Sabudana Chikwadi Papad

Chikwadya in Marathi

20 chikwadya medium size

Ingredients:
1/2 cup Sabudana
1/2 tsp salt
Water to soak the sabudana

Method:
1) Put Sabudana in to a container. Add sufficient water to cover the sabudana. The water level should be 1/2 inch above the sabudana. Add 1/2 tsp salt and mix gently. Soak for 4 to 5 hours.
2) Take the Idli stand. Grease each mold with little oil. Put the sabudana into each mold and make a singer layer (see picture). Heat 2 cups of water in Idli cooker. Once water starts boiling, put the stand inside the cooker. Cover with the lid (remove the weight). Steam cook for 10 minutes. After 10 minutes turn off the heat and let it sit for at least 7 minutes.
3) Open the pressure cooker and take the stand out. Leave it out for 5-6 minutes. Gently remove Chikwadya with the help of a spoon. Place them on a plastic sheet separately. Dry them under sunlight. When one side is completely dry, flip and let the other side dry.

Tips:
1) You may add some cumin, grated potato or coarsely crushed green chilies along with the sabudana while steam cooking.

Onion Potato curry (Kanda Batata Rassa)

Kanda batata Rassa in Marathi

Time: 25 minutes
Makes: 4 servings

Ingredients:
1 Big onion (cutting instructions step 1)
4 medium potatoes
Tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 to 3 tbsp roasted peanuts powder (slightly coarse)
1 tbsp fresh coconut, scraped
2 tsp tamarind pulp (thick)
2 to 3 tbsp Jaggery or to taste
2 tsp Goda masala
Salt to taste

Method:
1) Use white or yellow onion. Trim the top and bottom of the onion. Peel and dice into medium pieces. You may separate the layers and dice.
2) Peel the potatoes. Cut into medium cubes.
3) Heat oil into a kadai. Prepare tempering by adding mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add potato cubes and mix well. Cover and cook over medium heat until potatoes are 70 % done.
4) As soon as potatoes are almost done, add onion and salt. Mix well. Cover and cook for 3-4 minutes.
5) Add sufficient water to make rassa. Add tamarind, goda masala, peanuts powder and coconut. Let it boil over medium heat.
6) Once onion and potatoes are cooked, add jaggery. Simmer for 2-3 minutes. Garnish with cilantro and serve hot with white rice or chapati.

Methi Suki bhaji

Methi Bhaji in Marathi

Time: 15 minutes
Makes: 3 to 4 servings

Ingredients:
2 big bunches of Methi (fenugreek leaves) (Tip 1)
1 bunch of spring onions
4-6 big garlic cloves, roughly sliced
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing, 1/4 tsp turmeric powder
2 green chilies, finely chopped OR 1/2 tsp red chili powder
2-3 tbsp besan (chickpea flour) (tip 2)
Salt to taste

Method:
1) Pick methi leaves. Wash and finely chop them. Wash spring onions and chop them finely.
2) Heat oil into a kadai. Add garlic cloves. Saute until edges become brown. Then add mustard seed, cumin seeds, hing, turmeric powder and green chilies. Saute for few seconds.
3) Add chopped Methi leaves and green onions. Add little salt.  Saute over medium-high heat then cover. If you notice that methi is getting dry, sprinkle some water.
4) Cook until methi is well done. It will take about 7 to 10 minutes. then sprinkle besan and stir well. Turn heat to low. Cover and cook for 3-4 minutes.

Tips:
1) To reduce the bitterness, wash and chop the methi leaves. Immerse them into cold salt water. Wait for 5 minutes. Squeeze out all the water. However, doing this will cause loss of nutrition.
2) Dry roast besan before adding it to sabzi. Roasted besan will get cooked faster and won't taste sticky after cooking.

