Cluster beans with pumpkin

Gavar Bhopla Bhaji in Marathi

Time: Preparation: 15 to 20 minutes | Cooking Time: 15 minutes
Servings: 2 to 3

Ingredients:
1/4 kg Gawar (Cluster beans)
for tempering:- 1 tbsp oil, 10 to 12 Fenugreek seeds, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing (Asafoetida), 1/4 tsp turmeric powder, 1/4 tsp red chili powder
1/2 cup Pumpkin, peeled and diced
2 to 3 tbsp fresh coconut
1 tbsp peanuts powder
2 tsp jaggery
1/2 tsp Goda masala (Maharashtrian masala)
salt to taste

Method:
1) Wash gawar thoroughly. Pat dry with towel. Remove ends and strings (if any) of each gawar. Then pluck and make 1 inch pieces.
2) Steam cook broken gawar into a pressure cooker. Do not add water. (Add 1 inch level water at the bottom of cooker, take a steel container which fits inside the cooker. Put the broken gawar into it. and do not add water to this container.) Pressure cook upto 2 whistles, then turn of heat and wait for 10 minutes.
3) Heat oil into a wok or any pan. Add mustard seeds, cumin seeds, hing and turmeric. Then add pumpkin cubes. Cover and cook for 5 minutes, till pumpkin is half done. Add steam cooked gawar and mix.
4) Add red chili powder, goda masala, coconut, peanuts powder, and little salt. Mix nicely, cover and cook for couple of minutes. Then add jaggery and mix well. Cook for couple minutes more.
This sabzi tastes nice with chapati or white rice and dal.

Tips:
1) Pumpkin may be substituted by boiled potato. Put the boiled potato in the refrigerator for little while. After preparing tadka, add potato and pressure cooked gawar beans together.
2) Potato can be substituted by black peas. Soak the peas for atleast 7 to 8 hours in the water. Then pressure cook and use in the vegetable.
3) This sabzi can be prepare completely in the pressure cooker. Take a small pressure cooker. Prepare tempering according to the above method. Then add raw broken gawar and potato cubes (or soaked peas). Also add other ingredients and little water. Pressure cook upto 2 to 3 whistles. After 10 minutes open the cooker and boil for couple of minutes.

Spicy Eggplant Curry

Eggplants in Spicy Curry in Marathi

Time: 40 minutes
Serves: 4 persons

Ingredients:
10 small eggplants (small)
Masala Paste
1 cup Onion, thinly sliced
1 medium tomato, roughly chopped
5 big garlic cloves, chopped
1 inch ginger piece, chopped
5 curry leaves
4 green chilies, chopped
1 tbsp roasted peanuts powder
2 tbsp grated coconut
1/2 tsp roasted poppy seeds, ground (optional)
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
salt to taste
3 tbsp Oil
other ingredients:
2 tsp oil
5-6 fenugreek seeds
1/4 tsp hing
1/4 tsp turmeric
1/2 tsp kashmiri mirch powder
2 tbsp tamarind pulp

Method:
1) Wash eggplants and cut the stems. Cut the eggplants and make 6 to 8 wedges of each one.
2) Masala Paste
i) Heat oil into a pan. Add curry leaves, onion, green chilies, garlic and ginger. Saute until onion becomes translucent.
ii) Add tomatoes, and cook until tomatoes are mushy.
iii) Add peanuts powder, coconut, cumin-coriander powder, poppy seeds, garam masala and salt.
iv) Let the mixture cool down. Then ground to a fine paste. Add little water if needed when grinding.

3) Heat oil in a pan. Add fenugreek seeds and wait till color changes to brown. Now add hing, turmeric, and eggplant slices. Also add little salt. Cover the pan and cook for few minutes or till slices become tender. Then add ground masala, tamarind pulp and red chili powder.
Add some water to get the desired consistency. Boil for few minutes.
Serve hot with white rice or chapati.

