Vangyache bhareet

 Ingredients
1 big eggplant(bharatache vange)(approx.200-225gms)
 1cup curd( slightly sour)
salt and sugar to taste
 1/2 cup chopped onion
 1 tbl sp freshly grated coconut
 1-2 green chili
 2 tsp chopped coriander leaves


Tempering (optional)
oil
mustard seeds
asafoetida

Method

• Wash the eggplant and wipe it dry. Grease it with oil. Roast it well from all sides on the gas.
• Once it gets roasted completely,put off the gas. Keep the roasted eggplant in a plate and cover with a lid. (with this it becomes easy to peel off the skin)
• After it cools, take the skin off,remove the stem. Check if the eggplant is steamed properly.
• Mash the steamed eggplant.
• Grind coarsely coconut,green chili, salt and sugar to taste.
• Mix in the ground paste with it. Add curd,chopped onion and mix well.
• Add chopped coriander leaves.
• Heat oil in an iron ladle(paLi) and add all tempering ingredients and mix the contents in it.

Patichya kandyachi peeth perun bhaji

                                                                

A veggie of spring onion

In taste it is mild. It can also be used raw in salads. To make a dry veggie gram or chickpea flour is used whereas to make it slightly moist, soaked bengal gram /chana dal is used.

Ingredients
4-5 spring onions
chickpea flour as required( approx. 2-3 tsp for this)
1/2-1 tsp chili powder
salt & sugar(optional) to taste


 Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder


Method

• Remove the dry skin on the onions if any. Cut the root part. Wash the leaves and pat dry.
• Separate the leaves part from the onion with knife.
• Chop the onions and leaves separately.
• Heat the oil in the kadhai. Add the tempering ingredients. As the mustard seeds stop crackling add chopped onions and then chopped leaves and cover. keep the flame low.
• After a minute take off the cover and mix well. Add chili powder, salt and  a pinch of sugar if you like. Stir well. Sprinkle chickpea flour with a spoon in parts. Mix and then add another spoon to get the idea of the quantity required to determine the dryness of the veggie.
• Cover with lid  for a minute to blend the veggie.Switch off the gas.
  
  Note
  This veggie requires a tsp of oil more than the regular one as there is no water added in it. Moisture is only from the onion.The quantity of the chickpea flour should be optimum so that the veggie does not become too dry.
  
  same method is used to make methichi(fenugreek leaves) peeth peroon bhajee
  

Ghevdyachi bhaji

Ghevda-batata bhaji
Ghevada is also called as papdi or walpapdi. In the month of 'shravan' the variety is called as shravan ghevda.

Ingredients
 150-200  gms Ghevada ( wash and cut ends to remove threads and then torn into 1 inch pieces)
1 small potato( cut into cubes)
1 tsp chili powder
1/2 tsp kaLa masala
jaggery and salt to taste

Tempering
1 tsp oil
 1/2 tsp mustard seeds
1/2 tsp asafoetida
 a pinch of ajwain/owa
1/2 tsp turmeric powder

Garnishing
1 tsp freshly grated coconut.

 

Method

•  Heat oil in a kadhai. Add all tempering ingredients one by one. As the mustard seeds crackle add potato cubes,chili powder and ghevada.
• Sprinkle some water over it if it is too dry.Cover with water on the lid.Lower the flame and let it cook for 5-7 minutes.
• Check(with fork)if the potato is cooked.Add kaLa masala.Ghevada also changes its color when cooked. Check if cooked properly. ( If not cover the kadhai for 2-3 minutes more and then add kaLa masala.)
• Add jaggery and salt as per taste.
• Garnish with freshly grated coconut.

Note
Instead of kaLa masala you can add coarsely ground coconut with little onion and 2-3 pepper corns. No need to add ajwain/owa then.

