Masala Chawli Vanga (Black Eyed peas and Eggplant in spicy Curry sauce)

Hello Friends, this Covid 19 lock down has created unique challenges for everyone. Hope you and your loved ones are doing good and everyone is safe. Shopping for groceries is a nightmare and we are mostly trying to limit our visits and shopping remotely as far as possible. Well, that also means that we have to put on creative hats, mix a bit of this and a bit of that and try to maximize our purchases to last through the week.

Masala Chawli Vanga recipe is the result of this exact situation. I had few eggplants and a packet of frozen black eyed peas left in the refrigerator. So decided to combine the 2 in a unique masala/curry sauce. Here is the recipe:

Ingredients:

Eggplants/Vanga - 2-3 small, Black eyed peas/Chawli - 1 cup, Onion - chopped 1 medium, oil - 5-6 tbsp, dry shredded coconut - 1/4th cup, peanuts - 1/4th cup, sesame seeds - 5-6 tsp, poppy seeds - 2-3 tsp, coriander seeds - 4-5 tsp, cumin seeds - 4-5 tsp, garlic - 4-5 pods, ginger - 1 inch crushed, green chillies - 2-3 (depending on spice level), turmeric powder - 1 tsp, coriander powder - 1 tsp, red chilli powder - 1/2 tsp, garam masala - 1-2 tsp, jaggery - 4-5 tsp, kokum - 3-4 pieces crushed, salt to taste and cilantro (chopped) to garnish.

Method:

Cut the Eggplants/Vanga into quarters. Cook the Black eyed peas/Chawli in microwave for 12-15 mins with a pinch of salt. Chop onion into pieces. Take a pan and dry roast dry shredded coconut, peanuts, sesame seeds, poppy seeds, coriander seeds and cumin seeds. Take oil in same pan and saute chopped onion till light brown. Grind it along with roasted ingredients. Also make paste of ginger, garlic and green chillies. Once more take oil in a pan and add this paste. Saute it for a min and add the ground paste and saute for 4-5 mins till oil separates. Add turmeric powder, coriander powder, red chilli powder and saute. Then add cut eggplants and a bit of water and cook for 3-4 mins till eggplants are a bit soft. Then add the cooked chawli and jaggery and crushed kokum. You can add water to make the curry thinner if you prefer but I did not add much water. Cover and cook for 4-5 mins till everything is soft and cooked but not mushy. Add garam masala and salt to taste and cook for 1 min. Garnish with cilantro and chopped green chillies (optional) and serve with hot roti or as side dish with rice. Enjoy!!

Till my next post, take care everyone!! #staysafe 

Amsooli Dudhi (Bottle gourd with Amsool or Kokum)

Doodhi or bottle gourd is a very nutritious and healthy vegetable. We are trying to incorporate more of this vegetable in our diet every day. It aids in weight loss and helps with sleep problems and reduces inflammation. It has lots of essential vitamins and minerals. Ayurveda highly recommends eating doodhi or bottle gourd as a part of every day meal.

Since my little one gets bored with the same style of doodhi bhaji, I was trying something new and ended up adding the flavor of amsool or kokum and it turned out really yummy. change. Everyone polished off this 'chatpatit' bhaji with poli in no time :)

Sharing the recipe here:

Ingredients: Dudhi or Doodhi or Bottle gourd - 1 medium chopped into pieces, moong dal - 1/4th cup (soaked for at least an hour), green chillies - chopped, curry leaves - 6-7, Kokum or Amsool - 3-4 pieces, Oil - 5-6 tsp, cilantro - for garnish, freshly grated coconut - 3 tbsp, tempering: mustard seeds-  1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, Turmeric powder - 1 tsp, red chilly powder - 1 tsp (per taste), goda masala or garam masala - 1 tsp, kitchen king masala - 1 tsp, salt to taste, sugar 1-2 tsp 

Method: Wash and chop the bottle gourd into small pieces and add soaked moong dal at the bottom of the container and cook in microwave or pressure cooker or instapot till soft. I also do not remove the skin if the bottle gourd is really fresh. It adds nutritive value. Once cooked, take a pan, add oil and once hot, add the tempering ingredients along with chopped green chillies and curry leaves and kokum/amsool. Add the cooked doodhi or bottle gourd with dal to the pan. Stir for 2-3 minutes. Add the goda/garam masala and kitchen king masala. Stir everything and add the grated coconut and cilantro. Mix and serve with Roti or rice. Enjoy this simple, healthy and flavorful bhaji. I hope you enjoy it as much as my little one.
Till my next post, take care everyone!

