Ganesh Chaturthi 2021: Go beyond the sweet modak and make these savoury festive dishes

In Priti Mistry`s house, Ganesh Chaturthi is celebrated not only with modaks but also with dishes such as pinda patudi, popularly know as khandvi (above) and dhokla among others. Photo: Mid-day file pic

Modaks are the undisputed champion of Ganesh Chaturthi celebrations as they are known to be a personal favourite of Bappa. Yet, beyond this sweet coconut-stuffed dumpling, there are a variety of other dishes that are enjoyed during this time of year by the diverse communities in the city.

Interestingly, the Koli community, who are considered to be the original inhabitants of the city, celebrate with delicious seafood specialities like Vatlyan Bharleli Chimbori (Green Masala Stuffed Crabs) and Bolarachi Kanji (Longhead eagle ray fish semi-dry gravy) during Gauri puja. It is no different for the Gujaratis in the city, who celebrate by offering not only modaks but also other savoury dishes while the Lord Ganesha is visiting their home.

We may already be a week into the festival but there are still a few days left to celebrate. Put a savoury spin on festivities with these traditional, favourite recipes shared by two city-based home chefs from these two communities.

Pinda Patudi by Priti Mistry
Ganesh Chaturthi is traditionally a three-day celebration in Priti Mistry's home but the family's celebrations continue throughout the 10 days with a variety of Gujarati specialities. Mistry channelises her roots from festivities in Bilimora for her family here with a traditional thali. She explains, "We shower Ganeshji by not only offering modaks and other types of sweets, but also traditional savoury items like patra, pinda patudi (popularly known as khandvi), methi na gota (popularly known as methi pakoda), dhokla and other such Gujarati dishes." The feast isn't limited to appetisers as Mistry's family also offer and feast on maudi daal (plain dal), thepla, Gujarati kadhi, sev tamatar nu shaak. All of it is made without onion and garlic by keeping the tradition in mind. The celebrations are incomplete without desserts such as shrikand, basundi and occasionally gaud papdi. Among all these, Mistry shares the recipe for Pinda Patudi, which is undoubtedly a family favourite.

Ingredients:
Gram flour - 1 full bowl, yogurt - half cup, water - 2.5 cups, asafoetida (hing) - a pinch, salt - as per taste, fine ginger chilli paste - 2 tsp.

Garnish:
Mustard seeds - 2 tsp, shredded coconut - as per preference, coriander - as per preference, sesame seeds - 1 tsp.

Method:
1. Mix water with curd and make it into buttermilk. Once the buttermilk is ready, add the ginger chilli paste, salt and asafoetida.
2. Take the gram flour and start adding buttermilk to it slowly. Make sure there are no lumps.
3. This should make a fine paste.
4. Start heating up the mixture, and keep stirring it continuously.
5. The paste will get thicker as it heats up.
6. Take a flat dish and start pasting the mixture on the dish in thin layers.
7. Let it cool down, and start rolling it.
8. Cut into 2-inch pieces and place it on the serving bowl.
9. Now for garnish, take some oil and start heating it up.
10. Add mustard and sesame seeds to it and heat until it starts to crackle.
11. Pour the oil on the Patudi rolls and add shredded coconuts and coriander to the rolls.


The Koli community in Versova celebrates with a variety of seafood dishes during Ganesh Chaturthi including the Bolaranchi Kanji and Vatlyan Bharleli Chimbori (above). Photo: Mohit Ramle

Vatlyan Bharleli Chimbori by Veena Ramle
The Bolaranchi Kanji made by several Kolis in Versova koliwada is at risk of becoming a lost recipe. It requires a lot of effort and is time-consuming. According to Veena Ramle, a culinary specialist from the community, many people don't make it anymore because they want easier options. However, their community traditionally makes it during Ganesh Chaturthi and Gauri puja. The fish is caught during the November-December season and is dried and stored to make during this time. While that rare ingredient may be difficult to get a hold of, here is Ramle's recipe for the Vatlyan Bharleli Chimbori, a close second favourite during this time and which can be made with easily available crabs.

Ingredients
Fresh crabs - 5-6 nos, coriander - one big bunch, green chillies - 5-6 nos (depends on need for spice), garam masala - as per requirement, ginger - 3 pcs, garlic - 1 pod, chopped onions - 1 cup, roasted coconut - 1 cup, water - as per requirement.

Method:
1. Clean the crabs and keep the shell and pincers aside for filling.
2. For the green masala, coarsely grind a mixture of coriander, green chillies, garam masala, ginger and garlic.
3. Add finely chopped onions and roasted coconut to the mixture and grind again.
4. Remove it from the grinder and add water to it to make it a semi-gravy or like a chutney.
5. Empty the mixture (masala) in a pan and fry it in oil till it gets a dark green mixture.
6. Take the masala and stuff it into the crab shell entirely.
7. Put the stuffed crabs in a vessel and add water till the crabs are fully immersed.
8. Cook it for 20 minutes and flip the crabs and cook it for another 10 minutes.
9. Serve with rice rotis.

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