Hariyali Teej – the highly revered Hindu festival – celebrated widely across the states of Rajasthan, Bihar, Uttar Pradesh and Madhya Pradesh, is an occasion associated with a day of fasting for married women who pray for the long lives of their husbands. Originating as a festival to mark the sacred union of Lord Shiva and Parvati, teej is characterised by the traditions and customs that are practiced, as part of the celebrations.
Like any other Indian festival that has food at its core, teej also is an occasion for which many regional dishes are prepared. Whether it is fasting-friendly recipes, or deliciously indulgent dishes, there is something for everyone to choose from the all-vegetarian fare. If you happen to be celebrating teej in one of these states or are part of communities in other cities and towns that do so, make it a point to try some of the eight dishes listed below.
Ghevar
For all traditional celebrations on teej, the festival is incomplete without a serving of the honeycomb-like ghevar. The melt-in-your-mouth Indian sweet with nutty toppings of chopped pistachios are a widely prepared sweet in home kitchens as well as available in sweet shops. The Rajasthani preparation is deep-fried in ghee and soaked in sugar syrup, and is sure to feel like a treat after a heavy meal.
Bedmi Puri-Aaloo
Image Credits: Wikimedia Commons
A north Indian breakfast staple, the classic puri-aaloo sabzi combination is usually eaten as a meal for lunch during the festival. Lentil-stuffed puris paired with a tangy, tomato-based potato curry is a great indulgent treat to enjoy. The time-tested classic dish works across all age groups as both, children and adults relish it with joy. End the meal with some cooling sabudana kheer for the perfect nap-inducing experience.
Mirchi Vada
These potato-stuffed pakodas are a Rajasthani staple during hariyali teej and is eaten with a herby green chutney. The battered chillies filled with a spiced potato mixture, is deep-fried until they turn a golden-brown colour and add the element of spice to the festive feast platter. Due to the pakodas being heavy and dense, digestive spices like carom seeds, cumin seeds and black pepper powder are also added to the batter for easy digestion and flavour.
Dal-Baati-Churma
Think ghee-soaked baati drenched in comforting dal and a mildly sweet churma – this Rajasthani classic is the ultimate teej treat. A staple in homes during the occasion, the dal-baati-churma combination is complete in every way, with a sweet ending to your meal. What’s most interesting about this dish is also the array of textures one gets to experience – from the crunch of the baati to creamy dal and the irresistible aroma of ghee poured on top. End with the nutty-sweet churma for the best kind of festive meal.
Also Read:
Thekua
An Indian festival like teej is a great opportunity to enjoy gorging on niche regional preparations – such as this thekua. Made with a dough made up of whole wheat flour, ghee, fennel seeds and cardamom powder, this Bihari special sweet is distributed as a spiritual remnant after it has been offered during pujas. The flavoursome and aromatic dough is deep-fried in ghee until the patties are golden-brown and crunchy, so you can save some to enjoy with a cup of tea, in solitude.
Anjeer Basundi
Image Credits: Wikimedia Commons
This milk-based sweet consumed widely across Gujarat and Maharashtra, is made with chewy-soft dried figs, slow-cooked in milk. A sugar-free preparation made with the addition of dry fruits, khoya and saffron, the basundi is perfect for those who suffer from diabetes as well as for women who are looking to break their fast. A one-pot recipe that is best eaten when served cold, the basundi is a creamy, thick preparation with rich flavours.
Malpua
The Indian, deep-fried equivalent of the crepe, the malpua is a popular sweet treat eaten in Uttar Pradesh, Bihar and Maharashtra during hariyali teej. The sweet dish made by frying a thin batter in ghee and soaking the crepe in sugar syrup infused with saffron, the malpua is a rich dessert that can be enjoyed on its own, while still hot. For an elevated dessert experience, pair the hot malpua with some cold anjeer basundi to enjoy the best of both worlds.
Gatte Ki Sabzi
Another Rajasthani regional classic, the gatte ki sabzi is basically steamed gram flour dumplings cooked in a yoghurt-based gravy and eaten with rotis, puri or rice. Served as one of the many savoury accompaniments prepared exclusively for the occasion, the sabzi is a common feature for the festive spread. As one of the handful of savoury dishes eaten traditionally, the gatte ki sabzi is enjoyed best when warm and eaten with rotis straight off the pan.