Dudhichi(Bottle gourd) Bhajee

       Usage of Dudhi or bottle gourd in our diet has become very popular nowadays. I have heard that its juice is a cure on many ailments such as hypertension, urinary disorders, obesity and many more; but I feel not only dudhi, inclusion of every vegetable(in moderation of course) in our diet is necessary  for our body.
        Whatever nutrients are required by our body to stay healthy are not collectively present in any single fruit or vegetable. So eating variety of food gives us diversified nutrients. So even if pumpkin and bottle gourd do not come under the category of 'favorite vegetables', I do get them once a month at least. Nature has given us in abundance, so let's make use of it!!!
         Yesterday my daughter was complaining of stomach disorder and did not want to miss her college. I gave her dahi-butti (curd-rice)and dudhichi bhajee in her lunch box. Curd is also to keep our digestive system healthy.
  

Ingredients
1( 250-300 gms)  tender dudhi/bottle gourd/lauki
1/4 cup moog daL/chana daL(optional)
1 tsp grated coconut(optional)
1 green chili
1 tsp ginger pieces


Tempering
 1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
4-5 curry leaves

Garnishing
 chopped coriander leaves
salt and jaggery to taste

Method

• Soak moog DaL(yellow split peas) or bengal gram DaL(chana DaL)in warm water for 10-15 minutes.
• Wash and peel off the skin of dudhi/bottle gourd. Cut into small cubes. Slit the chili.
• Heat oil in a kadhai. Add  all the tempering ingredients. Add soaked DaL and little water.Cover with lid for a minute or two. Letit get half cooked.
• Add cut vegetable. Grated coconut. Cover with water on the lid. Keep the flame low.
• No need to add water inside.
• Check once after 4-5 minutes. Pierce with the fork/knife to see if cooked properly.
• If done, add jaggery and salt. Mix well. Garnish with chopped coriander.

BhopaLyache Gharage

 Pumpkin purees

Lal bhopaLa as we call it, Pumpkin is rich in beta carotene, low in fat & calories. It contains 90%  of water.
  I prefer to make these purees in winter as they are deep fried. BhopaLyachi bhajee or bhopalyache bhareet are not that  popular as these purees are.

Ingredients
1 cup grated pumpkin
1/4 tsp turmeric powder
1/2 cup grated jaggery
1/2 cup grated coconut
1/4 cup rice flour
1 cup wheat flour
salt to taste
oil for frying


Method

• Wash the pumpkin. Remove the seeds. Grate the pumpkin such that skin remains.( you can make chutney of the skin)
• In a pan heat a tsp of oil and add grated coconut,grated pumpkin and  turmeric powder. Cover with lid and let it cook on low flame for 2 minutes.
• Add jaggery and salt. Mix well. Let the jaggery melt and mix in. Switch off the gas.
• Add both the flours and mix with a spoon thoroughly when the mixture is hot. (Add wheat flour if required to adjust the consistency).Cover and keep aside till it cools.
• Knead the mixture to make a dough. Apply oil on palms to make it easy.
• Make small balls out of the dough. Pat each ball on a plastic sheet and spread with fingers to make a puree or vada.
• Deep fry in oil.

Note
There is no water added in this so these purees or gharage last for 3-4 days.If the dough is prepared in advance (i.e a day before)then gharge become soft.

Batatyachi kape

   Shallow fried potato slices

Batata Bhaji is deep fried version of batatyachi kape. For batata bhaji, potato slices are thin and are dipped in the wet batter of gram flour. While making batatyachi kape, the slices are slightly thick and dry rice flour is used for coating. I generally make this as a side with mugachya daLichi khichdi with karmane.

Ingredients
2 potatoes ( washed and sliced with medium thickness)
1 tsp chili powder
1 tsp turmeric powder
salt to taste
rice flour as required

Method

• Apply chili powder and turmeric powder to the potato slices. Apply salt.
• Heat griddle/non-stick pan/tawa on medium flame. Arrange the slices by dipping each one in the dry rice flour.
• Drip oil with spoon from the rim of the griddle . Cover the griddle with lid . Let the slices cook on medium flame.
• Check after 1-2 minutes by pricking one or two slices with a fork/knife.
• When done turn the sides of the slices. Drip little oil from the sides and let it turn to golden brown.
• Serve hot as a side or as a snack.

