Kandyachya Patachi Bhaji - Spring Onion Stir Fry

One of the easiest and tasty vegetable enjoyed with poli & phulka. 

Ingredients: (Serves 2)

• 1 Bunch of Kandyachi Paat / Spring Onion

• 6-7nos Garlic Cloves 

• 1tsp Mustard Seeds

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 1tsp Red Chilly Powder 

• 3-4tbsp Besan

• 1tsp Sugar

• Salt to taste 

• 1tbsp Oil

Method:

• Finely chop the greens & onions of the spring onions and keep it separately.

• Heat oil in a kadhai and add mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and crushed garlic and saute till raw smell of the garlic fades away. Do not brown the garlic cloves.

• Now add chopped onions and saute for a minute. Add greens of the spring onion and salt. Mix all ingredients well. Cover the bhaji with the lid and let it cook on a low flame. Keep on stirring occasionally.

• When spring onion bhaji is almost done add red chilly powder, sugar and sprinkle besan. Mix well and let the bhaji cook under cover for another 5 mins till besan is cooked completely. If you feel the bhaji is getting dry then sprinkle little water over it.

• Kandyachya Patachi Bhaji is ready. 

• Serve hot with poli or phulka. 

By: Anjali Purandare

Batata Rassa Bhaji

A simplest ever vegetable to prepare for that laziest evening when you are seriously not in a mood to cook rice, dal or roti as this batata rassa goes well with ladi pav or any bread of your choice. A comfortable vegie in itself. Everybody knows how to make this vegetable but I just prepared it yesterday and wanted to share my version with you all.

Ingredients:

• 5-7 nos. Potatoes

• 1 Big Onion (Cut Lenghtwise)

• 1tsp Mustard Seeds

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 1tbsp Red Chilly Powder

• 1tbsp Goda Masala OR Coriander-Cumin Seeds Powder

• 2tsp Gul

• Salt to taste

• Water as per gravy consistency

• 2tbsp Oil

Method:

In a sauce pan add oil & mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and sliced onions. Saute onions for 2 minutes. 

Now add diced potatoes and mix well. Add 2 cups of water and let the potatoes cook on medium flame. Stir occasionally.

When potatoes are half done add salt, gul, goda masala and red chilly powder. Add water if needed.

Cook the potatoes till they are tender.

Serve hot with ladi pav, roti or plain rice.

Tips: You can also add tomatoes.

Vangi Batata Bhaji

Brahmin style vangi batata bhaji. A dish normally prepared in every household in Maharashtra. 

Ingredients:

1/2kg Vangi (Small eggplant)
1 Medium size Onion
2 Potatoes 
1tsp Mustard seeds
1/4th tsp Hing
1/4th tsp Halad
2tbsp Goda Masala
1 tbsp Red chilly powder
1tbsp Gul
3tbsp Danyacha kut (Roasted peanut powder) 
Salt to taste
1 tbsp Oil
Water

Method:

First cut vangi and batata in cubes and keep them in salted water so to avoid oxidation.

In a kadhai, heat oil and add mustard seeds. When mustard seeds crackle add hing, halad and finely chopped onions. Saute for 2 mins. Now add cubes of vangi batata and saute for 2-3 minutes. Now add 1 cup of water. Cover and cook the vegetable. Keep on checking and stirring the vegetable in-between.

When vangi batata is half done add gul, salt, goda masala, red chilly powder and mix all the ingredients. Add water if required. You may adjust the consistency of the gravy as per your preference.

Cook and cover till vangi batata is tender and completely cooked. Atlast add danyacha kut and turn off the flame.

Vangi batata bhaji is ready.  

Serve hot with poli, bhakri or rice.

By: Sushma Purandare

Requested Recipe: Bharli Wangi

Authentic Maharastrian recipe made of aubergines stuffed with a unique blend of coconut & spices. Worth all the effort.

