Maharashtrian Style Kakdichi Amti (Cucumber Gravy Recipe)
Maharashtrian Style Kakdichi Amti is a delightful and savory gravy dish made with tender chunks of cucumber simmered in a rich and aromatic coconut-based curry. This traditional recipe from Maharashtra features a unique balance of sweet and tangy flavors, creating a truly satisfying taste experience. Unlike most amti recipes, which typically include dal (lentils) for creaminess, this one relies on the freshly grated coconut to deliver its luscious texture and depth of flavor. The result is a comforting and flavorful vegetarian dish that pairs perfectly with your choice of roti or rice. This easy-to-make recipe offers a refreshing and zesty twist on the usual curry dishes, making it an ideal option for lunch or a light dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cucumber | 1, chopped into medium cubes |
| Green Chillies | 2, sliced |
| Tamarind Water | 1/2 cup |
| Sugar | 1 pinch |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Fresh Coconut (grated) | 1/2 cup |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Mustard Seeds (Rai) | 1/2 teaspoon |
| Rice | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Instructions:
-
Prepare the Ground Paste:
Start by grinding the fresh coconut, coriander seeds, mustard seeds, rice, and turmeric powder into a smooth paste. Set it aside for later use. -
-
Sauté the Ingredients:
Heat 2 tablespoons of ghee in a pan over medium heat. Once hot, add the sliced green chilies and sauté them until they soften and release their aroma. -
Cook the Cucumber:
Add the chopped cucumber to the pan and sauté for another 2 minutes, allowing the cucumber to slightly soften and absorb the flavors of the ghee and chilies. -
Simmer the Cucumber:
Pour in about 1 ½ cups of water and bring the mixture to a boil. Let it cook for around 5 minutes, until the cucumber is tender but still holds its shape. -
Add the Ground Paste:
Once the cucumber is cooked, add the ground coconut paste along with the tamarind water. Stir everything together and let it simmer for a few more minutes, allowing the flavors to meld and the gravy to thicken. -
Season the Amti:
Add a pinch of sugar and salt to taste. Stir well, making sure the seasonings are evenly distributed. Once the salt is added, avoid boiling the amti further to preserve its delicate flavors. -
Serving Suggestions:
Serve the flavorful Maharashtrian Kakdichi Amti hot with warm phulka (Indian flatbread), tawa paratha, or a side of Bhindi Masala (okra stir fry) for a wholesome and comforting meal.
Notes:
- The sweetness in this recipe comes from the sugar and the natural sugars from the cucumber itself. You can adjust the sweetness according to your preference.
- Be mindful not to boil the amti too long after adding salt, as it can affect the texture and flavor balance.
Enjoy this traditional Maharashtrian dish as part of your lunch or dinner, and let the delicate coconut-based gravy elevate your meal to a new level of comfort and satisfaction!