Methi Mutter with paneer

The sunday was a little busy as I was totally occupied with my school reunion. This all made up my day and I just gave up a thought of doing anything in the evening.The teachers' who taught us, Sanju's batatvada, the Pratharna(Prayer), Buva's shop at the corner  where we spent the entire 'madhali sutti' eating badishep,tamarind, gooseberry, raw mango......I was thoroughly enjoying the journey to the flashback....Three cheers for BALMOHAN!!!

I came home and was finding it difficult to come out of that nostalgia &  could not do the grocery shopping. So Monday morning was experimented with some methi leaves, some green peas and frozen paneer which was there in my refrigerator.

    

Here's how I made it....

Ingredients
  1/2 cup chopped methi leaves
  1/2 cup greenpeas
  6-8 paneer cubes
  1/2 tsp garam masala
  1/2 cupcurd

Make  a Paste
7-8  cashew nuts (soak in warm water for 20-30 minutes)
1/2 cup onion
1 greenchili
salt and sugar to taste


Tempering
1tsp oil
1/2 tsp cumin seeds

Garnishing
1-2 tsp kasoori methi

Method

• Wash fenugreek leaves. Chop the leaves. Chop the onion.
• Boil a cup of water and dip the paneer slice in it for 10 minutes.
• Make a fine paste of onion,green chili,soaked cashewnuts.
• Heat oil in akadhai and add cumin seeds. As they crackle add chopped onion. Add salt.Fry till light brown.
• Add chopped fenugreek leaves and green peas.Add 1/2 cup warm water and let it cook.
• Add onion-cashew nut paste. add 1/2 cup warm water. Beat the curd with a spoon and mix in on low flame.
• Add salt and sugar to taste
• Cut the paneer into cubes and add in the gravy.
• Dry roast kasoori methi and crush with hands and sprinkle over the gravy.

Batatyachya Kachrya

A stir-fry version of potato veggie
'Anytime veggie' as I call it as all the ingredients are always available in any pantry. Potato, oil,asafoetida ,chili and salt are the minimum items required. yeah you can even make it without mustard seeds and turmeric.
Try it!!

Ingredients
2 medium potatoes
chili powder
turmeric powder

Tempering
1-2 tsp oil
mustard seeds
asafoetida
salt

Method

• Wash the potatoes thoroughly. Cut into half vertically twice. make thin slices.
• Heat oil in a pan,add mustard seeds. As they crackle add asafoetida. add potato slices and sprinkle chili powder and turmeric powder over it. Mix well with a spoon.
• Cover with water on the lid. Lower the flame.Check in between with a fork if cooked.
• When half done add salt and mix well. Cover again with water on the lid.( add a spoonful of water if required)
• When done, serve hot with chapati.

Bharali Vaangee/Stuffed eggplants

Stuffed eggplant
This is the easier version of bharali vangee. No need to use grinder. Just fine chopping skills are necessary.

Ingredients
3-4 eggplants
2 small potatoed

Masala
1 cup onion finely chopped
1 cup chopped coriander leaves
1/4 cup freshly grated coconut
1/2 tsp sesame seeds(dry roasted)
1/4 cup roasted and crushed peanuts
1 tsp goda/kaLa masala
1 tsp chili powder( or as per your taste)
1/2 tsp turmeric powder
1 tsp tamarind paste
salt and jaggery to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
a pinch of turmeric powder