Ingredients:

10 small sized aubergines/brinjals
2 tbsp oil
1/2 tsp turmeric powder
1/2 tsp mustard seeds

For paste/ masala mixture
1/2 cup grated coconut
1 medium onion
1 tsp goda masala
1 tsp cumin seeds
2/3 garlic cloves
1 tsp red chilli powder
1/2 inch ginger
salt to taste
1 tbsp of tamarind paste
1/2 inch jaggery/ sugar

Method:

Give 4 cuts to the brinjals to make pockets and put in vessel with water. Add salt to the water so that the brinjals stay fresh. Do not cut into halves.

Now put all the other ingredients in a mixie except for tamrind and sugar and grind it. After the mixture is done keep aside. Add water to tamrind paste and sugar/ jaggery and prepare a fine paste. Now add this paste to the masala mixture and mix well. Fill this masala mixture in to brinjal pockets. Keep the left over masala mixture aside if any. Marinate for 5 mins.

Now in pan/ kadhai add oil & mustard seeds. When the seeds pop add turmeric and the remaining masala mixture if any. Saute for few seconds.Now place the stuffed brinjals in kadhai adding a little water.Cover with a lid and cook for about 20-25 mins till done. Ensure that brinjals don't stick to the bottom.

Garnish with grated coriander and coconut. Serve with roti/ bhakri.
 
It's worth the effort you will be happy after you eat it trust me.

Bharli Bhendi - Stuffed Okra

A flavorful stuffed ladyfinger. Spicy & tangy. A snack in itself. 

Ingredients: (Serves 2)

200gms Bhendi (Okra/Ladyfinger)
1 cup Besan
2 tbsp Goda Masala
1 tbsp Red chilly powder
2 tsp Cumin powder
2 tbsp Amchur powder
1 tsp Sesame seeds (Til)
Salt to taste
2 tbsp Danyacha kut (Roasted peanut powder) Optional
Oil for frying

Method:

Wash and pat dry bhendi. 

Cut the edges and make a slit in between.

In a bowl add all the rest of ingredients except oil and mix well. 

Check for seasoning.

Now fill this tangy besan mixture into the slit bhendi. 

In a pan/tava add oil and place the stuffed bhendi. Drizzle extra oil over the bhendi if required. Shallow fry the bhendi till masala and bhendi cooks well.

Serve as it is or as a side dish.

By: Anjali Purandare

Batatyachi Sukhi Bhaji

Simple, easy & comfort dish. Immensely loved by all, aapli saglyanchi aavadti babatyachi sukhi bhaji.

Ingredients: Serves 4

7-8 Medium size Potatoes
1 big Onion finely chopped
1 tsp Mustard seeds
1 tsp Cumin seeds
2 Green chillies
4-5 Curry leaves
1/4th tsp Hing
1/4th tsp Turmeric powder
2 tbsp Red chilly powder
1 tsp Sugar (Optional)
Salt to taste
2 tbsp Coriander leaves (Kothimbir)
1/2 Lemon Juice (Optional)
3 tbsp Oil

Method:

Pressure cook potatoes. Remove the skin and cut into medium cubes.

In a kadhai, add oil.When oil is hot add mustard & cumin seeds. When mustard seeds crackle add hing, turmeric powder, green chillies, curry leaves and finely chopped onion.

Saute onions till translucent. When onions are cooked add red chilly powder, diced potatoes and mix well. Add sugar and salt. Check the seasoning.

Cover the lid and cook the potatoes on steam for about 10 minutes on medium flame. Keep on stirring in between. Add chopped coriander leaves and squeeze lemon juice, mix well. Batatyachi sukhi bhaji is ready. Serve hot with poli or puri.

Tip: 1) If you wish you can add 2tbsp of grated fresh coconut for extra flavour.

2) Instead of normal jeera, shahi jeera can be added for rich flavour.

By: Anjali Purandare

फणसाच्या कच्च्या गरयांची भाजी - Phansachi Bhaaji- Raw jack fruit vegetable

Phansachi Bhaji is a special recipe from the Konkan region of Maharashtra. This vegetable is a combination of raw jackfruit pods (garey), aromatic spices, shredded fresh coconut and red chillies tempering . We are sure this delicacy from Konkan will tantalize your taste buds. 

