Are you craving a wholesome, spicy, and authentic Indian dinner? Look no further than this delicious Mix Bhajyanche Kalvan recipe. “Kalvan” refers to a traditional Maharashtrian curry that is rich in flavour and packed with nutrition. This Maharashtrian mix veg curry is a staple in many households, known for its spicy masala base and the unique nutty texture provided by roasted peanuts.
Whether you have leftover vegetables in the fridge or want to make something special for your family, this dish is versatile and incredibly satisfying. The secret lies in the fresh vatan (ground masala paste) and the traditional spices that give it an unforgettable taste. Let’s dive into how to make this perfect main course that pairs beautifully with Bhakri or Chapati.
Also Read – Spicy Red Chilli Garlic Chutney Recipe | Lal Mirchicha Thecha
Ingredients:
- For the Masala Paste (Vatan):
- Fresh Coriander: 1 small handful
- Dry Coconut: 1 small piece (approx. 2 tbsp, sliced)
- Garlic: 8–10 cloves
- Ginger: 1/2 inch piece
- Green Chilli: 1
- For the Curry:
- Oil: 2–3 tbsp
- Mustard Seeds (Mohri): 1 tsp
- Cumin Seeds (Jeera): 1 tsp
- Asafoetida (Hing): A pinch
- Curry Leaves: 1 sprig
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, finely chopped
- Salt: To taste
- Kanda Lasun Masala: 2 tsp (Or use spicy red chilli powder)
- Turmeric Powder: 1/2 tsp
- Garam Masala: 1 tsp
- Dhana-Jeera Powder (Coriander-Cumin Powder): 1.5 tsp
- Mixed Vegetables: 200g (Green peas and Pavta/Field Beans)
- Brinjal (Eggplant): 1 medium, chopped
- Potato: 1 medium, chopped
- Hot Water: 1.5 glasses
- Roasted Peanut Powder: 2 tsp (Coarsely ground)
Also Read – Jhanjhanit Batata Bhaji: Spicy Maharashtrian Potato Recipe
Step-by-Step Instructions:
- Prepare the Masala Paste: In a mixer jar, combine the coriander, dry coconut, garlic, ginger, and green chilli. Grind into a fine paste without adding water. Set aside.
- Temper the Oil: Heat oil in a kadai (pan). Add mustard seeds and let them splutter. Then add cumin seeds, hing, and curry leaves.
- Sauté Aromatics: Add the finely chopped onion. Sauté on medium heat until the onion turns golden brown.
- Cook the Paste: Add the prepared green masala paste to the pan. Sauté well for a minute until the raw smell disappears.
- Add Tomatoes: Toss in the chopped tomato and cook for 2 minutes until it softens.
- Add Spices: Lower the heat. Add salt, turmeric, Kanda Lasun Masala, Garam Masala, and Dhana-Jeera powder. Mix well and roast the spices briefly (ensure they don’t burn).
- Add Vegetables: Add the green peas, field beans (pavta), chopped brinjal, and potato. Mix thoroughly so the vegetables are coated with the masala.
- Pour Water: Add 1.5 glasses of hot water. (Hot water helps maintain the cooking temperature and enhances the curry’s colour).
- The Final Touch: Add the coarsely ground roasted peanut powder. This adds thickness and a nutty flavour.
- Simmer: Cover the pan and let it cook on medium-low heat for 15–20 minutes.
- Serve: Once the vegetables are soft and the oil separates slightly on top, your Mix Bhajyanche Kalvan is ready!
Also Read – Hirvya Harbharyache Kalvan Recipe – Green Chickpea Curry
Cooking Tips for Better Results:
- Use Hot Water: Always add hot water to the curry instead of cold water. This ensures the veggies cook evenly and creates a beautiful oily layer (tarri) on top.
- Fresh Masala: Do not skip the fresh green paste (ginger-garlic-coconut-coriander). It is the heart of this Maharashtrian recipe.
- Vegetable Choice: You can customize the veggies. Cauliflower, carrots, or fresh chickpeas (harbara) also taste great in this gravy.
- Peanut Powder: Don’t grind the peanuts into a fine dust; keep it slightly coarse for a better texture.
Variations:
- Kid-Friendly Version: Reduce the Kanda Lasun Masala and green chilli. You can add a little jaggery (gul) to balance the spice.
- Vegan Version: This recipe is naturally vegan! Just ensure your specific brand of Kanda Lasun Masala doesn’t contain any milk solids (most don’t).
