Ingredients: 8 to 10 small eggplants (tip 1) 2 medium potatoes 1/2 cup finely chopped onion For tempering: 2 tbsp oil, pinch of mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric, 1/2 tsp red chili powder 4 to 5 curry leaves 2 tbsp roasted peanuts powder (coarse) 2 tbsp fresh grated coconut Salt to taste 1/2 tsp sugar or to taste
Method: 1) Wash the eggplants and cut off the stem. Cut each eggplant lengthwise in quarters. Then make thin slices. Immerse them in cold water. 2) Peel the potatoes. Cut lengthwise in quarters and make thin slices. 3) Heat oil in a kadai. Add mustard seeds, hing, turmeric, chili powder and curry leaves. Add onion and potatoes. Add some salt. Cover and cook until potatoes are 50 % done. 4) Drain water from eggplant slices. Add eggplant slices in kadai and mix well. Now, do not cover the pan as eggplants get cooked quickly. So keep stirring whenever needed. 5) When eggplants are almost done, check the salt and add if required. Add peanuts powder, sugar and coconut. Mix well and cook for couple of minutes. Serve hot with chapati.
Tips: 1) Big eggplant can be used. In that case, for 1 cup eggplant slices use 3/4 cup potato slices. 2) Add a teaspoon of lemon juice to give tangy taste.
Ingredients: 15 to 18 small potatoes (Tip) 1/2 cup finely chopped onion 1 cup finely chopped Tomato 1/2 inch piece of Ginger, finely chopped 4 to 6 big garlic cloves, finely chopped 2 tbsp cashew powder 4 tbsp plain yogurt, well beaten 1/2 tsp dry ginger powder, 1 tsp fennel seeds powder, 2 pinches clove powder 1 tsp coriander powder 1/2 tsp cumin powder 1 tsp garam masala 2 tsp kashmiri red chili powder (tip) 1 tsp red chili powder salt to taste 3 tbsp oil Oil for deep frying Method: 1) Wash the potatoes. Boil 1 liter water. Add 1 tsp salt. Put the potatoes in, cover the pan and cook for around 7-8 minutes over high heat. Add some water if required. Don't cook potatoes fully. Cook enough, so that the skin is easily peelable. Once potatoes reach that point, drain the hot water and add cold water. Peel all the potatoes. 2) Heat oil in a kadai. Once oil is hot, turn the heat to medium. Deep fry potatoes till they turn golden brown. Do not fry over high heat. Potatoes will become brown quickly, but they will stay uncooked inside. Place the fried potatoes over a absorbent paper. Poke each fried potato 2-3 times with a fork.[This allows potatoes to soak the gravy.] 3) Heat 2 tbsp oil into a pan. Saute ginger-garlic for 10 seconds. Add onion and saute until translucent. Add red chili powder, cashew powder salt and tomato. Cook till tomato becomes mushy. Turn the heat off and let this mixture cool down. Grind it to a fine paste. Add little water if needed. 4) Heat 1 tbsp oil in that same kadai. Add turmeric powder and Kashmiri red chili powder. Add onion-tomato paste. Let the gravy boil. Then add dry ginger powder, fennel seeds powder, clove powder, coriander powder, cumin powder, and garam masala. Mix well. 5) Turn the heat to very low, 5 minutes before adding yogurt. Add yogurt and whisk quickly so that yogurt won't get spoil and become grainy. Therefore use egg beater to stir the gravy. 6) Once yogurt is well blended, add fried potatoes. Cover the pan and cook for 15 minutes. Stir occasionally. Adjust the consistency to your own preference. Serve hot with white rice or chapati.
Tips: 1) In case, if baby potatoes are unavailable, cut the normal potatoes in big chunks and they are good to use. 2) Kashmiri red chili powder is used for bright red color. It's not much spicy, therefore normal red chili powder (cayenne) is also required.