Tips:
1) Choose small purple eggplants with glossy skin without any brown rust spots.
2) Kashmiri Red chili powder does not have spiciness, but gives nice red color to the curry. Therefore, its upto you whether you want to add it or not.
3) Little sweetness plays well along-with sourness of tamarind. Hence, if you like sweet and sour combination, add little jaggery or sugar (1/2 or 1 tsp)

Masoor Amti (Dal)

Masoor Amti in Marathi



Time: 15 to 20 minutes

Serves: 4 persons



Ingredients:

1/2 cup Masoor (Tip 1)

Tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds. 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 5 to 6 curry leaves

4 to 5 big garlic cloves, roughly sliced

2 tbsp fresh coconut

1 tsp Maharashtrian goda masala

3 Kokum slices

2 tsp jaggery or to taste

salt to taste

1/4 cup finely chopped cilantro



Method:

1) Soak masoor overnight in water. Drain the water. Add 1/4 tsp salt and pressure cook upto 2 whistles without adding water. Turn off the heat. After 15 minutes, open the pressure cooker and mash masoor slightly. Add 1 cup of water and mix.

2) Heat oil in kadai. Add roughly sliced garlic over high heat and wait until edges of garlic become dark brown (do not burn). If you don't saute garlic well, the raw smell will stay and ruin the taste of amti.

3) Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Add curry leaves. saute for few seconds.

4) Add fresh coconut and saute for about 20-30 seconds. Pour in cooked and mashed masoor. Adjust the consistency by adding sufficient water. Add kokum and goda masala. Bring the amti to a boil. Add jaggery and salt to taste. Boil for 3 to 4 minutes over medium heat.

5) Adjust the spices after tasting the amti. Garnish with cilantro and serve hot with rice.



Tip:

1) I usually sprout masoor beans, if I have enough time. To sprout masoor soak them overnight, drain the water. Then tie soaked masoor into a clean cotton cloth and keep it at a warm place for 8 to 10 hours.

Aluchi patal Bhaji

Aluchi Bhaji in Marathi



Time: 25 minutes

Yield: 7 to 8 small bowls (enough for 3 to 4 persons)



Ingredients:

7 to 8 Alu Leaves, medium size (Colacasia/Taro leaves)

3 to 4 tbsp Peanuts

2 to 3 tbsp Chana dal

For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/8 tsp turmeric powder, 1/4 tsp red chili powder

3 tbsp besan

1 tsp tamarind

2 tsp Goda masala

2 tsp jaggery

Salt to taste



Method:

1) Soak peanuts and chana dal for 2 hours. Then pressure cook upto 1 or 2 whistles.

2) Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze the tamarind and extract the juice.

3) Wash and pat dry alu leaves. Separate the stems and peel them. Finely chop the leaves and peeled stems.

4) Heat oil in a kadai. Prepare tadka by adding mustard seeds, hing, turmeric powder and red chili powder. Add chopped Alu leaves and chopped stems. Add 1/2 tsp salt. Cover and cook for 6 to 7 minutes to soften the alu leaves. Sprinkle little water if alu leaves become dry.

5) Add tamarind juice and cook for another 3 to 4 minutes. Mix 1/2 cup water and 3 tbsp besan in a bowl without any lumps. Add this mixture to kadai and mix well.

6) Add cooked chana dal and peanut. Add water to adjust the consistency (not too thick not too thin).

7) Add goda masala, jaggery, little salt. Boil till besan cooks.

Serve hot with white rice or Millet roti (bhakari)



Notes:

1) Chopped Alu leaves can be pressure cook to save time.

2) Traditionally, Ambat Chuka (green sorrel) is used to give sour taste to this curry. If you want, you may use 1/4 to 1/2 cup of chopped ambat chuka. But then, do not add tamarind or add in very little amount after checking the taste. Otherwise, curry would taste very sour.

Additionally, 1/2 small raddish can be use.

3) Fresh coconut slices can be added alongwith peanuts.

