Spicy Bitter Gourd Curry

Preparation Time - 5 Min                        Cooking time - 20 Min                           Serves - 3

This is a bitter gourd curry with gravy. If you do not like the bitter gourd dry fry then you must try this recipe.

Ingredients :

Bitter gourd - 2

Sesame seed powder - 3 Tsp

Ground nut powder - 1 Tsp

Jaggery - 3 Tsp

Tamarind pieces - 3-4

Oil - 3 Tsp

Cumin seeds -1 Tsp

Salt - 3 Tsp

Red chili powder - 3 Tsp

Turmeric powder - 1/2 Tsp

Goda Masala (Optional) - 1 Tsp

Method :

1) Cut bitter gourd in 1 inch pieces and slit them vertically. I prefer to remove seeds from bitter gourds.

2) Add 2 1/2 Tsp salt , tamarind pieces or tamarind paste and add 2 cup of water in bitter gourds.
Pressure cook them for 10 mins or 1 whistle.

3) Now remove bitter gourds from pressure cooker and squeeze them well till dry.

4) Heat oil in pan add cumin seeds and let it crackle. You can add little extra oil if you like.

5) Add turmeric powder and chili powder.

6) Add sesame seeds powder , ground nut powder and jaggery. Mix well.

7) Add bitter gourds and 1/2 tsp salt. Cook for 5 mins till masala mix well with bitter gourds.

Bitter Gourd Curry/Karlyachi Bhaji

8) Serve hot with chapati.

Cheese Garlic Toast

Preparation Time - 2 Min                         Cooking Time - 7 min                     Serves - 2

This is very easy and quick breakfast recipe.

Ingredients :

Bread slice - 4

Grated mozzarella cheese - 1/2 Cup

Finely chopped garlic or garlic paste - 1 Tsp

Finely chopped tomato - 1/4 Cup

Finely chopped green chili - 1

Olive oil - 1 Tsp

Salt - to taste

Black pepper powder - 1/2 Tsp

Method :

1) Toast the bread slice and keep aside.

2) Preheat oven to 375 degree Fahrenheit.

3) In a bowl mix grated cheese, garlic, tomato, chili, salt , black pepper and olive oil.

4) On toasted bread spread this mixture evenly.

5) Put these toast in oven and bake for 5-7 minutes.

6) Serve hot.

 You can try these cheese toast with different toppings like ginger, onions, cilantro and mushrooms.

Cheese Garlic Toast

Idli Fry

Preparation time - 5 Min                         Cooking time - 7 Min                        Serves - 2

This is very easy and tasty dish you can make with leftover idlis.

Ingredients :

Idli - 8

Finely chopped onion - 1/2 cup

Finely chopped tomato - 1/2 cup

Garlic - 4 cloves

Curry leaves - 2

Chat masala - 1/2 Tsp

Red Chili powder - 1/2 Tsp/ To taste

Turmeric powder - 1/2 tsp

Salt - 1/2 Tsp/ To taste

Cumin seeds - 1 Tsp

Oil - 2 Tsp

Fresh cilantro - a few to garnish

Method :

1) Cut idlis in cubes and keep aside.

2) Heat oil in pan and add cumin seeds, let it crackle and add curry leaves.

3) Add chopped garlic or garlic paste. Add onion and saute well.

4) Add tomato and saute for 2-3 mins. Add chili powder, trumeric powder and chat masala. You can also use pav-bhaji masala.

5) Add idli cubes and saute well.

6) Garnish with fresh cilantro and bhujia sev(optional) and serve hot.

Idli Fry

Pohyache Wade

Preparation Time - 10 Min                                                         Cooking Time - 7 min

This is very easy and quick snack recipe.

Ingredients :

Thin Poha (Thin flattened rice) - 1 1/2 Cup

Boiled Potato - 1

Green peas(Optional) - 1/4 Cup

Ginger Garlic Paste - 1 Tsp

Chopped green chili - 1 Tsp

Chopped Cilantro - 1/4 Cup

Salt - 1 Tsp/To taste

Oil - To deep fry

Method :

1) Wash poha and soak in little water for 5 mins.

2) Mash potato and green peas. Mix soaked poha, ginger garlic paste, green chili,cilantro and salt in this.

3) Make medium size wada and deep fry till brown in color on high flame.

4) Serve hot with tamarind or cilantro chutney.

Egg Plant Curry

This is a spicy curry with gravy.