Ingredients: 3 cups finely chopped Methi leaves 1 medium Potato, (peel and cut into medium cubes) 1 small onion, finely chopped (around 1/2 cup after chopping) 1 small tomato, pureed For tempering:- 1.5 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 1 pinch hing, 1/4 tsp turmeric 2-3 green chilies, slitted lengthwise Salt to taste
Method: 1) Tomato Puree - Immerse the tomato into a water-filled glass bowl. Microwave for 2 minutes. Then drain, puree and strain. 2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric and green chilies. Saute for few seconds. Add onion and cook 50 %. Then add potato cubes (Tip 1). Mix well, cover the pan and let the potato cook. Stir occasionally to avoid sticking. 3) Add tomato Puree and cook over high heat. Stir until tomato puree reduces and becomes very thick. 4) Now add chopped methi and 2-3 pinches of salt. Do not add too much salt as methi will shrink after sauteing. Stir over high heat. 5) Once methi reduces in size and water content in methi almost evaporates, reduce the heat and cook for couple of minutes. Add salt at this moment (only if required). Serve hot with chapati.
Tips: 1) Boiled potato can be used to save time. In that case, follow the same steps except add boiled potato cubes at the end. ( tempering + Add onion and cook completely + Add tomato puree and cook until thickens + Add methi leaves and wait till the it shrinks + add potatoes cook for few minutes) 2) This sabzi tastes good without any spices. However, spices may be added as per your choice (garam masala, coriander - cumin powder). 3) Onion can be substituted by Garlic paste. Use 1 tsp garlic paste.
Time: Preparation - 20 minutes | Cooking - 15 to 20 minutes Servings : 3 to 4
Ingredients: 1 big potato, peeled and cubed (approx 1 to 1.5 cup) 1 medium Eggplant or 3 to 4 small eggplants (approx 1 to 1.25 cup medium cubes) 1 cup carrot, medium cubes 1/2 cup fresh green chana (I used frozen) 1/4 cup soaked Peanuts (soak for 2 hours) 1/4 cup Pavta beans (Indian style lima beans) 6 pieces of Drumsticks (3 inch) (tip 1) For Tempering: 2 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp cumin seeds 3-4 curry leaves 2 tbsp roasted sesame seeds, coarsely crushed 2 tsp Goda Masala - click here for recipe 2 tbsp Tamarind juice 1 to 1.5 tbsp jaggery, grated 1/4 cup fresh coconut salt to taste
Method: 1) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric, red chili powder, curry leaves. Then add potato cubes, fresh chana, pavta beans, drumsticks and peanuts. Cover and cook for 3 to 4 minutes. stir occasionally. 2) Then add eggplant and carrot. Mix well. Add 1/2 cup water, cover the pan and cook over medium heat. 3) Once vegetables are almost cooked, add tamarind juice and goda masala. Also add little water if required. 4) Add jaggery after vegetables are cooked nicely. Also add roasted sesame powder and fresh coconut. Sprinkle little salt if needed. Boil for 1 minute and serve immediately with Millet Roti.
Tips: 1) Use fresh drumsticks. Aged and stale drumsticks have hard beans which takes longer to cook. In that case, pressure cook drumstick with 2 whistles. 2) It takes about 15 to 20 minutes to cook the vegetables. For a quicker version, pressure cook chana, Pavta (lima beans), drumsticks, peanuts upto 2 whistles. However, the vegetables cooked in the pan taste more flavorful that quick version.
Ingredients: 2 cups Bell Pepper, big chunks (simla mirchi) 1 cup potato cubes, medium For tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder 1/2 tsp Goda Masala 2 tbsp coarsely crushed peanuts, roasted 1 tbsp fresh coconut 1 tbsp tamarind pulp 1 tbsp jaggery or to taste Salt to taste
Method: 1) Heat oil in a wok. Add mustard seeds, hing, turmeric powder and red chili powder. Add potato cubes. Cover and cook for a minute or two over medium heat. 2) Add bell pepper, saute for a minute. Add 3/4 cup water, Goda Masala, tamarind pulp and salt. Cook until potato are nicely done. Add little water if needed. There should be little bit crunch to bell pepper. 3) Once potatoes are cooked, add jaggery, fresh coconut and peanuts powder. Mix nicely. Serve hot with Chapati.
