Popati is a long forgotten vegetable dish, specialty of Kokan region, prepared during winter season, during chilly night, similar to Hurda party.
I will make an attempt to explain the recipe. Please excuse my poor maranglish (Marathi + English) . The Popati is prepared in earthen pot with narrow opening, with selected seasonal vegetables. Small potatoes, small Onions, small brinjals, sweet potatoes, small pieces of kangar, Karinde ( unknown to me) , val, tur, matar (green peas), bhuimug (groundnuts), olya harbharachye ghate (Green Grams) are arranged in layers. While arranging the layers, in between, little salt is spread. The quantity of valachya shenga is more than other ingredients.
Once the pot is full, it’s covered and closed with the leaves from a tree called Bhambhurdi. Then the pot placed in the pit, with head down, in such a way to keep half of the portion of the pot above ground level. Once the set up is ready, the dry grass, bales, straw, leaves, small quantity of wood, cow dung are arranged around the pot and the bonfire is lit and keep alive continuously for next two hours.
Inside all the vegetables are cooked due the water inner contents. Once the pot is opened once can sense mouth-watering Popati, is ready with the mixture of aroma and taste, an open invitation to go crazy with hunger.
I will make an attempt to explain the recipe. Please excuse my poor maranglish (Marathi + English) . The Popati is prepared in earthen pot with narrow opening, with selected seasonal vegetables. Small potatoes, small Onions, small brinjals, sweet potatoes, small pieces of kangar, Karinde ( unknown to me) , val, tur, matar (green peas), bhuimug (groundnuts), olya harbharachye ghate (Green Grams) are arranged in layers. While arranging the layers, in between, little salt is spread. The quantity of valachya shenga is more than other ingredients.
Once the pot is full, it’s covered and closed with the leaves from a tree called Bhambhurdi. Then the pot placed in the pit, with head down, in such a way to keep half of the portion of the pot above ground level. Once the set up is ready, the dry grass, bales, straw, leaves, small quantity of wood, cow dung are arranged around the pot and the bonfire is lit and keep alive continuously for next two hours.
Inside all the vegetables are cooked due the water inner contents. Once the pot is opened once can sense mouth-watering Popati, is ready with the mixture of aroma and taste, an open invitation to go crazy with hunger.
Corrections invited.
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