Garlic Mustard greens with Moong sprouts - insanely simple and healthy

Hello everyone!! Life is really busy as always but I am going to try and post something at least once in a while.

Today I want to share this insanely simple and healthy dish with you - my own creation - Garlic Mustard greens with Moong sprouts

Now-a-days everyone seems to be following some kind of diet and they want to eat smaller portions and healthier. Please keep in mind that even if you are dieting, it is essential that you eat food that is highly nutritional. If you compromise on nutrition, your body will be deficient of essential vitamins and minerals. Well, this recipe that I am sharing today is extremely minimalist on spices and high on nutritional value and taste.

Ingredients: Mustard greens - 1 bunch, Moong sprouts - 1 cup, Onion - 1 medium, Tomato - 1 small, Garlic - 10-12 pods chopped, Cumin seeds - 1 tsp, black pepper powder - 1/2 tsp, oil - 3 tsp, salt to taste.

Method: Wash mustard greens and chop them, cook sprouts with a little salt in a microwave for 8 mins, chop tomato and onion into small pieces. Heat oil in a pan and add cumin seeds chopped garlic and black pepper powder when hot. Saute for 1/2 minute and add onion. Cook till soft and then add the mustard greens. Cook for 3-5 minutes and then add cooked sprouts. Check for salt and add some if required (since we cooked the sprouts with some salt earlier). Cover and cook for 3 minutes. Add the chopped tomatoes in the end and turn off the flame. Let the tomatoes cook on steam for 1 minute.

Serve with rotis or as a side dish with rice. Can't get any simpler than this :)

Till next time, take care everyone!!

Achari Bhindi (Okra cooked with pickling spices)

Bhindi or Bhendi (Marathi) or Okra is a favorite with our family. I try cook this vegetable in many different ways to experiment with new flavors. This time I made it Achari style - with pickling spices. Needless to say it was a hit at our dinner table. So here is the recipe.......

Ingredients: Okra - 3 cups (I used frozen packet), Oil -1 tablespoon (mustard oil - optional), whole achari (pickling) spice mix - 2 tsp (take mixture of fenugreek/methi seeds  (least qty in mix) , kalonji/onion seeds, fennel seeds) , Onions - cut 1 medium, ginger/garlic paste - 1 tsp, coriander powder - 1 tsp, red chili powder - 1/2 tsp, turmeric powder - 1 tsp, Whole Red chilly - 1 optional, Cilantro - finely chopped, Sugar - 1 tsp, Apple cider vinegar - 2 tsp, Salt - as per taste.

Method: Heat oil in a non-stick pan, add all the whole achari spices, add onions and cook until they turn golden brown, add ginger and garlic paste and fry for another 2 min. Add coriander, chili, and turmeric powder, whole red chilly (optional) and stir, add sugar and apple cider vinegar and then add bhindi and cover and until everything is cooked. Add salt according as per taste
Garnish with cilantro and serve with hot rotis or as a side dish with rice. Enjoy the burst of sweet, spicy and sour flavors bursting in your mouth.

Till my next post, take care everyone!

Bharleli Mirchi or (Aloo Bharwan Mirch) - Potato stuffed Anaheim Peppers

If you love spicy food like me, you will love this dish as much as I do. Actually, the Anaheim peppers you get here are not all that spicy, they just lend a mildly spicy and peppery flavor that goes really well with the potato stuffing. This is also a great party dish if you want to make something exotic.

