Friday Lunch
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This meal was a long time coming. The time we spent last evening looking at the slideshow of the food we cooked and ate during the lockdown catapulted this meal to the top spot.
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Plus all the videos that are being shared by all my CSB/GSB friends added to the craving. And today, I wanted to eat everything - Tambli, Kayras, Bendi, Talasani, Upkari, Patrodo… everything!
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Good sense prevailed and I made a simple meal. With one Bajji, which is like a Raita anyway, and Kosumbari, which is a Salad, this meal felt like a big one. And the Piyava Vadiyo took it to the next level.
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I had cooked some Black Chana and so I decided on Ghasshi. I had some Breadfruit in the freezer, so instead of Kadgi Chana Ghasshi, I made a Divkadgi Chana Ghasshi.
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After what felt like an age, I also made Batata Saung. This 5-ingredient superhero of Amchi cuisine hits the spot. Every single time.
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I had a couple of large Brinjals. I popped them in the oven to grill like
@whattheghee taught me and I made a Vaingana Bajji with it. I think Vaingana Bajji will be the dip I serve with Crudités or Crackers the next time I have a party.
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On our lunch plates today, we had Rice, Dali Saar, Divkadgi Chana Ghasshi, Batata Saung, Vaingana Bajji, Carrot Mugga Dali Kosumbari, Pappad (Piyava Pappad and Batata Pappad) and Vadiyo. I didn’t bring out Appinmidi Lonche, but it would have gone very well with this meal.
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I still have to make Andurli before the Mangoes disappear. Time to make a list of all the lovely things we cooked and ate 4 years ago. But until then, let me revel in the happiness that this Thali has brought me.
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And, watching Amma relish this meal took my happiness level up several notches.
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#raagasweekdaymeals #raagasindianthaliyatra #raagasamchiadventures #konkaniamchifood #indianvegetarian #chitrapursaraswatcuisine #amchirandap 