4) Adjust the seasoning according to your taste

mugachi usal

Mugachi usal in Marathi



Time: 20 to 25 minutes

serves: 2 to 3 persons



Ingredients:

3/4 cup dry mung beans

For tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves

2 big garlic cloves, crushed

1/4 cup finely chopped onion

1/4 cup fresh coconut

2-3 kokum pieces

1/2 tsp Goda masala (optional)

Salt to taste

1/2 tsp sugar or to taste



Method:

1) Soak mung beans over night in warm water. Next morning drain all the water. Pick and remove any hard bean or small stone. Take a clean cotton cloth and place the mung beans at the center. Gather all the edges and tie tightly. Put it someplace warm to sprout. It will take atleast 10 to 12 hours to sprout. And in winter this time period may lengthen. Once mung beans are sprouted, put them in cold water and drain immediately just before beginning to make sabzi. A little bit water will prevent mung beans from burning after putting them in hot pan.

2) Heat oil in the pan. Add mustard seeds, hing, turmeric, red chili powder, curry leaves. Add garlic cloves and saute until color changes to light brown. add onion, salt and cook until onion becomes translucent.

3) Add these mung beans, salt and kokum to the pan and saute well. Cover and cook over medium-high heat. Do not let the mung beans become dry. Also, do not add too much water at once. It will diminish the flavors. Occasionally, sprinkle 2-3 tbsp water to avoid drying. It will take around 15 to 20 minutes to cook the mung beans.

4) When mung beans are almost done, add fresh coconut, some salt and goda masala. Also add water to get the desired consistency. Add sugar and boil for couple of minutes.

Serve hot with Chapati.



Tips:

1) This sabzi can be prepared without onion and garlic. However, garlic and onion gives nice flavor to this sabzi.

Stuffed Karela

Stuffed Karela in Marathi

Time: 25 minutes
serves: 2 to 4 persons

Ingredients:
4 small Karela (bitter gourd)
Oil for deep frying
Stuffing:
2 tbsp roasted sesame seeds
2 tbsp roasted besan flour (roast over 1 tbsp oil)
2 tbsp roasted coconut (dry coconut)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp Amchoor powder (dry mango powder)
1/2 tsp red chili powder
1/4 tsp Hing (Asafoetida)
1/4 tsp turmeric powder
1 tsp fennel seeds (saunf)
1 tsp sugar
1 tsp poppy seeds (optional) (roasted)
Salt to taste

Method:
1) Wash karela nicely. Grate the surface and make it smooth. Slit lengthwise, remove seeds. Rub little salt inside the karela.
2) Crush roasted sesame seeds and coconut together. Add roasted besan, coriander-cumin powder, amchoor, red chili powder, sugar, crushed poppy seeds and little salt(remember, we've rubbed little into karela).
3) Stuff this mixture inside karela. Tie each karela tightly with a tread. Deep fry until golden crispy.

Tips:
1) Karela can be shallow fried. Heat around 1/4 cup of oil into a pan. Prepare tempering by adding mustard seeds, hing, turmeric powder. Add karela, cover and cook for few minutes. Change the sides occasionally. Press with a spoon, so that karela gets cooked properly.
2) Always choose small karelas. They cook faster, and easy to serve (usually one karela is sufficient for one person)

Matki usal

Matki Usal in Marathi

Time: 30 minutes
Serves: 3 to 4 persons

Ingredients:
1/2 cup Matki
For Tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp asafoetida, 1/8 tsp turmeric powder, 1/2 tsp red chili powder
4-5 curry leaves
1/2 tsp goda masala (optional)
2-3 Kokum petals
1 tbsp jaggery
salt to taste

Method:
1) Soak matki in plenty of warm water overnight or for 7-8 hours. Put the soaked matki in a colander for 20 minutes and let the excessive water drain out.
2) Take a muslin cloth or any clean cotton cloth and mound matki at the center. Gather all the edges and tie tightly. Put this pouch at a warm place atleast for 10 to 12 hours. You may require more time if the climate is dry and cold.
3) Put the sprouted matki in water and then discard the water. It will prevent burning when added to hot kadai.
4) Heat oil in a kadai. Add mustard seeds. add hing once mustard seeds crackle. Then add turmeric powder, chili powder and curry leaves. Add matki and saute for few minutes. Add some salt.
5) Cover the pan and cook for few minutes. Sprinkle some water (few tbsps) whenever needed. Do not let matki become dry. Also, don't add too much water. Both will spoil the taste.
6) When matki is half way done, add kokum and goda masala. When matki is almost done, add jaggery and some water. Boil for few minutes. Let the matki cook completely.
Add some fresh scraped coconut and cilantro.
Serve hot with chapati.