Kulathache Pithle

Kulith Pithle in Marathi

Time: 15 minutes
Makes: 3 servings

Ingredients:
1/4 cup Kulith flour
1/4 to 1/2 cup onion, finely chopped
2-3 garlic cloves, roughly chopped (optional)
approx 2 cups water
tempering: 2 tsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/8 tsp turmeric powder, 1/2 tsp red chili powder or 2 green chilies (slit lengthwise), 1 spring curry-leaves
2 tbsp fresh coconut, scraped
2-3 kokum pieces
Salt to taste
2 tbsp chopped cilantro, for garnishing

Method:
1) Take 1/2 a cup water and 1/4 cup kulith flour without any lumps. Keep this mixture ready.
2) Heat 2 tsp oil in a kadai. Add garlic and cook until edges become brown. Then add mustard seeds, hing, turmeric powder, green chilies and curry leaves. Saute for few seconds, then add onion.
3) Saute onion till it becomes translucent. Then add 2 cups water, kokum pieces and salt.
4) Once water starts boiling, add kulith pith and water mixture a tbsp at a time. Let it dissolve well and then add some more. Gradually pithale will thicken. When you get the desired consistency, stop adding the mixture.
5) Add coconut and simmer for few minutes. Garnish with cilantro. Serve hot with rice.

Tips:
1) Traditionally, kulith flour is sprinkled in boiling water. But, paste made from little water and flour is easy to add and it prevents lumps.
2) It you find pithale too thick, then add little water and cook for 2-3 minutes.

Valpapdi Bhaji

Valpapdi Bhaji in Marathi

Time: 30 minutes
Makes: 4 servings

Ingredients:
1 lb Valpapdi beans (I used round valpapdi)
For tempering:- 2 tsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry-leaves
2 tbsp fresh coconut, scraped
1 tbsp roasted peanuts powder (optional)
1 tsp Goda Masala (optional)
2 Kokum pieces
1 tbsp jaggery or to taste
Salt to taste

Method:
1) Wash and string valpapdli beans. Cut them into 1 cm pieces.
2) Heat oil in a kadai. Add mustard seeds, cumin seeds, hing, turmeric powder, red chili powder and curry leaves.
3) Add chopped valpapdi and stir for 2 minutes. Add salt, kokum and around 1/2 cup of water. Mix, cover and cook for 5 minutes over medium-high heat. Do not let the sabzi become dry. So add little water if required.
4) Cook till valpapdi becomes soft (about 10-12 minutes). Add coconut, goda masala, jaggery and peanuts powder. Cook uncovered for 2-3 minutes. (This bhaji tastes better if it has slightly juicy consistency)

Tips:
1) Valpapdi has its own nice earthy flavor. Some people like to enjoy it without any spices. Therefore, Goda masala is optional. Also, you may add other spice blend like, garam masala, kitchen king masala etc.

Snake gourd sabzi

Padwal Sabzi in Marathi

Time: 20 minutes
Makes: 2 to 3 servings

Ingredients:
1/4 kg fresh Snake gourd,
2-3 tbsp chana dal, Soaked for 3 hours in water
For tempering: 2 tbsp oil, 1/8 tsp mustard seeds, pinch of hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 tbsp fresh coconut, scraped
2 kokum pieces
1 tbsp jaggery
1 tsp goda masala (optional)
Salt to taste

Method:
1) Wash snake-gourd. Trim the tips and cut the snake-gourd into halves. Scrape the core with a spoon. Remove the seeds and fibery material. Slice snake-gourd into 1/2 cm pieces (half circled pieces).
2) Heat oil into a pan. Add mustard seeds, hing, turmeric powder and red chili powder and curry leaves. Saute for 5 to 7 seconds. Add soaked chana dal. Add 2 tbsp of water. Cover and cook chana dal for 2-3 minutes.
3) Add snake gourd and 1/4 cup water. Also add kokum and salt. Cover and cook until snake-gourd is well done. Do not let the snake-gourd become dry. Add little water whenever required, while cooking the snake-gourd.
4) Once snake gourd is cooked well add jaggery, goda masala and coconut. Simmer over low heat for 3-4 minutes.
Serve hot with Chapati.

