Nagpur has a lot of good places to eat.
The food culture in Vidarbha and specialy in Nagpur is quite distinct from rest of Maharashtra. Nagpur is famous for it Saoji restaurants. Saoji food is very spicy but not harmful to the body, as the process of cooking has been modified to overcome any health problems.
saoji food is traditional food of Nagpur Maharashtra. It is very spicy and not recommended to non spicy eaters. The gravy is made from special spices, chilly is not the basic ingredient of this recipe but several other types of spices are blended to make this dish special.
The best thing about this is that it dose not give problem in the stomach next morning.
SAOJI MUTTON by Sanjeev Kapoor:
Mutton cooked in a delicious gravy of dry coconut and whole garam masalas roasted and ground
Preparation Time :25 minutes
Cooking Time :55 minutes
Mutton, 1 1/2 inch pieces on the bone 800 grams
Oil 6 tablespoons
Onions, sliced 6 medium
Coriander seeds 2 tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Black peppercorns 20
Green cardamoms 3-4
Black cardamoms 4-5
Cinnamon 2 inch stick
Bay leaves 4-5
Whole dry red chillies 6-8
Poppy seeds (khuskhus/posto) 1 tablespoon
Dry coconut (khopra), sliced 1/2 cup
Stone flower (dagad phool) 1 tablespoon
Ginger-garlic paste 2 tablespoons
Salt to taste
Heat oil in a pressure cooker, add onions and sauté till golden brown. Drain the onions, cool and grind to a paste with a little water. In the same oil sauté coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, whole dry red chillies, poppy seeds, dry coconut, stone flower till well browned. Drain through a sieve. Cool and grind to a paste with a little water. Heat the drained oil again in the pressure cooker, add mutton pieces and sauté on high heat till lightly browned. Add the fried onion paste, ginger-garlic paste and mix. Add the ground masala paste and mix well. Add salt and three cups of water. Bring to a boil. Cover the cooker with the lid and cook under pressure till two to three whistles. Let the pressure reduce completely before opening the lid. Serve hot with pav or roti or parantha or with steamed rice.