Ukarpendi

Being born and brought up in Maharashtra, there is a lot of influence of mahararashtrian cusine in our food preparations. Specially at my inlaws place everyone is very fond of mahashtrian food. Maharsahtrian cusine has different flavours and methods in different parts of maharashtra. My father in law likes the simple, typically less spicy and healthy versions of curries. My mother in law, being from khandesh (which is fanous for the spicy food) likes the more spicier foods (with extra tadka) :)I still remember, as a child how I loved the food, when we were invited to the mahalakshmi lunch or for ganpati dinner (in maharashtra, there is a trend to invite friends and relatives for lunch or dinner during these festivals specially if you have the deity at your home ). The food used to be so amazing, I always looked forward to going for them!! I saw this dish only after marriage and instantly liked the new taste and the health benefits of this dish. This is my mother in laws recipe where Ukarpendi is prepared using jowar flour and little besan and wheat flour. Since we had ragi also at home, and it being such a nutritive flour, I like to add a little to this. It blends very well with the other flours giving a nice aroma and increasing the health content! Ukarpendi is filling and is an extremely good option for breakfast or a lunch box item.
Ingredients
2 small katoris jowar flour
2 tbsp Finger Millet/ragi flour
1 small katori wheat flour
1 tbsp gram floor
2 onions chopped
1 tomato chopped
3-4 green chilies finely chopped
2-3 large spoon curds
1 tsp turmeric
1 tsp coriander pwd
1 tsp red chili pwd
a pinch of asafetida
1-1/2 inch ginger grated
few curry leaves
1 tsp mustard seeds
1/2 tsp sugar
salt to taste
about 8-10 tbsp oil
boiled water for steam cooking.
Method:
Roast the flours in about 1 tbsp oil and keep them aside till they appear reddish and give a nice aroma. Heat oil and add mustard seeds, asafetida followed by green chilies. Add the chopped onions and saute. Now add grated ginger and curry leaves and mix. ( you can add veggies of choice like peas, carrot..)
Once the onions are done add turmeric, red chili, coriander, cumin pwds and salt to taste.
Now add the flours and roast it for a few mins in the oil. Mix in the curds and sugar. The curds adds a mild sour taste.
Add boiling water gradually and keep mixing. This process has to be done very fast ensuring no lumps are formed. Add water till the flour absorbs water and comes to a state of slightly loose dough.
Cover the pan and steam cook for about 5 minutes.
Serve hot with a dash of ghee on top and garnish with chopped cilantro.
Note: This dish needs oil in a little extra quantity, else it turns out very dry and becomes very difficult to eat. The spices need to added liberally to bring in the flavours