Gatari Amavasya
Half dazed I would walk into the kitchen and on the way our glass dining table would have Samay (oil lamps) of all shapes and sizes cleaned and polished and left to dry. Beside them would also be barnis washed throughly and left to dry upside down so that all the water trickles down. Next day they would be refilled with salt, Malvani masala and lal tikhat ( red chilli powder). From tomorrow we begin the month of Shravan, which in the Hindu Maharashtrain calendar means eating Saatvik food(plant-based diet). Koli Mutton Rassa!!
Meeting your kins
It is also a time when for families to meet. My hubby’s family is large so Gatari was a great occasion for all of them to meet and greet. Aai would generally gear up for the feast. It was a carnivore’s dream with dishes ranging from chicken sukha to kombdi rassa. It was the party of the year which every one in the family would be waiting for.
This year has been weird in all possible ways. Just read the news and saw the huge queues for stocking up on meat for Gatari in Kolhapur and Bombay. This one is a tough one to crack as it is a tight rope when you have to abide by the rules of lockdown and yet revel in the festive spirit. Here’s praying for a safe Gatari and Shravan to all the readers.
Koli Mutton Rassa
This year Gatari amavasya is on Monday and some families do follow the rule of Monday being a Saatvik day. Aai would generally make Vade mutton and sukha and a few other dishes to entice the family. I chose to make Koli Mutton rassa instead of Malvani which is a regular at home. I find koli cuisine very similar to Malvani cuisine. If you have spent much time in Bombay and have not forged a relationship with the Koli fisherwoman who gets you the best fish and clean it as well on feeble cajoling. It is the Koli’s who are the original resident of Bombay. I certainly feel their cuisine needs to be celebrated. If you need the recipe of Malvani Vade then you should visit this luscious blog post.
- 1 kg Lamb
- 1 tsp cumin seeds,
- 1 bay leaf
- 1/2 inch cinnamon stick,
- 2 cloves
- 4-5 black peppercorn
- 1 star anise
- 2 red onions, finely chopped
- 1 tbsp ginger garlic and green chilli paste
- 3 tbsp Koli masala
- 1 tsp red chilli powder
- 3 tbsp desiccated coconut
- fresh coriander leaves
- salt to taste
- 2 tbsp oil
- On a Tawa dry roast the desiccated coconut and until it releases a nutty flavour. Then grind it with fresh coriander into a thick paste with at tablespoon of water.
- Now in a Kadhai add oil and add the whole spices like cumin, bay leaf, cinnamon, cloves, black peppercorn and star anise.
- The add your finely chopped onions and ginger, garlic and green chilli paste. On medium heat fry the onions until translucent. Once the raw smell of onion and garlic has gone we should add the lamb/mutton pieces.
- To the fried onions and paste add your Koli masala and red chilli powder. Koli masala already has turmeric powder so we don’t need to add it explicitly.
- Now fry the lamb/mutton pieces and fry until the spice colors the mutton.
- Now add 2 cups of warm water and cover and cook it for 30 minutes.
- After 30 minutes add your ground desiccated coconut and coriander paste. Followed by salt to taste.
- Then cover and cook for another 15 minutes.
- After that uncover and cook the lamb/mutton for another 10 minutes with no cover. This will help release the oil from the desiccated coconut and we don’t need to further cook the meat pieces.
- Garnish with some fresh coriander and have it hot rice or Vade as we did.
