Cauliflower subzi (फ्लोवरची सुकी भाजी)

Igredients -

Cauliflower - ½ kg

Ginger – 1 inch

mustard seeds – ¼ th T-spoon

Asafoetida – 1/4^th T-Spoon

Turmeric Powder – ½ t-spoon

Green chilies – 2 to 3 (as per your taste)

Salt to taste

Oil - 1 Tb-spoon

Garnishing –

Few Coriander leaves and fresh grated coconut

Procedure –

1. Cut cauliflower into medium size florets and clean. Finely chop ginger and green chili.

2. Heat oil in pan. Add mustard seeds and let them splutter.

3. Add asafetida, chopped ginger, chopped green chilies and turmeric powder.

4. Add florets and salt and mix well.

5. Add ½ bowl of water and cover a pan with lid.

6. Cook subzi for 10 minutes. Keep checking water level in between.

7.Garnish with fresh grated coconut and chopped green coriander.

8. Serve hot with roti.

Fenugreek leaves curry (मेथीची भाजी)

Igredients -

Methi leaves – 1 bunch

Chana Dal flour – 1 Tb-spoon

Cooked Toor Dal – 2 Cups

For seasoning –

Oil – 1 T-spoon,

Garlic pods – 5-6,

mustard seeds – 1/4^th T-spoon

Asafetida – 1/8^th T-Spoon

Turmeric Powder – ½ T-Spoon

Red chili Powder – ½ T-spoon or as per your taste

Sugar or Jaggery – ½ T-spoon or as per your taste

Salt to taste

Procedure –

1. Knead methi bunch carefully. Wash the leaves and chop roughly.

2. Transfer chopped leaves to kadai, add chana dal flour and 1 bowl water.

3. Cook methi for 5 to 8 minutes.

4. Add cooked Toor Dal to cooked methi. Then add salt and sugar and give it a good boil.

5. Take oil in other pan. Add mustard seeds and let them splutter. Then add asafoetida and garlic cloves. Let garlic cook until it becomes golden brown in colour.

6. Then add turmeric powder and red chili powder.

7. Pour hot seasoning on methi subzi.

8. Have hot with fresh roti or Jowar bhakari.

Note : If garlic cloves are too large in size, chop then roughly.