Raw mango curry

 कैरीची उड़दामेथी
Ingredients

3-4 pieces of  raw mango of medium size / कैरी (peeled and cut )
salt and jaggery to taste

To be dry roasted
2 tsp udid dal
1 tsp rice
2-3 dry red chilies

To be ground in a paste
All roasted ingredients
1/2 cup freshly grated coconut

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1/4 tsp red chili powder

Method

• Heat oil in a pan. Add tempering ingredients. As the mustard seeds splutter add raw mango pieces. Add a cup of water over it. Heat it on medium flame. Cook till  the pieces are soft.
• Meanwhile Roast the ingredients and grind it with coconut to a fine paste.
• Mix the paste with the curry. Add more water if necessary.
• Add salt and jaggery to taste. The curry should taste sour-n-sweet. (The amount of jaggery depends on the sourness of the raw mango)
• Serve hot with steamed rice.

shiraLe-batata bhajee

A veggie of Ridge gourd with potato
I think ShiraLe/ridge gourd is the most  disliked vegetable in many homes. But after looking at the health benefits it is a good decision to include this vegetable once a while in your meal.

Ridge gourd is loaded with vitamins such as vitamin C,riboflavin,zinc,thiamine, iron and magnesium.
It is also low in fat and calories and high  in fiber as well
Being low in saturated fat and cholesterol and high in dietary fiber, it becomes the ideal choice for anyone who wishes to lose some weight quickly. It also has a very high water content, making it a very low calorie vegetable

So why not try it?

Ingredients
2 medium size ridge gourds/shiraLe
1/4 cup soaked chana DaL/ bengal  gram
1 potato diced(optional)

1/2 tsp kaLa masala
salt and jaggery to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
3/4 tsp chili powder
Method

• Soak chana DaL/bengal gram in lukewarm water for 15-20 minutes.Wash the ridge gourd/shiralee .
• Cut off both ends and scrape  the ridges of the vegetable with the help of knife or scraper.
• You can prepare चटणी/ chatni out of the ridges of the gourd.
• Cut the gourd in medium size pieces. Dice the potato.
• Heat the kadhai. Add the tempering ingredients one by one. Add dal,potato pieces first. Add little water in it. Cover with water in the lid. Let it cook on medium flame.
  Add ridge gourd pieces & cover again with the lid. Let it cook for 10 minutes.
• Once cooked add kala  masala and mix well.
• Add jaggery and salt to taste.
• Serve with chapati.
  

Note
Taste the cut ends of the vegetable for bitterness. Discard if it is bitter.

Bhopalyache bhareet

Pumpkin raita

It is an accompaniment or a side. It can be converted into a dip by increasing the quantity of the curd used. Curry leaves and cumin seeds with asafoetida in tempering gives a tempting flavor to the raita.

Ingredients
2 cups pieces of pumpkin ( boiled and mashed)
1 cup curd/दही
salt and sugar to taste

Tempering
1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/4 tsp cumin seeds
1 green chili (finely chopped)
2-3 curry leaves(torn)

Garnishing
chopped coriander leaves

Method

• Wash and pressure cook pumpkin with skin. Remove skin when cooked and cooled.
• Mash the pieces and mix them with curd.
• Add salt and sugar.
• Heat ghee in an iron ladle or paLi . Add all the tempering ingredients one by one.
• Pour it over the mixture. Mix well and serve as an accompaniment with meal.

Okra/Lady's finger veggie

भेंडी भाजी
My daughter's favorite......

 

Ingredients
1/4 kg okra
1 tsp coriander seeds  powder
1/2 tsp cumin seeds powder
jaggery to taste (optional)
salt to taste

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2-3 green chilies(slit)
4-5 kokum pieces(chopped)

Garnishing
chopped coriander leaves

Method

• Wash and pat dry the vegetable. Cut both ends. Chop in pieces of 1 cm thickness.
• Heat oil in a kadhai and add tempering ingredients one after the other. Lower the flame and add chopped vegetable.
• Mix well so that the every piece of the vegetable gets coated with oil.Stir in between on low flame. Do not cover.
• Stir till it gets cooked. Do not allow the vegetable to change its color.
• Add Coriander and cumin seeds powder.
• Add jaggery and salt. Mix well and turn off the flame.

Note

• Add any souring agent such as aamchur powder, lemon juice, tamarind pulp in tempering instead of kokum. Curd can also be added as a souring agent but the veggie won't be dry.
• Do not add salt before it is cooked.
• Do not heat it for long after adding salt.

