March 2026 | Recipes

Elem — Tuna Bhel Recipe

Vish Mayekar, Chef owner

Ingredients

  • Ahi Tuna 100gms
  • Puffed rice 25gms
  • Sev 25gms (Find at any Indian/Asian specialty store)
  • Pomegranate 1 (seeded)
  • Mango 1 (cut into small dice)
  • Peanuts 15gms (Toasted/Optional)
  • Semolina Crackers/ Puri (Find at any Indian/Asian specialty store)
  • Tomato 1 (fine dice)
  • Cilantro 5gms (fine chopped)
  • Mint 5gms (fine chopped)
  • Chaat Masala ½ tablespoon
  • Lemon 1

For tamarind chutney

Ingredients
  • 1 cup tamarind pulp (or 100g tamarind soaked in 1 cup warm water)
  • ½ cup jaggery (or brown sugar)
  • ½ teaspoon salt
  • ½ teaspoon black salt
  • 1 teaspoon roasted cumin powder
  • 1 cup water (adjust as needed)
Instructions
  1. Prepare Tamarind Pulp: If using whole tamarind, soak it in warm water for 15-20 minutes, then mash and strain to extract the pulp.
  2. Cook the Chutney: In a saucepan, add tamarind pulp and water. Bring to a simmer.
  3. Add Sweetener & Spices: Stir in jaggery (or sugar), salt, black salt and cumin powder.
  4. Simmer & Thicken: Cook on low heat for 10-15 minutes until the chutney thickens to a syrupy consistency. Stir occasionally.
  5. Cool & Store: Let it cool, then store in an airtight jar in the refrigerator for up to 2-3 weeks.

 

For Cilantro Mint Chutney

Ingredients
  • 1 cup fresh cilantro (coriander leaves)
  • ½ cup fresh mint leaves
  • 1 small green chili (adjust to taste)
  • ½ teaspoon cumin powder
  • ½ teaspoon salt (or to taste)
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • water (to adjust consistency)
Instructions
  1. Blend: Add all ingredients to a blender.
  2. Adjust Consistency: Blend until smooth, adding water as needed.
  3. Taste & Adjust: Adjust salt, spice, or lemon juice as needed.
  4. Store: Keep in an airtight container in the fridge for up to 3-4 days.

 

Assembly

  1. Cut tuna into about ½ inch cubes and store over ice.
  2. In a mixing bowl, add puffed rice, sev, prepared pomegranate, mangos, peanuts, tomatoes, chaat masala and mix together.-
  3. Now add the chopped tuna, cilantro mint chutney, tamarind chutney and squeeze ½ lemon juice.
  4. Mix everything together and taste for seasoning.
  5. Adjust the flavors with the chutney and chaat masala if needed.
  6. Serve in a bowl with more sev to garnish and semolina crackers/puri on side.

 

Pairing — LaStellina Rosato