Vrat wale Aloo

Ingredients

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

Process

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!

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.

Aloo Parval bari

Ingdredients

2 Aloo chopped longitudnally
5-6 Parval chopped longitudnally
1 Onion
2 Tomatoes
1/2 Inch piece of adrak
2 Cloves of lahsun
1/2 Tea spoon garam masala
1 Tea spoon dhania powder
3/4 Tea spoon haldi
3/4 Tea spoon lal mirch
1 Table spoon oil or desi ghee
1/2 Tea spoon jeera
1/2 Inch piece of tej patta
2 Urad bari(crushed)
Salt to taste

Process

Grind tomatoes,adrak,lahsun and onion in a mixer jar.
Heat ghee in a pressure pan and add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Add haldi,mirch,dhania powder and salt.
Add urad bari. aloo and parval, mix well.
Pour warm water to get the required consistency.
Pressure cook or cover and allow it to cook.
Add garam masala.
Serve with hot phulka,puri or paratha.

Aloo Parval

Ingredients

2 Aloo (potatoes) chopped)
1/4 kg Parval (chopped)(pointed gourd)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
1 Tea spoon haldi
1 Tea spoon lal mirch
Pinch of hing
2 Tea spoons of gud (jaggery)(optional)
1 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
Salt to taste

Process

Heat oil in a pan and add rai and hing.
Add chopped parval and aloo.
Add haldi, mirch, dhania powder, garam masala and salt .
Mix well, cover and keep on low flame till it is cooked.
Add gud, mix and remove from flame.
Serve with roti or paratha.

Louki ki Sabji

1/2 kg louki (bottle gourd) chopped
1 1/2 table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1/2 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
1 Table spoon groundnut powder (dry roasted groundnuts,peeled and coarsely ground)
1 Tea spoon gud (jaggery) optional
1 table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

Process

Heat oil in a pan .
Add rai and hing.
Add louki, haldi, mirch, dhania powder, garam masala and groundnut powder.
Cover and allow it to cook.
Add gud and cover and cook for 1-2 mins.
Garnish with hara dhania and serve with roti.

Chutney wale Aloo

Ingredients

250 gms of baby potatoes boiled and peeled
1 teaspoon jeera
Pinch of hing
1-2 teaspoon hari ka dam aloo masala (optional)
Salt to taste
2 tablespoon desi ghee

2 green chillies
1/2 cup chopped dhania
1/2 cup chopped fresh pudina / mint leaves

Process

Grind chillies, dhania and mint in a mixer jar to a fine paste.
Heat desi ghee in a flat pan.
Add jeera and hing.
Add baby potatoes and fry.
Sprinkle salt and dum aloo masala and mix lightly.
Pour 1/2 cup hot water and cover it and keep on low flame.
Now the potatoes are soft and ready.
While serving add the green chutney, mix well and bring to a boil.
Serve with hot and crisp kachories.

Tip : If hari ka garam masala is unavailable then 1 teaspoon dhania powder and 1 teaspoon amchur can be added

Capsicum Besan

Ingredients

3-4 medium capsicum chopped
1/2 cup coarse besan
2 tablespoons oil
1 teaspoon rai
1/4 teaspoon hing
3/4 teaspoon haldi
1 teaspoon lal mirch
1/2 teaspoon sugar (optional)
2 teaspoons lemon juice
Salt to taste

Process

Heat oil in a pan and add rai and hing.
Add capsicum, lal mirch, haldi and salt.
Mix well cover and cook on low flame.
Add besan and sugar and cover it the besan is cooked.
Serve hot with phulka or paratha.