Jowar crop (Sorghum) grows in most of the regions of Maharashtra. During the months of December and January stalks of Jowar (Sorghum) are tender and green.
These tender Jowar stalks are roasted using coal. Normally a small pit is made and these stalks are placed in it. On top of that hot coal and ash is placed. Air is blown over it for roasting using hand made fans. ‘Hurda’ is what we get after roasting. Hurda is served along with chutni (garlic, coconut red coloured) and curd. I think the reason behind eating Hurda during this time of the year is that, winter has set in and the combination of Hurda, Chutni and Curd generates heat in the body.
Normally you can find a lot of farmers opening up their farms during this time so that people like you and me can enjoy this tasty bounty. Mind you this can be an expensive affair. Do not expect it to be cheap.
Here are some of the pictures of 2011’s Hurda party.