Tangy drumstick curry (Shevgyache Bhaji)

A typical side dish in our house. Recipe off course by my MIL :-). Just love the taste of a gr8 combination of tamarind, jaggery and drumsticks. One should try this tangy drumstick curry.

Ingredients


Drumsticks - 7-8

Fresh coconut -1/2

Roasted groundnut Powder (Danyacha Kut) - 1/4 cup

Goda Masala - 2 teaspoon

Red chilly powder - 2 teaspoon

Tamarind paste - 2 tablespoons

Jaggery - 1 tablespoon

Salt to taste

Fresh coriander for garnishing

For Tempering

Oil - 2 teaspoon

Mustard seeds - 1/4 teaspoon

Asafetida - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon


Procedure

Grate the coconut. Wash drumsticks and make 4 pieces of each stick. Pressure cook Drumsticks for only one whistle. Do not cook drumsticks very soft. It should be little hard. Heat a kadai and make tempering of given ingredients. Now add drumsticks and sauté it. Then add red chilly powder, goda masala, salt, tamarind paste and jaggery. Mix it well. Cover it with lid and cook for five minutes. Then add Roasted groundnut Powder and grated coconut and mix well. Garnish it with fresh coriander.

Small Wonders Rassa Bhaji

Mix Rassa bhaji is the first curry which I learnt to make when I was in 9th or so. Rassa Bhaji means vegetables with gravy. This is very easy to make and you can use any vegetables you want. Mostly Brinjal and potatoes combination is very popular in Rassa bhaji. In Market I got small Brinjals, tomatoes , potatoes and onions. So thought of making Rassa Bhaji with these small wonders.

Ingredients

Small Potatoes -5

Small Brinjals (Eggplants) - 5

Baby tomatoes - 10

Small Onions - 8-10

Red Chilli Powder - 1 teaspoon

Goda Masala - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Oil- 2 teaspoon

Mustard Seeds - 1/4 teaspoon

Asafetida - A pinch

Turmeric Powder - 1/2 teaspoon

Jaggery - 1/4 teaspoon

Danyacha Kut (roasted peanut Powder) - 1-2 teaspoons

Salt to taste.

Procedure

Wash all vegetables neatly. Now remove the stem of eggplants and give 2 vertical slits to each eggplant (Like a + sign). Do not give cut till end. Make similar slits to potato, tomatoes and onions. Do not remove skin of potatoes, it will enhance the taste. Keep potatoes and eggplants in water. Now heat a pressure pan make tempering of oil, mustard seeds, asafetida, turmeric powder. Then add all vegetables and saute it. Now add all other ingredients except peanut powder. Mix well. Add one cup of water in it. Pressure cook it for 2 whistles. When pressure is released, add peanut powder. Consistency of Rassa Bhaji is as shown in picture. Not very liquid and not so thick. You can serve it with Roti, Bhakri or rice.

Happy Bhogi, Makar Sankranti & Pongal to All of You!!!

 

Bhogichi Bhaji

Bajrichi Bhakri

 
 

Tilache Ladoo

Gul Poli

Tilachi Vadi

Zunka

Pithala Bhakri is a very popular Marathi recipe across the world. I have already posted the recipe. Today I am posting recipe of Zunka, which is a dry version of Pithala. You can make it with some vegetables or if you don't have any vegetable at home then also you can prepare it. Today I am showing Zunka of Onion, Capsicum & Methi leaves. But you can also make Zunka with grated cabbage, Spring onion or any green leafy vegetable. In some place of Maharashtra it is called as "Pith perun Bhaji"

Ingredients

For Kandyacha (Onion ) Zunka

Chopped Onion - 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste.


For Methi Zunka

Chopped Methi (Fenugreek) leaves - 1 bowl

Chopped Garlic cloves - 2-3 teaspoons

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste


For Capsicum Zunka

Chopped green capsicum- 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste



Procedure

For Kandyacha (Onion ) Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add onions and saute it. Cover it and let it cook till it becomes transparent. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


For Methi Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Add Garlic and saute it till it becomes nice brown. Now add Chopped Methi leaves and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


For Capsicum Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add Capsicum and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


You can have it with bhakri or Chapati. Very much appropriate to carry in travelling.





This Goes to Sara's  "ONLY GREENS" Event a brain child of Pari.



