This rub is not a common chaat. Do not make the mistake of considering it just a vegetable of potato-gram, because this snack is keeping a history, taste and tradition alive with every spice, every chutney and every layer. This small cart started a century ago, when there were neither food blogs nor social media reviews. Nevertheless, it tasted its taste to generations through the tongue of the people. Even today, when someone passes through the streets of the bhindi market, the smell of sharp spices and tamarind sauce from that cart pulls everyone. Every customer standing there knows that he is not just a plate to rub, but is going to taste the heritage of 100 years.
Shabri Ali told Local 18 that Chana Batata, Ragda, Dahi Vada, goat kidney and masala are sold on this stall. There is a crowd of people working nearby or people living here. This stall is open from noon to night. Kokum juice, tamarind chutney, green chilli chutney, barista, goat spleen and only spleen are also used to make Ragda. Here, Ragda is not only made with non -veg but also with non -verse flavors. This combination is hardly seen in Mumbai. The taste is such that people eat fun with fun. The mind becomes elated as soon as a plate rubs a plate.
On this stall, you will have to eat two types of ragra. One is without a spice and the other, in which many spices are added. There are many types in this too. Here 4 to 5 types of ragda are made, which includes both wedge and non -veg. Juva Ragda made by putting spleen and kidney is Rs 120 per plate. Only the spleen rub is 60 rupees per plate. Apart from this, normal rugda is sold at Rs 30 and 40 rupees per plate. 60-90 kg of rubbing is sold every day. At the time of Ramadan, this figure increases to more.
