Enjoy Maharashtrian fare with these recipes featuring seasonal ingredients

With the drop in temperatures Mumbairsquos markets are teeming with local produce that can be put together for a warm soulsatisfying meal in this weather From fresh leafy vegetables to tender pulses and beans the availability of seasonal ingredients is at its peak and there cannot be a more auspicious time to move away from fancy fare to indulge in the gifts of winter cooked the Maharashtrian wayGreen peppercorn right amla or the Indian gooseberryldquoAmbe halad is a type of turmeric which looks somewhat like ginger and has a very floral fragrance This is different from the orangecoloured turmeric we normally use in our kitchens A simple preparation of ambe halad along with some amla salt and green peppercorns which is also a winter specialty makes for a great pickle Itrsquos also very nutritious since pepper brings out the bioavailability of turmeric and is a great cure for cough and coldrdquo explains Keertida Phadke chef and regional Indian food chroniclerThere is also an abundance of pulses and beans in the market that can be cooked in a variety of ways to pack nutrition in your plate ldquoWinters in Maharashtrarsquos hinterland can be quite biting but also incredibly exciting for the produce that is available during the time Freshly harvested young hurda or sorghum is roasted in the embers of a wood fire on the field and eaten with a variety of chutneys jaggery and thick yoghurt This is also the season for jaggery and its byproduct kaakvi sugarcane molasses which are consumed with breads and suchlikerdquo Saee KoranneKhandekar author and culinary consultant tells usOlya harbharyachi usal Green chickpeas usalIngredientsgtgt 250 grams shelled ola harbhara green chickpeas washedgtgt 1 and 12 tbsp groundnut oilgtgt 14 tsp mustard seedsgtgt 8 to 10 fenugreek seedsgtgt 2 amsul kokumgtgt 12 tsp sugargtgt Salt to tasteFor the green masalagtgt 1 full cup coriander leaves and stemsgtgt 13 cup grated coconutgtgt 13 cup of cooked green chickpeasgtgt 2 green chilliesgtgt 1 capsicum top and seeds removedgtgt 12 inch gingergtgt 12 garlic clovesMethodHeat 1 teaspoon of oil in a pan Add the washed green chickpeas sauteacute cover and cook for 5 to7 minutes If your chickpeas are tender itrsquos going to cook soon If not you might need to add some water and cook it Once cooked slot and set aside Wipe out the pan While the chickpeas are cooking grind the green masala and keep it ready Now in the same pan heat 1 tablespoon of oil and temper it with mustard and fenugreek seeds Grind the ingredients for the green masala into a fine paste Tip in the paste and sauteacute for 4 to 5 minutes or till it looks glossy Add the cooked chickpeas along with 1 cup of hot water salt kokum and sugar If you want a runny consistency add more water Let the mixture simmer for 5 to7 minutes to let the flavours combine Adjust salt and sugar as needed and serve right away with steaming hot rice and a pomegranate salad on the sideNote If you donrsquot have kokum add lime juice before servingKulthaache saar Horse gram soupIngredientsgtgt 12 cup whole horse gramgtgt 5 cups watergtgt 3 to 4 kokum petalsgtgt 1 tbsp jaggerygtgt 4 to 5 garlic cloves bruisedgtgt 2 dried red chillies broken into halfgtgt 14 cup fresh buttermilk or 2 tbsp whisked yogurt optionalgtgt 12 tsp cumin seedsgtgt 1 tbsp gheegtgt A pinch of asafoetida powdergtgt Salt to tastegtgt 6 to 8 curry leavesMethodPlace the horse gram and water in a pan and bring to a boil Lower the flame and let it simmer for 10 to 15 minutes or until the water turns dark and is reduced to about three quarters Strain the liquid The gram will be cooked but will not turn to mush or dissolve in the water You can use this to make a salad or a usal To the strained water add the salt kokum and jaggery Set aside Heat the ghee in a large pot Add the cumin seeds asafoetida garlic curry leaves and red chillies Fry until the garlic turns a golden brown Quickly add the horse gram liquid and mix well Bring to a gentle boil and then let it simmer for 2 to 3 minutes Take off the heat and allow it to cool slightly Then add the buttermilk or yogurt if using and mix well Serve immediately as a soup or with soft cooked riceRecipe courtesy Saee KoranneKhandekar