Aloo Palak

Aloo Palak in Marathi

Time: 15 to 20 minutes
Makes: 2 to 3 servings

Ingredients:
4 cups Spinach, finely chopped
3 tbsp kasoori methi, crushed
1 medium potato, peeled and cubed
1/2 cup onion, finely chopped
2-3 garlic cloves, finely chopped
2 tbsp oil
2 pinches cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp green chili paste
Salt to taste

Method:
1) Take a microwave safe glass bowl. Add potato cubes in it. Add sufficient water to cover the potato cubes. Microwave for 8 to 10 minutes or till potato cubes are done. Drain the water and keep the potato cubes aside.
2) Heat Oil in a kadai. Add cumin seeds, hing, turmeric powder, garlic and green chili paste. Saute for 10 seconds. Then add onion, cook till translucent.
3) Add spinach and kasoori methi. Sprinkle 1/2 tsp salt. Saute over medium-high heat until moisture content in the spinach evaporates (for 5-7 minutes)
4) Turn the heat to medium. Add potatoes and mix well. Check the salt and add little more if needed. Cover and cook for few minutes.
Serve hot with Chapati

Tips:
1) After introducing spinach to kadai, sprinkle salt to retain the green color. Also, do not cover the pan while cooking spinach. Steam cooking affect the color of spinach.
2) Hint of kasoori Methi adds nice flavor to the sabzi. In-case, you don't like kasoori methi or you ran out of it, then its okay to skip it.

Bhindi Amti

Bhendichi Amti in Marathi
Servings: 3
Time: Prep Time- 20 minutes Cooking time 10 minutes

Ingredients:
20 no. Bhindi (Okra or Lady finger)
For making paste: 1 small onion, 1/2 cup freshly scraped coconut, 4 big garlic cloves, 2-3 dried red chilies, 1 tsp cumin, 1 tsp coriander seeds, 1/4 tsp fenugreek seeds
For Tempering: 3 tbsp oil (Imp tip no. 1), 2 pinches mustard seeds, 2 pinches cumin seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, curry leaves
2-3 kokum pieces
Salt to taste
2-3 tbsp finely chopped cilantro

Method:
1) To make the paste, thinly slice the onion. Then, mix coconut, garlic, red chilies, coriander-cumin seeds, and fenugreek seed. Add just enough hot water to cover the ingredients (around 3 to 4 tbsp). Soak for 20 minutes. Then grind well and make a fine paste.
2) Wash and wipe bhindi. cut off both ends. If the size of bhindi is small then use whole, otherwise cut into two small pieces. If using whole bhindi, give a lengthwise slit in the middle.
3) Heat a pan. Add oil and fry the bhindi over medium high flame until light brown and crispy. It will take around 7-8 minutes. We are frying bhindi in very little oil, therefore keep stirring to prevent burning. Remove fried bhindi into a plate.
4) Use the remaining oil to prepare tempering. Hence, in that same pan, add mustard seeds, cumin seeds, hing, turmeric, curryleaves and add prepared paste. Saute over high heat. Stirring continuously. Once mixture becomes dry and start loosing oil, add some water and adjust the consitency to your preference. Add salt and kokum.
5) Amti will start boiling within couple of minutes. Now add fried bhindi and boil for 2-3 minutes. Turn off heat and cover it for 5 minutes. Garnish with cilantro. Serve hot with white rice.

Tips:
1) Fry Bhindi in 3 tbsp oil and prepare tempering in the remaining oil.
2) Incase, if green mango is available, use medium pieces of green mango instead of kokum for sourness.

Bottlegourd curry

Dudhichi Bhaji in Marathi

Time: 15 minutes
Serves: 2 servings

Ingredients:
2 cups bottle gourd, small cubes (peeled and deseeded)
2 to 3 tbsp chana dal (soaked into water for 4 hours)
For tempering:- 1 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric, 2 green chilies
1/4 tsp red chili powder, if required
2 tbsp fresh coconut, scraped
1/2 tsp goda masala
2 tsp jaggery or to taste
salt to taste

Method:
1) Heat oil into a pan. Prepare tadka by adding mustard seed, hing, turmeric powder and green chilies.
2) Add soaked chana dal. Cover and cook for couple of minute. Then introduce bottle gourd cubes and coconut. Mix well, cover and cook. Add little water, otherwise chana dal wont cook well.
3) Add salt and goda masala. Mix and add little red chili powder if required.
4) Once chana dal and bottle gourd cook well, add jaggery and mix. Cook for a minute or two.
Garnish with cilantro and serve with chapati.

