The curries of Maharashtra vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish. Coastal Maharashtrian - Konkani - curries use coconut extensively along with spices. In western Maharashtra, curries are very spicy and groundnut powder is often added to it. Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and groundnut powder. As a result of the long Islamic Moghul rule in the region, the cuisine of Aurangabad has been highly influenced by the North Indian method of cooking. Khandeshi food is very very spicy and most famous dish is Shev Bhaji, wange (Brinjal) che bharit and many more like Udidachi dal, Bharleli wangi (Brinjal), none other than Thecha (Mix of Garlic, Green chilies) bhakari and spicy mutton. Most of the people are farmers so their traditional food is very simple.