Amazing Gargatta of Solapur! Here’s How You Can Prepare It

since India There is a variety of cultures, the food also differs in every part of the country. Now, in Solapur, the journey of the village deity Shri Siddharameshwar Maharaj is underway, accompanied by a special dish with a long history.

Special dishes are made here for different occasions. On the occasion of Sankranti, there is a tradition of making Gargatta of 12 vegetables in every house of Solapur. Generally Gargatte is made by pounding a mixture of spinach and green chillies 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 Gargatte

1. First of all, take all the ingredients which are needed to make it, spinach, chuka, guava, green chillies, ghevda, fenugreek, pulses, carrot, bore, tamarind, gram dal and moong dal.
2. Now wash all the leafy vegetables and fruits and chop them well.
3. Then take water in a pan and add turmeric, salt and Solapur black pepper as per taste.
4. Earlier this dish was made on indigenous clay stove. Now it is prepared on the gas stove.
5. When the water starts boiling, mix all these vegetables well.
6. The 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 hands for about 10 to 15 minutes.
7. Your dish is ready to serve.

Is it the right season to eat gargatta?

When this yatra takes place, a large number of devotees prepare to hoist the Nandi flag. A devotee carrying the Nandi flag circumambulates the 68 Shivalingas in the city. This act requires tremendous energy. To meet this need, they consume every fruit and leafy vegetable available in the winter season. This is where Gargatta comes in. Gargatta expert Anand Mustare gave this information while talking to ‘News 18 Lokmat’.

Hotels have also contributed in this event. “We are in hotel business since last 30 years. Gargatta is fed to all the devotees who raise the Nandi flag on the occasion of Sankranti. We are preparing it in solapuri style since many years. Due to our excellent taste, customers flock 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)