Saturday, September 25, 2010

Iron Chef Edition - Eggplant/Brinjal

 Maya's potato talasani is different than mom's talasani. Teppal or Tirphal adds a unique flavor. So I thought of making the talasani with eggplants. So here it is.

Recipe Source -

Konkan World by Maya

My Modifications -
Instead of using potatoes as used in Maya's original recipe, I used eggplant and potatoes. I sauted them in oil before adding the remaining ingredients.

Another recipe of eggplant made Bengali way - I tried Bhawna's recipe. Delicious!

Recipe Link
My Modification -
1. I added some panchphoran in tempering.

The star ingredient of this post is eggplant/brinjal which was cooked two ways. So this post is going to Nupur's BB 7 - Iron Chef Edition

Friday, September 24, 2010

Eggs Thoran

My MIL who is a Gujarati and her best friend, K. Aunty who is a Malyali, communicate with each other in Marathi. So don't blame me if you find K aunty's this recipe appears to be lost in translation. But it sure is quick & delicious. Oh, yeah...My MIL is a pukka vegetarian and K aunty is a pukka non-vegetarian. So I don't know how they discussed about eggs thoran, but MIL shared this recipe with me since Gudiya loves eggs!!:-D

Eggs Thoran

Scrambled Eggs


2 whole eggs + 2 egg whites, whisked
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
2 sprigs curry leaves, torn
1 small onion or shallot, chopped
2 red chilies, halved
1/2 tsp turmeric powder
1/2 tsp urad daal

1 tbsp fresh coconut, grated
1 tbsp cilantro, chopped (optional)

1. Whisk eggs & salt and set aside.
2. Heat oil in a saucepan or a wok. add the ingredients for tempering except onion. As all the seeds and daal start popping, add onion. Saute till onion is soft.
3. Add whisked eggs mixture. Keep on stirring on a low flame till it resembles scrambled egg.
4. Stir in coconut & cilantro - if using.
5. Serve with bread or chapati.

Note -
1. I use 2 whole eggs and 2 egg whites for this thoran. You can use 4 whole eggs.

Some more Eggs Thoran recipes from Blogosphere -

Niya's version
My Pleasure...My Treasure's version
Mayoora's version
Kaipunyam's version
Kairali Sisters' Version

Thursday, September 23, 2010

From Old Friends & New - Maharashtra

Blogging is such a blessing. You find so many forgotten recipes around the blogsphere when you least expect them. I love to cook from the different parts of the world. Of course, I feel most comfortable cooking Indian food. No guesses there! :-D and among Indian food, I reach the same comfort level when I cook Maharashtrian food. I get a familiar feeling that I know the cuisine. I just get it. However, blogging has opened my eyes to know my own limitations. Though I am a Maharashtrian, I have discovered so many recipes from different parts of Maharashtra, that I wonder if I can really claim that I know Maharashtrian food inside out. I guess, I can only say that I know a part of Maharashtrian food - probably coastal Maharashtrian food. Anyways, let's review some of the wonderful recipes from different parts of Maharashtra that I heard/tried for the first time. This is the first batch of "From old Friends and New - Maharashtra". Many more batches from all the talented bloggers around the blogosphere will be as my time/schedule permits.

1) Khaugiri's Gaakar - When my mom and mavshi were discussing about a flatbread called - Gaakar, I was really curious. Unfortunately, they both had eaten it when they were kids and didn't remember how it was made. I googled it then but didn't find anywhere that time. and then later sometime, I stumbled upon this beautiful blog - "Khaugiri" and guess what? there is was - gaakar. I can't wait to meet my mom and maushi as I want to serve that Gaakar - a forgotten gem from their childhood.
I made this gaakar following the exact instructions given by Khaugiri. The only difference was, I added some chopped garlic greens since I had them, and instead of ghee, I used olive oil.

