5 Maharashtrian Curries That Can Help Your Diet Stay Seasonal

In Maharashtra, the regional cuisine is in sync with local seasonal produce, which helps locals utilise the freshest ingredients available, and this is especially evident in the variety of curries. These dishes not only offer a flavorful way to enjoy seasonal produce but also help the body adjust to changing weather conditions. 

Also Read: Maharashtra Day 2024: 7 Traditional Dishes That Define Its Cuisine

Tambdi Bhaji

Tambdi Bhaji, made from red amaranth leaves, is a traditional Maharashtrian curry; red amaranth, available during the monsoon and early winter months, is a nutritious leafy vegetable packed with iron, calcium, and vitamin C. 

The preparation of Tambdi Bhaji is straightforward, often incorporating fresh coconut, garlic, green chilies, and mustard seeds. The leaves are stir-fried with basic spices, allowing their slightly earthy flavor to shine through. This curry is light, easy to digest, and usually served with chapati or bhakri. Tambdi Bhaji is ideal for supporting immunity and maintaining energy levels.

Methichi Bhaji

Fenugreek leaves, or methi, become widely available during the cooler winter months and methichi bhaji is a simple and flavorful curry made by sautéing fresh fenugreek leaves with onions, garlic, and a few select spices like turmeric and mustard seeds. This dish provides a healthy dose of iron, fibre, and antioxidants, making it an excellent addition to any winter diet.

It has a slight bitterness which brings out the savory-sweet flavor profile. Methichi Bhaji pairs well with bajra bhakri or rice, and it helps with digestion, improving cholesterol levels, and managing blood sugar. 

Dudhi Kajuchi Sonari Amti 

This traditional Maharashtrian curry made with dudhi or bottle gourd and kajuchi (cashews), is typically cooked in a lightly spiced, coconut-based gravy. This dish is popular in Konkan cuisine, where bottle gourd is frequently used due to its cooling properties and nutritional benefits. The use of cashews adds a creamy texture and richness to the amti (curry), making it both hearty and satisfying.

The dish is prepared by tempering mustard seeds, cumin, and curry leaves in oil, followed by adding bottle gourd pieces and soaked cashews. The gravy is then made with coconut, spices, and tamarind, giving it a tangy and mildly spicy flavour. Dudhi Kajuchi Sonari Amti is typically served with rice or chapati and is known for being nutritious, offering a good mix of fibre, healthy fats, and vitamins. Its balanced flavours make it a comforting and wholesome meal.

Shevgyachya Shenga 

Shevgyachya Shenga, or drumstick curry, is a beloved Maharashtrian dish that highlights the use of drumsticks, a highly nutritious vegetable that’s in season during spring and early summer. Drumsticks are known for their high vitamin C content and are also rich in iron, calcium, and dietary fibre. This curry combines the delicate, earthy flavour of drumsticks with a spicy, tangy coconut-based gravy, typical of Maharashtrian cuisine.

Some variations also include tamarind or kokum to add a sour note, which complements the drumstick’s mild flavour. This curry is typically served with rice or bhakri and is a must-have during its peak season. 

Bharleli Mirchi

During the monsoon and early winter seasons, green chillies are in abundance in Maharashtra, and Bharleli Mirchi makes use of this spicy vegetable in a unique way. In this dish, large, mild green chilies are stuffed with a mixture of besan (gram flour), spices, and sometimes roasted peanuts or coconut. The stuffed chillies are then fried or lightly sautéed and simmered in a tangy tomato or yoghurt-based gravy.

This curry strikes a perfect balance between heat and flavour, with the creamy stuffing taming the intensity of the chilies. Bharleli Mirchi is often served with varan bhaat (plain dal and rice) or roti. The dish not only warms you during the cool, wet season but also provides vitamins A and C, which support immune health