Method

• Wash the eggplants and potatoes. Cut off the stems of eggplants ( I cut off the stem and keep the base intact) Then give four slits to eggplants upto the base but don't cut deep through the base.
• Dip the eggplants in the water for 5-10 minutes. Chop potatoes in medium size cubes.(do not peel off the skin)
• Mix all masala thoroughly in a plate.( If kala/goda masala is unavailable, add coriander seeds powder, cumin seeds powder  and any garam masala 1/2 tsp each and 1 tsp dry roasted sesame seeds)
• Drain water from the eggplants and pat dry. Stuff the masala in each eggplant. Apply the remaining masala to all potato cubes.
• Heat a kadhai on medium flame and add all tempering ingredients one by one. Add stuffed eggplants in the middle and then masala coated potato cubes over it. Add salt.
• Add 1/2 cup water in the kadhai.  Cover the kadhai with water on the lid. Let it cook on medium-low flame.
• Cook till potatoes become soft( check with fork/knife)
• Make it semi dry.( let some water remain in the veggie)
• Serve hot with bhakaree.
  

Batatyache sawng

Udipi Shrikrishna by Shri Rama nayak  This udipi hotel is just outside  Matunga Railway Station. It's a 'thali' restaurant , limited and unlimited. I have the recipe of this veggie from the book 'Saraswat Swayampak' by Shalini Nadkarni. It's really simple and tasty too.

Ingredients
2 boiled potatoes ( peel off the skin and cut into small cubes)
1 onion ( cut into thin slices)
2 dry red chilies
2 tsp tamarind paste
salt to taste

Tempering
1 tsp coconut oil
1/2 tsp udid dal
1/2 tsp mustard seeds

Method
Soak red chili(remove seeds) and tamarind paste in lukewarm water for 10 minutes.
Boil potatoes. Let them cool. Peel off the skin. Cut into cubes.
Slice the onion.
(The quantity of potato cubes should be equal to onion slices)
Make a smooth paste of soaked red chili and tamarind.
Heat coconut oil in a kadhai. Add udid dal and mustard seeds in it.
As the seeds sputter and dal becomes golden brown, lower the flame and add onion slices. Add salt.Fry them till they become soft. Do it on low flame (do not make the onion brown).
Once they become soft and transparent, add chili-tamarind paste. Add  a cup of water.
Add chopped potatoes. Let it boil. Cook till most of the water gets absorbed.
Serve hot with chapati.

Note
While boiling the veggie let some water remain because when it cools it becomes more dry.

Simple batata bhajee

This potato veggie/batata bhajee is the simplest of all veggies. Any novice in the kitchen can do this blindfold. I am adding this in my blog for Prathamesh, my nephew who is away from home and may need this homemade dish if he gets bored of  american/Indian food.
So Pratham, this is for you. Try it and let me know how it tastes.



Ingredients
2 potatoes  (boiled,peeled and cut)

Tempering
2tsp oil
1/2 tsp mustard seeds(mohari)
1/2 tsp cumin seeds(jeera)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder(haLad)
1green chili (chopped)
1/2 inch ginger (chopped)
3-4 curry leaves(kadipatta)
salt and sugar to taste

Garnishing
chopped coriander leaves
few drops of lemon juice


Method

• Boil the potatoes in pressure cooker. ( you can cook them in microwave too)
• Peel off the skin and cut them in cubes.
• Heat oil in the kadhai on medium flame. Add mustard seeds and cumin seeds as they sputter add asafoetida, chilies,curry leaves and ginger pieces.
• Add turmeric powder and chopped potatoes. Mix well with spoon.
• Add salt and sugar. Stir well.
• Take off the heat.
• Garnish with chopped coriander and lemon juice.