Gudiya loved the name "Gaakar" and we called it "Indian Garlic Bread". A super duper hit!!:-D

2) Khaugiri's Kalnachi Bhakri

I had never heard this kind of bhakri before. So I had to try it. Instead of grinding jowar and urad, I just used jowar flour:Urad flour in 1 : 1/4 ratio. Turned out really well. Thanks for sharing, Khaugiri!

3) Cooker's Kachcha Masala
I too have Ruchira but didn't read this recipe before. So when I came across it in cooker's blog, I made it per her instructions. Lovely aroma and robust flavor!! Loved it. Thanks, Cooker!!

4) Mint's Nistyachi Chutney -
Nistyachi chutney by Mints was a totally new recipe for me. I am not very familiar with Khandesh style food so I had to try it immediately. Simply superb!

I tried this recipe from Happy Burp written by Vaishali. I think she does not blog anymore, but I do (selfishly) hope that she comes back to blogging and shares her amazing recipes with us. Do visit her blog and see what a treasure it is.

Mints of Vadani Kaval Gheta brings out some unique recipes. I simply loved her post about leafy greens. All those Marathi names of leafy greens - chandan batwa, chuka, chakwat sound very lyrical. Though I have sneaked in many veggies in my thalipeeth including grated carrots, cabbage or even shredded spinach, I never thought of adding such greens ever. Mint's post encouraged me to add beet greens while making my thalipeeth. Thanks, Mints for sharing a wonderful idea!

A post about Maharashtrian food is just incomplete without Nupur. Of course, Nupur's wonderful blog is not just limited to Maharashtrian food. She whips up and celebrates some amazing delicacies from around the world at her one hot stove!  But if you ever are looking for A to Z of Maharashtrian food, look no further.I tried her Amti Masala and just like her each and every recipe, this amti masala was delicious! Thanks Nupur for sharing many delicacies with us.

Thursday, September 16, 2010

Samosa Chaat

I bought the readymade samosas to make the impromptu chaat for the weekend. I tried to make samosa chaat like Kailash Parbat.

Samosa Chaat
4 Tandoor Chef samosas
1 cup yogurt + salt + sugar to taste
1 recipe cholay
A generous pinch of chaat masala
A generous pinch of amchoor powder
1 tbsp cilantro, chopped finely
1. Warm samosas per instructions. Warm cholays.
2. Place cholay in a serving plate.
3. Place samosas on cholay.
4. Drizzle some sweetened yogurt.
5. Drizzle chaat chutneys.
6. Sprinkle powders and cilantro.
7. Serve immediately.
Note -
1. Samosas can be made at home. I will post the recipe soon.

Wednesday, September 15, 2010

Pani Puri

Pani - Puri  = Elco's pani puri! Your shopping trip to Elco is incomplete if you have not tasted that pani puri. Yeah, you can eat the other stuff too - chole tikki and even gulab jamun or all the different avatars of dosas including spring roll dosa from the nearby vendor. But still do not forget to eat the pani puri. 

Being many miles away from Elco, I have to make this pani puri all by myself! Something is better than nothing, huh?

1 recipe puris
1 recipe multi-purpose chutney
1 cup boiled moong/chana sprouts
1/2 cup boondi

Mix & set aside -
1/2 cup boiled, peeled & chopped potatoes
sprinkle with a pinch of salt, chaat masala and red chili powder

For Paani -
1 1/2 litre boiled water
4 tbsp pani puri masala (I use Badshah brand)
1/2 lemon

1. Set all the ingredients ready to use.
2. Follow the directions on the back of pani puri masala and make pani ready. Add lemon juice to the pani. Refrigerate till ready to use.
3. Place 5 - 6 puris in each serving platter.
4. In small ramekins serve boondi, potatoes, moong. Keep a wide ramekin ready for paani adding chutneys as necessary.
5. Attack! :-D

Some variations -

1. Instead of moong and/or boondi, some pani puriwalas serve hot ragda. Hot ragda, chilled water, spicy, sweet, sour, - it's definitely gives the entire gamut of tastes to our taste buds!
2. I usually add chutneys to the chilled water before serving. Everyone can adjust spicy or sweet chutney to their water if they want more.

