Ever wondered if that humble packet of crunchy farsan in your pantry could be the star of a delicious, show-stopping meal? Get ready to be amazed by this authentic Maharashtrian Farsan Curry recipe that transforms a simple snack into a rich and flavorful main course in minutes.
The secret lies in a fragrant, freshly ground paste of roasted onion, coconut, and spices that creates a luscious and aromatic base. We’ll guide you step-by-step on how to build these deep flavours. But the most crucial part is the final step—the one trick that ensures your curry is perfectly textured without the farsan becoming soggy. The timing is everything, and we’ll show you exactly how to get it right.
Forget boring dinners! This clever recipe is your new go-to for a quick, satisfying meal that pairs perfectly with hot chapatis or pav. If you want to unlock the secret to this incredible “snack-to-stew” transformation, you need to read on.
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Ingredients :
- 1 bowl Farsan (Misal Farsan) (salty snack mix)
- 1 Medium-sized onion chopped (roasted)
- 1 tomato chopped (roasted)
- 8-9 garlic cloves (roasted)
- 1 inch ginger chopped (roasted)
- 2 green chilli (roasted)
- dry coconut chopped (roasted)
- 1,1/2 tbsp sesame (roasted)
- 1 tbsp coriander seeds (roasted)
- coriander leaves
- Oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- curry leaves
- A Pinch of Hing / Asafetida
- 1 tbsp Kanda Lasun Masala
- 1 tbsp Garam Masala Powder
- Salt to taste
- Hot Water
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Instructions :
- In a mixer grinder, combine the roasted onion, tomato, garlic, ginger, green chillies, and dry coconut. Add the roasted white sesame seeds, coriander seeds, and optional cumin seeds. Include a small amount of coriander leaves with their stems. Grind to a fine paste without water.
- Heat oil in a pan. Add mustard and cumin seeds. Once they splutter, add curry leaves and a pinch of asafoetida powder.
- Add the ground paste to the pan and cook on medium heat for 2-3 minutes, stirring, until the oil separates. Add Kanda Lasun Masala, Garam Masala, and salt. Cook for another minute.
- Lower the heat and add hot water to your desired consistency. Mix well and bring to a boil. Simmer for 5-7 minutes until the oil surfaces.
- If using, add boiled matki or mashed boiled potato while simmering.
- Reheat the kalvan (curry) base when ready to serve. Add the farsan to the boiling base.
- Garnish with fresh coriander, let it boil once more, and serve hot with chapati, bhakri, or pav.
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How To Make Farsan Curry
Ingredients
- 1 bowl Farsan Misal Farsan (salty snack mix)
- 1 Medium-sized onion chopped roasted
- 1 tomato chopped roasted
- 8-9 garlic cloves roasted
- 1 inch ginger chopped roasted
- 2 green chilli roasted
- dry coconut chopped roasted
- 1,1/2 tbsp sesame roasted
- 1 tbsp coriander seeds roasted
- coriander leaves
- Oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- curry leaves
- A Pinch of Hing / Asafetida
- 1 tbsp Kanda Lasun Masala
- 1 tbsp Garam Masala Powder
- Salt to taste
- Hot Water
Instructions
- In a mixer grinder, combine the roasted onion, tomato, garlic, ginger, green chillies, and dry coconut. Add the roasted white sesame seeds, coriander seeds, and optional cumin seeds. Include a small amount of coriander leaves with their stems. Grind to a fine paste without water.
- Heat oil in a pan. Add mustard and cumin seeds. Once they splutter, add curry leaves and a pinch of asafoetida powder.
- Add the ground paste to the pan and cook on medium heat for 2-3 minutes, stirring, until the oil separates. Add Kanda Lasun Masala, Garam Masala, and salt. Cook for another minute.
- Lower the heat and add hot water to your desired consistency. Mix well and bring to a boil. Simmer for 5-7 minutes until the oil surfaces.
- If using, add boiled matki or mashed boiled potato while simmering.
- Reheat the kalvan (curry) base when ready to serve. Add the farsan to the boiling base.
- Garnish with fresh coriander, let it boil once more, and serve hot with chapati, bhakri, or pav.
