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| Anda Bhurji (Maharashtra) |
Have you used Goda masala in cooking? This was an innocuous packet in the side bar of the fridge with what looked like 'Soda masala' scrawled over it. What drew me to this particularly recipe of the perennial favourite 'anda burji' was the use of Goda masala and coriander powder. I had never used these in my burjis before.
Many recipes just mention a masala with a brand name. One has no clue what that masala is. One has only to buy it - and still remain in the dark. It is so frustrating when you have set out to cook. ðŸ˜
The breakfast dish turned out well. The flavour was different from usual fare. At first it was too strong. But as advised in the recipe, I added water to the tadka. (mix). A sprinkle of sugar mellowed the mix.
The burji went well with hot rotis followed by steaming tea on a holiday. It's vacation time now for Chaturti.
Goda masala, as Queenie observed, is unique to Maharashtrian cooking. Garam masala is used in North Indian dishes. Goda masala has to be used in small quantities, Tarla Dalal cautions. It is a blend of roasted spices, which when heated changes its name to 'kala masala' she continues.
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Pic of Anda Bhurji taken by me this morning. Recipe courtesy: Madhura's recipe @ https://madhurasrecipe.com/non-veg/anda-bhurji-marathi-recipe/
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