Monday, September 13, 2010

Watermelon Juice

There are many good juice centers around Mumbai. Everybody has their favorites. Mine is Haji Ali Juice Center. I decided to make this quick and easy juice after buying a juicy watermelon.
Just make the juice and garnish with chopped watermelons and a pinch of chaat masala.

Watermelon Juice
Few big pieces of watermelon (preferably fridge-cold)

1 tbsp chopped watermelon pieces per serving glass
A pinch of chaat masala per serving glass.

1. Grind watermelon pieces without adding water.
2. Garnish with chopped watermelon and chaat masala.
3. Serve chilled with a long spoon & straw.

Note -
1. You can add some crushed ice along with the watermelon pieces if you like. But serve immediately else it will dilute the juice.

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Sunday, September 12, 2010

Aalyachi Chutney - Ginger Chutney

Aalyachi Chutney
आल्याची चटणी
Ginger Chutney

2 tbs fresh ginger, peeled & grated
1/2 cup fresh coconut
7 black peppercorn
1/2 tsp cumin seeds
1/2 tsp chili powder (mild) or paprika
salt to taste
1 1/2 tbsp jaggery

1 tbsp lemon juice

1. Mix all the ingredients except lemon juice.
2. Grind to a fine paste.
3. Squeeze lemon juice and stir again.

Note -
1. Ginger and black peppercorn add the heat to the recipe. This chutney needs to have a sweetish flavor. So use mild chili powder or paprika else the chutney will turn very hot.

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Saturday, September 11, 2010

Saat Kappi Ghavan for Ganapati Bappa

Saat Kappi Ghaavan is a delicacy from Coastal Maharashtra/Konkan. It is a close relative of Ukadiche Modak and PaatoLi where outer layer is made from rice flour and inner stuffing is made from jaggery-coconut (chooN).  It's like a semicircular layered pancake. It is served by cutting into wedges or triangles. It's indeed very filling.

Saat Kappi Ghavan
सात कप्पी घावन
Seven Layered Pancake

For making ghavan/pancakes
2 cups rice flour
1/2 tsp salt
2 cups fresh coconut water

For making stuffing
1 cup fresh coconut
3/4 - 1 cup grated jaggery
5 cardamoms, peeled & crushed
1 tbsp white poppy seeds/khuskhus
2 tsp rice flour

Oil for frying

1. Mix rice flour, salt. Add coconut water in a steady stream. Keep stirring till no lumps remain. Cover and set aside.
2. Heat a heavy bottomed pan. Add coconut and jaggery. As jaggery melts, add poppy seeds, cardamom powder and rice flour. Mix well. Let it cool down completely.
3. Heat a nonstick pan. When it is hot, add rice flour batter. It should have holes.

4. As it starts to cook, lower the heat. Spread coconut-jaggery mixture on the half side.

5. Fold to cover the mixture as shown below.

6. Now, put a ladleful of mixture on the pan.So the batter sticks to the half pancake. Drizzle some oil around.

7. Spread coconut jaggery mixture.

8. And flip the first part of pancake backwards as shown below.

9. Now again you see half part of pan. Add the batter so that it sticks to the remaining pancake.
10. Proceed till you get 7 parts of stuffing. It's saat kappi meaning 7 compartments.

11. Now take out the layered pancake on a banana leaf.

12. Let it cool down  a little. Cut into wedges or triangles.
13. Serve along with ghee/clarified butter if desired.

Note -
1. Instead of banana leaf, turmeric leaves can be used. Each leaf gives a unique flavor to this delicacy.
2. This is a vegan recipe if you do not serve with clarified butter. I prefer it without clarified butter/ghee/toop. It still tastes delicious.
3. I used my huge, nonstick pan. So the entire batter was used up to make this pancake. If your pan is smaller, you may get 2 or 3 pancakes. Please note that even a small piece of this layered pancake is quite filling.
4. Flipping this pancake back and forth is a delicate process. It gets trickier as the layers start increasing. Make this delicacy only when you have ample time on hand.