Spinach Stir Fry

Palak Sabzi in Marathi

Time: 15 minutes
Serves: 2 to 3 persons

Ingredients:
3 cups finely chopped Spinach leaves
1 small onion, finely chopped (around 1/4 cup after chopping)
1/2 tsp urad dal (optional)
For tempering: 1 tsp oil, pinch of mustard seeds, pinch of cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric powder
1 or 2 green chilies, slit in between
Salt to taste

Method:
1) Heat oil in a kadai. Add urad dal and wait till it turns golden brown. Now add mustard seeds, cumin seeds, and hing. Add green chilies and turmeric. Saute for 10 seconds.
2) Add onion and 2-3 pinches salt. Let onion cook nicely.
3) Add spinach and cook without covering the pan. Saute until spinach reduces. Adjust the salt.
Serve hot with chapati.

Tips:
1) Urad dal has been used only to make sabzi look attractive. It does not provide much flavor. Hence, it may be skipped if not needed.

Banana Raita

Banana Raita in Marathi

Serves: 4 persons
Time: 10 minutes

Ingredients:
2 medium bananas (little extra ripe)
1/2 cup yogurt, well beaten
1 green chili, coarsely ground (or to taste)
1 tbsp finely chopped coriander
1/4 tsp mustard powder
1 tsp sugar or to taste
Salt to taste

Method:
1) Peel and cut banana into small cubes.
2) Beat the yogurt and add a tbsp of water to make the consistency little smooth.
3) Add coriander and salt together with hands. Add it to yogurt.
4) Add mustard powder, sugar, chili, crushed coriander and salt to yogurt. Mix well. Now add chopped banana. mix nicely.
Banana raita can be served in the meal as a condiment or side dish.

Garlic peanuts Chutney

Garlic Chutney in Marathi

Time: 10 minutes
Yield: approx 1/2 cup

Ingredients:
10 big Garlic cloves OR 1 medium bulb of garlic
Salt to taste (I used approx 1/2 tsp)
4 to 5 tbsp roasted peanuts powder (coarse) (Shengdanyacha bharadsar koot)
1/2 tsp amchoor powder
1 tsp red chili powder
2 tbsp oil

Method:
1) Peel garlic and chop roughly. Keep mortar and pastel ready. Add 1 tsp red chili powder into the mortar.
2) Heat oil in a tadka pan. Add garlic and saute until garlic turns golden brown. Pour this hot garlic and oil over red chili powder (into mortar) and stir with spoon. (Tip 1)
3) Now add salt, peanuts powder, and amchoor powder to the mortar. Crush nicely until well blended.
Serve with paratha, dosa, or as a condiment along with the meal.

Tips:
1) If you add red chili powder to the hot oil, it may burn the chili powder. The tadka pan is also hot which keeps the oil temp. high.

Padwal dalimbi usal

Padwal dalimbya in marathi

Time: 25 to 30 minutes
Serves: 3 to 4 persons

Ingredients:
1 and 1/2 cup Snake gourd slices (Step 2)
1 cup Soaked and sprouted Vaal beans (Step 1)
For tempering: 2 tsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/8 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves
2 to 3 tbsp fresh scraped coconut
2 tbsp jaggery
Salt to taste
Other optional ingredients: 2 kokum pieces, 1 tsp Goda masala, 1/2 tsp freshly roasted crushed cumin

