Besan wali Bhindi

Ingredients

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

Process

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.

Bhindi ki Sabji

Ingredients

1/2 kg bhindi (lady finger) chopped
2 table spoons oil
1/2 tea spoon rai (mustard seeds)
1/2 tea spoon jeera
1/2 tea spoon haldi
1 tea spoon lal mirch
1/2 teaspoon dhania powder
1/2 teaspoon garam masala
1/2 teaspoon amchur / lemon juice
Salt to taste

Process

Heat oil in a pan.
Add rai and jeera .
Add chopped bhindi.
Sprinkle haldi, mirch, dhania powder, garam masala and salt.
Mix well.
Keep on low flame till cooked.
Add amchur / lemon juice and mix.
Serve with phulka.

Beans-Aloo ki Sabji

Ingredients

250 gm french beans (chopped)
2 aloo (potatoes) (chopped into very small pieces)
1 table spoon oil
1/2 tea spoon rai (mustard seeds)
1/2 tea spoon haldi
1/2 tea spoon lal mirch
Pinch of hing
1/2 tea spoon maharashtrian garam masala (optional)
1/2 tea spoon dhania powder
1 tea spoon gud (jaggery) (optional)
1 tea spoon lemon juice
Salt to taste

Process
Heat oil in a pan.
Add rai and hing.
Add beans and potatoes.
Sprinkle haldi, mirch, garam masala, dhania powder and salt.
Pour very little (2-4 table spoons of water) for cooking.
Cover and cook on medium heat .
Add gud and mix well.
Add lemon juice and serve with fulka, paratha or roti.

Veg – Jalferezi

Ingredients

2-3 florets of gobhi (cauliflower)
1 potato
1 cup finely chopped patta gobhi (cabbage)
4-5 french beans
2 tomatoes
1 onion
2 cloves lahsun (garlic)
1/2 cup matar (Peas) blanched
1/2 cup finely chopped simla mirch (capsicum)
1/2 inch adrak (ginger) grated
1 cup scrambled paneer
1 table spoon oil
1/2 tea spoon haldi
1 tea spoon lal mirch (as per taste)
1/2 tea spoon dhania powder
1/2 tea spoon garam masala
Salt to taste

Process

Finely chop all the vegetables.
Heat oil in a pan.
Add onion, lahsun and adrak, fry till the oinon is soft.
Add tomatoes and cook till they are nicely cooked to a paste.
Add haldi, mirch, dhania powder and salt.
Add all the vegetables except capsicum.
Mix well, cover and keep on low flame till the vegetables are cooked.
Add capsicum and paneer .
Remove from flame.
Serve hot with phulka.

Boiled Arvi ki Sabji

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
Pince 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.