The Marathi- Hindu cultural region stretches over Maharashtra, parts of Gujarat, Goa, and adjacent regions of Andhra Pradesh and Karnataka. This region is dominated by the Marathi language and the Hindu population, however there are populations of Muslims and Buddhists in isolated pockets. The capital of the state of Maharashtra is Mumbai, formerly Bombay. This city is the capital of the Bollywood film industry, the largest film industry in the world.

The climate is subtropical and characteristically moonsoonal. Subtropical vegetation is found on higher plateaus. The insufficient rainfall creates an obstacle to agriculture in the state. It is the largest producer of sugarcane in India, Jowar (grain sorghum), millet, and legumes dominate the cropped area. Though the region has beaches and coastal areas, the majority of the region is landlocked and does not have a tropical climate. Tropical ingredients such as coconut are not able to grow there.

Most Mahrastrain meals have some types of roti, rice, an onion, tomato, cucumber “salad”, a dal, and vegetables with gravy. Rice is a common staple throughout Maharashtrian meals.

My, Blossom's, family is a Gujarati household and some of these commonly known recipes in this region are made in my home as well. For example, this Tandlachi Bhakri is very similar to a Bhakri recipe that has been made in my family for generations. However, the recipe my family has been using consists of whole wheat flour and jowar flour. I found this recipe particularly interesting because of how I thought I knew what this recipe was because of my cultural background but instead I was shocked at how this recipe has evolved over time.

Pithla

Ingredients:

1 cup besan or gram flour

1 onion diced

2-3 green chillies

10-12 curry leaves

1/4 cup cilantro

3-4 cloves of garlic

1/4 tsp. turmeric

1/4 tsp. mustard seeds

1/4 tsp. cumin seeds

1 dash asafetida

2 cups water

1 1/2 tbsp. cooking oil

salt to taste

Instructions:

1. In a large mixing bowl, add besan or gram flour. Add in 1 cup besan for every 2 cups of water. Keep a 1:2 ratio besan to water at all times.

2. Whisk together the besan/gram flour and water. Remove any lumps.

3. Heat a small pot with oil. Add in mustard seeds once pot and oil is heated.

4. After you hear those mustard seeds pop, add in the cumin seeds and the dash of asafoetida. Continue to add the curry leaves and green chillies once heated. Finally add in the garlic paste and diced onions and stir well.

5. Add salt and turmeric powder and mix well.

6. Add in the onions and allow them to cook for 2-3 minutes or until they are fully cooked.

7. Once the onions are cooked, add the watered down besan/gram flour mixture.

8. Add in the cilantro and mix well.

9. Lower the heat to low and allow it to cook for 6-7 minutes. Stir in intervals.

10. It is ready when the Pithla thickens and the raw besan/gram flour taste is gone.

11. Serve with Tandlachi Bhakri.

Serving Size: 2.