There is no right or wrong way to make bhadang, especially if you live in landlocked Colorado.
3-4 tbsp oil
1/2-3/4 tsp black mustard seeds
A good pinch asafetida
1/2 tsp cumin seeds
2-3 or more Thai green chiles, sliced fine
9-10 curry leaves, ripped to release more flavor
4-5 purple kokum, chopped fine
A good pinch of citric acid crystals
2-3 tsp sesame seeds
3/4-1 cup raw peanuts
1/4 cup dalia
1/4 tsp turmeric powder
1/2 tbsp salt
1/2 tsp sugar
7-8 cups Kolhapuri kurmura (puffed rice, found at the Indian store)
Heat oil in a large kadhai or wok or pot on medium-high. When it shimmers, add black mustard seeds. When they pop, add asafetida. Turn down the heat to medium-low and add cumin seeds.
Next add green chiles and ripped kadipatta (curry) leaves. Toss.
Add kokum. Enjoy the aroma!
Add sesame seeds, followed by peanuts, dalia and turmeric powder. Add salt and sugar and stir until peanuts are cooked, about 5 minutes.
Add kurmura in 2-3 batches. Tossing constantly.
Allow the kurmura to get crispy. Adjust seasonings and enjoy with a hot cup of tea!
Store in an air-tight container. It’s all gone in a couple of days.
Many thanks to Anjali for the suggestion of using kokum in bhadang, an invaluable tip that she suggested seven years ago. I haven’t forgotten! And many thanks to Aparna for sending me gorgeous kokum from Goa that I hoard like gold.