Masala Udad Badi

Ingredients

1.5 cups of udad dal
250 gm pethe vala kaddu (ash gourd)
1 Tsp dhaniya
1 Tsp saunf
1 tsp kali mirch
3-4 khadi lal mirch

Process

Wash and soak dal in water for 3-4 hrs
Wash, peel and remove the upper part of seeds
Grate and  squeeze the water out by pressing between palms
Grind dhaniya, saunf, lal mirch and kali mirch coarsely in mixer
Remove the water from dal completely
Grind it in mixer coarsely
In a bowl mix all the ingredients and stir well for 5 mins till the batter becomes fluffy
Grease a plate and make small badis
Keep it in sun for 2-3 days till the badis  dry  completely
Store in an air tight container
Use it to make tasty sabjis. Goes well with aloo, louki, matar,baigan and many more

 

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Aloo Drumsticks Sabji

Ingredients

4 Aloo (boiled and cut)
2 drumsticks
1 tomato (finely chopped)
1/2 tsp haldi 1 tsp lal mirch
1Tsp oil
Pinch of hing
1/2 tsp rai
1 tsp maharshtrian garam masala/dhaniya powder
1Tsp imli pulp/2 kokam (khatai)
1Tsp gud
Salt to taste

Process

Cut 2 inches long pieces of drumsticks, wash and boil them in water till soft
Heat oil in a pan
Add rai and hing and allow it to crackle
Add haldi, mirch, aloo ,tomato, salt, masala, gud  and khatai
Mix well and add little water cover and boil for 2 mins
Add the drumsticks along with water and bring it to boil
Serve hot with phulka, paratha or rice

 

Kankode ki Sabji

Ingredients

250 gm kankoda/spine gourd
1 aloo
2 Tsp oil
1/2 tsp rai
Pinch of hing
1/2 tsp haldi
1 tsp lal mirch
Salt to taste

Process

Wash and chop the kankoda  (longitudnal chips)
Wash and chop aloo into thin chips
Heat oil in a pan
Add rai and hing and allow it to crackle
Add kankoda, aloo, haldi, mirch and salt
Mix well and cover
Cook till the kankoda pieces become soft
Serve hot with phulka, paratha or poori

 

 

Gawar- lahsun wali

Ingredients

250 gm gawar fali
1 boiled and cut aloo
2-3 cloves lahsun
1 Tsp oil
1/2 tsp rai
1/2 tsp haldi
1/2 tsp lal mirch
1 tsp dhaniya powder
Salt to taste

Process

Dress and wash the gawar fali
Steam the gawar fali in cooker  with little salt (just one whistle about to come and put off the flame . It should not be over cooked)
Heat oil and add rai, lahsun (slightly pounded), haldi and mirch
Add the steamed gawar fali and potato
Sprinkle dhaniya powder and salt
Cook till it is dry
Serve hot with phulka, paratha or poori

 

Aloo Matar

Ingredients

4-5 aloo washed and chopped
1/2 cup matar
2 Tsp oil
1tsp haldi
1 tsp lal mirch
Pinch of hing
1/2 tsp rai
Salt to taste

Process

Heat oil in a pan.
Add rai and hing
Add haldi, mirch and aloo.
Add salt and mix well.
Add peas mix and cover.
Keep on low flame till the aloo is cooked.
Garnish with hara dhania.
Serve hot with chapati, puri or paratha.

Gavar-Kaddu

Ingredients

1/2 kg gavar fali (cluster beans) cut into small pieces
1/4kg Pumpkin (kaddu) cut into pieces
1 Tea spoon ajwain (carom seeds)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1 Tea spoon maharashtrian garam masala
1/2 Tea spoon dhania powder
12 Table spoon gud (jaggery)
1 tea spoon lemon juice
Salt to taste

Process

Heat oil in a pan and add rai and hing .
Add the beans,kaddu, haldi, mirch, salt, masala and dhania powder.
Mix well.
Pour 1/4 cup hot water, cover and keep on low flame.
When the veg is cooked and becomes dry add gud.
Cook for a min and remove from flame.
Serve with roti.

Kundru ki Sabji

Ingredients

250 gm kundru (ivy gourd)
1Table spoon oil
1Tea spoon rai
Pinch of hing
1/2 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder or maharshtrian garam masala
Salt to taste
1 Tea spoon grated gud (optional)

Process

Wash and cut the kundru into 4-6 long pieces each
Heat oil and add rai and hing
After the rai crackles add lal mirch and haldi
Immediately add kundru and salt and mix well
Add dhania powder/masala
Cover and cook till it is soft
Toss the veg intermittently
Add gud and remove from flame after 1 min
Serve hot with phulka, paratha or puri.