Lal bhopaLyachi bhajee

Pumpkin veggie

The combination of fenugreek seeds and curry leaves enhances the taste of this veggie.

Ingredients
2 cup pumpkin pieces ( with skin)
salt and jaggery to taste
Tempering
1-2  tsp oil
1/2 mustard seeds
1/2 tsp fenugreek(मेथी) seeds

1/2 tsp asafoetida
4-5 curry leaves
1 tsp chili powder or as per taste
1/2 tsp turmeric powder

Method

• Wash and cut pieces of pumpkin with skin.
• Heat oil in a kadhai and add tempering ingredients one by one. Add pumpkin pieces and salt. Cover the kadhai with water in the lid.Let it cook for 4-5 minutes or till pumpkin gets cooked. Check with the knife. Do not overcook.
• Add jaggery and salt (if required).
• Garnish with chopped coriander leaves.
• Serve with chapati.

Mix vegetable

Ingredients ( preferably  in equal quantity,but doesn't matter if it varies slightly )
slice all the(available)vegetables
(1/2 cup of each vegetable is sufficient for 2-3 people)
onion
green chilies/red chilies
potato
tomato
capsicum ( green/red/yellow)
cabbage
carrot
salt to taste

Tempering
2 tsp oil
garlic(sliced) as per taste
cumin seeds as per the quantity of the vegetables.

Garnishing
oregano as per taste
pepper powder


Method

• Wash all the vegetables. Keep them in cold water for 5 minutes. Slice them length wise.
• Heat oil in a wok/kadhai. Add garlic and cumin seeds. As they sizzle add sliced onion,chilies,potato,tomato and sprinkle salt over it. Stir for a while on medium-low flame and cover with a lid.
• Let it cook till the potatoes become soft.
• Once they are done,add other vegetables one by one. Mix them well.
• Add salt if necessary.
• Sprinkle some oregano and pepper powder over it. Turn off the gas.
• Use it as a pizza topping, sandwich stuffing (with grated cheese and ketch up) or eat as a separate veggie platter.

Eggplant/brinjal/Vange

egg plant used for bhareet    /भरताचे वांगे

Surnachi bhajee

Nature gives us in abundance but we do not get the benefits out of it because of many myths and misconceptions about the vegetable.
सुरण/ elephant foot yam is considered to be a healthy low-fat food so it can be consumed without any fear of weight gain.It is a natural product that is high in fiber . So it can be used as slimming food because it lowers cholesterol levels and promotes weight loss.The vegetable also suits people with hypertension as it has a cooling effect on the body.Yam offers special health benefits to people with diabetes as it has a very low glycemic index.

It acts as an anticoagulant (prevents blood from clotting)and is a natural cure for constipation ,irregular bowel movements hence  is widely used in the treatment of patients suffering from piles.It is a rich source of essential fatty acids (Omega-3 fatty acids) which are known to increase the good cholesterol levels in the blood. Eating elephant yam helps in increasing the estrogen levels in women’s bodies, thus helping in maintaining the hormonal balance.Yam is also high in vitamin B6. Consuming vitamin B6 provides relief from pre-menstrual syndrome in women.Yam also has a high concentration of key minerals. It is loaded with potassium, magnesium and phosphorous, as well as with trace minerals like selenium, zinc and copper. Yam is known to contain Diosgenin, a hormonal molecule that is currently being experimented for its potential anticancer effects.




Ingredients
2 cups chopped suran(सुरण) pieces or elephant foot yam
 4-5 kokum pieces
 1/2 cup roasted and crushed peanuts
salt and sugar to taste

Tempering
2 tsp oil
 1/2 tsp mustard seeds
1/2 tsp asafoetida
 4-5 curry leaves
1/2 tsp turmeric powder
2 chopped green chilies

Garnishing
chopped coriander leaves

Method

• Wash and scrape off the skin of the yam.
• Make square pieces approx. 1cm x1cm or slightly bigger.
• Pressure cook the pieces with kokum pieces and pour 1/2 cup water over it.(do not overcook)
• Heat oil in a kadhai. Add tempering ingredients. Add cooked  yam pieces,kokum pieces and juice ( cooked water ).
• Add salt and sugar.Cover with lid for 1-2 minutes.
• Add crushed peanuts and mix well.
• Garnish with chopped coriander leaves.

