The Agri community is a small community, native toMumbai. The main occupation is rice and salt farming and fishing. Dressing andfood habits are very close to Koli community. Each household has its own spicemix which they use in traditional dishes such as meat and seafood. This is ourtraditional recipe mix, which is tweaked by as per our family’s taste, thisrecipy medium on spice level.
This spice mix is made in big quantity, so you can storefor a year. Once, you have this spice mix ready you won’t need separate spices,
Ingredients
1.5 kg chicken cut pcs,
150 gm dry coconut ( sukhi vati )roasted on charcoal,
400 gm onion roasted on charcoal,
50 gm ginger,
50 gm garlic whole,
50 gm whole Byadgi red chilies,
50 gms whole Kashmiri mirchi/chilies,
40 gms whole coriander,
20 gm melon seeds,
20 gms whole turmeric,
20 gms whole black pepper,
20 gms fennel seeds,
30 gms white poppy seeds/khuskhus,
15 gms whole mustard seeds,
1/2 tbsp Black/masala cardamom,
1 tbsp Shahajeera,
1/2 Nutmeg,
5 pcs Bay leaf/tamal Patara,
1 tbsp Fenugreek seeds,
20 gms Cumin seeds,
1 tbsp Clove,
1pcs. Cinnamon sticks,
Salt to test, 1 tbsp Star anise,
1 tbsp Szechuan peppercorns ( Trifala),
1 tbsp Asafetida.
To start –
In the wok heat some oil. And whole garlic pcs ,ginger, roosted onion & dry roostedcoconut caramelize them, when the onionare Browne . And whole garam masalas including asafetida & trifala seeds,
After let the mixture smooth puree in blender. Then chicken marinated in aagei masalaspices poweder,
In the wok add some oil ang fry some pieces of cinnamonand test to aagri masala spice poweder, add marinated chicken right away coverwith lid slow flame, after 30 minutes.Add pureed onion & coconut mix well & add some water ,after cookinggarnished chopped coriander leaf & slite green chilly
This food should be fully oil glase & spicy servedwith plain rice & fresh bhakri for approx. 8 to 10 people.