Sabudana Khichdi: The Fasting Favourite
Arguably the most iconic Navratri fasting dish in Maharashtra, Sabudana Khichdi is a delightful preparation of soaked tapioca pearls (sabudana). The magic lies in the texture — perfectly cooked pearls become translucent and fluffy, not sticky. They are
typically tossed with coarsely crushed roasted peanuts, boiled and diced potatoes, and tempered with cumin seeds and green chillies in ghee. A final squeeze of lemon juice and a garnish of fresh coriander brighten the flavours, making it a comforting and satisfying meal that provides a steady release of energy.
Shengdanyachi Amti: The Tangy Peanut Curry
A perfect companion to many fasting dishes, Shengdanyachi Amti is a unique and flavourful curry made from a base of roasted peanuts. The peanuts are ground into a paste, often with green chillies, and then simmered to create a creamy, nutty gravy. What makes this 'amti' (a Marathi term for a sour curry) special is the balance of flavours. Tanginess from kokum (a sour fruit) or tamarind is balanced with the subtle sweetness of jaggery, while cumin provides an earthy aroma. It's a protein-rich dish that adds a delicious, soupy element to a fasting platter.
Varicha Bhaat: The Fasting 'Rice'
Since regular rice is avoided during Navratri fasting, 'Varicha Bhaat' or 'Bhagar' takes its place. Made from barnyard millet (vari), this dish looks and feels like a fluffy pilaf or upma. The millet grains are tiny, cook quickly, and have a mild taste that pairs beautifully with other fasting foods. It is often prepared simply by tempering ghee with cumin seeds, adding the rinsed millet, and cooking it with hot water and rock salt (sendha namak). It is most commonly served with Shengdanyachi Amti, creating a wholesome and complete meal that feels just as satisfying as a regular dal-rice plate.
Ratalyacha Kees: The Sweet and Savoury Stir-fry
Sweet potatoes, or 'ratali', are a beloved fasting ingredient, and 'Ratalyacha Kees' is a simple yet delicious way to prepare them. The sweet potatoes are grated and then quickly stir-fried in ghee with cumin seeds and green chillies. Roasted peanut powder is added for crunch and a nutty flavour, while some recipes also include fresh coconut. The dish comes together in minutes and offers a wonderful combination of sweet, spicy, and nutty notes. It's a light but filling dish, often enjoyed for breakfast or as a snack during the day.
Other Delicious Upvas Staples
Beyond these main dishes, the Maharashtrian upvas thali features a variety of other preparations. Sabudana Vada are deep-fried crispy fritters made from tapioca pearls, potatoes, and peanuts, perfect for a snack. Upvasachi Batata Bhaji is a simple potato stir-fry, seasoned with cumin, green chillies, and peanuts, avoiding onions and garlic. For those with a sweet tooth, there are options like Shengdana Ladoo (peanut and jaggery balls) or Shrikhand, a creamy dessert made from hung curd. Another popular item is the 'Thalipeeth', a savoury pancake made from a special fasting flour blend (bhajani) containing rajgira (amaranth) and barnyard millet flour.