Kachchya tomatochi bhajee

Raw tomato veggie
Green tomatoes or raw tomatoes taste good as a veggie. They can also be combined with potato ( potatoes help lessen the sourness of the tomatoes) I add little jaggery for the same. I will upload the image later.

Ingredients
5-6 green tomatoes
1/2 cup roasted and crushed peanuts (शेंगदाणा कूट )
1/2 tsp turmeric powder
1 tsp chili powder or as per taste
salt and jaggery to taste

Tempering
1-2 tsp oil
1/2 tsp cumin seeds

Garnishing
chopped coriander leaves

Method

• Wash and chop the tomatoes.
• Heat oil in a kadhai. Add cumin seeds. Add chopped tomatoes as the seeds sizzle.
• Add turmeric and chili powder.
• Add salt and cover with water in the lid.Let it cook on medium flame.
• Add crushed peanuts and jaggery when tomatoes are is cooked.
• Garnish with chopped coriander leaves.

Note
If adding potatoes, add before the tomatoes and saute for a while with turmeric and chili powder. Then add tomatoes. rest of the procedure is same.

Kobi-batata bhajee

cabbage with potato veggie
 Ingredients
2 cups shredded Cabbage/kobi
1 potato (diced)
2 tsp freshly grated coconut
1/2 inch ginger chopped
salt and sugar to taste

Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1 green chili (slit)
2-3 curry leaves
1/2 tsp turmeric powder

Garnishing
2-3 tsp chopped coriander leaves

Method

• Separate the cabbage leaves and wash them properly. Arrange them on one another (stack them). Cut the stack from the middle (to manage easily). Then chop the stack lengthwise. Dice the potato.
• Heat the oil in a kadhai. Add all the tempering ingredients one by one.Add the potato and then shredded cabbage.
• Cover the kadhai with water in the lid. Lower the flame and let it cook for 5 minutes. Check after 2-3 minutes if potato is cooked. If not continue the process.
• When done add coconut, salt and sugar to taste.
• Garnish with coriander leaves

Cabbage stir fry

Kobichi partoon bhajee
It's like a salad or कोशिंबीर  of cabbage/kobi. By stir frying the crunchiness of the vegetable is retained.

Ingredients
2 cups shredded cabbage
1/4 cup freshly grated coconut
salt to taste

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp udiddal
1/2 tsp chana dal
2-3 dry red chilies
4-5 curry leaves

Method

• Wash and cut the cabbage ( shred or grate it)
• Heat oil in a kadhai. Add tempering ingredients one by one. Add shredded cabbage,grated coconut and salt.
• Saute on a medium- hlgh flame for 2-3 minutes. (cabbage should not get burnt or turn brown,so adjust the flame and time accordingly)

capsicum-potato-paneer stir fry

Ingredients
2 capsicums
1 potato
1 tomato
3-4 paneer pieces
1tsp coriander seeds powder
1/2 tsp cumin seeds powder
1 tsp baDishep/aniseeds
Salt and sugar(optional) to taste
Tempering
oil
cumin seeds
1/2tsp turmeric powder
1 tsp chili powder

Garnishing
Chopped coriander leaves

Method

• Wash all the vegetables. Cut the capsicum and tomato and remove seeds. Cut all the vegetables lengthwise.
• Heat oil in a kadhai and add cumin seeds. As they sizzle add other tempering ingredients.Add baDishep.
• Add cut vegetables except capsicum and paneer. Add little salt and cover with lid.
• When potato is half cooked add paneer and capsicum with other powders. Toss them or mix delicately.
• Add more salt if required. Sprinkle some sugar(optional).
• Saute for a while.
• Garnish with chopped coriander.
  

Note
Capsicum is added after potato is half done as crunchy capsicum tastes better.

lal mathachi bhajee

Lal math -a leafy vegetable, very easy and fast to cook.


Ingredients
1 bunch of lal math(approx. 2-3 cups chopped vegetable)
1/4 cup freshly grated coconut
salt to taste


Tempering
2 tsp oil
2 green chilies
1/2 cup chopped onion
2 tsp ginger garlic paste

Method

• Sort the vegetable. Pluck leaves and tender stems. Wash them thoroughly. Drain water and chop the vegetable.
• Chop the onion. Cut the chilies.
• Heat the oil in the kadhai. Add chilies. Fry them. Add onion and ginger-garlic paste. Fry till onion becomes soft.
• Add chopped vegetable,grated coconut. Cover with water in the lid. Let it cook for 4-5minutes.
• Once done ,add salt and mix well.
• Serve with bhakree or chapati/roti.