Stuffed Capsicum

Stuffed Capsicum in Marathi

Time: 40 minutes
Makes: 2 to 3 servings

Ingredients:
4 small capsicums
1/4 cup green peas
1/4 cup corn kernels (boiled)
1/2 cup small paneer cubes
1/4 cup onion, finely chopped
1/4 cup carrot, small cubes
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp red chili powder
1/4 cup coconut milk
Salt to taste
2 medium Potatoes, boiled and mashed
1 tbsp oil + 3 tbsp oil for shallow frying

Method:
1) Heat 1 tbsp oil into a pan. Add Onion and carrot. Saute for a minute. Cover and cook for 3-4 minutes. Add coconut milk and turn heat to medium.
2) Add corn and green peas. Sprinkle some salt. Cook till vegetables become tender.
3) Add garam masala, coriander powder, cumin powder and red chili powder. Mix well. If you still see coconut milk separately, increase the heat and saute till mixture becomes dry. transfer it to a separate bowl.
4) Slice the tops off the capsicums and remove all ribs and seeds. Stuff the capsicums with mixed veg mixture.
5) Add salt to mashed potato. Mash well and make it lump-free. Seal the stuffed capsicum with mashed potatoes.
6) Take a medium pan. Heat 3 tbsp oil. Place capsicums in the pan, sealed side down. Cover and cook over medium heat for atleast 25 minutes. Flip the sides carefully during these 20-25 minutes to assure even cooking. (capsicum's skin becomes soft and slightly wrinkly)

Pour ladleful of tomato-onion gravy or any spicy gravy you like. Serve hot with chapati or rice. Try Makhani Gravy on stuffed Capsicum

Tips:
1) In addition, you may use other vegetables of your choice.

Cluster beans with pumpkin

Gavar Bhopla Bhaji in Marathi

Time: Preparation: 15 to 20 minutes | Cooking Time: 15 minutes
Servings: 2 to 3

Ingredients:
1/4 kg Gawar (Cluster beans)
for tempering:- 1 tbsp oil, 10 to 12 Fenugreek seeds, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing (Asafoetida), 1/4 tsp turmeric powder, 1/4 tsp red chili powder
1/2 cup Pumpkin, peeled and diced
2 to 3 tbsp fresh coconut
1 tbsp peanuts powder
2 tsp jaggery
1/2 tsp Goda masala (Maharashtrian masala)
salt to taste

Method:
1) Wash gawar thoroughly. Pat dry with towel. Remove ends and strings (if any) of each gawar. Then pluck and make 1 inch pieces.
2) Steam cook broken gawar into a pressure cooker. Do not add water. (Add 1 inch level water at the bottom of cooker, take a steel container which fits inside the cooker. Put the broken gawar into it. and do not add water to this container.) Pressure cook upto 2 whistles, then turn of heat and wait for 10 minutes.
3) Heat oil into a wok or any pan. Add mustard seeds, cumin seeds, hing and turmeric. Then add pumpkin cubes. Cover and cook for 5 minutes, till pumpkin is half done. Add steam cooked gawar and mix.
4) Add red chili powder, goda masala, coconut, peanuts powder, and little salt. Mix nicely, cover and cook for couple of minutes. Then add jaggery and mix well. Cook for couple minutes more.
This sabzi tastes nice with chapati or white rice and dal.

Tips:
1) Pumpkin may be substituted by boiled potato. Put the boiled potato in the refrigerator for little while. After preparing tadka, add potato and pressure cooked gawar beans together.
2) Potato can be substituted by black peas. Soak the peas for atleast 7 to 8 hours in the water. Then pressure cook and use in the vegetable.
3) This sabzi can be prepare completely in the pressure cooker. Take a small pressure cooker. Prepare tempering according to the above method. Then add raw broken gawar and potato cubes (or soaked peas). Also add other ingredients and little water. Pressure cook upto 2 to 3 whistles. After 10 minutes open the cooker and boil for couple of minutes.