Ingredients: Anaheim Peppers - 5-6 (any other large variety will do as well), Potato - 4-5 - boiled, turmeric powder - 1/2 tsp, ginger-garlic paste, Coriander powder - 1 tsp, Cumin Powder - 1 tsp, Mango powder - 1/2 tsp, Red chilly powder - 1/2 tsp, Mustard seeds - 1 tsp, Asofoetida - 1/4 tsp, Ginger/garlic coarse paste - 1 tsp, garam masala - 1 tsp, Salt - as per taste, Cilantro - 2 tbsp finely chopped, Oil - 2 tbsp

Procedure: For Stuffing: Boil and peel potatoes and mash them finely. Take oil in a pan and add mustard seeds and when they splutter, add asofoetida, turmeric powder, red chilli powder, coriander powder, cumin powder, mango powder and mashed potatoes, Add garam masala, mix well and add salt.Stuffing is ready.

Stuffing the chillies: Slit the Anaheim peppers only on the top half of the pepper, so that it forms a pocket for stuffing. Stuff the filling into it with so that it fills the pepper entirely. Press down it gently to make sure that it is not loose.

Cooking the stuffed peppers: Take oil in a shallow pan and add the stuffed peppers one by one. Cover the pan and cook for 2 minutes. Flip the mirch/chilli peppers over and cook till they are a little brown and done on all sides. Garnish with cilantro.

Delicious Bharleli Mirchi/Bharwan mirch or Potato stuffed Anaheim peppers are ready. Enjoy your spicy creation!!

Till my next post, take care everyone!!

Tindora Cashew Masala (Ivy gourd cooked in spicy masala and Cashews)

Tindora or Tondla or Ivy Gourd is a rather plain vegetable with no special flavor of it's own. No one in our family is particularly fond of this vegetable. My little one was really sad the other day when I told him that I was about to make that vegetable for dinner. His sadness inspired me to add some exotic flavor and ingredients to make it really appealing to everyone's taste buds. The result was amazing and this vegetable is now "second favorite on his list" :) Nothing can topple Kale with Tofu, at least for now. Here is the recipe:

Ingredients: Tindora or Tondla or Ivy gourd - 1 packet about 300 gms (I used the frozen packet from local Indian grocery store), grated coconut - 5-6 tbsp, onion - 1 medium chopped, cumin seeds - 1 tsp, fennel seeds - 1 tsp, coriander seeds - 1 tsp, Ginger/garlic crushed - 2 tsp, mustard seeds - 1 tsp,Asafoetida - 1/4th tsp, Oil - 4-5 tbsp, cashews - broken - 1 tbsp, turmeric powder - 1 tsp, red chilli powder - 1 tsp, garam masala - 1 tsp, salt - as per taste, sugar - 1 tsp, lemon juice - few drops, chilli and cilantro for garnish, 

Method: Take a pan and add cumin seeds, fennel seeds and coriander seeds and dry roast them. Set them aside. In the same pan, add 1-2 tbsp oil and fry chopped onion till it turns golden brown. Add crushed ginger/garlic (crushed - 1 tsp) and fry for a minute. Then add grated coconut and fry for 2-3 minutes. Add the dry roasted seeds to this at the end and grind to a smooth pasted upon cooling. Take another pan and add 2 tbsp oil. Add mustard seeds and when they crackle, add asofoetida, turmeric powder, red chilli powder, sugar, salt, garam masala and ground masala to it. Fry for 3-4 minutes till oil leaves the masala. Then add the frozen Tindora or Ivy gourd to this.Cover and cook for 4-5 mins on medium heat. When tindora is soft, add broken cashews and cilantro. Mix well and cook for another minute or two. Tindora Cashew Masala is ready to serve! 

Well, our whole house was filled with the aroma of spices and everyone was really eager to try out the new exotic dish. I am really glad that this experiment was a huge success. The best reward was the smile on my little one's face  - priceless :)

Till my next post, take care everyone.

