional Maharashtrian cuisine. The combination of soft bottle gourd, crunchy cashews, and aromatic spices creates a hearty and flavorful curry that pairs beautifully with any flatbread or rice. It’s a wonderful option for a wholesome, vegetarian lunch. Enjoy the rich taste of this simple yet extraordinary curry at your next meal!