गणपती बाप्पा मोरया

May Lord Ganesha shower His blessings on you and yours.

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Friday, September 10, 2010


My grandmother made panchkadaya as a naivedya/offering for Janmashtami as well as Ganesh Chaturthi. It is somewhat similar to Maharashtrian Khirapat. I have my grandmother's original recipe which starts with 2 cups chana daal. My grandmother's home was often crowded by family, friends and neighbors. So, that 2 cups chana daal was justified. Here in US, I made Panchkadaya on a minuscule scale.

2 tbsp chana daal
1 tbsp yellow moong daal
1/2 tbsp sesame seeds

2 tbsp coconut
2 tbsp jaggery

1 cardamom, peeled
1 tsp clarified butter/toop/ghee

1. Roast the first three ingredients on a low flame one by one.
2. Grind roasted chana daal to a coarse powder. Now, add roasted moong daal and grind again. Keep roasted sesame aside.
3. Heat clarified butter. Add coconut and jaggery. Stir to mix well.
4. Add coarsely powdered daal mixture. Fry for a few minutes
5. Switch the gas off. Add sesame seeds and cardamom.

Note -
1. Make sure that chana daal, moong daal and sesame are needed to be roasted separately.
2. Roast chana daal and moong daal till they change color. It has to be done on a low flame. If not roasted properly, the taste will not be the same.

My Grandma's Original Recipe for Panchkadaya
2 cups chana daal
1/2 cup yellow moong daal
1/4 cup sesame seeds

1 1/2 coconut, scraped
2 cups jaggery

5 cardamoms
2 tbsp ghee/toop

1. Follow the same method as described above.

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Thursday, September 9, 2010

Stuffed Karela - 2

Bharela Kaarela
Stuffed Bittergourds
4 bittergourds

1 medium potato, boiled, peeled, mashed
1/4 tsp garam masala
1 tbsp lemon juice
salt to taste
1/2 tsp chili powder
1/2 tbsp jaggery

Tempering 1
1 tsp oil
1/2 tsp turmeric powder
1/2 onion, minced
1 tomato, chopped

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

Cilantro/Coriander leaves


1. Scrape the bittergourd. Make two pieces. and then slit horizontally keeping the gourd whole.

2. sprinkle salt rubbing inside as well as outside of the bittergourd. Keep aside for 15 minutes.

3. For stuffing, heat oil in a pan. Add onion and turmeric powder. As the onion softens, add tomatoes.

4. Saute till tomatoes are cooked. Add chili powder, salt, jaggery, garam masala. And then add mashed potato.

5. Saute for 5 minutes. Let it cool completely. Squeeze the lemon juice.

6. Wash the bittergourds with salt. Stuff the potato mixture in the cavities of the bittergourds. If needed, tie a thread around the bittergourds. (I did not do it!)

7. Heat oil in another pan. Add mustard seeds, turmeric powder and asafoetida. Add stuffed gourds. Cover with a lid. Let it cook on a very low flame.

8. After about 15 minutes, flip the bittergourds over and let them cook through.

9. Garnish with cilantro. Serve as a side dish.

Note -
You can use leftover potato subzi for the stuffing.

Wednesday, September 8, 2010

Kakdi nu Instant AthaNu

Though the name is "athanu" which means pickle in Gujarati and the recipe also uses the pickle masala, this recipe is more like a salad. It has to be consumed preferably the same day as the cucumber leaves lots of water. This "pickle" can't be stored!

Kakdi nu Instant Athanu
Cucumber Salad
1 medium cucumber, peeled & diced
2 tbsp sambhar masala/Gujarati Pickle Masala
1 tbsp lemon juice

Tempering (Optional)
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp asafoetida
1/8 tsp fenugreek seeds

1. Mix all the ingredients.
2. Add tempered oil all over it.
3. Mix and serve immediately

Note -
1. Sambhaar masala is not same as South Indian sambar masala. Any ready made pickle masala can be substituted. Check for salt.

