Authentic Maharashtrian Khandeshi Special Recipe

Ingredients

• 1 tsp Cumin Seeds (lightly roasted)
• 0.5 tsp Fenugreek Seeds (lightly roasted)
• 8 pieces Garlic Cloves (peeled)
• 8 pieces Dry Red Chilies (seeds optional, broken)
• 0.25 tsp Turmeric Powder (a pinch)
• 0.25 tsp Asafoetida (Hing) (a pinch)
• 2 tbsp Oil (neutral oil such as vegetable or sunflower)
• 1.5 cups Water (approximately 360 ml)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)

Instructions

1. Roast spices

   Heat a small pan over low flame and dry‑roast 1 tsp cumin seeds and ½ tsp fenugreek seeds until fragrant, about 30 seconds, stirring constantly.

   Time: PT2M

2. Make spice paste

   Transfer the roasted seeds to a mortar, add 8 peeled garlic cloves, and grind into a smooth paste, adding a splash of water if needed.

   Time: PT5M

3. Heat oil

   Place the kadhai on medium heat and add 2 tbsp oil. Let it warm for about 1 minute.

   Time: PT1M

4. Temper spices

   Add the garlic‑seed paste, ¼ tsp turmeric, and a pinch of hing to the hot oil. Stir quickly and sauté for 2 minutes until the raw aroma disappears.

   Time: PT2M

5. Add chilies

   Add the 8 broken dry red chilies (seeds removed if you prefer milder heat) and fry for another minute.

   Time: PT1M

6. Add water and simmer

   Pour in 1.5 cups (≈360 ml) water, add 1 tsp salt, and bring to a rolling boil. Reduce to a gentle simmer for 5 minutes.

   Time: PT5M

   Temperature: 100°C

7. Finish with lemon

   Turn off the heat, stir in 2 tbsp fresh lemon juice, give a quick mix, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

4 g

Fat

7 g

Fiber

0.5 g