Achari Makai Tamatar Subji (Corn and Tomato Vegetable in pickling spices)

This Bhaji was a result of a random kitchen experiment that was very successful, so it made it to the blog :) That particular day, we had returned from a trip and had nothing on hand but frozen corn and some leftover tomatoes. I decided to add flavor to the bhaji by adding pickling spices and presto, this recipe was born. It tasted absolutely yummy and was certified blog worthy by my family [read guinea pigs :) - sorry family]. Well here is the recipe:

Ingredients:
Corn - frozen or fresh ( 1 cup), Tomatoes - 2 medium chopped, Onion - 1 medium chopped, Ginger/garlic - 1 tbsp crushed (1/4th inch ginger and 4-5 cloves of garlic), Oil - 4-5 tsp, Methi/fenugreek seeds - 1/4th tsp, Fennel seeds - 1 tsp, cumin seeds - 1 tsp, asofoetida - 1/4th tsp, turmeric powder - 1 tsp, red chilli powder - 1/2 tsp, apple cider vinegar - 1 tbsp, sugar - 1 tsp, salt - as per taste, garam masala - 1/2 tsp, cilantro chopped - to garnish.

Method: Boil the frozen corn for 5-8 mins till tender, (fresh corn will require less cooking time), take oil in a pan add methi seeds, fennel seeds, cumin seeds, and chopped onion. Fry till onion is golden brown. Add chopped tomatoes and saute till cooked, then add turmeric powder and red chilli powder, sugar and apple cider vinegar. Saute for 1 min and add boiled corm, Add garam masala and salt to taste. Cover and cook for 3-4 mins on medium heat. Add cilantro at the end. Yummy Achari Makai Tamatar Sabji is ready. Enjoy with Chapati or as a side dish with rice.

Till my next post, take care everyone!

Simple and Healthy greens - Kale and Tofu Bhaji

This bhaji or vegetable is the simplest and healthiest one that you can ever make. It can be prepared in less than 20 mins start to finish and is totally delicious and good for you. Kale can be substituted with any other green like Swiss Chard, or purple kale, it tastes just as good. It has all the healthy nutrients and vitamins and plant based soy protein that you body needs.

Ingredients: Kale - 1 bunch, Garlic- 5-6 pods, Tofu - 12 oz extra firm, Oil - 3-4 tsp, black pepper - 1/2 tsp, salt to taste and few drops of lemon juice.

Method: Clean, wash and chop the Kale or any green that you are using. Crush the garlic pods. Heat oil in a pan and and add 1/2 tsp crushed pepper and crushed garlic. Immediately add the chopped greens and cover and cook for 3-4 mins on medium heat. Cube the tofu and add that to the greens. Cover and cook for 3-4 mins. Add salt to taste and lemon juice. Delicious bhaji is ready. Eat with Chapati or fill it in Pita pocket or roll it in Lavaash bread or eat as a side dish with rice. It is really versatile, simple and tasty.

Till my next post, take care everyone!

Beetroot curry (beet chi bhaji)

For busy families, dinner is the only time where everyone can catch up on the days events. I love spending quality time with my loved ones and my goal is to cook healthy dishes for my family for dinner. Beetroot is one of my go to vegetables since I can cook it in the morning or previous day and make the vegetable after getting back from work. I have a microwave safe cooker so I just pierce the beets with a knife, add some water to cover them and microwave for 12 mins - that easy. It is totally healthy and full of vitamins and nutrients. This is my take on the traditional South Indian beetroot palya or beetroot curry.

Ingredients: 3-4 beetroots cut in cubes, 1 small onion  chopped, 2 green chillies, freshly grated coconut and cilantro for garnish, tempering: 4-5 tsp Oil,  1 tsp mustard seeds, 1/4th tsp asofoetida, few curry leaves, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp Sambar masala, Salt to taste

Method: Cook the beetroots is a pressure cooker or microwave. Peel the skin and cut into cubes. Heat oil in the pan and add  mustard seeds and let them crackle, then add asafoetida, curry leaves and green chillies, turmeric powder, chilli powder. Add chopped onion and cook for 2-3 mins till the onion is soft. Then add the cubed beetroots, and cover and cook for additional 2-3 mins. Add sambar masala and salt and a little water 4-5 tsp and cook it on medium heat for 5-6 minutes. Garnish with fresh grated coconut and cilantro. Enjoy with Roti or as a side dish with rice.

Till my next post, take care everyone!!

Shravan Ghevda (Farasbeen) or French Beans Bhaji

This is a really quick and simple vegetable or bhaji that you can make on busy weekdays. When I am back from work and really tired, but still want to feed a healthy and tasty dinner to my family, this is my go to recipe.