Tuesday, September 7, 2010

Nylon Khaman Dhokla (2)

This recipe is word to word similar to Moong Flour Dhokla. Just replace moong flour with besan/chickpea flour. I had blogged about Nylon Khaman Dhokla - Tarla Dalal's way. So today blogging it my MIL's way.

Nylon Khaman Dhokla
Chickpea Dhokla

1 cup besan/chickpea flour
1/2 cup sour yogurt

1 tbsp ginger-green chilies -garlic paste
1/2 tsp turmeric powder
salt to taste
1/4 tsp asafoetida
1 tbsp sugar

Just before steaming
2 tsp oil
1/2 tsp eno fruit salt or baking soda
1 tsp lemon juice

1 tbsp oil
2 tbsp water or thin buttermilk
1/2 tsp mustard seeds
1 tsp sesame seeds
2-3 green chilies, chopped finely (optional)

2 tbsp chopped cilantro
1/4 cup fresh coconut, scraped (optional)

1. Mix besan with sour yogurt till no lumps are formed. It will have a consistency of sour cream or shrikhand.
2. Add turmeric powder, asafoetida and ginger-garlic-green chilie paste. Mix.
3. Cover and keep aside in a warm place to ferment for 7-8 hours.
4. Set steamer ready. Grease deep dishes or cooker container generously
5. Add salt and sugar to the fermented mixture.
6. Mix oil, eno fruit salt or baking soda and lemon juice.
7. Add to the fermented mixture.
8. Pour the fermented mixture to the greased container. Cover.
9. Steam on a full flame for 10 minutes. Switch the gas to medium and steam for another 15 -20 minutes.
9. Take the dhokla container out. Remove the lid. Let it cool down completely.
10. Cut into squares, diamonds or rectangles.
11. Garnish with cilantro and coconut if using.
12. Heat oil in a small saucepan. Add mustard seeds, asafoetida, chilies and sesame seeds. As they start to sizzle, switch off the gas. Pour the thin buttemilk or water.
13. Drizzle the tempered buttermilk over the dhokla.
14. Serve with sweet tamarind chutney or green chutney of your choice.

Note -
1. If using Eno Fruit salt, use "plain". They have flavors like orange, lemon etc.
2. Eno Fruit salt is available at the Indian stores. Check the expiration date.
3. If you need to divide the batter in two batches, you need to divide the eno/baking soda mixture in two batches as well. Add to each batch right before steaming.

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Monday, September 6, 2010

Paatra - Gujarati Taro Rolls

Taro leaves rolls are made in Maharashtrian, South Canara, Malvani and Gujarati way in my family. I strongly feel each recipe has a unique flavor and taste of its own.

Taro Leaves Rolls
24 small taro leaves
1/3 cup vada nu loat
1 tbsp grated jaggery or jaggery powder
1 tsp tamarind paste
Grind to fine paste
3-4 cloves of garlic
1" ginger, peeled & chopped
2-3 green chilies
1 tbsp oil
1/2 tsp asafoetida
1 tsp sesame seeds
3 garlic cloves, minced
1/2 of small onion, minced
1 tbsp grated coconut
1 tbsp cilantro, chopped
1. Wash and dry taro leaves.
2. Mix vada nu loat along with salt, jaggery, tamarind and ground masala paste. Add water gingerly to make a thick paste.
3. Apply the paste on the back of the taro leaves. Make sure that the biggest leaf is used at the bottom. Keep making a pile of 6 - 8 leaves.
4. Roll from the sides to make a roll. Use kitchen thread if needed.
5. Steam in a steamer or pressure cooker. Let it cool down completely. Cut into circles.
6. Heat oil in a small saucepan.
7. Add all the ingredients for tempering. Stir fry till onion and garlic are golden brown.
8. Pour over the paatra pieces. Alternately, you can also add paatra pieces to the saucepan after onion & garlic are golden brown.

