The Maharashtrian cuisine is from Maharashtra, India, that is the Marathis. There is a wide variety of food that ranges from very mild to extremely spicy. There is a vegetarian preparation called Bhaji which is made from a masala called Goda and is a combination of garlic, red chilli powder, mustard, onion, ginger and green chillies. A type of Bhaji is rassa. It is a very liquid curry of cauliflower or potatoes, tomatoes and sometimes made with fresh kernel of coconut instead of tomatoes. A common dal of India is called Varan here. Another type of curry is Aamti, which is made from stock of lentil, goda masala, jiggery, tamarind and sometimes coconut also. The real flavor of the cuisine of Maharashtra comes from sweet goda masala or black or kala masala.

Famous Vegetable and Lentil Preparation in Maharashtra

Aamti

Lentils are specially prepared as Aamti in Maharashtrian cuisine. It is a bit spicy apart from being sweet and tangy. Aamti also refers to other preparations of curry, but dal of aamti is almost compulsory with each meal. Aamti uses jiggery in its preparations which makes even spicy foods little sweet in taste.

Aamti is prepared with a number of dals such as Chana dal preparation is called Katachi aamti, when made with balls fried and dipped in dal is called Golyanchi aamti, Masoor aamti but the tur dal is used for conventional aamti.

Aamti tastes best with hot and steamy boiled rice along with ghee.

Dalimbya

Dalimbya is a dish of field beans made with Kokam (sour in taste), with a seasoning of asafoetida, ginger in grated form and curry leaves. Dalimbya is basically dry accompaniment which includes little jaggery for balancing Kokam’s sourness.

Fansachi Bhaji

Fansachi is an accompaniment of jackfruit. Pieces of jackfruit are stir fried with sprouts of black peas with a flavor of jaggery and the seasoning of peppercorns, tamarind, red chillies, mustard seeds and garlic and it also consists of coconut in grated form adding tropical touch to its freshness.

Other Famous dishes:

• "Aamti" (Sweet and Sour Lentil Curry, made with Tamarind and Jaggery)
• Batatyachi Bhaji (Potato preparations)
• Vangyache bharit Baingan Bharta (Aubergines/Eggplant salad)
• Dalimbya (Beans)
• Farasbichi Bhaji (French beans)
• Palkachi Takatli Bhaji (Spinach cooked in buttermilk)
• Kelphulachi Bhaji (Banana/plantain bloom)
• Fansachi Bhaji (Jackfruit preparation)
• Walache Birdha