Last Updated: January 15, 2023, 15:39 IST
Since India has a variety of cultures, the food too becomes different in every part of the country. Now, in Solapur, with the journey of village deity Shri Siddharameshwar Maharaj underway, it is accompanied by a special dish with a long history.
Special foods are prepared for the different occasions here. On the season of Sankranti, there is a tradition of making Gargatta using 12 vegetables in every house of Solapur. Generally, Gargatta is prepared by pounding a mixture of spinach and green chilies in a special way. But in Solapur, this Gargatta of twelve vegetables is made by mixing fruits, vegetables and leafy vegetables. It is a recipe developed by the people of Solapur themselves.
Know the recipe of Gargatta
- Firstly, take all the ingredients – spinach, chuka, guava, green chillies, ghevda, fenugreek, pulses, carrot, bore, tamarind, gram dal and moong dal which are required to prepare it.
- Now, wash all the leafy vegetables and fruits and chop them well.
- Then take water in a pan and add turmeric, salt and Solapur black pepper as per taste.
- Earlier this dish was prepared on deshi earthen chulha. Now it is prepared on a gas stove.
- Once water reaches its boiling point, mix all these vegetables well.
- Last, but the most important step of this recipe is to knead all the ingredients very well. The most important part of making Gargatta is kneading all the ingredients together. It is mandatory to knead this mixture with your hands for about 10 to 15 minutes.
- Your dish is ready to be serveed.
Is it the right season to eat Gargatta?
When this yatra takes place, a large number of devotees prepare to hoist the Nandi flag. Carrying a Nandi flag a devotee circumambulates the 68 Shivalingas in the city. This act requires tremendous energy. To meet this requirement, they consume every fruit and leafy vegetable that is available in the winter season. This is where Gargatta comes in. This information was given by Gargatta expert Anand Mustare while talking to ‘News18 Lokmat’.
The hotels, too, have been contribution to this event. “We have been in the hotel business for the last 30 years. Gargatta is fed to all the devotees who raise the Nandi flag on the occasion of Sankranti. We have been preparing it Solapuri style for many years. Due to our excellent taste, customers come to us during this season,” said Vishal Thengil, owner of Hotel Angraj, Solapur.
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(This story has not been edited by News18 staff and is published from a syndicated news agency feed)