Aloo Barbati


250 gm barbati
2 aloo
2 urad ki bari
2 table spoons ghee/oil
1 tea spoon jeera
1\2 innch piece of tej patta
1 onion
1\2 inch piece of adrak
2 cloves of lahsun
2-3 tomatoes
1 tea spoon haldi
1 tea spoon lal mirch
1 tea spoon dhania – jeera powder
1\2 tea spoon garam masala
Salt to taste


Cut the barbati into 1 inch pieces and potatoes into longitudnaly big pieces.
Grind adrak, lahsun, onion, tamatar, haldi, mirch and dhania-jeera powder in a mixer jar.
Heat ghee/oil in a pan.
Add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Lightly crush the bari and add it to the masala.
Add barbati, aloo,salt and a little water for gravy.
Mix well, cover and keep on low flame till the veg is cooked.


Vrat wale Aloo


3-4 boiled potatoes
2 green chillies chopped
1 tablespoon of finely chopped green coriander
1 tablespoon ghee
1 tablespoon jeera
1/2 teaspoon lal mirch powder
1 tablespoon roasted peeled and crushed groundnuts
1/2 cup curd
Salt to taste


Peel and cut boiled potatoes.
Heat ghee in a pan.
Add jeera till it crackles.Add aloo, lal mirch, green chillies and groundnut powder.
Mix beaten curd and salt.
Garnish with green coriander.

Enjoy as a vrat/upas dish!

Gola Bhat


For Rice

1 cup rice
1 tablespoon oil
1 teaspoon jeera
1/4 teaspoon hing
1/2 teaspoon haldi
Salt to taste

For Gola

1.5 cup besan (preferable coarse)
1/2 teaspoon haldi
1 teaspoon lal mirch
2 tablespoon oil
1 teaspoon ajwain
Pinch of hing
Salt to taste

For tadka

4 tablespoon oil
2 tablespoon rai
1/4 teaspoon hing


Wash the rice and keep aside for 30 minutes.
Heat oil in a pan.
Add jeera, hing, rice, haldi and salt.
Mix well and pour warm water for cooking the rice.
Cover and keep on low flame.

In a bowl, mix all the ingredients of gola.
Add very little water and make a dough with light fingers. Do not press the dough.
Lightly make small balls and flatten gently.
Open the lid of rice and place them evenly on the rice.
Again cover the lid and let the gola cook along with rice.

For tadka, heat oil and add rai and hing.

Serve rice and top it with gola in a plate.
Put a tablespoon of sizzling tadka on it.
Crush the gola and mix with rice.
Enjoy with chaas!

A yummy dish from the state of Maharashtra, India.

Besan wali Bhindi


250 gms ladyfinger
2 tablespoon oil1/2 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
3/4 teaspoon lal mirch
2 tablespoon besan (preferably coarse besan)
1 tablespoon aata (whole wheat flour)
Salt to taste
Pinch of sugar (optional)
1 teaspoon lemon juice


Cut bhindi into half and inch long pieces.
Heat oil in a pan.
Add rai and hing.
Add bhindi, haldi, lal mirch and salt.
Mix well.
Cover and cook on low flame.
When cooked, add besan, aata and sugar.
Again cover till the besan and aata is cooked.
Sprinkle lemon juice.
Serve with phulka or parathas.