Method:
1) Soak 1/2 cup Vaal beans in water for 12 hours. Drain all the water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about atleast 10 hours (It may take longer in winter season). Once Vaal Beans are sprouted, loose the knot. Take a container half filled with warm water. Transfer sprouted Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can break because of harsh handling. After soaking 1/2 cup dried Vaal beans, we get 1 cup Dalimbya.
2) Cut the snake gourd lengthwise. Scrape and remove all the seeds. Make 1 cm slices.
3) Heat oil into a pan. Add mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add dalimbya and sliced snake gourd. Sprinkle some water and some salt.
4) Cover the pan and let it cook over high heat. Sprinkle few tbsp water in between to avoid sticking. Also, adding too much water reduces the curry's flavor. So, add only when it's required.
5) Check the doneness of dalimbi by pressing between thumb and index finger. If its almost done, add coconut, jaggery and salt. Also add some water. Little watery consistency tastes better than dry sabzi.
Serve hot with Chapati

Tips:
1) If you are going to use optional ingredients, then add kokum along with the snake gourd. Add goda masala and crushed cumin alongwith coconut.
2) Proportion of Dalimbya (soaked and peel vaal) and snake gourd can be changed to your preference.

Raagi flour dosa

Nachani Dosa

serves: 12 to 15 medium dosa
time: 30 minutes

Ingredients:
1 cup Nachani Flour (Raagi flour)
1/2 cup Rice Flour
1/2 cup Urad Dal
7-8 Methi seeds
Salt to taste
Oil to drizzle while roasting dosa

Method:
1) Soak Nachani Flour and Rice flour in water for 5 hours. The consistency should be thick. Also soak urad dal and methi seeds together in water for 5 hours.
2) Grind urad dal to fine paste. Add very little water while grinding. Now mix urad dal paste and soaked flours together. Add enough water to get usual dosa consistency. Add salt.
3) Heat a nonstick tawa. Pour a ladleful batter and spread with spoon in swirling motion.
Drizzle a teaspoon oil around the dosa. After one side is done, flip the dosa and roast the second side.
Serve hot with - Coconut chutney, sambar, garlic chutney.

Tips:
1) Consistency of batter should be just like usual dosa batter. Nicely spreadable batter will make thin and light dosas.
2) Its a very good breakfast option. To make dosa for breakfast soak flour and urad dal overnight. Then grind urad dal in the morning and make dosas as per above method.
3) Cook the both sides of dosa. Uncooked Nachani flour doesn’t taste good.
4) To variate the recipe, add chopped cilantro, onion, tomato or green chili to your preference.

Raw Mango Raita

Kairi Raiyte in Marathi

Time: 10 min
Yield: 1 cup
Ingredients:
Pulp OfGreen mango1 cup(Step 1)
Jaggery1/2 cup
Red chili powder1/2 tsp
oil1 tsp
curry leaves2
1/4 tspcumin seeds
dry red chili1
pinch of Hing (asafoetida)
Salt to taste

Method:
1) Add 1 cup water at the bottom of a pressure cooker. Place a steel container inside the pressure cooker. Put a whole green mango inside the container. Do not add water to this container. Pressure cook upto 2-3 whistles and turn off the heat. After 10 minutes, open the pressure cooker. Peel the mango while its hot and remove the pulp.
2) Add the jaggery to the pulp and mix well.
3) Add red chili powder and salt to taste. Prepare a tempering, heat oil, add cumin, hing, curry leaves and red chili. Pour this tempering into mango pulp. Mix well. Serve as a condiment or side dish in your meal.

Tip:
1) Adjust the quantity of jaggery according to your taste.