Aambatchukyachi pataLbhajee

आम्बट चूका is a green leafy vegetable. Aambat is sour, so the vegetable is sour in taste. The method of preparation is similar to that of spinach in buttermilk .There is no need to add buttermilk in this vegetable as the leaves are sour. 




 Ingredients
1 bunch of aambat chuka
1/4 cup chaNa DaL
1/4 cup peanuts
1/2 tsp kaLa masala
2 tsp freshly grated coconut
salt and jaggery to taste


Tempering
oil
mustard seeds
asafoetida
turmeric powder
chili powder

 Method

• Wash and chop leaves and tender stalks of  aambat chuka.Pressure cook ChaNa DaL, peanuts and chopped leaves with 1/2 cup water.
• Mash the cooked Dal and leaves with a ladle.
• Heat oil in a pan and add tempering ingredients one by one. Add the mashed contents. Bring it to boil.
• Add kaLa masala and coconut.
• add salt and jaggery.
• Serve hot with steamed rice or chapati.

Kachhya faNasachi bhajee

Raw jackfruit veggie
Normally faNas , keLful are the vegetables which are thought to be difficult to cook. That's not true at all. They both have a good taste of their own and need no external additional masala in it. Only thing is they take more time to cut or peel them. You can't make them in a short notice. If you plan to make them in advance then the actual cooking time is very less.
Generally  you won't get these veggies in restaurants. So wanna taste....prepare yourself...:)

Ingredients (for two)
250 gm kachcha faNas/raw jackfruit
1/2 cup kaLa waTaNa( soak overnight and pressure cook)

Tempering
 1 tbl sp oil
4-5 garlic cloves( crushed with skin)
 1/2 tsp turmeric powder
1 tsp  Dhane-mirchi masala powder or (as per taste)
salt and jaggery to taste


Precautions and technique of cutting the jackfruit

I use viLi (विळी)as a tool to cut the vegetable. Alternatively any sharp knife(with a long and sturdy blade) can also be used. Apply oil on both the sides of the blade. This will prevent sticking of the latex(chik)to the blade and cutting would be easier.
Apply oil on the palms.
Spread the newspaper around the area of cutting. This will avoid dropping the latex on the floor or platform.
Cut into halves twice so as to make it manageable to hold each piece.
Cut and remove the outer skin of each piece.Remove the center part.
Repeat the process for every piece. Wash all the pieces.
Pressure cook all the pieces with 1/2 cup water in it.
Soak kaLa waTaNa in sufficient water overnight.
Do this on the previous day of making the vegetable.

Method

• Pressure cook kaLa waTaNa in a pressure cooker.
• Mash the cooked pieces with hand and apply salt evenly.
• Heat oil in a kadhai. Add crushed garlic cloves. As they become light brown, add cooked kaLa wataNa.
• Add turmeric powder and dhane-mirchi masala powder
• Add mashed jackfruit.Cover with lid and let it get mixed on a low flame.
  
  
  
  Note
  
  • Variations can be made by using chopped onion as a tempering ingredient.
  • You can also grind coarse paste of onion, fresh coconut and peppercorns and apply to the mashed jackfruit,

Pavtyachi pataL bhajee

Pawtas are in season now in winter.Pawtas are similar to lima beans. Normally I prepare UsaL of pawta but this time pataLbhajee was a short cut for curry and bhajee together.





Ingredients
1 cup of pawta( beans)
salt and jaggery to taste

To be ground in paste
1/4 cup freshly grated coconut
a small piece of onion
2-3 peppercorns
1 green chili
2-3 stalks of coriander leaves
tamarind to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp of asafoetida
1/2 cup chopped onion
1/2 tsp turmeric powder

Method

• Remove the pawta beans from its pods. Sprinkle little water over it and pressure cook .
• Grind the  paste of the ingredients given.
• Heat the oil in the kadhai and add the tempering ingredients. Fry onion on medium flame till it becomes soft.
• Add moist pawta beans. Saute for a while.
• Add ground paste and add water to adjust the consistency. Bring it to boil.
• Add salt and jaggery and mix well.
• Serve hot with rice and chapati.

Gawar-batata-2

Cluster beans in a different way
Sambhar masala always comes handy and gives a different taste to gawarichi bhajee or cluster beans veggie.





