Baakar Bhaji (Pumpkin Curry)

It’s Divali time. Yes, I am spelling it with a ‘v’ because that’s how we pronounce it, and I did finally get the difference in the v and w sounds (thanks, Bruce) even if I don’t always remember while speaking.

And all of us have a lot to do: clean the house (the curtains, the slip covers and cushion covers, and…), even get the house painted maybe (what a chore that is). And there are all the Divali goodies to be planned and cooked. I am sure most of the Indian food bloggers are going to put up quite a show.

Is there time to put a good meal on the table? I read Nandita’s comment and how busy she has been and thought it was time for another post in the ‘under 30 min’ category. Something to help you along while you spring clean and still score with the MIL (or TH, or the wife?) .

You’ll need to have access to one Maharashtrian spice though, the goda masala aka kala masala. There is no time to make it at home at the moment but you can find a recipe here (though not the way my MIL used to make). It is to Maharashtrian cuisine what the garam masala is to North Indian. Every family has their own variation and every shop (in Pune or Mumbai) seems to have its own recipe as well.

This summer I had planned to re-stock in Mumbai but the shops failed me. None that I visited, carried the really black kind. Most were a deep brown and did not use any coconut. Now why would it be called kala (black) masala if it was supposed to be brown! So I am going to have to make my own. I now have all the ingredients but have been putting it off. I am down to the last few teaspoons full. So…anytime now.

You cannot substitute the kala masala with any other because of this one spice, the pathar phool (translated: ’stone flower’), a kind of lichen! It gives the goda masala its distinctive taste and aroma. So, talk to your friendly Maharashtrian neighbour (hopefully, they have the black kind) and ask for some. While you are visiting, don’t be bashful, and ask for a little amsul or kokum as well.