Ingredients: (Serves 2)

10-12 raw jack fruit pods (garey)
3-4 tbsp of oil
5-6 dry red chillies
1 cup fresh shredded coconut
1/2 cup chopped coriander
1 tbsp turmeric powder
1 tsp Asafoetida /hing
Salt to taste

Method:

Step 1) Preparation
i) Remove the seeds from the fleshy pods and chop the seeds into medium sized chunks.
 
ii) Now take the fleshy pods and chop them elongated.

Step 2) Cooking
 
i) Put 1 tbsp oil in a pan/kadhai, add mustard seeds when seeds start to pop add 1/2 tsp turmeric powder, now add the jack fruit seeds 1/2 cup water and cook for 10 mins.
 
ii) After seeds (athla) are cooked add the chopped fleshy pods (garey) and cook for another 5 mins adding water if required.

Step 3) -Tempering
 
i) Take 2 tbsp of oil and fry red chillies till brown in colour. Remove the chillies and keep aside. Crush the chillies when cool.
 
ii) Now in the same oil do the mustard tempering adding Asafoetida/hing and remaining turmeric powder.
 
iii) Add above cooked jackfruit along with crushed chillies, shredded coconut coriander and salt & mix well. Saute the vegetable for 5 mins on medium flame and its ready to serve.

Recipe credits Uma Thakur

डाळींबी उसळ - Dalimbi Usal

पौष्टिक आणि चविष्ट नारळाच्या वाटणात शिजवलेली डाळींबी उसळ.

 

साहित्य :

१ कप ओला नारळ 
१/२  कप  कोथिंबीर
५-६ लसूण पाकळ्या
४ हिरव्या मिरच्या 
२ कप वाल (सोल्लेले आणि मोड आलेले )
१ tsp राई 
१/४ tsp हिंग 
१/४ tsp  हळद 
२ tsp गुळ
मीठ चवी पुरता
१ tps लाल तिखट (ऑप्शनल )
२ कप पाणी

कृती:

सर्वात आधी वाटण तयार करून घ्या. मिक्सर मधे ओला नारळ, कोथिंबीर, ५-६ लसूण पाकळ्या आणि हिरव्या मिरच्या बारीक वाटून घ्या. वाटल्यास थोड़ पाणी घालून वाटा. हे वाटण तयार आहे. 

एका कढाई मधे तेल आणि राई घाला. राई तडतडली की त्यात हिंग, हळद  आणि नारळाच वाटण घालून चांगले परतून  घ्या. खमंग वास सुटल्यावर त्यात वाल घालून परत नीट परतून  घ्या. वाल नाजुक असल्यामुळे पटकन मोडले  जातात म्हणून हलक्या हाताने परतावे.

आता वालीत २ कप पाणी घालून मध्यम आचेवर वाल शिजू दया. वाल शिजत आले की त्यात गुळ, मीठ आणि लाल तिखट घाला आणि मंद आचेवर शिजवा. वालाची उसळ/ डाळींबी उसळ तयार आहे. 

गरमागरम पोळी, भाकरी बरोबर ही उसळ उत्तम लागते.

फ्लॉवर बटाटा भाजी - Cauliflower Batata Bhaji

Flower batata chi bhaji as we know in marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes are loved by one and all. This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I want to share the easiest way of how to make this flower batata chi bhaji Brahmani style. With very less ingredients but without compramising on the taste.

Ingredients:(Serves 2)

2 cups Cauliflower florets
2 cups Potatoes (peeled and cut in cubes)
1 tsp Mustard seeds (Rai)
1/4th tsp Hing
1/4th tsp Turmeric powder (Halad)
2 tbsp Goda masala
1 tbsp Red chilly powder
1 tbsp Gul (Jaggery)
Salt to taste
1 tbsp Oil
Water as per requirement
1/2 cup Corriander leaves (Kothimbir)

Method:

In a kadhai/pan heat oil and add mustard seeds. When mustards seeds crackle add hing, turmeric powder and potatoes. Saute for a minute. Now add the cauliflower florets and mix well. Add 2 cups of water, salt and gul and cover the vegetable and let it cook for 7-8 minutes.
Once the flower and potatoes are half done add goda masala & red chilly powder and mix well. Check for the consistency of the grevy and add water as per your preference.
Now cook the vegetable till its tender (do not cover with the lid now). Finally add corriander leaves and serve hot with poli or dal rice.

