Shev Bhaji

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

Ingredients :

Shev(thick sev) - 200 gm

Chopped onion - 3/4 Cup

Garlic - 6 cloves

Ginger - 1/2 inch piece

Oil - 2 Tbsp

Red chili powder - 1 1/2 Tsp or to taste

Turmeric powder - 1/4 Tsp

Spices:

Coriander seeds - 1 Tbsp

Cumin seeds - 1/2 tbsp

Coconut - 1 tbsp

Black pepper  - 1 Tsp

Cinnamon stick - 1/2 inch

Bay leaf - 1 

Poppy seeds - 1/2 Tbsp

Peanuts - 1 1/2 Tbsp

Clove - 1

Method :

1) Dry roast all spices and keep aside.

2) Heat 1 tbsp oil in pan and fry ginger, garlic and onions till onions become soft. Add dry roasted spices int it and mix well.

3) Grind all spices mixture adding little water. 

4) Heat 2 tbsp oil in wok and crackle mustard seeds.

5) Add ground spices mixture and fry on medium flame till masala leaves oil. Make sure masala mixture is not watery.

6) Add turmeric powder, red chili powder and mix well. Add salt and 2 1/2 cup of water and let it boil for 10 mins on medium flame.

8) Add 1/2 cup thick sev after curry is boiled and immediately switch off stove.

9) Garnish with fresh cilantro and serve hot with chapati(indian bread). Add more shev while serving.

Shev Bhaji

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.

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

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