Ingredients: 6 Samosas (medium) - Click here for Samosa Recipe 1/4 cup Green chutney 1/4 cup Tamarind chutney or Dates Chutney (click here for the recipe) 1/2 cup yogurt + pinch of salt (beaten) 1 tsp Chat masala 1/2 tsp Rock salt 1/2 tsp red chili powder 1/2 cup onion, finely chopped 1/2 cup finely chopped tomato 2 tbsp finely chopped cilantro, 1/4 cup fine sev Chana Masala Gravy 1 cup boiled white chickpeas For tempering: 1 tsp oil, 2 pinches cumin seeds, pinch of asafoetida, 1/4 tsp turmeric, 1 tsp red chili powder Make a paste of = 1/2 cup finely chopped onion + 2 garlic cloves + 1/2 inch Ginger + 1 green chili 1 medium tomato, pureed 1 tsp Chole masala 1/4 tsp Amchoor Powder (Dry Mango Powder) Salt to taste
Method: Chana Masala Gravy 1) In a pan / wok heat oil. Temper with cumin seeds, asafoetida, turmeric and red chili powder. Then add onion paste-ginger-garlic paste. Saute until onion paste gets cooked. Now add tomato puree and cook over medium heat. Add cooked Chana, amchoor powder, chole masala and salt to taste. Add little water, cover the pan and cook for 5 minutes. Samosa Chat 2) Keep ready 3 serving plates. Place 2 samosas in each serving plate. Crush them a little. Pour 1 ladle of Chana gravy over it. Add chopped onion and tomatoes. Sprinkle Chat masala and rock salt. Then add green chutney and tamarind chutney. Drizzle yogurt. Then again add tamarind chutney and green chutney. Sprinkle little red chili powder. Garnish with cilantro and fine sev. Serve.
Ingredients: 5 to 6 small Eggplant OR 1 Chinese Eggplant 2 medium Potatoes 1 Tbsp Oil For Tempering: 1/8 tsp Mustard seeds, 1/4 tsp Cumin seeds, pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1/2 tsp Red chili powder, 2 curry leaves 1 to 1 and 1/2 tbsp Roasted peanuts powder (coarse) 1 tsp Maharashtrian Masala (Goda Masala) 1 tbsp Tamarind pulp 1 tbsp Jaggery Salt to taste 1 tbsp finely chopped coriander
Method: 1) Cut the stems of Eggplants. Cut each eggplant into 8 small pieces. Immerse them into cold water. Peel the potatoes, cut them into small cubes. 2) Heat a medium sized pan. Add oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add potato cubes and saute. Cover and cook for 2-3 minutes over medium heat. 3) Drain all the water from eggplant cubes and add it to the pan. Cover and cook for 2 minutes. Add around 1/2 cup water. Mix well and add salt, tamarind pulp, and Goda masala. Stir nicely, cover and let the potato and eggplant cook over medium-low heat. Add little water if needed. Stir occasionally. 4) Once potato and eggplant is cooked, add jaggery (Tip 2). Then add peanuts powder and boil for couple of minutes. Serve hot with Chapati or Millet Roti (Bhakari)
Tips: 1) If you don't get small eggplants, use 1 medium Chinese eggplant. 2) Add jaggery only after potato and eggplant is cooked completely. If added before, it will take more time to cook than normal.
