The holy month of Sawan or Shravan is considered to be a time to worship Lord Shiva, especially on Mondays or Sawan Somwar, and to dedicatedly eat sattvik, pure foods that detoxify, heal and align the body with nature. In Maharashtra, Sawan or Shravan is an especially auspicious time when people refrain from consuming non-vegetarian foods. Instead, the focus is on regional, seasonal and locally sourced sattvik delicacies that provide the body with ample nutrition during this time of seasonal change.
Highlighting some of the lesser-known sattvik Sawan vrat dishes from Maharashtrian cuisine, food writer, author and chef Saee Koranne-Khandekar has curated a special menu that everyone keen on following Sawan Somwar should take a closer look at. “Not just Sawan Somwar, during Shravan, every day has a significance.” she explains. “I know that Shravan Shukravaar is a very big thing especially for married women, and they do haldi-kumkum rituals and of course, the fasting.”
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From local ingredients that are only available during the monsoon months to regional delicacies from Khandesh, Malvan, Konkan and other Maharasthrian regions, this sattvik menu brings together the best that the state’s cuisine has to offer. This Sattvik Shravan Maharashtrian menu by Koranne-Khandekar is currently available for tasting at the Mystic Masala Restaurant, Blue Diamond, IHCL SeleQtions, Pune. Here’s everything you should know about the menu and 10 rare Maharashtrian sattvik dishes featured on it.
“Most of the dishes are representative of the various regions of Maharashtra,” Koranne-Khandekar says. “They don’t just focus on the Sawan fasting rules, but also on seasonal ingredients. For example, the Rushichi Bhaji, which is basically a sabji made on Rushi Panchami, the day after Ganpati or Ganesh Chaturthi. Every family has its own recipe for it based on whatever can be foraged. Many of the dishes, like the Kela Methi Bhaji, are slipping into the forgotten foods category because more often than not, people will make Kanda Bhaji, Batata Bhaji and not this one. It’s a very South of Gujarat, North of Maharashtra kind of dish.”
But can sattvik dishes for Sawan be enjoyed beyond this holy month for wellness? Koranne-Khandekar says yes but adds that taste perceptions need to change accordingly. “Our societal perception of what is bland and what is mildly spiced have changed, especially in the commercial eating space,” she explains. “You are so used to eating a red gravy and a brown gravy with a proliferation of masalas that when you see something very basic and simply spiced, people don’t know how to react to it. But one of my areas of interest is how can we bring back these simply cooked sattvik foods into popular cooking and commercial kitchens.”
To do this, Koranne-Khandekar's approach is to serve people with plated meals focusing on various Maharashtrian regions instead of clubbing everything together in one sattvik Shravan thali. Tasted in isolation, the specialty of each of these dishes can therefore be explored and appreciated. Here are 10 such sattvik Shravan dishes from her specially curated Maharashtrian menu that are must-haves for Sawan 2023.
1. Kairi Panhe: Also known as Kairiche Panhe, this one is a warm, saffron-infused water with mango cordial and a pierced green chilli, served in the style of Hot Toddy. This one surely has a chilli kick, but that only helps the drink work as a decongestant—something that many need during monsoon season anyways.
2. Kulith Saar: A horse gram broth which Koranne-Khandekar serves with Marathwada chilli oil and Bhakri chips. This one can be an acquired taste for many since the taste of slow-cooked horse gram can get quite intensely umami. Kulith Saar is not only supposed to be eaten during monsoon, but it is also consumed during winters and given to new mothers who are lactating. So, quite the healing food indeed.
3. Kadak Bhakri: Native to the Sangli-Solapur belt, this Jowar flatbread is rolled out thin and kept close to the chulha so that the latent heat slowly cooks and dehydrates it. These Kadak Bhakri are quite easy to store for long periods of time. These are crushed up and eaten with gravies and soups.
4. Upaasache Kaap: Vegetables like raw bananas, yams and pumpkin are marinated in Kokum and spices first, then dipped in an amaranth flour batter and shallow-fried and served with chutney. These fritters are more protein-packed versions of regular monsoon pakodas, making them perfect for Sawan.
5. Bharli Mirchi: Bhavnagari chillies are slit, deseeded and stuffed with a mix of gram flour, spices and yoghurt. These chillies are then shallow fried and served hot. While a bit spicy, they are also packed with Sawan-appropriate ingredients, giving you a taste of the season without compromising on your vrat rules.
6. Kela Methi Bhaji: Ripe bananas are known to be sweet and fenugreek leaves are known to be savoury. You might expect confusion when these two are combined, but what you actually get are the perfect Sawan Somwar vrat ke pakode that are crunchy and the perfect balance of sweet and savoury.
7. Vada Bhat: A festive dish from Nagpur, it is made with Ambemohar rice, turmeric and salt and served with mixed lentil vadas for protein and a tangy tamarind broth that simply uplifts the whole dish up. Suited for Sawan because of its simplicity and sour elements that aid digestion, this one is a must have.
8. Rushichi Bhaji: Served here with Jowar Roti and Beetroot Koshimbir, Ruchichi Bhaji is a mildly spiced mixed vegetable dish. Corn, seasonal greens like spinach, gourds and yams are added to this simple Hermit’s Stew, but no powdered spices are added, which makes it appropriate for Sawan consumption.
9. Kaalya Vatanyache Saambara: Served with soft, rice-and-lentil pancakes called Amboli, this intense curry is made with black peas or Kala Vatana from the Malvani region of Maharashtra. The gravy is a classic Malvan dish that is not one of those super-spicy gravy, instead a nuanced dish.
10. Vangyachi Bhareet: Served with Shev Bhaji and millet Bhakris, this eggplant dish is reminiscent of Baingan ka Bharta and Baingan Chokha, but without any onions, garlic or tomatoes. Instead, the green eggplants are roasted in a coal tandoor and mashed with peanuts, greens and salt.