Note -
1. I used home grown taro leaves which were much smaller and hence I had to use 24 of them. If you get bigger leaves, you may need to use less of them.
2. Do not forget to all tamarind to this recipe. Some souring agent is necessary when dealing with taro leaves else it may scratch the throat.
3. Besan /chickpea flour can be substituted if you do not have vada nu loat. But vada nu loat adds a different flavor.

Sunday, September 5, 2010

Ghevda Batata

What a big difference simple owa makes! For making ghevdyachi bhaaji, mom puts owa in the tempering along with the usual tempering trinity of mustard seeds, asafoetida and turmeric powder. This simple inclusion adds a unique flavor to ghevda.

Ghevda-Batatyachi bhaaji
घेवडा बटाट्याची भाजी
2 cups ghevda, strings removed and torn into 1" pieces
1 potato, peeled & chopped
salt to taste
1 tsp chili powder
1 tsp grated jaggery

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp owa/ajmo/ajwain
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp goda masala

2 tbsp fresh coconut (optional)

1. Hear oil in a saucepan. Add all the ingredients for tempering except goda masala. As the seeds splutter, add goda masala. Saute for 1 minute.
2. Add potatoes and veggie pieces, chili powder. Sprinkle few drops of water.
3. Cover with a lid. Let it cook till the veggies are soft.
4. Add salt, jaggery and coconut.

Note -
1. Ghevda is a variety of Indian string beans. It is also known as papdi or vaal papdi. It is not same as Surti papdi.

Saturday, September 4, 2010

Hirvya Tomato chi Bhaaji - Green tomatoes subzi

I have blogged many "peeth perun" or vegetables cooked with besan/chickpea flour. A simple addition of besan makes a huge difference. Though the recipes for peeth perun bhajya are more or less same or similar, the vegetable used decides the overall flavor of the dish. So the side dish made with onions and besan will not taste the same as the one made with green tomatoes and besan.

Hirvya/Kuchchya Tomato chi Bhaaji (Peeth perun)
हिरव्या/कच्च्या टोमाटोची पीठ पेरून भाजी
Green tomatoes bhaaji with besan
4-5 medium or 2 big raw, green tomatoes, chopped
salt to taste
1/2 tsp chili powder
1/2 cup besan/chickpea flour or as needed
2 tbsp oil (Add more if needed)
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1. Heat oil in an iron kadhai.
2. Add mustard seeds, turmeric powder and asafoetida.
3. As they splutter, add chopped tomatoes. Saute for 2 minutes. Cover with a lid. Let them cook.
4. Take off the lid. Add salt & chili powder. Mix taking care not to break the tomatoes.
5. Switch the gas to low. Add chicpea flour while stirring.
6. Add spoonful of oil. Continue cooking till flour appears to be cooked.
Note -
1. After the bhaaji is ready, pour it in a serving bowl. Do not keep the bhaaji in the iron kadai after being cooked. The taste and color will change.

Friday, September 3, 2010

Cauliflower-Chana Daal Bhaji

Addition of chana daal or moong daal to the vegetables is a common Maharashtrian culinary practice. It adds the necessary protein boost. Mom adds chana daal to cabbage, snake gourds, dhemse/tinda and cauliflower. This bhaaji is simple but tastes really good when served hot off the pan.

Flower chi bhaaji (chana daal ghalun)
Cauliflower-Chana Daal Bhaaji
1 small head of cauliflower, florets removed and soaked in water with 1 tsp salt
1/4 cup chana daal, soaked in sufficient water for 2-3 hours
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2-3 green chilies, slit

1 tbsp fresh coconut
1 tbsp cilantro/coriander leaves, chopped

1. Heat oil in a saucepan. Add tempering ingredients.
2. As they sizzle, add drained chana daal. Saute for 2 minutes. Add 2 tbsp water. Cover with a lid. Place water on the lid. Let it cook for 5 minutes till daal is halfway cooked.
3. Now add drained cauliflower florets. Mix well. Place lid with water back on top.
4. Let it cook till florets are cooked. They should not be too mushy. They should be able to retain their shape.
5. Add salt to taste.
6. Garnish with coconut and cilantro.