Preparation Time - 5 Min                        Cooking time - 15 Min                      Serves - 4

Ingredients :

Small Egg Plants - 250 Gm

Very finely chopped onions - 1/2 Cup

Very finely chopped tomato - 1/4 Cup

Ginger garlic paste - 1 Tsp

Crushed peanuts - 1/2 Tbsp

Crushed sesame seeds - 1/2 Tbsp

Jaggery - 2 Tsp

Red chili powder - 2 Tsp

Turmeric powder - 1 Tsp

Salt - 1 1/2 Tsp/ To taste

Garam/Goda Masala - 1 Tsp

Coriander powder - 2 Tsp

Oil - 2 Tsp

Mustard seeds - 1/2 Tsp

Cumin seeds - 1 Tsp

Method :

1) Cut egg plants vertically and put in water so that it won't become yellow..

2) Heat oil in wok and add mustard seeds let it crackle.

3) Add cumin seeds once crackled add ginger garlic paste.

4) Add onions and fry for 2-3 mins till golden in color. Add tomato and fry for 2 mins till tomato become soft.

5) Add red chili powder, turmeric powder and coriander powder and fry it for 1 min.
    Sprinkle little water if masala sticks to wok.

6) Now add egg plants. Add 1/2 cup water and let it cook for 10-12 mins till egg plants are completely cooked.
  Cook it on medium flame by putting lid on wok.

7) Now add ground nut powder, sesame seed powder, jaggery and garam/goda masala. Cook for 1 min.
    I prefer goda masala for this curry.

8) Garnish with fresh coriander leaves and serve hot with chapati.

Vangyachi bhaji

Pithla/ Besan

Preparation time - 2 Min                          Cooking time - 12 Min                         Serves - 4

This a really quick and tasty dish when you don't have veggies at home.

Ingredients:

Gram Flour(Besan) - 1/2 Cup

Curd(Yogurt) - 1/4 Cup

Finely chopped onion - 1/4 Cup

Garlic(Optional) - 3-4 Cloves

Green chili - 1 or 2

Mustard seeds - 1 Tsp

Oil - 1/2 Tbsp

Salt - 1 1/2 Tsp/ To taste

Turmeric Powder - 1 Tsp

Asafoetida - a pinch

Method :

1)  In a bowl take Curd , add 1 cup water and mix well. Now add gram flour in to this and mix well and keep aside. Make sure there are no lumps. You can also use buttermilk here instead of curd.
Tip: You can use buttermilk instead of curd.
        Do not pack in the gram flour in measuring cup.

2) In a wok heat oil and add mustard seeds, let it crackle and add asafoetida.

3) Now add green chilies and garlic. Add onion and fry for 2 mins.

4) Add turmeric powder and mix well.

5) Add gram flour mixture in to this and 1 cup water. You can add less or more water depending on the thickness you like. I prefer not very thick.

6) Add salt and let it cook for 7-8 mins on medium flame. Serve hot.

You can eat pithala with Bhakri(Jawar roti).
You can also enjoy pithala with rice/chapati or khichdi. Khichdi-Besan, Pithala-Bhakri is very famous in Maharashtra.

Pithala

Rasam

Preparation Time - 10 Min                     Cooking Time - 10 Min                     Serves - 5

Ingredients:

Finely chopped tomato - 1 medium

Tamarind paste - 3 Tsp

Finely chopped cilantro - 1/4 Cup

Garlic - 5 Cloves

Chopped curry leaves - 4 - 5

Red chili powder - 1 Tsp

Rasam powder - 3 Tsp

Salt - 3 Tsp/ To taste

Asafoetida - a pinch

Oil - 2 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Method :

1) In a bowl take 4  cup water add tomato, tamarind paste, mashed garlic and curry leaves and cilantro.

2) Keep aside this mixture for 1 hour.

3) In a pan heat oil and add mustard seeds let it crackle. Now add cumin seeds and asafoetida .

4) Now add soaked mixture.

5) Add chili powder, salt and rasam powder.

6) Add 1/4 cup water and let it boil for 10 mins. Serve hot with rice.

Rasam

Onion Tomato Chutney/ Dosa Chutney

Preparation Time - 5 Min                   Cooking Time - 10 Min                   Serves - 4

Ingredients :

Onions - 1 Cup

Tomato - 1/3 Cup

Red chilies - 2-3

Curry leaves - 6

Tamarind Paste - 1/2 Tsp

Jaggery - 1/2 Tsp

Salt - 1 1/2 Tsp  or To taste

Asafoetida/Hing -1/3 Tsp

Oil - 1 Tbsp

Cashew nuts or Ground nuts - 2 Tbsp

Mustard Seeds -1/2 tsp.