Tip: If you like you can add green peas to this vegetables. This addition of peas gives extra flavour to this dish.

Note: Incase you want to have a dry bhaji then cook till all water from the bhaji evaporates. This dry version of bhaji is best option for tiffin.

बटाट्याची उपवास भाजी - Upvaas Batata Bhaji

Crispy Potato vegetable with cumin seasoning.This vegetable is specially prepared during fasts observed on certain days of the week.

Ingredients: (serves 2)

4 Medium sized potatoes
2 tsp butter
1 tsp cumin seeds
3 green chillies chopped (as per your taste)
4 tbsp roasted groundnut powder
salt to taste
Coriander chopped (as required)
Fresh shredded coconut (optional)

Method:

Wash and peel the potatoes. Cut into medium sized cubes. Put butter in a pan/kadhai. Add cumin seeds and green chillies for tempering. Add chopped potatoes, groundnut powder, salt to taste and saute for a min.
Now cover the pan/kadhai with a lid and cook till done. (You can also stir fry the potatoes if you want them crispy). Garnish with chopped coriander and fresh shredded coconut (optional).
Your potato veggie is ready to eat ! Enjoy it with natural yogurt/curd.

बटाट्याची उपासाची भाजी - २ लोकांसाठी 

साहित्य:

४ मध्यम बटाटे
२ चमचे तूप
१ चमचा जिरं
४ मोठे चमचे दाण्याचं कूट
३ मिरच्या कापलेल्या (आवडीनुसार )
मीठ चविप्रमाणे
कोथिंबीर चिरलेली
ओलं खोबरं (असल्यास) 

कृती:

प्रथम बटाटे सोलून घ्यावेत आणि मध्यम फोडी कराव्यात. कढईत तुपात जीऱ्याची फोडणी करावी. त्यात मिरच्या टाकाव्यात. आता ह्या मध्ये बटाटे घालावेत त्याचबरोबर दाण्याचं कूट मिसळावं आणि चविप्रमाणे मीठ घालावं. मंद आंचेवर ही भाजी परतावी आणि ५ मिनिट ठेवावी . गरम भाजी कोथिंबीर ( ओलं खोबरं असल्यास ते ही ) वर घालून सर्व्ह करावी
ही भाजी दह्याबरोबर छान लागते .

तोंडलिची भाजी (Gherkin vegetable)

Good accompaniment for your tiffin ready in few minutes !

Ingredients: Serves 2
4 cups gherkin/tondli chopped elongated
1/2 cup water
2 tbsp oil
1 tsp mustard seeds
1 tsp turmeric powder
2 tsp chilli powder
1/2 tsp asafoetida (hing)
salt to taste
pinch of sugar
1/2 cup coriander chopped

Method:

Put oil in a pan/kadhai. Add mustard seeds, when the seeds start crackling put turmeric, asafoetida and chopped gherkins. Now add red chilli powder chopped coriander (keep aside some for garnishing), salt, sugar and saute for a minute.Mix well so that all the spices blend thoroughly. Now add 1/2 cup water and cover the pan/kadhai with a lid. Slow cook on a medium flame for about 15 mins or till the chopped gherkin are tender (whichever is earlier). Once done garnish with chopped coriander.
Serve this vegetable with roti/chapati/poli. Enjoy!

By: UmaThakur

चण्याची उसळ - Brown chickpea curry

A tangy tasty chickpea curry served with bread/rice/rotis.