Ingredients: 3 big potatoes, (cut into big chunks, put in the water to avoid oxidation) Cauliflower florets, 8 to 10 medium (Frozen) 1 big onion, finely chopped 1/2 cup grated dry coconut, roasted 4 to 5 Garlic cloves, chopped 1 tsp Oil 1 Tomato, pureed 2 tsp Kanda Lasun Masala (Maharashtrian Onion-Garlic Masala Blend) 4 cups water For tempering: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric powder, 1 tsp red chili powder, 2-3 curry leaves Cilantro for garnishing
Method: 1) Heat a wok or pan, add 1 tsp oil, Garlic and onion. Saute until onion caramelizes. Add roasted coconut and saute for 2 minutes. Let the mixture cools down. Add 1/2 cup water and grind to a fine paste. keep aside. 2) Heat the same pan, add 1 tbsp oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric, red chili powder, and curry leaves. Add cut potatoes after draining all the water. Do not add water along with potatoes. If you feel the potatoes are getting dry, sprinkle some water. Cook covered over medium heat for 5 to 8 minutes. 3) Once potato is half cooked, add cauliflower florets, Onion paste, tomato paste and 3 to 4 cups water. Add Kanda Lasun Masala, salt and cook covered over medium heat. It will take 20 to 25 minutes to cook Garnish with cilantro. Serve Potato curry with Rice, Roti or Bhakari.
Ingredients: 2 medium potatoes 1/2 cup Gram flour (Besan) 3 tbsp water 1 tbsp Rice flour pinch of baking soda 1/2 tsp cumin seeds salt to taste Oil for deep fry
Method: 1) Peel potatoes and cut into thin round slices. For 15 minutes, soak into water. If possible, soak for 3 to 4 hours before frying Bhajjis. This will help to reduce starch in potato. 2) Meanwhile, mix gram flour and rice flour into a medium bowl. Prepare a batter by adding 3 to 4 tbsp water. There should not be any lumps in the batter. Mix nicely by adding cumin seeds, salt and soda. 3) Heat oil in a medium wok. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden. Serve hot with Garlic Chutney. You can also make Bhajji-pav by combining Ladipav (Dinner roll), Green Chutney, Tamarind Chutney and Garlic Chutney.
Note: 1) Batter should not be thick in consistency. It will create thick coating which makes them mushy and not crispy. 2) You can also add red chili powder, 1 tbsp chopped cilantro leaves, pinch of Carom seeds for more flavor and color. 3) When you'll make the batter, You might feel that that batter wont be enough. But 1/2 cup gram flour and 1 tbsp rice flour would be enough and there will not be too much leftover batter.
Ingredients: 3 medium Potatoes For Tempering: 2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder, 1/2 tsp Urad Dal (optional) 1/2 tsp Ginger paste 4 green chilies or to taste, slit lengthwise 4-5 curry leaves 1/4 cup Cilantro, finely chopped Salt to taste 1 tsp lemon juice (optional) 2 tbsp Cilantro for garnishing
Method: 1) Boil and peel potatoes, make small cubes (2 cm). 2) Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder, and Urad dal. 3) Once urad dal becomes little golden in color, add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes. 4) Sprinkle salt to taste. Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji with Puri or Chapati.
Note: 1) Adjust amount of chilies according to your taste 2) Some people like little mashed up potatoes in this sabzi. In that case, before covering pan in step 4, mash potato cubes a little and stir nicely. Then cover and cook for 5 minutes over medium heat.
Ingredients: 3 medium Potato (Know more - Is Potato bad for health?) 2 tsp Sesame 2 tbsp Peanuts 1/2 tsp Cumin Seeds 1/2 tsp Vinegar 1/4 tsp Soy Sauce 1 tbsp homemade Schezwan Sauce OR 2 tbsp Ching's Secret Schezwan sauce (Readymade) 4 tbsp Oil 1/2 tsp Red Chili Powder 2 Red Chilies Salt to taste
Method: 1) Boil and peel Potatoes. Cut them into big chunks (6 pieces of each Potato). Heat 4 tbsp Oil in a medium sized frying pan, add potato cubes and let them become crispy and nicely brown from outside. When all cubes are done, transfer them to a paper towel. Sprinkle little salt and red pepper (Note 1) over Potato cubes and mix gently. 2) In the remaining Oil, add Peanuts and saute until brown in color. Immediately add cumin and sesame seeds. Stir nicely add red chilies (Note 1) and fried potatoes. mix well. Add schezwan sauce, Soy sauce and Vinegar. Turn off the heat. Mix nicely and serve hot.
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