Yellow Moong Dal - 1 Tsp

Method :

1) Heat oil in pan and add red chilies and curry leaves.

2) Add asafoetida and onions and fry. Do not cook onions till golden fry if you do it will make your chutney little sweetened. I prefer raw onions taste.

3) Add tomato and cook for 2 mins.

4) Add salt and tamarind paste. Then add jaggery. Add cashew nuts and cook for 1 min.

5) Grind this mixture and keep aside.

6) In a small pan heat 2 tsp oil. Add mustard seeds and let it crackle then add yellow moong dal and put this
 tadka on grinded mixture.

You can serve this chutney with rava dosa. Instead of Cashew nuts/ground nuts you can try chutney with sesame seeds.

Gola Bhat/ Besan Bhat

Preparation Time - 5 Min                     Cooking Time - 15 Min           Serves - 4

This is very famous and quick dish from Nagpur, Maharashtra.

Ingredients :

Rice - 1 Cup

Gram Flour (Besan) - 1 Cup

Oil - 1 1/2 Tbsp

Carom seeds - 1 Tsp

Sesame seeds - 2 Tsp

Mustard seeds - 1 Tsp

Turmeric powder - 2 Tsp

Red Chili powder - 1 Tsp

Salt - 2 Tsp/ To taste

Asafoetida - 1 Tsp

Green Chili - 1

Cilantro(Coriander leaves) - a few

Method :

1) In a bowl mix besan, carom seeds, sesame seeds, red chili powder, 1 tsp turmeric powder, 1 tsp salt. Add water and make a dough. Add little oil if it is too sticky.

2) In a pan heat oil, add mustard seeds, let it crackle.

3) Add asafoetida, turmeric powder and then add rice and 2 cup water.

4) Add salt and let the rice cook. Do not keep the lid.

5) Make medium size balls of besan dough and keep aside.

6) When rice is half cooked put these balls on rice and add little water if required.

7) Now put the lid and let it cook for 5-7 mins on low flame.

8) Garnish with fresh coriander leaves. Serve hot with butter milk and spicy curd chilies.

Gola Bhat

Gulab Jamun With Milk Powder

Preparation Time - 10 Min                     Cooking Time - 20 Min                   Serves - 5

Ingredients :

Milk Powder - 1 Cup

All purpose flour (Maida)  - 1 1/2 Tsp

Rava (Fine Suji) - 1 1/2 Tsp

Ghee - 1 Tsp

Curd/Dahi - 1 Tsp

Milk - 2 Tsp

Baking Powder  - 1/4  Tsp

Oil - To deep fry

Sugar - 1 Cup

Lemon Juice - 1/2 Tsp

Method : 

1) In a pan mix 1 cup sugar and 1 cup water and let it boil for 7-8 mins.

2) Add lemon juice in it and keep this sugar syrup aside.

3) In a bowl, mix milk powder, maida and baking powder together. Add ghee and curd in it and crumble   softly to make khoya like texture.

4) Soak rava in water for 5 min. Remove excess water and add rava in above dough ingredients and mix well. Add 1-2 tsp of milk to make the dough.

5) Cover it with wet cloth and keep for 5-10 mins.

6) Make marble size jamun and deep fry in oil till brown in color. Always fry jamun on very low flame.
   The oil temp is very important. While frying do not touch the jamun; just rotate a spoon in oil slowly.

7) Add this fried jamun in sugar syrap. Serve Hot.

Basic Eggless Cake/ Maida Cake

Preparation Time - 10 Min                     Cooking Time - 30 Min                          Serves - 6

Ingredients :

All purpose flour - 2 Cup

Sugar(Powdered) - 1 1/2  Cup

Butter -  1/4 Cup

Milk - 1 Cup

Baking Powder - 1 Tsp

Vanilla or your favorite essence - 1/2  Tsp

Method :

1) In a small pan heat butter and milk together till butter melts on low flame, stirring continuously.

2) In a bowl mix all purpose flour and sugar and add milk mixture in it.

3) Add baking powder and mix well until batter is smooth beating continuously. Add essence.

4) Preheat oven to 350° F or 175° C. Grease cake pan with a butter/ghee and add the batter to it.

5) Bake for 30 minutes. Cake is done when toothpick come out dry. Nice aroma will also come when it's done.

You can bake the cake in pressure cooker instead of oven but do not forget to remove the whistle.
Always bake the cake on low flame.