  

Ingredients: (Serves approx 2)

2 cup boiled brown chickpeas
2 medium onions chopped
1 cup water
2 tbsp oil
1 tsp mustard seeds
1 tbsp red chilli powder
1 tsp turmeric powder
1 tbsp ginger garlic chopped (ginger garlic paste)
1 tsp garam masala
1 tsp dhana jeera powder (cumin & coriander)
pinch of sugar
pinch of asafoetida
salt to taste
2 tsp lime juice
Garnish- Chopped onion and coriander

Method:

Take oil in a pan, add mustard seeds. When the seeds start to pop add chilli powder, turmeric powder and asafoetida. This will give the curry a nice red colour. Now add one portion of chopped onion, ginger garlic & saute for a min. Add the garam masala, dhana jeera powder and saute till done.
Add a little water approx 1/4 of the cup and let it simmer for a while. (This makes the spices gel together to give enhanced flavour). Now add the boiled brown chick peas with remaining water, salt (to taste) sugar and lime juice. Cover the pan with a lid and let it simmer for about 10 mins.

Garnish with chopped onion and coriander. This tangy curry goes well with rice/chapati/bread.

वांग्याचे काप - Aubergine Crisps/Fries

Very tasty starter ready in few minutes.

Ingredients:

1 Aubergine (medium size makes around 25 slices)
10 tbsp rice flour
1 tsp dhana jeera/cumin coriander powder
1 tsp garam masala (indian spice)
2 tsp red chilli powder
1 tsp turmeric powder
Oil for shallow frying
Salt to taste
Garnish- Coriander chopped and lemon wedge

Method:

Cut the Aubergine into medium-thin slices. Sprinkle salt over it for this will help in absorbing the marinate properly .Take a bowl mix all the above spices along with rice flour thoroughly. Add pinch of salt keeping in mind salt is already sprinkled on the slices.

Dab the slices in the mixture thoroughly on both sides. In a frying pan shallow fry the slices on a medium flame till crisp golden brown adding oil as required. Garnish with chopped coriander and lemon wedge. Before serving sprinkle red chilli powder and a squeeze of lime. Crispy aubergine fries are ready to eat.

Note : Do not cover the pan with lid.

Batachya Kachrya- बटाट्च्या काचऱ्या (Golden crispy potato vegetable)

A very famous vegetable enjoyed in every Maharashtrian household and served along with hot chapatis/rotis (Indian bread). It's hassle free and ready in just few minutes.

Ingredients: Serves ( approx 2 ) 

4 medium sized potatoes
4 tbsp sunflower oil
1 tsp Turmeric powder
1 tsp mustard seeds
1/2 tsp Asafoetida (Hing)
1 tsp Red Chiili Powder
Coriander leaves chopped (garnishing)

Method:

Peel the potatoes and cut them into small quarter thin slices (not circular or thick cubes). The term 'kacharya' denotes thin slices and hence this is an important step in preparation of the vegetable.

Put oil in a pan/kadhai/wok add mustard seeds. When the seeds start to pop add turmeric powder, asafoetida and potatoes thins. Now add red chilli powder, salt to taste and stir fry till golden brown. Once done remove from the heat and transfer it on a tissue paper to drip off the extra oil.

Transfer the vegetable in a bowl/vessel and garnish with chopped coriander.

Tip
*Do not cover the pan with the lid as the steam will make the vegetable soggy and lose it crispiness.
** Asafoetida is an important spice in preparation of this vegetable. It has not only a smooth flavor but also acts as a good digestive.

वांग्याचे भरीत - Vangyacha Bharit

वांग्याचे भरीत हे विविध प्रकारे घरोघरी केल जात. काही त्यात लसणाची फोडणी घालतात काही कांदा टोमॅटो घालून या वांग्याच्या भरताचा आस्वाद घेतात. मी आज माझ्या घरात केल जाणार एकदम सोप्प पण स्वादिष्ट वांग्याचं भरीत तुमचा सगळ्यान बरोबर शेर करत आहे. 

साहित्य :

१ मोठ वांग
१ मध्यम कांदा , बारीक चिरून
१ tsp लाल तिखट
२ tbsp गोडा मसाला
मीठ चवी साठी
१/२ tsp साखर (चावी साठी )
२ tbsp दाण्याचा कुट

फोडणीसाठी:
२ tbsp तेल
१ tsp मोहरी (राई )
१/४ tsp हळद
१/४ tsp हींग

कृती :

वांग भाजून गार करायला बाजूला ठेऊन द्या .वांग गार झालं की ते सोलून आतील गर बाजूला काढा आणि चमच्या च्या साह्याने गराचे बारीक तुकडे करून घ्या.