1. Cauliflower florets are kept in salted water to get rid of any worm that may be in the cauliflower head. Though I have never seen any worm in a long time inside any iflower here, I follow this practice anyway.

Thursday, September 2, 2010

RataLyachi Bhaaji - Sweet Potatoes Curry

Indian sweet potatoes are quite different than those available here. But this curry works for both the varieties.

RataLyachi Bhaaji
रताळ्याची भाजी
Sweet Potato Curry

3-4 smallish, Indian variety of sweet potatoes, boiled, peeled and chopped, approx = 4 cups

salt to taste

1 cup plain yogurt

sugar to taste

1/4 cup roasted, unsalted peanuts powder/daaNyache koot


2 tsp ghee/toop/clarified butter

1/2 tsp cumin seeds

2-3 small green chilies, chopped


1. Heat ghee in a saucepan. Add cumin seeds and chilies.

2. As the seeds splutter, switch the gas to low. Add chopped, cooked sweet potatoes, salt, sugar, powdered peanuts and whisked yogurt.

3. Let the curry heat through.

4. Serve hot of its own or with rajgiryachi poLi as a complete fasting meal.

Note -

1. American variety of sweet potato can also be used. Adjust the proportion accordingly as they are quite big. You may need just one American sweet potato.

2. Some people prefer not to eat cilantro/coriander leaves for fasting. But if you do not have any such preference, you can use some cilantro for garnish.

3. This curry is served with rajgiryachi poLi/Dushmi or puri to make a complete fasting meal.

Wednesday, September 1, 2010

Bhendi chi partun Bhaaji - Okra Stir Fry (1)

This is  the second favorite bhaaji from my childhood. The first was/is always batatyachi partun bhaaji/Potato stir fry. I even remember how bhendichi bhaaji became my favorite. I remember  it was at my aunt's house. She was feeding my older cousin which means that time I must be a toddler or a preschooler. She asked me if I would join my cousin for a delicious meal of bhendichi bhaaji with varan bhaat toop and I just grimaced. My aunt told me that she would feed one morsel to me and one to my cousin. I just thought that it was a splendid idea. and thus I tasted something other than potato for the first time. I just don't know how I remember this. Even my aunt doesn't remember it now & I know I am not making this up. But somehow I remember it every time, I make this simple bhendichi bhaaji.

Bhendichi (partun) Bhaji
भेंडीची परतून भाजी
Stir fried Okra

Okra - chopped about 4 cups

Salt to taste

1/2 tsp sugar

2-3 kokums, rinsed (optional)

1/2 tsp chili powder


2 tbsp + 1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder


1. Heat oil in a big nonstick kadai or wok.

2. Add mustard seeds, asafoetida and turmeric powder.

3. As the seeds splutter, add okra and stir. The oil will be absorbed immediately. Saute for 2 minutes. Add another 1 tbsp of oil. Saute on a high flame for 5 minutes.

4. Switch the gas to medium. Let it cook till okra is cooked and is crunchy. The darker the color, better the taste. Also, more oil  =  crispier okra!

5. Once it's cooked, add salt, sugar, chili powder and kokum - if using.

6. Saute for 5 minutes.

7. Serve with chapati or rice & Amti or varaN.

Note -

1. More oil makes this bhaaji even more delicious. So after making this bhaji using plenty of oil - compared to my daily meager quota, I pour this bhaji on a paper towel to absorb the excess oil. This step is obviously optional. This is just my own cynical way of controlling too much oil intake.

2. Use iron kadai for a better flavor. Once cooked, take it out in a serving bowl.

3. Kokum reduces the amount of sticky, slimy nature of okra. If you pour lot of oil, the stickiness will go away as the okra turns crunchy. but with less oil, kokum may be useful for removing it.


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