With so many delicious vegetarian recipes to try in India, it can be easy to forget that there are plenty of regions that specialise in non-vegetarian fare too. Maharashtra is one of those states that excels across the board with the coastal regions acing it in the fish department and the most interior areas specialising in hearty meat and vegetarian cooking.
One such hidden gem is Khimyachi Parsundi, a dish made with a base of minced mutton and topped with gooey eggs. Think of a shakshuka, just with mutton and delicious Maharashtrian flavours. It’s usually enhanced by the rich flavours of saffron which is a tradition of the CKP community from which this dish hails.
In the past the Kayasthas lived in the Indus Valley and were thought to be the legacy of King Chandrasena. According to legend, his descendants were spared from slaughter on the condition that they traded in their swords for pens. And so the CKP community has been known as scribes and historians ever since.
Saffron and poppy seeds which originated in Kashmir were a common part of their cuisine but as they migrated south to Madhya Pradesh, and to coastal Maharashtra they gathered more influences. From the northern states they picked up thick gravies and the use of meat and from the Konkan, which they now call home, they used coastal crops like mango, coconut and red chilli.
Chef Shilarna Vazé recently took to Instagram to share her family recipe for this rare dish. Although she makes it with whole mutton chunks, as opposed to the traditional kheema, we bet it makes the dish even more delicious. She also recommends enjoying this dish with a glass of whiskey, so get cooking for a luxurious evening ahead!
Ingredients:
- 250gm Mutton
- ⅛ Cup Dahi
- 1 tsp Salt
- ¼ tsp Haldi
- 1 tsp Red Chilli Powder
- Onion+Ginger+Garlic Puree (1 onion+3 cloves of garlic+1/2“ ginger)
Fried Onion Paste:
Method:
- Marination Paste - Blend together onion, garlic and ginger with little water to make a paste.
- Marinate the mutton with salt, red chilli powder, haldi, dahi and prepared paste. Set aside.
- To make the fried onion paste-heat ghee in a kadhai and fry onions till nicely brown. Do not burn. Transfer to a blender, add garam masala and make thick paste. Add water as required.
- Infuse warm coconut milk and add saffron.
- In a pressure cooker, heat ghee, saute dry red chilli. Add marinated mutton and saute well for 5 minutes. Add the fried onion paste and coconut milk + saffron mixture. Stir. Add water as required. Close the lid and pressure cook for 4 whistles.
- Meanwhile preheat the oven to 180C.
- Transfer to an oven proof skillet and break eggs on top. Bake on top heat for 5-10 mins till eggs are fully cooked.