Navalkol(kohlrabi) veggie

Ingredients
2-3 Navalkols(kholrabi)
1/2 tsp red chili powder
2 tsp freshly grated coconut
salt and jaggery to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder

Method

• Wash and cut each into half horizontally & then vertically . Peel off/Scrape the outer skin of navalkol and cut into small pieces of similar size.
• Heat oil in  a kadai. Add all the tempering ingredients one by one.
• Add chopped vegetable.Sprinkle red chili powder on it.Add grated coconut. Cover with water on the lid.
• Cook on low flame. Check in between and add 2-3 tsp warm water  from the lid if required.
• (Do not add excess water)
• When done add salt and jaggery to taste.
• Garnish with chopped coriander.(optional)
• Serve with chapati/roti

Note
There is no need to add water if freshly grated coconut is added as it makes the vegetable moist. If you are avoiding coconut then you might have to add little water.

cauliflower veggie

Yesterday Dee surprised me with this cauliflower veggie when I came in the evening. I got stuck in a cultural program which started off late. When I came home, food was ready. The menu was DaLi toay, cauliflower veggie and steamed rice.  It was really awesome. May be because it was beyond my expectation but no it was really good. I asked her the preparation and am sharing it here.

Ingredients
3-4 florets of cauliflower ( soaked in water with little salt and turmeric....she did that  :)
2 garlic cloves( peeled and chopped)
1/2 cup onion(chopped)
1/2 cup tomato (chopped)
1/2 tsp turmeric powder
1/2 tsp malvani masala
1/2 tsp chole masala
salt to taste
1 tsp oil


Method
Cut the washed florets into medium size pieces.
Heat the kadai. Add chopped onion  and garlic & fry well. Add chopped tomato & fry.
Add all masalas and turmeric powder. Add salt.
Add cut vegetable. Mix well. Cover with water on the lid on medium-low flame.
Check in between once or twice if cooked.
When done garnish with chopped coriander leaves.

Greenpeas veggie/WataNa UsaL

As winter starts moving in, green peas also start sneaking in almost of all homes  in India. Here we get two varieties,delhi watana (peas) and gavathi watana -a local variety. Latter is smaller in size and has a sweet taste..
I am sharing here a simple recipe, yet very very tasty. It's a veggie,which can be eaten at lunch with roti/chapati. DaLichi AamTi, steamed rice, green peas veggie and roasted papad is a fantastic combination.

Ingredients
2 cups of fresh peas
1/4 cup fresh grated coconut
salt to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida( slightly more than usual)
4-5 curry leaves
1/2 tsp turmeric powder

Garnishing
chopped coriander leaves


Method

• Peel off the peas from the shell and soak them in water with a tsp of salt.
• Heat oil in a kadai and add tempering ingredients one by one.
• Add peas and grated coconut.Cover with water on the lid.( Don't put water inside)
• Reduce the flame. Cook till soft.
• Add salt. Garnish with chopped coriander.

Note
Tastes best with fresh green peas. (Frozen peas are not made for this recipe.)

padwaLachi Bhaji/Snake gourd veggie

Padawalchi bhaji/snake gourd veggie

Very few people like this vegetable. I am also in the same category.Actually the taste depends on the tenderness of the vegetable,that is what I    have experienced. Once it becomes mature or hard, it won't taste that good.
To increase the nutritional value, Chana Dal /bengal gram or kaLa watana/black peas are added to padwalachi bhaji. While cutting or chopping the vegetable my mom used to take out the tender seeds and sometimes would make chaTNi out of it.

This vegetable has a waxy surface and is scraped off and then cut in semi-circled slices. If tender, it cooks within no time. This vegetable has more water content and hence no need to add extra water while cooking.

Ingredients
250 gms padwaL(snake gourd)
1/4 cup chana daL/bengal gram
1/2 cup chopped onion (optional)

Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
3-4 curry leaves
1/2 tsp red chili powder
1/2 tsp coriander seeds powder

 Garnishing
Chopped coriander leaves
freshly grated coconut (optional)

Method

• Soak chana dal in  warm water for half an hour.
• Wash and scrape outer cover by scraper.Cut length-wise and make thin slices.
• Heat oil in kadai and add tempering ingredients.
• Add onion (optional). Fry till soft.
• Add soaked chana dal.
• Add padwal. Cover with lid. simmer the gas.
• Let it cook for 10 minutes. Check with knife.
• When done add salt and jaggery.
• Garnish with coriander leaves.
  