Baghare Baingan

As I mentioned earlier, my mother is born and brought up in Hyderabad. So from our childhood, we are eating many Hyderabadi dishes. My Aai is pure vegetarian… so only veg:). Baghare baigan is a typical Hyderabadi dish. It is very close to Maharashtrian Bharli vangi:)

Ingredients

Small Eggplants (baingan) - 5-6

Sesame seeds - 2 tablespoons

Peanuts - 2 tablespoons

Grated coconut - 2 tablespoons

Chopped onion - 2 medium

Chopped Garlic - 1 teaspoon

Chopped Ginger - 1 teaspoon

Green chilies - 2

Coriander powder - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Red chili powder - 1 teaspoon

Tamarind pulp - 1 teaspoon

Mustard seeds - 1/2 teaspoon

fenugreek seeds - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon

Oil - 2-3 tablespoon

Salt to taste

Procedure

Remove the stem of eggplants and give 2 vertical slits to each eggplant. Do not give cut till end. Keep aside. Now roast Sesame seeds, peanuts, coconut, onion, garlic and ginger one by one on a low flame. Colour should change to slightly brown. Mix above ingredients with tamarind pulp, green chili, red chili powder, cumin powder, coriander powder and make a smooth paste with little water. Heat oil in a kadai and make tadka of Mustard seeds, fenugreek seeds and Turmeric powder. Now fry eggplant in it. Fry till it becomes slightly brown. Remove it and keep aside. Now add the paste in kadai. Fry till it leaves oil from sides. Put eggplants into it. Add little water and salt. Cover and cook on low flame till baingan cooks properly. Serve hot with Rice/ Roti.

Bhogi chi Bhaaji

Today is Bhogi. The first day of Sankranti Festival. Generally it is 13th January. It is celebrated in honor of Lord Indra, "the God of Clouds and Rains". Lord Indra is worshiped for the abundance of harvest, thereby bringing plenty and prosperity to the land. Since it’s a winter season main food for Bhogi is curry of mixed vegetable (available in this season), bajra roti with sesame on it and rice & mung dal khichadi. So that you can keep yourselves warm in winter.


Ingredient
Brinjal small - 4
Peeled & chopped Carrots - 3
Peeled & chopped Potatoes - 3 medium
Harbara /Fresh Green chana - 1/2 cup
Green peas - 1/2 cup
Val papdi / INDIAN BEANS - 1 cup
Chopped tomato - 1 medium
Ber/ Bor (Indian Zizyphus) - 4-5

Roasted groundnut powder - 3 Tea spoon
sesame seeds - 1 tea spoon
Red chilly powder - 1 tea spoon
Goda Masala or Garam Masala - 1 table spoon
Gud/ Jaggery to taste
Salt to taste
For Tempering
Oil - 2 tea spoon
Mustard seeds (Rai)- 1/2 tea spoon
Turmeric powder (Haldi) -1/2 tea spoon
Asafetida (Hing) - 1 pinch

Procedure

Heat Oil in a kadai. Put mustard seeds, turmeric powder and Asafetida. Add brinjal, val papdi, carrots, potatoes, harbara and peas, mix it and cover it for few minutes. Then add chopped tomato & saute it. Now add chilly powder, masala, salt, jaggery and little water and cover it and let it cook for five minutes. When all vegetables cooked properly add ber/bor and mix it. (It gives khatta mitha taste to it) You can add water if required. Add groundnut powder and sesame seeds mix it and cook for 2 minutes. Bhogi chi bhaji is ready. You can add more vegetables of your choice.
Serve with Bajra Bhakri with sesame seeds on it.

I want to contribute this to Preeti's Festive Food.

Muddi Pallya/ Mudda bhaji

This recipe is from North-Karnataka, From my dad's place. As I told earlier my Baba is from Karnataka so, there are many recipes in my Kitchen that have the Kannadiga touch. There will be more 'khau' ( in kannada its called 'Tindi') from Karnataka in future.
This will be a thick bhaaji or sabji. That means in Kannada muddi and pallya means vegetable. Today I have made it with methi but you can make it with palak or combination of methi and palak. It goes very nicely with 'Bhakri'. Else you can eat it with 'Chapati' or rice.

Ingredient:

Methi (fenugreek leaves) - 1 bunch
Roasted Besan (gram flour) - 2 table spoon
Cooked toor daal - 1 Bowl
Red chilly Powder - 1 tea spoon
Ground nut - 1 table spoon
Garlic cloves chopped - 8-9
Red dry chilly - 3
Tamarind pulp - 2 tablespoon
Masala pudi (goda masala)- 1 tea spoon
Jaggery (gud) - 1 tablespoon (optional)
Mustard seeds (rai) - 1/2 tea spoon
Asafetida(hing) - a pinch
Turmeric powder - 1 teaspoon
Oil - 1 table spoon
Salt to taste


Procedure:

Wash neatly the green leaves and chop it . Now heat the kadai and put methi leaves into it. Sprinkle some water and keep lead on it. Let the leaves cook for 5 minutes. After methi cooked properly add cooked and mashed toor daal and roasted besan mix it properly to avoid lumps. Now add Turmeric powder, red chilly powder, masala pudi, salt,tamarind Pulp, jaggery (my aai, and aaji put jaggery for taste.) and 1 cup water. Mix it properly. Keep the lead and let it cook for 5-7 minutes.
Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add chopped garlic when they turned golden add ground nuts, then add asafetida red dry chilies. Now immediately pour this on the methi mixture (In Marathi we call it as 'Charcharit fodni') and cover it with lead so that the aroma of tadka will remain intact. After 2 minutes mix it neatly. Serve hot with Bhakri.