- Rich Creamy Version: For a restaurant-style twist, you can add a tablespoon of fresh cream or cashew paste instead of peanut powder, though peanut powder is the traditional choice.
- Leafy Green Twist: Add a handful of methi (fenugreek leaves) along with the vegetables for added nutrition.
Also Read – Crispy Palak Dal Bhaji Recipe | Non-Oily Spinach Lentil Pakoda
Serving Suggestions:
- Breads: This curry tastes best with hot Jowar Bhakri (Sorghum flatbread) or Bajra Bhakri. It also pairs well with Chapati or Paratha.
- Rice: Serve it over steamed Indrayani rice or Jeera Rice.
- Sides: A side of raw onion slices, a lemon wedge, and fried papad completes the meal.
FAQs:
Q1: What can I use if I don’t have Kanda Lasun Masala?
Ans: You can substitute it with a mix of 1 tsp Red Chilli Powder and 1/2 tsp Goda Masala. If you don’t have Goda Masala, just use Red Chilli Powder and a pinch more Garam Masala.
Q2: Can I use frozen vegetables for this recipe?
Ans: Yes, you can use frozen mixed vegetables. Since they are pre-blanch, you will need to cook the curry for less time (about 8–10 minutes).
Q3: Why do we add peanut powder?
Ans: Roasted peanut powder is a classic ingredient in Maharashtrian cuisine. It thickens the gravy (rassa) and adds a distinct savory, nutty flavour that balances the spices.
Q4: How long does this curry last in the fridge?
Ans: This Mix Veg Curry stays fresh for 2–3 days in the refrigerator. Reheat it properly before eating.
Mix Bhajyanche Kalvan Recipe: Spicy Maharashtrian Mix Veg Curry
Ingredients
For the Masala Paste (Vatan):
- Fresh Coriander: 1 small handful
- Dry Coconut: 1 small piece approx. 2 tbsp, sliced
- Garlic: 8–10 cloves
- Ginger: 1/2 inch piece
- Green Chilli: 1
For the Curry:
- Oil: 2–3 tbsp
- Mustard Seeds Mohri: 1 tsp
- Cumin Seeds Jeera: 1 tsp
- Asafoetida Hing: A pinch
- Curry Leaves: 1 sprig
- Onion: 1 medium finely chopped
- Tomato: 1 medium finely chopped
- Salt: To taste
- Kanda Lasun Masala: 2 tsp Or use spicy red chilli powder
- Turmeric Powder: 1/2 tsp
- Garam Masala: 1 tsp
- Dhana-Jeera Powder Coriander-Cumin Powder: 1.5 tsp
- Mixed Vegetables: 200g Green peas and Pavta/Field Beans
- Brinjal Eggplant: 1 medium, chopped
- Potato: 1 medium chopped
- Hot Water: 1.5 glasses
- Roasted Peanut Powder: 2 tsp Coarsely ground
Instructions
- Prepare the Masala Paste: In a mixer jar, combine the coriander, dry coconut, garlic, ginger, and green chilli. Grind into a fine paste without adding water. Set aside.
- Temper the Oil: Heat oil in a kadai (pan). Add mustard seeds and let them splutter. Then add cumin seeds, hing, and curry leaves.
- Sauté Aromatics: Add the finely chopped onion. Sauté on medium heat until the onion turns golden brown.
- Cook the Paste: Add the prepared green masala paste to the pan. Sauté well for a minute until the raw smell disappears.
- Add Tomatoes: Toss in the chopped tomato and cook for 2 minutes until it softens.
- Add Spices: Lower the heat. Add salt, turmeric, Kanda Lasun Masala, Garam Masala, and Dhana-Jeera powder. Mix well and roast the spices briefly (ensure they don’t burn).
- Add Vegetables: Add the green peas, field beans (pavta), chopped brinjal, and potato. Mix thoroughly so the vegetables are coated with the masala.
- Pour Water: Add 1.5 glasses of hot water. (Hot water helps maintain the cooking temperature and enhances the curry's colour).
- The Final Touch: Add the coarsely ground roasted peanut powder. This adds thickness and a nutty flavour.
- Simmer: Cover the pan and let it cook on medium-low heat for 15–20 minutes.
- Serve: Once the vegetables are soft and the oil separates slightly on top, your Mix Bhajyanche Kalvan is ready!