  
  
  
  
  

Dal-Palak

Daal-palak-methi Bhaji
   (spinach with mixed lentils)

Green leafy vegetables contain lot of iron and eating them is good cure for the problem of constipation.
 I try to include them twice a week either for lunch or dinner. Combining it with lentils (proteins) and eating with rice (carbs) completes the daily dose.

Ingredients
1 bunch of spinach
5-6 sticks of methi leaves/fenugreek leaves
1/4 cup each of
toor/tuvar/arhar ,
moog/moong/yellow split peas,
masoor/red lentils
chana dal/bengal gram
1/2 cup chopped onion
2 green chilies
1/2 tsp turmeric powder

1/2 tsp cumin seeds powder or crushed cumin seeds
1/2 tsp coriander seeds powder
1 tsp red chili powder
1 tsp tamarind pulp
1 tsp grated coconut (optional)
 salt and jaggery to taste.



Tempering
2 tsp oil
4-5 garlic cloves(crushed)

Garnishing
1 tsp ghee/clarified butter


Method

• Clean spinach and sort it. Take leaves  along with tender stems. otherwise take only leaves.
• Wash it in salty water. Wash methi leaves also.
• Drain the water and cut the spinach and methi. (don't cut too fine)
• Cut onion
• Wash all dal/lentils in a container and add a cup of water. Keep cut spinach and methi on it. Add chopped onion, green chilies(slit) and turmeric powder. Keep the container in a pressure cooker and cook it normally.
• When cooked in the same container add all powder masalas and tamarind paste. Add salt and jagerry (optional) to taste.
• In an iron ladle heat oil and add crushed garlic.Let it get fried a little(do not overdo it). Dip the ladle in spinach container. Take the ladle out and cover the pan.
• Serve with a spoon of ghee on the top along with steamed rice or chapati

Note

When spinach is cooked it shrinks to approx. 1/4 th. Lentils or rice when cooked get  nearly doubled. Keeping that in mind the proportion of both is adjusted.
You can replace methi with kasoori methi (add it at the end by slightly roasting it)
Addition of paneer cubes/green peas/ground nuts will enhance the taste.

Tondlichi TaLsaun bhaji

Tondlichi (ivy gourd) taLsavun bhaji or tondlichi taLasani

Whenever time is a constraint I go for this method. The fastest way of preparation.

Ingredients
20-25  (approx. 200-250) gms. tondli(crushed)
1 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala(optional)
1/2 tsp aamchur or tamaring paste
1/2 tsp jaggery (optional)
salt to taste
Tempering
2 tsp oil
4-5 garlic cloves(crushed)

Method

• Wash tondli and cut off the ends. Crush each tondli with batta
• (don't crush them into pieces). Crush the garlic in the same way.
• Heat oil in a kadai, add garlic and fry til it changes its color.
• Add tondli and other powders and salt. Mix them well.
• Cover with lid with water on the lid.Simmer the gas and let it cook for 15-20 minutes. Check once in between.
• Do not add water.
• When cooked add jaggery(optional)
• Serve with chapati.

Bharali Vangi/Stuffed egg plant

Ingredients
3-4 small brinjals (the light purple ones have thin skin and get easily cooked)
1 small potato(optional)
salt to taste

To be roasted in oil and ground in a paste
1-2 tsp oil
1/2 cup freshly grated coconut
1 cup onion(sliced)
4-5 garlic cloves
2 tsp sambar masala
1 tsp red chili powder

To be mixed with the paste
1/2 tsp turmeric powder
2 tsp tamarind paste
2 tsp jaggery

Tempering
1-2 tsp oil
1/2 cup onion (chopped finely)

