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.

Bhindi Fry

1. Bhindi (okra) – ½ kg./1 pound

2. Onions – 2 medium

3. Garlic paste – 1 tb-spoon

4. Green chili paste – 1 tb-spoon or as per taste

5. Coriander seeds powder – 1 t-spoon

6. Amchoor powder – 1 t-spoon

7. roasted and crushed peanuts – 2 tb-spoons

8. Besan/chickpea flour – 2 tb-spoons

9. Oil – 3 tb-spoons

10. Mustard seeds – ½ t-spoon

12. Asafetida – 1/4^th t-spoon

13. Turmeric powder – ½ t-spoon

14. Chopped coriander for garnishing

Procedure –

1. Chop bhindi (okra) in ½” long pieces. Make paste of onions.

2. Heat 2 tb-spoons oil in a pan. Add chopped bhindi and shallow fry till it gets cooked. Bhindi should be little crispy. Transfer bhindi in a different pan.

3.   Heat remaining one tb-spoon oil in the same pan. Add mustard seeds. Let them splutter. Add asafetida. Then add onion paste, garlic paste and green chili paste. Sauté till onions become golden brown.

4. Add turmeric powder and sauté. Then add fried bhindi and mix well. Sauté for 2-3 minutes.

5. Add coriander seeds powder, amchoor powder, crushed peanuts and sauté 2-3 minutes. Then add besan and sauté for 5 minutes. Turn off the heat. Then add chopped coriander and serve hot with roti.

 

Cauliflower Curry (Maharashtrian way) (फ्लॉवरचा रस्सा)

Ingredients -

Cauliflower – 1 medium

Green Peas – 1 bowl

Potatoes – 2 medium, cut into big chunks and fried

Tomato – 2 finely chopped

Jaggery – 1 tb-spoon

Red chili powder – 1 t-spoon or to taste

Salt to taste

Masala –

sesame seeds - 1 tb-spoon

Chana dal – 1 tb-spoon, roasted

Cinnamon – 2” piece

Cloves – 7-8

Onion – 2

Garlic pods – 7

Cumin seeds – 1 t-spoon

Dry grated coconut – ½ bowl

Freshly grated coconut -  1/4^th bowl

Chopped green coriander – 1/4^th bowl

Oil – 2 tb-spoons

Mustard seeds – ½ T-spoon

Asafetida – 1/4^th T- spoon

Turmeric Powder- ½ T-spoon

Procedure –

1. Grind roasted chana dal and sesame seeds in a mixer grinder and keep aside. Add tomatoes in mixer grinder and make a paste and keep aside.

2.  Add 1 tb-spoon oil in a pan and heat the oil. Add chopped onions and garlic and sauté for  5 minutes until onions turn golden brown.

3. Add freshly grated coconut, chopped coriander and sauté for 2-3 minutes more. Let it cool down completely. Add in a mixer grinder and grind into fine paste.

4. Heat 1 tb-spoon oil in a pan. Add mustard seeds and let them splutter. Add asafetida. Then add cauliflower, potatoes and green peas. Sauté for a while. Then add ground masala, sesame seeds and chana dal powder and tomato paste.  Add some water as per consistency you want and cook the curry for 10 minutes.

5. Add jaggery, salt, grated coconut and chopped coriander and turn of the heat.  If you like more sourly taste, you can add little tamarind pulp.

6. Serve it hot with roti or puri.

Chana Dal Kofta Curry (गोळ्याचे सांबार/आमटी)

Gole (koftas) -

Chickpeas flour/besan – ½ bowl or as required

Onion – 1, finely chopped

Coriander seeds powder – 1 t-spoon

Cumin seeds powder – ½ t-spoon

Salt to taste

Red chili powder – 1 ½ t-spoon

Turmeric powder – 1/8^th t-spoon

Amati (curry) –

Oil – 1 tb-spoon

Mustard seeds – 1/4^th t-spoon

Asafetida – 1/8^th T-spoon

Turmeric Powder – 1/8^th T-spoon

Red chili powder – 1 t-spoon

Tamarind pulp – ½ T-spoon

Jaggery to taste

Besan/chickpea flour – 1 tb-spoon

Chopped coriander leaves – 1/4^th bowl for garnishing

Serving –

Oil – 2 tb-spoons

Mustard seeds – 1/4^th t-spoon

Asafetida – 1/4^th t-spoon

Procedure –

1. Mix chopped onion, coriander seeds powder, cumin seeds powder, salt, red chili powder and Turmeric powder in a mixing bowl. Wait for 2-3 minutes. Add chickpea flour as required for making hard balls.

2. Heat oil in a pan. Add mustard seeds, asafetida and let them splutter. Then add turmeric powder, red chili powder and besan. Roast besan for a minute and add 4 cups of water. Add jaggery and salt to taste.

3. Drop gole/koftas in the curry one by one. Boil the curry along with all the dumpings for 5 minutes. Add chopped coriander and turn off the heat.

4. Heat oil in a separate small pan. Add mustard seeds and asafetida, let them splutter and turn off the heat. While serving the amati/curry, serve this tadaka along with it. At the time of eating, take out one gola/kofta from your curry bowl into your plate, mash the gola, pour little tadaka on each gola and eat with plain rice or roti.

Note :

Amati or curry has to be watery. It will get thickened afterwards.

Cluster beans curry (Gavarichi bhaaji) –

Ingredients -

Cluster beans – 1/4^th kg/ ½ pound approx.