Eggless Maida Cake

Sevai Kheer

Preparation Time - 5 Min                   Cooking Time -  30 Min                      Serves - 4

Ingredients :

Milk - 1/2 liter

Sewai - 1 Cup

Sugar - 1/2 Cup

Ghee/Butter - 1 Tsp

Cashew nuts - 4-5

Almonds - 4-5

Cardamom - 1

Method :

1) Heat Ghee in pan and fry sewai till golden brown in color on low flame.

2) Boil milk on low flame for 20 mins. Add sugar and boil for 10 mins on low flame.

3) Crush cashew nuts and almonds and add to boiling milk.

4) Now add fried sewai in milk and let it boil for 2-3 mins.

5) Add cardamom powder and boil for 1 min. Serve hot.

     You can add kesar/saffron and nutmeg powder if you like.

Sevai Kheer

Pav Bhaji

Preparation Time - 20 Min                 Cooking Time - 15 Min                   Serves - 5

Ingredients: 

Potato - 4 big

Finely chopped capsicum - 1 Big

Green peas - 1 Cup

Finely chopped tomato - 4 Big

Finely chopped onion - 2 Big

Finely chopped cauliflower - 1 Cup

Butter - 4 Tbsp

Oil - 1 Tbsp

Pav bhaji masala - 2 Tsp

Coriander leaves to garnish - 1/4 Cup

Lemon - 1

Pav  - 10

Method :

1) Soak green peas in hot water for 10-15 mins. Boil and mash potatoes.

2) In pressure cooker, add mashed potatoes, chopped capsicum, cauliflower, half of the tomatoes and green     peas. Add 1 tsp salt and 1 cup water  and cook for 10-15 min on low flame and mash these veggies.

3) Heat oil in pan and fry onions till golden brown. Add remaining tomatoes and fry for 1 min.

4) Add mashed veggies in this and mix well. Add 1/2 cup water and bring to boil on medium flame.

5) In small pan heat butter, switch off stove and then add red chili powder and pav bhaji masala.
    Put this butter tadka masala on mashed veggies. Add half lemon juice.Mix well and cook for 5 mins.

6) Add little butter on griddle; cut pav horizontally and fry till brown in color and crispy.

7) Garnish Bhaji with fresh coriander leaves, chopped onion. Add little butter on bhaji and serve hot with fried pav.You can add grated cheese on bhaji and enjoy cheese pav-bhaji.

Dal Kanda/ Chana Dal Curry

Preparation Time - 10 Min                  Cooking Time - 30 Min                    Serves - 4

Ingredients :

Chana dal(Gram Lentil) - 1 Cup

Finely Chopped Onion - 1 1/2 Cup

Finely chopped tomato - 1/2 Cup

Red chili powder -  1 1/2 Tsp/To taste

Turmeric powder -1/2 Tsp

Garam masala - 1 Tsp

Coriander powder - 3 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida -  a pinch

Salt -  1 1/2 Tsp/ To taste

Tamarind paste - 1/2 Tsp

Jaggery - 2 Tsp

Oil - 1 Tbsp

Method :

1) Soak chanal dal for 2 hrs in lukewarm water.

2) Heat oil in pan and crackle mustard seeds and add cumin seeds and asafoetida .

3) Add onion and fry till golden brown.

4) Add tomato and fry for 5 mins on medium flame.

5) Add red chili powder, turmeric and coriander powder fry for 2 min.

6) Add soaked chana dal and add 1/2 cup water.

7) Add tamarind paste, jaggery, garam masala and salt.

8) Cook for 12-15 min. or till dal is completely cooked.

9) Garnish with fresh cilantro and serve hot with chapati.

Dal Kanda

Kashmiri Rajma Masala / Kidney Bean Curry

Preparation Time - 10 Min                 Cooking Time - 45 Min                        Serves - 4

Ingredients : 

Rajma (Kidney Bean) - 1 1/2 Cup

Finely chopped onion - 1 Big

Pureed tomato - 3

Ginger paste - 1/2 Tsp

Garlic paste - 1/2 Tsp

Chili Powder -  1 1/2 Tsp or to taste

Salt - 1 Tsp or to taste

Butter/ Ghee - 3 Tbsp

Turmeric powder - 1 Tsp

Coriander powder - 2 Tsp

Cumin powder - 2 Tsp

Sugar - 1 Tsp

Cardamom - 2 Piece

Cloves - 2

Black pepper - 1 tsp

Black cardamom - 1 (Optional)

Bay Leaf - 1 (Optional)

Method :

1) Soak Rajma(Kidney beans) overnight or for 6 hrs in 5 cup water.

