Ganesh Chaturthi 2026: The auspicious Hindu festival of Ganesh Chaturthi, also known as Ganeshotsav, is synonymous with the delicious sweet dish — modak. But why should modal always be sweet? On September 11, days before the 10-day Ganesh Chaturthi festival begins, chef Ranveer Brar posted his special modak curry recipe.
Ganpati special modak curry
This savoury modak curry, also known as modakachi amti, is a spicy Maharashtrian dish made with stuffed modaks cooked in a tangy, fiery gravy. This traditional dish offers a delicious change when you want a spicy meal instead of sweet modaks. Here’s everything you need to make chef Ranveer‘s dish and the detailed recipe:
Preparation time: 10 to 15 minutes
Cooking time: 25 to 30 minutes
Serves: 2 to 4 people
Ingredients
1 ½ cups gram flour
½ cup wheat flour
Salt to taste
½ tsp sugar
½ tsp turmeric powder
Water as required
½ tbsp oil
1 ⅓ cups dry coconut (grated)
2 tbsp poppy seeds
2 tbsp white sesame seeds
¾ cup roasted peanuts
1 ½ tsp degi red chilli powder
¼ tsp asafoetida
1 tsp dry mango powder
Salt to taste
1 tbsp prepared gravy
- For ginger green chilli paste
1 ½ inch ginger (peeled and roughly chopped)
4 to 5 green chillies (less spicy and roughly chopped)
1 tsp turmeric powder
Salt to taste
½ tsp each small mustard seeds and cumin seeds
1 to 2 sprigs of curry leaves
A pinch of asafoetida
Prepared ginger green chilli paste
Prepared curd mixture
1 heaped tsp degi red chilli powder
1 heaped tsp coriander powder
1 cup water
Prepared modaks
1 heaped tbsp prepared stuffing
1 heaped tbsp coriander leaves with stems (finely chopped)
1 green chilli (cut diagonally)
Coriander sprig
Method
- In a bowl, add gram flour, wheat flour, salt to taste, sugar, turmeric powder, water as required and knead into a semi-soft dough.
- Cover and set the dough aside to rest.
- Divide the dough into a medium, lemon-sized portion.
- Take a modak mould and lightly grease it with oil. Place the rolled dough inside the mould and gently press it to create a cavity in the centre.
- Fill the cavity with the prepared stuffing and seal the edges tightly.
- Scrape off any excess dough and press the mould firmly to give the modak a neat, defined shape.
- Carefully demould the modak and transfer it to a tray.
- Repeat the process with the remaining dough and stuffing. Keep the shaped modaks aside for further use.
- Heat a pan and add the grated dry coconut. Roast for 4 to 5 minutes, or until the coconut turns light brown.
- Transfer the roasted coconut to a bowl and lightly crush it to make a coarse powder. Set aside.
- In the same pan, add the poppy seeds, white sesame seeds, and roasted peanuts. Roast them for a few minutes until aromatic.
- Transfer the roasted mixture to a tray and allow it to cool completely.
- Once cooled, transfer the mixture to a mixer-grinder jar and grind into a fine powder.
- Transfer the powder to a bowl. Add the roasted coconut, degi red chilli powder, a pinch of asafoetida, dry mango powder, salt to taste, and the prepared gravy.
- Mix everything well until evenly combined.
- Keep the stuffing aside for further use.
- For ginger green chilli paste
- In a mortar and pestle, add ginger and green chillies and grind them into a coarse paste.
- Keep it aside for further use.
- In a bowl, add curd, turmeric powder, and salt to taste and give it a good mix.
- Keep it aside for further use.
- Heat oil in a handi. Once hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of asafoetida. Let them splutter.
- Add the prepared ginger-green chilli paste and sauté for a minute.
- Add the prepared curd mixture and cook until the masala is well-cooked and the oil separates.
- Add degi red chilli powder, coriander powder and water. Mix well and let the gravy simmer for a few minutes.
- Add the prepared modaks with stuffing and coriander leaves, along with the tender coriander stems. Cover with a lid and cook for another 7 to 8 minutes.
- Transfer the prepared dish to a serving bowl or dish. Garnish with green chilli and a sprig of coriander.
- Serve hot with steamed rice.