Navalkol sukhi bhaji

Navalkol Bhaji in Marathi

Time: 25 minutes
Serves: 3 people

Ingredients:
2 medium bulbs of Kohlrabi (Navalkol)
for tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds, 1/4 tsp turmeric powder, 2-3 curry leaves
2 green chilies
2 tbsp fresh coconut
1/2 tsp sugar or to taste
Salt to taste

Method:
1) Peel the Navalkol bulbs and cut into medium cubes.
2) Heat oil into a pan. Prepare tempering by adding mustard seeds, cumin seeds, turmeric powder, curryleaves and green chilies.
3) Add chopped navalkol and salt. Cover the pan and cook till navalkol cubes become tender. Sprinkle little water occasionally. (Tip)
4) Add fresh coconut and sugar. Mix and cook for couple of minutes. Garnish with cilantro.
Serve hot with chapati

Tips:
1) Do not add whole lot of water. Sprinkle couple of tbsp at a time in batches.

Aloo Methi

Aloo Methi in Marathi

Time: 30 to 40 minutes
Serves: 2 to 3 persons

Ingredients:
3 cups finely chopped Methi leaves
1 medium Potato, (peel and cut into medium cubes)
1 small onion, finely chopped (around 1/2 cup after chopping)
1 small tomato, pureed
For tempering:- 1.5 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 1 pinch hing, 1/4 tsp turmeric
2-3 green chilies, slitted lengthwise
Salt to taste

Method:
1) Tomato Puree - Immerse the tomato into a water-filled glass bowl. Microwave for 2 minutes. Then drain, puree and strain.
2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric and green chilies. Saute for few seconds. Add onion and cook 50 %. Then add potato cubes (Tip 1). Mix well, cover the pan and let the potato cook. Stir occasionally to avoid sticking.
3) Add tomato Puree and cook over high heat. Stir until tomato puree reduces and becomes very thick.
4) Now add chopped methi and 2-3 pinches of salt. Do not add too much salt as methi will shrink after sauteing. Stir over high heat.
5) Once methi reduces in size and water content in methi almost evaporates, reduce the heat and cook for couple of minutes. Add salt at this moment (only if required).
Serve hot with chapati.

Tips:
1) Boiled potato can be used to save time. In that case, follow the same steps except add boiled potato cubes at the end.
( tempering + Add onion and cook completely + Add tomato puree and cook until thickens + Add methi leaves and wait till the it shrinks + add potatoes cook for few minutes)
2) This sabzi tastes good without any spices. However, spices may be added as per your choice (garam masala, coriander - cumin powder).
3) Onion can be substituted by Garlic paste. Use 1 tsp garlic paste.

Gawarichi bhaji

Gavar Bhaji in Marathi

Time: Preparation: 15 to 20 minutes | Cooking Time: 20 minutes
Servings: 2 to 3

Ingredients:
1/4 kg Gawar (Cluster beans)
for tempering:- 1 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing (Asafoetida), 1/4 tsp turmeric powder, 1/4 tsp red chili powder
1 small potato, peeled and cubed
2 to 3 tbsp fresh coconut
1 tbsp peanuts powder
2 tsp jaggery
1/2 tsp Goda masala (Maharashtrian masala)
salt to taste

Method:
1) Wash gawar thoroughly. Pat dry with towel. Remove ends and strings (if any) of each gawar. Then pluck and make 1 inch pieces.
2) Steam cook broken gawar into a pressure cooker. Do not add water. (Add 1 inch level water at the bottom of cooker, take a steel container which fits inside the cooker. Put the broken gawar into it. and do not add water to this container.) Pressure cook upto 2 whistles, then turn of heat and wait for 10 minutes.
3) Heat oil into a wok or any pan. Add mustard seeds, cumin seeds, hing and turmeric. Then add potato cubes. Cover and cook for 5 minutes, till potato is half done. Add steam cooked gawar and mix.
4) Add red chili powder, goda masala, coconut, peanuts powder, and little salt. Mix nicely, cover and cook for couple of minutes. Then add jaggery and mix well. Cook for couple minutes more.
This sabzi tastes nice with chapati or white rice and dal.