Garnishing
chopped coriander leaves

Method

• Heat the oil in kadai/griddle.Fry sliced onion and garlic cloves till golden brown. Then add grated coconut and fry on medium flame till golden brown. (Take care not to make it too dark.)
• Transfer the contents in a grinder and add sambar masala,red chili powder. Make a paste Add little water if required.
• Transfer the paste in a bowl and mix in turmeric powder,salt,tamarind,jaggery.
• Wash the brinjals. Cut off the green stem or deth. Make four slits to stuff the masala. Dip in water with  a pinch of salt and turmeric powder in it
• Fill the masala in brinjals. If excess keep aside for tempering.
• Heat oil in a sauce pan. Fry chopped onion and saute cut potatoes for a while. Add excess masala if any with little water ( or you can rinse your grinder with masala paste left in it)
• Arrange the stuffed brinjals neatly. Cover the pan with water on the lid for 10-15 minutes checking twice in between. (You can also use pressure pan for this.)
• When done garnish with chopped coriander.

Note
Dark purple brinjals have thick skin and hence take more time to  cook.
You can always prepare fresh masala but with sambar powder the preparation becomes easy as the ingredients are similar.
Tastes best with rice bhakaree.

Karalyachi/Karele ki bhaji

Sweet, sour,salty,hot and bitter are the main five tastes but I am sure many amongst us do not  like the bitter taste. I was also firm on the proverb 'toopat taLale aaNi sakharet ghoLale tari karale kaDoo te kaDooch' and so hated this vegetable until I ate the dish prepared by my daughter. Her friend brought this in her tiffin one day. Riddhi made it on the very next day at home. I was hesitant to taste it but as she insisted I was surprised to taste it. It was not at all bitter.Since then the bitter taste was also included in my cuisine.

Bitter gourd veggie

Ingredients
2-3 medium sized bitter gourds/karli/karela
2 tsp salt
1/2 lemon
1 tsp red chili powder

Dry roast
1/4 cup sesame seeds
1/4 cup grated dry coconut

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida

Method

• Wash the vegetable and cut off the ends. Cut each into half ( lengthwise) and scoop out the seeds.
• Make thin slices and apply salt. Squeeze in the lemon and mix well. Keep aside for 5 minutes.
• Because of salt and lemon it will give away water. Press the vegetable in palms and squeeze out the water. Keep the squeezed vegetable on another plate.
• Heat the oil in kadai. Add tempering ingredients. Add squeezed karali/karela.Fry on medium flame till it becomes crunchy.
• Add red chili powder,dry roasted sesame seeds and dry coconut. Mix well . Add  little salt only if necessary.

Chole

Although Chole-Bhature is the monopoly of Punjabis,it has become every Indian's favorite. This is the dish which is there on  the menu cards of most of the restaurants in Mumbai.But still, you enjoy the original taste when you eat it on the roadside dhaba in North India.






Ingredients
1 cup kabuli chana/white chickpeas( washed & soaked overnight in enough water)
1 cup diced tomato
2-3 tsp ghee/oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
salt to taste

Dry masala
2 tsp coriander seeds
2 red dry chilies
a small piece of cinnamon
1/2 tsp cumin seeds
 Roast all these on a griddle with a drop or two of oil and grind in a mixer.

Masala Paste
1 cup chopped onion
1 cup chopped tomato
1 inch ginger
7-8 garlic cloves
4-5 green chilies
8-10 sticks of coriander leaves
Grind all these to make a smooth paste

Method

• Pressure cook the soaked chana (Do not throw the water if excess) with a bay leaf.
• Heat ghee/oil in  the sauce pan. Add cumin seeds, asafoetida, red chili powder,dry masala and saute a little.
• Add masala paste and fry for 2-3 minutes.
• Add cooked chole,salt to taste,coriander powder,turmeric powder. Mix well and bring it to boil.
• Garnish with tomato slices(optional) 
• Serve hot with roti/chapati/bhature/puri
  
  
  Note
  If in a hurry I use ready made Punjabi chole masala instead of dry masala, other procedure remains the same.