 



Ingredients
2 cups gawar(chopped into 1inch pieces)
1small potato(diced)
2 tsp sambhar masala
1/2 tsp chili powder
jaggery and salt to taste

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

Method

• Wash and cut gawar into pieces. Wash and dice the potato.
• Heat oil in a pan and add tempering ingredients. When mustard seeds crackle,add  gawar with 1/2 cup water.
• When the  gawar/cluster beans is  half cooked,add potato pieces.
• Add sambhar powder,chili powder,salt and jaggery to taste. Cover with lid and let it cook on low flame. Don't make it dry. Tastes better with little juice in it.
• Serve with chapati.

flower-watana-batata

 This type of mixed veggie is  my week-end preparation to utilize the leftover assorted raw stock in the fridge. So I can feed the refrigerator  with the new stock of vegetables for the forthcoming week.




Ingredients
4-5 pieces of cauliflower
1 small potato
some spring onions
1/2 cup green peas
1/2 tsp garam masala

To be ground in paste
 3-4 stalks coriander leaves
1 green chili
1 tbl sp curd
2 tsp coconut

Tempering
 1 tbl sp Oil
1/2 cup chopped onion
2 tsp ginger-garlic paste
1/2 tsp turmeric powder

Method

• Wash and cut the vegetables in similar size.
• Heat the oil in a pan. Add tempering ingredients one by one.
• Add potatoes,peas and cauliflower pieces. Saute for a while and cover with water in the lid. Let it cook on medium flame.
• Grind the ingredients to make a paste.
• Mix the paste when they get cooked. Bring it to boil.
• Lower the flame and add salt to taste. Mix well. Turn off the gas.

Karale masala

( spicy veggie of bitter gourd)

A two in one bhajee of karale
 
Ingredients
2 karela/karali/bitter gourd/bitter melon
2-3 aamsule/kokum
1-2 tsp jaggery
salt to taste

To be roasted in 1/2 tsp oil
1 tsp coriander seeds
2-3 pepper corns
2-3 cloves
1/2 inch cinnamon piece
1/2 cup sliced onion
1/4 cup freshly grated coconut

Tempering
1 tsp oil
1/4 cup chopped onion
1/2 tsp turmeric powder
1/2 tsp chili powder

Method

• Wash and cut the karali in half. Remove the seeds and make medium size pieces.
• Apply salt and kokum pieces to the vegetable. Boil the vegetable in a pan for 5 minutes or till soft. When cooled extract the water by pressing the cooked vegetable in palms. Thus the maximum bitterness would be removed.
• Grind the roasted masala in a fine paste.
• In a kadhai add a tsp of oil and fry onion till soft. Add turmeric and chili powder.
• Add cooked pieces of vegetable and mix well.
• Add ground paste with little water in it. Bring the mixture to boil.
• Add salt and jaggery to taste.
• Garnish with chopped coriander.
• Serve with chapati or rice.

Takatala palak/ spinach in buttermilk

My vahini gave me the fresh organic spinach from their farm. I had some methi leaves and a corn cob in the fridge.  So I made use of all to make this simple pataLbhajee which tasted awesome with saat dhan bhakri.


Ingredients
1 bunch of spinach
1 cup chopped methi leaves
1/4 cup any dal ( toor/chana/moog/masoor or all mixed which I used)
1/2 cup groundnuts
1-2 pieces of sweet/white corn
1-2 green chilies ( slit or minced)
1/2 tsp turmeric powder

Make a paste of
1/2 cup curd (slightly sour)
1 tsp besan/chick pea flour

Tempering
1-2 tsp ghee
1 tsp cumin seeds
1 tsp asafoetida

Garnishing
2-3 tsp coriander leaves

Method

• Wash and soak dal and groundnuts in a cup of water for 10 minutes.  Wash and cut the vegetables. Pressure cook soaked dal ,ground nuts and cut vegetable(spinach and methi leaves and corn).
• Beat the curd with a spoon till smooth and mix chickpea flour to make a paste ( add water if too thick)
• Mix the cooked vegetable with the paste in a pan. Add green chili and turmeric powder. Stir well.
• Heat the pan on medium flame and bring it to boil. Add salt to taste and chopped coriander leaves. Reduce the heat.
• Heat the ghee in an iron ladle(paLi). Add cumin seeds as a tempering and as they sizzle add asafoetida (slightly more than normally used).
• Dip the paLi in the mixture and cover the vessel. Turn off the heat.
• Serve hot with bhakree,chapati or steamed rice.