Tips:
1) Instead of raw potato, boiled potato can also be used. Put the boiled potato in the refrigerator for little while. Add the boiled potato and steam cooked gawar together into tempering.
2) Potato can be substituted by black peas. Soak the peas for atleast 7 to 8 hours in the water. Then pressure cook and use in the vegetable.
3) This sabzi can be prepare completely in the pressure cooker. Take a small pressure cooker. Prepare tempering according to the above method. Then add raw broken gawar and potato cubes (or soaked peas). Also add other ingredients and little water. Pressure cook upto 2 to 3 whistles. After 10 minutes open the cooker and boil for couple of minutes.

Potato Pumpkin Sabzi

Potato Pumpkin Stir fry in Marathi

Time: 20 to 25 minutes
Servings: 2 to 3

Ingredients:
1 cup potato cubes, small (peel the potato first)
1 cup pumpkin cubes, small (peel and deseed the pumpkin)
1 tbsp ghee
1/2 tsp cumin seeds
2 to 3 green chilis, slit lengthwise
2 tbsp fresh coconut, scraped
2 tbsp peanuts powder, coarse
approx 1/4 cup Buttermilk (Tip 1)
salt to taste
Cilantro finely chopped

Method:
1) Heat ghee in a pan. Add cumin and wait till it splutters. Then add green chilies and potato cubes. Mix nicely and cover the pan with a lid. Let the potatoes cook for a minute or two. Add 3-4 tbsp water before covering the pan.
2) Then add pumpkin cubes and salt. Sprinkle little buttermilk. Mix well and add coconut. Cover and cook until pumpkin is 80 % cooked. Add peanuts powder and mix gently. Cook for a minute.
Serve hot with chapati. It can also be eaten during fast.

Tips:
1) Sprinkle buttermilk only when moisture is needed.

Rava Idli

Rava Idli in Marathi

Yield: around 15 to 18 medium Idlis
Time: 35 to 40 minutes (Prep time - 15 mins + steaming time - 20 to 25 mins)

Ingredients:
1 cup Rava /Semolina (Coarse quality)
1 tsp Oil, pinch of mustard seeds, pinch of asafoetida (hing), 1/2 tsp urad dal, 1/2 to 1 tsp chana dal, 4 to 5 curry leaves
1/2 tsp grated ginger
1/2 cup sour plain yogurt, well beaten
1/2 cup water
salt to taste
1 tsp Eno fruit salt (Eno Soda) - original flavor (do not use flavors like cherry, lemon)

Method:
1) Heat oil in the pan. Add mustard seeds and hing. Immediately add chana dal. Let the chana dal turn pink. Then add urad dal and saute for few seconds. Add curry leaves and ginger. Now add Rava and roast for couple of minutes over medium heat.
2) Transfer roasted rava into a deep bowl. In other bowl mix beaten yogurt and water well. when rava becomes warm, add yogurt+water mixture to it and blend well (tip 2). Add salt and mix. Let it stand for 10 minutes. Consistency should be like usual Idli batter, not too thick or thin.
3) Pour about 2 to 2.5 cups of water into the Idli cooker. Put it on the stove over high heat. Light grease the Idli stand (molds) with little oil (tip 3). Add Eno salt to the batter and mix in one direction. Spoon the batter into Idli molds.
4) Once water starts boiling, put the Idli stand inside the cooker (important tip 4). Close cooker with the lid. Steam the idlis for 12 to 15 minutes. After 12-15 minutes, turn off the heat and wait for 7-8 minutes before opening the cooker.
Remove idlis with sharp edged spoon (Do not use knife, it will break the idlis)

Tips:
1) Some variations can be done in the above recipe. Vegetables like carrot, peas, cabbage can be added to the idli batter. Just put small quantity of grated carrot and 2-3 peas into idli molds and then spoon the batter over it. Another idea is you may add the vegetables to idli batter.Though, it changes the color of Idlis.
2) If you have roasted the rava a little longer, it will soak more water. So, you may need to add little more water to adjust the consistency.
3) If you have small Idli stand (8 to 12 medium molds), Do not add Eno soda into whole batter. Divide it into 2 equal portions. Add 1/2 tsp of soda into one portion. Make idlis as per above instructions. Now add remaining 1/2 tsp soda into second prortion of batter and make idlis with the same directions.
4) If using normal pressure cooker, remove the weight (Pressure whistle) and then before steaming idlis.