Mustard seeds – 1/4^th T-spoon

Asafetida – 1/4^th T-spoon

Turmeric powder – ½ T-spoon

Red chili powder – 1 T-spoon or as per taste

Goda Masala – 1 T-spoon

Jaggery – 1 T-spoon

Milk – 1/4^th bowl

Salt to taste

Oil for seasoning

Chopped coriander leaves for garnishing

Procedure –

1. Wash the cluster beans and cut them into 1 inch size pieces.

2. Heat the oil in a pan, add mustard seeds, asafetida and let them splutter.

3. Add turmeric powder and red chili powder, sauté for a while.

4. Then add cluster beans, milk, water, goda masala and salt to taste.

5. Cover the pan with lid and cook cluster beans for 5 minutes.

6. Add jaggery and check if the water is required.

7. After 5 minutes turn off the heat and add chopped coriander leaves.

8. Serve hot with roti or Phulka.

Note :

1. You can add crumbled paneer/cottage cheese instead of milk, if you have it at home. Paneer or milk reduces the strong taste of cluster beans.

2. If you don’t want to add to add Goda masala, you can skip this step and instead add ajwain along with mustard seeds and asafetida.

3. You can add pieces of red pumpkin or potato in this recipe. If you have any reservations regarding red pumpkin, try this recipe. Red pumkin goes well with cluster beans.

Cabbage subzi/curry (Kobichi bhaaji) –

Cabbage – medium size

Chana Dal – 3 Tb-spoon

Mustard seeds - ½ T-spoon

Turmeric  Powder –  ½ T-Spoon

Asafetida – ½ T-Spoon

Green chilies – 3-4 as per your taste

Cumin seeds powder – 1 t-spoon

(Dry roast cumin seeds till they become dark brown in color and grind them to the powder)

Salt to taste

Sugar to taste

Oil for seasoning

Chopped coriander leaves for garnishing.

Procedure –

1. Soak chana dal for 3 hours. After 3 hours drain the chana dal and keep aside.

2. Shred the cabbage.

4. Chop green chilies finely or you can add green chili paste instead.

3. Heat oil in a pan. Add mustard seed and asafetida and let them splutter.

4. Add turmeric powder and soaked Chana Dal and mix well.

5. Add shredded cabbage and mix again.

6. Add green chilies and cumin seeds powder and mix again.

7. Add little water and cover the pan with lid.

8. Cook the subzi on medium heat for 10 minutes.

9. Add salt and sugar at this point.

10. Keep checking the water, add some more if needed. Don’t add too much water, just little at a time. It will spoil the taste otherwise.

11. Check if the dal is done and turn of the heat.

12. Garnish with chopped coriander leaves and serve hot with roti or Phulka.

French beans and moth bean (Shrawan ghewada ani Mataki chi bhaji) -

Ingredients –

French beans – ½ kg./1 Pound

Moth beans (Matki) – Sprouted, ½  bowl

Mustard seeds - ½ T-spoon

Cumin seeds – ½ T-spoon

Turmeric  Powder –  1 T-Spoon

Asafetida – ½ T-Spoon

Green chilies – 3, chopped

Kala Masala (Goda Masala) – 1 Tb-spoon/ to taste

Salt to taste

Oil – 1 tb-spoon for seasoning

Few coriander leaves and a tablespoon of fresh grated coconut for garnishing.

Procedure –

1. Wash French beans and cut them into small cubes.

2. Heat oil in a pan.

3. Add mustard seeds, cumin seeds. Let it splatter.

4. Add asafetida and turmeric and green chilies.

5. Sauté for a minute.

6. Add French beans and sprouted moth(matki).

7. Sauté for 2 minutes.

8. Add ½ cup of water and add kala masala to it.

9. Cover the pan with lid and cook the beans.

10. Let all the water evaporates.

11. Serve hot with chopped coriander leaves and freshly grated coconut.

Note –

1. This is a dry subzi. But if you like a little gravy, you can add more water after the subzi is completely cooked. Don’t add too much water while cooking.

2. Find the recipe of kala masala in masala section.

Bhindi Fry

This is a very famous maharashtrian recipe and one of my favorites. Whenever we go to our farm, cooks there always prepare the same recipe I have given below and it tastes fabulous. Try to use iron kadhai for this recipe if you have one in your kitchen. It will taste more delicious.

Bhindi(Okra) – 1 pound

Garlic cloves – 3-4

Mustard seeds - ½ T-spoon

Turmeric  Powder –  ½ T-Spoon

Asafetida – ½ T-Spoon

Red chili powder – 1 T-spoon or to taste

Oil for seasoning                                                                                 

Roasted and Crushed peanuts – 2 tb-spoons

Few cilantro leaves for garnishing

Procedure –

Wash okra very well under cold running water.

Spread okra on a towel and let them dry.

Chop okra in small cubes and chop garlic in small pieces.

Heat oil in a pan and add mustard seeds.

Let the seeds crackle. Then add asafetida.

Afterwards add garlic and sauté garlic pieces till it becomes light brown in color.

Add turmeric and red chili powder in pan and sauté for a minute.

Add cubed okra and fry on medium heat.

Let the okra cook on medium heat. Make sure that won’t burn.

After okra is cooked, reduce the heat on low and add crushed peanuts. Sauté  for 2 minutes.

Turn off the heat and add chopped cilantro.

Serve hot with roti.

Note :

‘Crushed peanuts’ is something sparingly used in Maharashtrian kitchen. Roast the peanuts on a medium-high flame till they become dark brown in color. Let the peanuts cool down completely and then grind them in a mixer.  Grind then coarsely otherwise peanuts will start loosing oil.

This okra should not be covered with a lid while cooking.

If you like sour taste, you can add dried kokam or lemon juice to the recipe.