I usually use frozen french beans (my favorite is french cut green beans from the frozen aisle of the local grocery store - they are nicely shredded up for you) or sometimes I buy fresh ones on weekends and prep and refrigerate them at that time for ease of use during busy weekdays. This is a very healthy vegetable that is high in fiber and rich in vitamins and minerals.

Ingredients:
French Beans or Shravan Ghevda or Farasbeen - 1 bag (just about a lb), Onion - 1 medium cut, shredded coconut - fresh or frozen - 6-8 tbsp, Oil - 3-4 tsp, garlic - 3-4 pods crushed, green chillies - 2-3 chopped (depending on your taste), cilantro - 2-3 tbsp chopped, turmeric - 1/2 tsp, Red chilli powder - 1/2 tsp (optional), sambar masala - 2 tsp, salt to taste, few drops of lemon juice.

Procedure: 
Microwave and cook the french beans or Shravan Ghevda or Farasbeen as per directions on the packet. If you are using fresh ones, cook them till they are soft but not mushy. I usually microwave them (frozen beans) for about 10 mins. Meanwhile, heat a pan and put some oil in it. Add the crushed garlic and chopped onion in it and saute till onion is slightly brown. Add turmeric powder, red chilli powder, sambar powder and a little water (2 tsp) and saute for a minute. Add chopped green chillies and saute for 1 more minute. Now add the cooked french beans or shravan ghevda (farasbeen). Cover and cook for 3-4 mins till everything is mixed properly. Add salt to taste and half of the shredded coconut and few drops of lemon juice. Cover and cook for 3-4 more minutes and add cilantro at the end and some more shredded coconut. Serve with Roti or side dish for rice.

Enjoy your quick and healthy meal :) Till my next post, take care everyone!!

Batata Bhaji (Simple Potato Curry)

This is a very simple Bhaji/dry curry cooked in almost all Maharashtrian homes. It is a favorite of kids and adults alike :) I add chopped garlic to this bhaji, but if it is for Neivedya (offering to god), I omit it.

The ingredients needed are:

Potatoes - 3-4 medium, Cilantro - chopped (for garnish), Garlic - chopped (optional) For tempering: 1 tbsp Oil, 1 tsp mustard seeds, 1 tsp cumin (optional), 1/2 tsp asofoetida, 1 tsp turmeric powder, 2 green chillies chopped/ 1 tsp red chilli powder, Curry leaves 3-4 (if you have them - it is ok even if you don't add), 1 tsp sugar, salt to taste.

Method: Boil and chop potatoes into cubes. Take oil in a pan and when hot add mustard seeds, cumin seeds, asofoetida, curry leaves, green chillies/red chilli powder. Add the cut potatoes and stir till tempering coats the potatoes. Cover for 2-3 mins. Add sugar and salt to taste and stir. Cover and cook for 3-4 mins. Add cilantro. Serve hot with Poli (chapatti/roti) or Varan-Bhat (Tuvar dal and rice)!!

Till my next post, take care!!

Lasoon wali Palak Moog Dal Bhaji (Spinach with split yellow lentils and garlic)

This bhaji/curry is really quick and simple to make and very healthy too. Luckily my kids love spinach, so it is my go to curry whenever I need to put dinner on the table really fast.

Ingredients: Palak/Spinach - 1 bundle, Moong dal - 1/2 cup soaked, garlic pods - about 5-6 chopped, Tempering: 3-4 tsp oil, 1 tsp mustard seeds, 1/2 tsp asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder (optional) and salt to taste.

Method: Soak 1/2 cup moong dal in water for 15 mins. Cut and chop spinach and chop garlic too. Heat 3-4 tsp oil in a pan and add mustard seeds. When they crackle, add asofoetida, cumin seeds, garlic and turmeric. You may add red chilli powder if you want. Saute for 1 min and add moong dal. Cover and cook for 2-3 mins. Then add the chopped spinach. Cover and cook for 4-5 mins. Then add salt to taste. Saute for 3-4 mins till spinach and the dal are well cooked but not mushy.

Serve with hot poli/roti.