2) Drain excess water. Add 1 tsp salt, 3 cup water in soaked rajma.
   Tie all whole spices (Cloves, Black cardamom, black pepper, bay leaf) in a small clean cloth (spice bag)      and put it in cooker. Now pressure cook rajma for 20 mins or up to 3 whistles.

3) Heat ghee/butter, add cumin seeds. Add ginger-garlic paste and saute well. Add chopped onion and fry till golden brown.

4) Add pureed tomato and fry for 4-5 mins.

5) Add  chili powder, turmeric powder, coriander powder and cumin seed powder and fry for 2 min.

6) Add pressure cooked rajma  and 1 tsp salt and cook for 15 mins on low flame.

7) Add 1 tbsp ghee/butter once rajma  is cooked.

8) Garnish with fresh coriander and serve hot with plain rice.

Kashmiri Rajma Masala

Instant Rawa Dosa

Preparation Time - 5 Min                            Cooking Time - 15 Min                       Serves - 2

Ingredients :

Rawa (semolina or fine Sooji) - 1/2 Cup

All purpose flour (plain flour or maida) - 1/4 cup

Rice flour - 1/4 cup

Salt - 1/2 tsp/to taste

Finely chopped cilantro - 1 Tbsp

Finely chopped green chili - 1

Water - 2 Cup

Cumin seeds - 1 tsp

Finely chopped onion - 1

Oil/Ghee - 1 Tbsp

Method :

1) Mix rawa, maida and rice flour in a bowl. Make a thin batter by adding little water at a time.
    The batter should be thin like butter milk. Make sure there are no lumps in batter.

2) Add cumin seeds, salt and chopped cilantro and green chilies.

3) Heat griddle and add 1 tsp oil/ghee. Add 1/2 tbsp of chopped onion on and now sprinkle the batter on griddle. I prefer to sprinkle with hands.
    You can also use spoon to spread the batter but that may make the dosa think and soft.

5) Add oil/ghee on sides of dosa if required. Let it cook for 2-3 mins, till golden brown on griddle side.
    Rawa dosa takes little more time to cook than normal rice dosa.

6) Serve hot with coconut chutney, dosa bhaji or sambar.

Rava Dosa

Anjeer Halwa/ Figs Pudding

Anjeer Halwa :

Ingredients :

Anjeer ( Figs) - 200 gm

Cashew Nut raw powder - 2 Tbsp

Almond raw powder - 3 Tbsp

Cardamom powder - 1/4 Tsp

Sugar - 1 Cup

Milk Powder - 1 Tbsp

Milk - 2 Cup

Ghee/Butter - 1 Tbsp

Method :

1) Boil anjeer (figs) in 3 cup water for 10 min or till they become soft.

2) Let it cool and drain; then puree by adding 1 cup of milk.

3) Heat ghee/butter in heavy bottomed pan, add almond powder and cashew nut powder, saute well.

4) Add anjeer(figs) puree and 1 cup milk in it and cook for 5 mins.

5) Add milk powder and sugar. Cook for 10-12 mins. on low flame stirring continuously.

Make sure halwa is not watery.

6) Add the cardamom powder and mix well.

7) Garnish with sliced/crushed almonds and serve.

Anjeer Halwa

Kateri dodka/ Turai( Ridge Gourd) Chutney

Preparation Time - 10 Min                            Cooking Time - 10 Min                      Serves - 4              

Ingredients :

Turai(Ridge Gourd) - 1 big

Cashew nuts - 8

Garlic - 4 cloves

Chopped Onion - 3/4 cup

Curry leaves - 4

Tamarind paste - 1 Tsp

Green Chilies - 3

Dry red chilies - 2

Salt - 1 tsp/to taste

Oil - 1 Tbsp

Cumin seeds - 1 Tsp

Yellow moong dal - 1 Tbsp

Musturd seeds - 1 tsp

Fresh coriander - a few

Method :

1) Wash and peel turai and cut in medium size pieces.

2) Heat oil in pan and add cumin seeds.

3) Add curry leaves, green chilies, garlic and fry well.

4) Add salt and chopped onions and fry till they become soft.

5) Then add cashew nuts, tamarind paste, chopped turai and little water and let it cook for 8-10 mins on medium flame.

6) Switch off stove and let it cool for 10 mins, then grind it in mixer.

7) Heat oil in pan and add mustard seeds and let it crackle, then add yellow moong dal and red chilies.

