I recently enjoyed a delicious and piping hot Khandeshi Sev Bhaji. The spice level is best described in Marathi as “Zaanzanit,” which perfectly captures the intensity. The Sev Bhaji was incredibly spicy and hit the spot just right. I kept a tissue close at hand to wipe my running nose, and I was satisfied with just one bhakri served alongside it. With that much spice, another bhakri would definitely be needed!
Earlier, I had cooked my version of Khandeshi Mutton Curry, which was as intense as a cannonball. Only my son and I could enjoy it down to the last morsel, while my guests were gulping down water throughout the meal and some even added sugar to help reduce the heat. This experience is etched in my culinary adventures.
For those who love super spicy food, I’m excited to share my version of Khandeshi Mutton Curry. With its distinct notes of clove and pepper, this dish takes the concept of spicy to the next level.
Prep Time – 25 mins
Cook time – 45 to 60 minutes
Serves – 3
Ingredients:
Mutton ( curry cut ) – 500 gms
Onions – 200 gms
Ginger-Garlic paste – 3 tbsp
Coarse Red Chilli powder – 3 tbsp
Salt – to taste
Sesame Oil – 60 ml
Oil for frying
For the masala: ( one tbsp each )
Coriander seeds
Black Peppercorn
Cumin
Cloves
Cardamom ( green & black )
Cinnamon (a small stick of 1/2 inch )
Bay leaf – 2
Poppy seeds – 2 tbsp
( Dry roast all the above ingredients on a pan for a minute and let them cool. )
Dry Coconut – 30 gms
Bydgi Red Chillies – 20 gms
Method:
1 ) Wash and clean the mutton thoroughly. Apply a little turmeric and set aside.
2 ) Grind all the spices for the masala in a blender or a grinder to a fine powder.
3 ) Grind the coconut and bydgi chillies together to a coarse paste. Add a little water if required.
4 ) Slice the onions and fry them till dark brown. Remove and let it cool.
5 ) Blend the onions into a paste.
6 ) Heat sesame oil in a kadhai or pan. ( I prefer using a Kadhai ) Roast the coconut and chilli paste lightly.
7 ) Add the coconut and chilli paste and roast further for two minutes.
8 ) Add the fried onion paste and saute further for a minute. Add the mutton and ginger garlic paste and mix well. Fry lightly.
9 ) Add the masala, red chilli powder and salt along with 3 cups of hot water. Mix well. Cover and let it slow cook for a minimum of 45 minutes. Keep checking in between. If need be add a little hot water. Once done, check whether the meat is cooked. Remove from the flame and serve hot.