Zucchini Chi Jhunka Bhaji

I had this recipe on my file for quite some time now. One of our friends had grown Zucchini in their garden and had a bumper crop! So naturally the surplus bounty was distributed amongst friends. After using a lot of it in pastas and soups/stews and sandwiches, I wanted to try something different. So I decided to make Zucchini Jhunka/Zhunka!

It turned out to be really delicious and is made often at our house now! Its really simple. Peel and chop 2 medium or 1 large Zucchini into small pieces. Take abt 2 tbsp oil in a pan. Add 1 tsp mustard seeds. When they crackle, add about 1/2 tsp asofoetida, 1 tsp turmeric powder and 2 tsp red chilli powder. Add the chopped Zucchini pieces. Saute till all the pieces are coated. Cover and cook for 4-5 mins. Add 1 tsp garam masala and saute. Add salt as per taste. Add about 3-4 tbsp besam/gram flour slowly to the Zucchini. Mix thoroughly. Cover and cook for 3-4 mins on medium heat. Stir again and take care that the bhaji does not stick to the bottom. Keep covering and cooking for the next 10 mins. The besan/gram flour should be thoroughly cooked. 

Garnish with chopped cilantro and serve with hot poli/roti/paratha!!

Methi Batata Bhaji (Potato Fenugreek Vegetable)

This week I was pleasantly surprised to see fresh Methi (Fenugreek Leaves) when I went to the local Indian store!! Immediately decided to make Methi Batata bhaji which is like the Maharashtrian version of Aloo Methi :)

The procedure: Cut 3 large potatoes into thin slices. I prefer to use raw potatoes. But if you were to use bolied and cubed potatoes, it is fine too. Wash and chop 1 bunch methi (leaves only) finely . Heat 1 tbsp oil in a pan. Add tempering ie 1 tsp mustard seeds, a pinch of asofoetida, 1 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp chopped garlic. Add potatoes and cook covered for 3-4 mins. Now add methi. Stir, cover and cook for another 5 - 8 mins till potatoes are soft. Add 2 tsp sugar and salt to taste. Cover and cook for 3-5 more mins on low heat. Yummy Methi Batata bhaji is ready to serve!! 

I have not used any masala in this vegetable because I like to enjoy the natural flavor of methi with the Potato. If you like, you can add 1 tsp of garam masala. Do try out this simple recipe and send in your comments.

I am sending this recipe to Sara's Corner's - Only Greens Event originally started by Pari of Foodelicious. 

Bhendi chi Bhaji

Whenever I am pressed for time and want to make a quick side dish to serve with phulka/rice, I turn to this recipe. Its super simple and fast. I used frozen okra (from Indian Grocery Store) 10.5 oz packets (2). If you have time on your hands, you can use fresh bhendi too! Heat 1 tbsp oil in a pan and add tempering ingredients (mustard seeds -1/2 tsp, asofoetida - a pinch, cumin - 1/2 tsp), Turmeric powder (1/2 tsp), Red chilli powder (1 tsp) and a little garam masala (optional). Add 1 tsp sugar and salt as per taste and Keep stirring uncovered, for 10-15 mins till okra is soft and cooked. Garnish with cilantro and serve.

Cabbage Vegetable with Spring Onion (Kobi ani Patichya Kandyachi Bhaji)

I noticed we had some spring onion left over the other day. So decided to add it to the Cabbage curry, I was planning to make..... it really gave a unique flavor to this otherwise simple tasting vegetable.  Do try out this recipe and leave your comments! 
Ingredients: 1 cabbage - shredded, Chana dal - 2 tbsp (soaked for 15 mins), Spring onion chopped - 1/2 cup (both white and green), green chillis - 3, Tempering (oil - 3 tsp, mustard seeds -1/2 tsp, asofoetida - a pinch, cumin - 1/2 tsp, curry leaves - 4-5), Salt to taste, chopped cilantro for garnishing. 
Method: Heat oil in a pan and add tempering ingredients. Add chopped spring onion, soaked chana dal, chopped green chillis and turmeric powder and stir. Then add shredded cabbage. Cover and cook for 5-8 mins. Take care you do not cook the cabbage to death. Garnish with cilantro or spring onion greens. Serve with Roti or a side dish with rice.