Jowar Flour bhakri

Jwarichi Bhakri in Marathi

Time: 25 minutes
Serves: 4 to 5 medium bhakari

Ingredients:
2 cups Jowar flour
approx 2 cups hot water
1 tbsp ghee or Butter
1/4 tsp salt
1/2 to 3/4 cup dry jowar flour for dusting

Serve this healthy yet delicious Bhakari with - Bhogi Bhaji (Mixed Vegetable)

Method:
1) Boil 2 cups of water into a small pan. Add 1 tbsp ghee. Add 2 cups jowar flour into a big thali or a big mixing bowl. Sprinkle salt. Add the hot water little by little into jowar flour and mix carefully. Knead and make a soft, pliable dough.
2) Now divide the dough into 4 to 5 equal portions.
3) Heat a tawa over high heat for a minute and turn down the flame to medium high. Make a smooth ball of a dough portion, dip it into dry jowar flour and dust nicely. Gently roll with a rolling pin to a semi thick disc. Sprinkle little dry flour if required.
4) Put the bhakari over hot tawa. Apply some water to the surface carefully with hand or wet cotton cloth. The applied water will evaporate. At this time check the doneness of opposite side. Turn the bhakari and cook the other side. Dark brown spots should appear on both the sides. (Important tip 2)
Put a dollop of homemade butter on hot bhakari and serve with zunka, pithla or eggplant-potato curry.

Tips:
1) Instead of rolling bhakari can be made by patting it clockwise.
2) I have electric stove coil at home, So its not possible to roast the bhakari on direct flame. However, if you have gas stove top (with flame), roast one side on tawa. Flip the side roast for few second on tawa and now put it on direct flame. flip and turn the bhakari with a tong. It will puff up nicely on direct flame.
3) To make it on the day of Bhogi. Sprinkle 1/2 tsp of sesame seeds on bhakari dough ball and roll. Sesame seeds will stick to bhakari and will get roasted with it.

bhogichi bhaji

Bhogichi Bhaji in Marathi

Time: Preparation - 20 minutes | Cooking - 15 to 20 minutes
Servings : 3 to 4

Ingredients:
1 big potato, peeled and cubed (approx 1 to 1.5 cup)
1 medium Eggplant or 3 to 4 small eggplants (approx 1 to 1.25 cup medium cubes)
1 cup carrot, medium cubes
1/2 cup fresh green chana (I used frozen)
1/4 cup soaked Peanuts (soak for 2 hours)
1/4 cup Pavta beans (Indian style lima beans)
6 pieces of Drumsticks (3 inch) (tip 1)
For Tempering: 2 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp cumin seeds
3-4 curry leaves
2 tbsp roasted sesame seeds, coarsely crushed
2 tsp Goda Masala - click here for recipe
2 tbsp Tamarind juice
1 to 1.5 tbsp jaggery, grated
1/4 cup fresh coconut
salt to taste

Method:
1) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric, red chili powder, curry leaves. Then add potato cubes, fresh chana, pavta beans, drumsticks and peanuts. Cover and cook for 3 to 4 minutes. stir occasionally.
2) Then add eggplant and carrot. Mix well. Add 1/2 cup water, cover the pan and cook over medium heat.
3) Once vegetables are almost cooked, add tamarind juice and goda masala. Also add little water if required.
4) Add jaggery after vegetables are cooked nicely. Also add roasted sesame powder and fresh coconut. Sprinkle little salt if needed. Boil for 1 minute and serve immediately with Millet Roti.

Tips:
1) Use fresh drumsticks. Aged and stale drumsticks have hard beans which takes longer to cook. In that case, pressure cook drumstick with 2 whistles.
2) It takes about 15 to 20 minutes to cook the vegetables. For a quicker version, pressure cook chana, Pavta (lima beans), drumsticks, peanuts upto 2 whistles. However, the vegetables cooked in the pan taste more flavorful that quick version.