ALu is taro leaf. ALuvadi can be translated as taro leaf roll or the fritter of rolled taro leaves.
I had ALuvadi for the first time whem I visited Pune on the occassion of my ex-roommates wedding! Her Mom herself prepared ALuwadi for us.
After my return from Mumbai I have checked many blogs and read how these are made. Now I have to prepare them myself! This is my most favourite Marathi snack.
Kothimbir VadiThis was a new experience. This one is basically a fritter of coriander leaves and chick pea flower.
|Kothimbir Vadi with Coriander Chutney|
Bharali Vangi with soft Roti of BajriI was so engaged in eating that I forgot to take photos. Vangi is eggplant. As the name implies, it is a stuffed eggplant dish of baby eggplants. Goda masala is used in this dish. My friend M_ introduced goda masala to me. She is going get me some, too. After that I will cook bharali vangi myself.
At home we usually eat rice for every meal. We are originally from East Bengal, now in Bangladesh. The people originally hailing from "western" part of undivided Bengal, regularly eat roti of atta (unrefined wheat flour") for dinner. So, roti from Bajri was something new for me. And I never knew that roti from Bajri atta could be so soft.
PaNas BiryaniPaNas is jackfruit. Green or unripe jackfruit is popular in many parts of India and the main ingredient of many famous vegetarian delicacies. It is called "mutton for the vegetarians".
This jackfruit biryani, though not a traditional Marathi dish ( that's what M_ said), was an excellent adaptation of the traditional non-veg item. We finished it before I remembered to take out my camera again.
Aam RasWe ate on. The traditional Marathi Aamras (mango pulp) followed.
All these culinary delights were served to us by the Restaurant Gypsy at Dadar and chosen from their menu by our host whose taste, I must say, was excellent.