आता या वांग्याच्या गरात, लाल तिखट, गोडा मसाला, दाण्याचा कुट, मीठ, साखर घालून मिश्रण चांगले एकजीव करून घ्या.

फोडणी : एका कढईत तेल घ्या . तेल गरम झालं की त्यात मोहरी घाला. मोहरी तडतडली की त्यात हळद आणि हींग घालून ही फोडणी वांग्याच्या गरावर घाला आणि मिश्रण चांगले एकजीव करून घ्या.

भरीत वाढताना त्याचावर बारीक चिरलेला कांदा पसरून घ्या. गरमा गरम भाकरीबरोबर किंवा पोळीबरोबर सर्व्ह करा.

By: Anjali Purandare

Lal Bhopla Bhaji-Sweet and Sour Red Pumpkin vegetable.

Lal bhopla Bhaji (Red Pumpkin) is prepared in almost every household across India. Red Pumpkin by itself is sweet in taste and hence adding different spices makes it all the more tangy and finger-licking delicious. Try it and we are sure you will enjoy!

Ingredients: (Serves approx 2)

 
200gms Lal Bhopla ( Red Pumpkin) cut into small cubes
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds (Methi)
1 tsp Ginger paste
1 tsp Garlic paste
1/4th tsp Asafoetida(Hing)
Salt to taste
1 tsp Jaggery
1 tsp Red chilly powder
1 tbs Cumin-Coriander powder (Dhana Jeera)
1 tsp Garam Masala powder
1 tsp Black pepper powder
1 1/2 tsp Amchur powder
1 tsp Kasuri methi powder
1/2 Cup Cilantro (Coriander/Dhania)
1/2 Cup Water for cooking

Method:

In pan add oil,mustard seeds,cumin seeds & fenugreek seeds. When mustard seeds starts crackling add ginger & garlic paste. Saute till raw smell of ginger garlic fades away.

Add a pinch of asafoetida and diced lal bhopla and mix well. Add water and salt. Cover the lid and cook bhopla on medium flame for 5 minutes. When the vegetable is slightly tender add jaggery, red chilly powder, garam masala powder, black pepper powder & coriander-cumin seeds powder and mix well.

Add water if required to cook the vegetable. Cover the lid and cook till tender. When bhopla is almost cooked add kasuri methi powder and amchur powder and mix well. Cook for another 2 minutes. Garnish with cilantro.

Enjoy this sweet tangy vegetable along with roti, phulka, paratha or rice.

Usal Pav- Spicy treat of beans and bread.

Ingredients: (Serves-2)

Moth beans (Matki) 1 cups soaked in water overnight
Ginger garlic chopped 2 tbsp
Onions 2 medium sized finely chopped
Tomatoes 2 finely chopped
Black spice powder/ Garam Masala 2 tbsp
Turmeric powder 1 tsp
Red chilli powder 11/2 tsp
Coriander 1/2 cup finely chopped
Curry leaves 5-10 nos (optional)
Sunflower oil 2 tbsp
Black mustard seeds 1 tsp
Sugar 1/2 tsp
Salt to taste
Water 2 cups

Method:

Soak the moth beans (matki) overnight. Take oil in a saucepan, add the mustard seeds. Once the oil is hot the seeds will pop. Add curry leaves (optional), chopped onions and turmeric powder. Fry till onions are golden brown. Add red chilly powder, garam masala, tomatoes, salt, sugar and stir well. Add little water and bring the mixture to a boil. This will enhance the taste of spices.
 
Now add the soaked beans and remaining water. Bring it to boil for about 15 mins until beans are tender. Garnish it with chopped onion and coriander leaves. Serve hot!

You can also garnish it with Indian savory mixture (Shev chivda mixture) and lemon wedge before serving.