Ingredients
2 aloo (potatoes) chopped.
1/2 kg methi (fenugreek leaves)chopped
1 table spoon oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1/2 tea spoon haldi
1/2 tea spoon mirch
2Tsp peas
Salt to taste
Process
Heat oil in a pan.
Add mustard seeds and hing.
Add potatoes, salt, haldi and mirch.
Cover and keep on low flame till potatoes are cooked.
Add methi leaves and peas and cook till the leaves become soft.
Serve hot with phulka, paratha or poori.
Ingredients
1 small gobhi (cauliflower) broken into small florets, washed well in hot salty water.
3 aloo (potatoes) peeled and chopped
1/2 cup matar (peas)
1 tomato chopped
1 table spoon finely chopped hara dhania (coriander)
2 table spoons oil
1/2 tea spoon rai (mustard seeds)
1/2 tea spoon haldi
1/2 tea spoon mirch (red chilli powder)
Pinch of hing (asafoetida)
Salt to taste
1/2 tea spoon dhania powder
1/2 tea spoon maharashtrian garam masala (optional)
1/2 table spoon gud (jaggery) (optional)
Process
Heat oil in a pan .
Add rai and hing.
Add tomatoes and fry till it’s soft.
Add gohi, aloo and matar.
Sprinkle haldi, mirch, garam masala, dhania powder and salt,
Mix well, cover and keep on low heat till cooked.
Add gud and hara dhania.
Mix and serve hot with phulka or paratha or poori.
Ingredients
1/2 kg barbati (boda, chauli ki sem, lobia, yard long beans) chopped
2 table spoons oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
Salt to taste
1/2 tea spoon haldi
1/2 tea spoon mirch
1/2 tea spoon garam masala (maharashtrian style) Optional
1/2 tea spoon dhania powder
1/2 table spoon gud (jaggery) Optional
1 teaspoon lemon juice
Process
Heat oil in a pan.
Add rai and hing.
Add chopped beans.
Sprinkle haldi, mirch, salt, masala and dhania powder.
Cover and keep on low flame till cooked.
Add jaggery and fry for a minute.
Sprinkle lemon juice.
Serve hot with phulkas.
Ingredients
1 raw banana chopped
1 table spoon oil
1/2 tea spoon haldi
1/2 tea spoon mirch
1/2 tea spoon dhania powder
1/2 teaspoon mustard seeds
1/2 teaspoon jeera
1/2 tsp amchur
Pinch of hing (asafoetida)
Salt to taste
Process
Heat oil in a flat pan.
Add mustard seeds, jeera and hing allow it to splutter
Add chopped raw banana.
Add haldi, mirch, dhania powder, amchur and salt.
Pour some hot water(2 tsp) and cover till its cooked on low flame.
Serve hot!
This recipe serves one.
Tips-
Ingredients
1/2 kg cabbage chopped
3/4 cup peas
2 table spoons oil
1/2 tea spoon mustard seeds
1/2 tea spoon haldi
1/2 tea spoon mirch
Pinch of hing (asafoetida)
1 tablespoon jaggery
Salt to taste
Process
Heat oil in a pan or kadhai.
Add mustard seeds and hing.
Add finely chopped cabbage and peas.
Add haldi, mirch and salt.
Cover and let it cook on low flame.
Add jaggery.
Fry on high heat.
Serve hot with rotis or parathas.
Tip – Jaggery is optional.
Ingredients
1/2 kg palak (spinach)
2 red chillis
3 cloves of garlic
2 teaspoon oil
Salt to taste
Process
Thoroughly rinse palak leaves in salt and fresh water and chop it.
Heat oil in pan.
Add red chillis and garlic.
Add chopped palak and salt.
Saute for a while till its cooked and the water is evaporated.
Serve hot with phulkas.
Tips
Ingredients
1/2kg palak (spinach)
1 medium sized onion
2 medium sized tomatoes
3 cloves of garlic
1cm piece of ginger
2 dry red chilli
1 teaspoon dhania powder
1/2 teaspoon garam masala
2 tablespoon oil / desi ghee
250 gms paneer cubes
Salt to taste
1/2 teaspoon lemon juice
Process
Blanch palak leaves without chopping and make paste.
Make a paste of onion, tomato, ginger and garlic.
Heat oil in a pan.
Add red chillis and onion tomato paste.
Keep stirring on low flame till it leaves oil.
Add palak paste, salt, dhania powder and garam masala.
Also add lemon juice to retain the green colour.
Add some hot water to get the required consistency if needed.
Add paneer cubes, mix and remove from flame.
Serve hot with phulkas.
Tip – While blanching add a pinch of sugar to boiling water to retain green colour.
Ingredients for Val vegetable
1/2 kg broad beans (chapti sem) cut into small pieces
1 teaspoon mustard seeds
2 pinch hing
1 teaspoon ajwain
1/2 teaspoon haldi and red chilli powder
1 teaspoon dhania powder
1/2 teaspoon marathi garam masala (Optional)
2 tablespoons of oil
2 tablespoons jaggery (Gud)
Salt to taste
Ingredients for muthiya
2 cups of aata
3 teaspoons of oil
1 teaspoon ajwain
3/4 teaspoon sugar
1/2 teaspoon haldi and red chilli powder
Salt as per taste
2 tablespoon curd
Process
Heat oil in a big kadhai.
Add hing and mustard seeds till it crackles.
Add beans.
Add spices and salt.
Pour 4 cups of hot water.
Cover and let it cook on medium flame.
Meanwhile,
Add all the spices and oil in aata and mix well.
Add curd to make dough.
Also add water if required till the dough is medium hard.
Make very small balls of the dough and gently press them between palms to make muthiya.
Add jaggery to the vegetable which is nearly cooked.
Put muthiya in the boiling veg and cover it again on low heat till its cooked
Serve hot and enjoy.
The vegetable rassa tastes yummy with hot rice too!
It is a full meal and can be relished as a brunch or dinner meal.
This dish is known as vala cha bhajitle mutkule in Maharashtra.
Same preparation can be made with ribbed gourd (taroi or dodke).
Ingredients
1/2 kg arvi (Colocasia) boiled, peeled and chopped into round pieces of 1/2 cm
1/2 teaspoon mustard seeds, haldi, red chilli powder
Pinch of hing (asafoetida)
2 teaspoons ajwain (Carom seeds)
Salt as per taste
3 tablespoon oil
1/2 lemon
Process
Heat oil in a wide base pan.
Add hing and mustard seeds till it crackles.
Add arvi and all the spices and salt.
Mix well and leave it on low heat till arvi pieces are crisp.
Add lemon juice.
Serve hot with rotis or parathas.
Chhappann Bhog 