8) Add this tadka on chutney. Garnish with fresh coriander leaves.

Pesarattu/ Green Moong Dal Dosa

Ingredients :

Green Moong Dal(Green lentil) - 1 Cup

Rice - 1/4 Cup

Garlic - 3 Cloves

Ginger - 1/2 inch piece

Cumin Seeds - 1 Tsp

Salt - 2 Tsp

Green Chilies - 3 or to taste

Chopped Onion - 1/4  Cup(Optional)

Oil/Ghee - 2 Tbsp

Method :

1) Wash moong dal and rice and soak in 5 cup water min for 4 hours.

2) Then remove the excess water and grind it with given ingredients like dosa batter.

3) Keep this batter for 1-2 hour.

4) Heat the griddle, grease it with oil/ghee or butter and pour 1/2 cup of batter and spread in circular motion.

5) Let it cook for 1-2 min on medium flame add oil/ghee on edges if required.

6) Serve hot with coconut or your favorite chutney. I like this with turai/Dodka chutney.

Tip : You can add finely chopped onion on griddle with batter like uttappam.
        Instead of green moong dal you can also used sprouted whole green moong as healthier option.

Bharleli Kothimbir Vadi/ Stuffed kothimbir Vadi

Preparation Time - 30 Min                                        Cooking Time - 30 Min               

Ingredients :

For Stuffing :

Finely chopped kothimbir(Cilantro) - 3 Cup

Finely chopped onion - 1 Cup

Poppy seed - 1 Tbsp

Cashew nut powder - 2 Tbsp

Raisins - 4 Tbsp

Grated coconut - 2 Tbsp

Chili powder - 2 Tsp

Salt - 1 1/2 Tsp / to taste

Oil -1 Tbsp

For Dough :

Basen(Gram flour)-  1 1/2 Cup

Carom seeds - 1 Tsp

Sesame seeds : 1 Tsp

Salt - 1 Tsp or to taste

Turmeric powder - 1/2 Tsp

Oil - 2 Tbsp + to deep fry kothimbir vadi


Method :


1) Heat oil in pan and fry onions till golden brown in color.

2) Add poppy seeds, cashew nut powder and coconut and fry for 1 min.

3) Add chili powder and salt and mix well.

4) Switch off stove and add raisins, mix well. After 2-3 min add kothimbir(cilantro) and mix well.
     Tip : Make the stuffing little spicy and add more raisins.

5) Make stiff dough of given ingredients and add oil if very sticky.
   Tip: You can add 1/4 cup of corn starch in dough to make it crispy, however, in traditional recipe it is not added.

 


6) Take a small ball of dough and roll out into 4 inches circle like puri.

7) Place stuffing in the middle and close out the sides in the shape you want.I prefer to make a rectangle by closing sides of circle. You can make a big circle, roll it and cut it like bakar-vadi.

 

8) Heat oil in pan and deep fry till golden brown color on medium flame. Do not fry on high flame.

Stuffed Kothimbir Vadi

Ambat Chuka Mirchi Bhaji

It is one of the favorite recipe in the Vidarbha region of Maharashtra India. It tastes hot and spicy.

Ingredients : 

Tur dal(Tuvar) - 1 Cup

Coarsely chopped green chilies - 10-15  ( per taste)

Finely chopped ambat chuka (Green Sorrel) - 1 1/2 Cup

Onion - 1/2 Cup

Tomato - 1/2 Cup

Ginger -  1 inch piece

Garlic - 10-12 cloves

Coconut - 3 Tbsp

Goda masala /garam masala - 1/2 Tsp

Salt - to taste

Cumin seeds - 1/2 Tsp

Oil - 2 Tbsp

Method:

1) Pressure cook tur dal , green chilies and green sorrel (or tomatoes)  together for 20 mins or up to 3 whistles and grind it nicely in mixer or food processor.
Tip : If you like you can add few ground nuts.

  


2) Grind onion, tomato, ginger, garlic,coconut and 2-3 green chili to fine paste.

  

3) Heat oil in large pan, crackle mustard seeds and add cumin seeds.

4) Add grind onion mixture and fry for 5-7 mins.

5) Add goda/garam masala and mix well.

6) Add mixture of cooked dal and green sorrel with 2-3 cup of water to get desired consistency.

6) Add salt and little shredded coconut, let it boil for 10 minutes on medium flame, stirring occasionally.

7) Garnish with fresh cilantro and serve hot with chapati or rice.

Ambat Chuka Mirchi Bhaji