Pharali Misal

Upawas or fast are always looked forward for delicious upawas snacks served throughout the day. Though they are quite high in calories, one cannot resist them hence, I guess, it is truly said एकादशी दुप्पट खाशी ! We all in family do not keep fast frequently but do not want to miss out the upawas snacks either, hence prepare them for Sunday breakfast or evening snacks. This Pharali misal we tasted ten years ago at small Marathi restaurant at Dadar in Mumbai. Since then I have been preparing it at home.

     

Ingredients

2 cups Sago or साबुदाणा soaked overnight.1 cup of roasted & coarsely grounded groundnut powder (दाण्याचा कूट)

4 boiled potatoes
1 cup finely chopped cucumber
4 green chillies
1 cup buttermilk
1/2 cup upwas batata chiwda
1/2 cup grated coconut
Ghee
Salt

Recipe

1. To prepare potato bhaji, heat the wok. Put the sufficient amount of ghee and add cumin seeds (जिरे). When they crackle, add asafoetida and green chilly pieces. Put the cut boiled potatoes, 2 teaspoons of groundnut powder, salt and cover the lid. Bhaji will be done in just 5 minutes. Put of the flame and let the bhaji cool.

2. Now in another wok, put sufficient amount of ghee. When it is heated, put cumin seeds, asafoetida and green chillies. Now add (soaked) sabudana/Sago, groundnut powder, salt and pinch of sugar. Mix well and cover it with the lid.

3. After five minutes, open the lid and check whether sabudana is soft and cooked properly. If not, mix it again properly and put the lid. Put off the flame once Khichadi is cooked.

4. In a serving plate put the khichadi, top it with bhaji, batata chiwda, cucumber, grated coconut and coriander.

5. Serve the plate with a bowl of buttermilk.

Tips

1. To put the water in sabudana for soaking comes with experience. It should not be too much or too less.

2. Do not use the water to cook khichadi. It will cooked on steam.

On the way to Pandharpur ...

According to Hindu mythology there are 33 crore deities to worship. Across the year, each deity is prayed and worshiped on specific month or day. Come rain and farmers in Maharashtra are geared for the Waari/yatra. Ashadhi Ekadashi is more of a religious procession festival and is celebrated during the months of June- July (Aashaadh Shukla paksha). People consider the two eleventh days, "Ekadashi", of every month to be of special importance. But the eleventh day (bright) of Ashadh is known as the great Ekadashi or Mahaekadashi. This Mahaekadashi is also known as Shayani Ekadashi, because on this day Vishnu falls asleep to wake up four months later on Prabodhini Ekadashi in the Kartik month. This period is known as Chaturmas and coincides with the rainy season.

Lord Pandurang is said tobe another avatar of lord Vishnu, meaning black in colour. Pandurang is considered to be a god of  farmers and labourers. Lakhs of devotees gather together on auspicious day of Ashadhi Ekadashi at Pandharpur on the banks of Chandrabhaga river. 

The tradition of Waari is said tobe 800 years old. The one who follows the Waari are refered as Waarkari. Such Waarkari  (mostly the farmers) from Maharashtra get ready in month of June to join the procession of Waari. Since it is the rainy season during that time, farmers have to manage their routine of sowing new seeds, plantations and other farm work. Even though at least one member from the Waarkari family manages to join the Waari. Waakaris from remote villages of Maharashtra join any of Waari of Saint Dyaneshwar,  Saint Tukaram, Saint Eknatha, Saint Sopan deo, Saint Muktabai. They carry Palkhis (Palaquins) of these saints with great devotion. 



Waakari walk for almost one month from their place to reach the destination. It is just amazing to see devotees walking in rain and sun and on rocks and in muds. They observe fast or Upawas on this day of Ekadashi. Waakaris carry Veena, Mrudunga, Taal, Chiplya and sing Abhangas (devotional songs of Pandurang). They sing, dance and perform traditional games like Phugadya, Ringan on these Abhangas.


The atmosphere is of love and devotion towards lord Pandurang. Each and every human is treated at equal level and refered as "Mauli" (mother/elder). I always had kind of attraction towards these Waakaris for their selfless devotion and dedication to walk such a long distance every year in rains. As they say, it is their Tapascharya (penance) which gives them the strength to face ups and downs of life for coming year. पाऊले चालती पंढरीची वाट, yes in the coming years, I wish to join them too .... 

Undhiyoo (उंधियो)

I always had this strange fascination for Undhiyoo. It has always tasted differently in every different restaurant we had. Till few years ago, this winter special Gujarati vegetable was not available in restaurants in our city. From last 2-3 years practise, I could make 'my' version which my family enjoys a lot. My dear daughter carried it to school too to share with her friends !

Ingredients

For the methi muthias
  1 cup fenugreek (methi) leaves, chopped
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup besan (Bengal gram flour)
1 tsp ginger-green chilly paste
1 tsp sesame seeds
1/2 tbsp lemon juice or 2 spoons of curd
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
salt to taste
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For masala
1/2 cup grated fresh coconut
1/2 cup chopped coriander (dhania)
1/4 cup chopped green garlic (hara lehsun)
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp ginger-green chilly paste
2 tsp chilly powder
2 tsp sugar
1 tbsp lemon juice (optional)
salt to taste
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Vegetables
250 gms surti papdi (सुरती वाल)
250 gms purple yam (कंद)
100 gms yam (सुरण)
100 gms potatoes
100 gms sweet potato (रताळं), optional
100 gms brinjals (वांगी)
1 to 2  green bananas (कच्ची केळी)
1 tbsp carom seeds (ओवा)
1/4 tsp soda bi-carb
salt to taste


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Recipe 

For the methi muthias


1.Put the chopped fenugreek leaves in a bowl, add 1 teaspoon of salt and mix well.
2.Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the leaves.
3.Combine the fenugreek with the remaining ingredients in a bowl and knead into a very soft dough by adding curd to bind well.
4. Heat the oil in wok. Make muthias with hand and deep fry them. Keep them on absorbent paper to get rid of extra oil.

For Vegetable
1. String the Surti papdi, taking care not to separate the 2 sides.
2. Peel the purple yam, yam, potatoes and sweet potatoes and cut into big pieces.
3. Cut the brinjals and the banana into big pieces and cut a vertical slit in the centre of each piece.
4. Put the oil in wok. Once the mustard seeds crackle add asafoetida, turmeric and half amount of grounded green masala.
5. Now add the Surti papdi, purple yam, yam, potatoes, sweet potatoes and brinjals and 1/4 cup water. Cover it with a lid and cook
6. After the above vegetables are half cooked, add remaining masala, bananas, methi muthias and mix well. Cover with a lid to cook fully.
7.Serve hot.


Tips
 
1. Undhiyoo is served with puris and phulkas.
2. Some of them make red masala using tomatoes but green suites us more.
3. You need to check the vegetables are cooked properly as yam & purple yam take some time to cookwhile banana cooks very fast.