Katachi Aamti

In continuation to my previous post for Puran Poli, here’s katachi aamti for RCI Maharashtrian Cuisine. Katachi Aamti is one the favourite spicy curries in Maharashtra. It is usually prepared with puran poli using the water in which chana daal is boiled. I love this aamti so much that I prepare it very often without puran poli and eat it with rice. Don’t worry about the cooked daal.. I make chana daal kheer :D This aamti is also known as rasshi in North Maharashtra and yelavni in the solapur region! Whenevr my mom makes puran poli, she takes some of the puran poli dough and puts small pieces of it in this aamti. These dumplings, known as dubukwade, taste awesome! :) At mom’s place, I see to it that all dubukwade fall in my bowl :D Mahrashtrina goda masala gives a nice flavour to this dish. Unfortunately I didn’t have any :( But still nothing much to miss.. mom’s recipe with all the remaining ingredients make my aamti “ek number”(number 1/superb)!! ;)

Katachi Aamti

What you need:

1 and ½ cups Katache Pani
1 piece Cinnamon
2 bay leaves
8-10 curry leaves
1 tsp Mustard seeds
1 tsp Cumin Seeds
A pinch of asafoetida
2 tsp Red Chilli Powder
2 tsp Garam Masala
½ tsp Tamarind concentrate
3 tsp Jaggery
2 tsp Cumin Seeds, roasted
3-4 tbsp Dry coconut, grated and roasted
Salt to taste
1 tsp Corriander, chopped
Oil
Water

How to proceed:

1) Grind roasted cumin seeds and coconut to a thin paste
2) In a cooking vessel, add katache pani, tamarind, jaggery, red chilli powder, garam masala and salt to it. If you have Mahrashtrian goda masala, add 1-2 tsp of it
3) Bring this to boil and then add coconut paste
4) Boil for more time, add water if its too thick
5) In a separate pan, heat oil and add cinnamon, bay leaves and curry leaves to it. Then add mustard seeds and cumin seeds and a pinch of asafoetida.
6) When mustard seeds start spluttering, transfer the tadka to the aamti
7) Mix well and boil for another 5 mins.
8) Garnish with corriander and serve hot with puran poli.