By Akshara
August 11, 2026
Gatari Amavasya marks a day of hearty feasting before the holy month begins, and nothing captures this spirit quite like spicy mutton paired with crispy vade. These deep fried multigrain breads are made from a fermented dough of rice, urad dal, and aromatic spices, giving them a beautifully puffed and porous texture. They serve as the perfect vessel to soak up the rich, fiery gravy of robust mutton curries prepared for this occasion.
500g bone-in mutton pieces 2 large onions, thinly sliced 1/2 cup dry grated coconut 1 tablespoon ginger garlic paste 1 teaspoon turmeric powder 2 tablespoons Malvani masala or Maharashtrian red chilli powder 1 cinnamon stick, 2 green cardamom pods, and 4 cloves 3 tablespoons oil Salt to taste Fresh coriander leaves for garnish 2 cups rice flour 1/2 cup urad dal flour 1/4 cup besan (gram flour) 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder Warm water for kneading Oil for deep frying
Marinate the mutton with turmeric powder, half the ginger garlic paste, and salt, then set aside for thirty minutes.
Roast the sliced onions and dry coconut in a pan over medium heat until deep golden brown, then grind into a smooth paste with a splash of water to form your thick gravy base.
Heat three tablespoons of oil in a pressure cooker, add the whole spices and remaining ginger garlic paste, then toss in the mutton to sear for five minutes until brown on all sides.
Stir in the roasted coconut-onion paste and Malvani masala, pour in two cups of warm water, season with salt, and pressure cook for six to seven whistles until the meat becomes tender.
Prepare the vade dough by mixing the rice flour, urad dal flour, besan, cumin seeds, turmeric, and warm water into a soft dough, resting it for thirty minutes before shaping into small circles on a greased plastic sheet.
Deep fry the flattened dough circles in hot oil until they puff up completely into golden, crispy breads, and serve immediately alongside the hot mutton curry garnished with coriander.