Spicy Eggplant Curry

Eggplants in Spicy Curry in Marathi

Time: 40 minutes
Serves: 4 persons

Ingredients:
10 small eggplants (small)
Masala Paste
1 cup Onion, thinly sliced
1 medium tomato, roughly chopped
5 big garlic cloves, chopped
1 inch ginger piece, chopped
5 curry leaves
4 green chilies, chopped
1 tbsp roasted peanuts powder
2 tbsp grated coconut
1/2 tsp roasted poppy seeds, ground (optional)
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
salt to taste
3 tbsp Oil
other ingredients:
2 tsp oil
5-6 fenugreek seeds
1/4 tsp hing
1/4 tsp turmeric
1/2 tsp kashmiri mirch powder
2 tbsp tamarind pulp

Method:
1) Wash eggplants and cut the stems. Cut the eggplants and make 6 to 8 wedges of each one.
2) Masala Paste
i) Heat oil into a pan. Add curry leaves, onion, green chilies, garlic and ginger. Saute until onion becomes translucent.
ii) Add tomatoes, and cook until tomatoes are mushy.
iii) Add peanuts powder, coconut, cumin-coriander powder, poppy seeds, garam masala and salt.
iv) Let the mixture cool down. Then ground to a fine paste. Add little water if needed when grinding.

3) Heat oil in a pan. Add fenugreek seeds and wait till color changes to brown. Now add hing, turmeric, and eggplant slices. Also add little salt. Cover the pan and cook for few minutes or till slices become tender. Then add ground masala, tamarind pulp and red chili powder.
Add some water to get the desired consistency. Boil for few minutes.
Serve hot with white rice or chapati.

Tips:
1) Choose small purple eggplants with glossy skin without any brown rust spots.
2) Kashmiri Red chili powder does not have spiciness, but gives nice red color to the curry. Therefore, its upto you whether you want to add it or not.
3) Little sweetness plays well along-with sourness of tamarind. Hence, if you like sweet and sour combination, add little jaggery or sugar (1/2 or 1 tsp)

Masoor Amti (Dal)

Masoor Amti in Marathi



Time: 15 to 20 minutes

Serves: 4 persons



Ingredients:

1/2 cup Masoor (Tip 1)

Tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds. 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 5 to 6 curry leaves

4 to 5 big garlic cloves, roughly sliced

2 tbsp fresh coconut

1 tsp Maharashtrian goda masala

3 Kokum slices

2 tsp jaggery or to taste

salt to taste

1/4 cup finely chopped cilantro



Method:

1) Soak masoor overnight in water. Drain the water. Add 1/4 tsp salt and pressure cook upto 2 whistles without adding water. Turn off the heat. After 15 minutes, open the pressure cooker and mash masoor slightly. Add 1 cup of water and mix.

2) Heat oil in kadai. Add roughly sliced garlic over high heat and wait until edges of garlic become dark brown (do not burn). If you don't saute garlic well, the raw smell will stay and ruin the taste of amti.

3) Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Add curry leaves. saute for few seconds.

4) Add fresh coconut and saute for about 20-30 seconds. Pour in cooked and mashed masoor. Adjust the consistency by adding sufficient water. Add kokum and goda masala. Bring the amti to a boil. Add jaggery and salt to taste. Boil for 3 to 4 minutes over medium heat.

5) Adjust the spices after tasting the amti. Garnish with cilantro and serve hot with rice.



Tip:

1) I usually sprout masoor beans, if I have enough time. To sprout masoor soak them overnight, drain the water. Then tie soaked masoor into a clean cotton cloth and keep it at a warm place for 8 to 10 hours.

Aluchi patal Bhaji

Aluchi Bhaji in Marathi

Time: 25 minutes
Yield: 7 to 8 small bowls (enough for 3 to 4 persons)

Ingredients:
7 to 8 Alu Leaves, medium size (Colacasia/Taro leaves)
3 to 4 tbsp Peanuts
2 to 3 tbsp Chana dal
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/8 tsp turmeric powder, 1/4 tsp red chili powder
3 tbsp besan
1 tsp tamarind
2 tsp Goda masala
2 tsp jaggery
Salt to taste

Method:
1) Soak peanuts and chana dal for 2 hours. Then pressure cook upto 1 or 2 whistles.
2) Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze the tamarind and extract the juice.
3) Wash and pat dry alu leaves. Separate the stems and peel them. Finely chop the leaves and peeled stems.
4) Heat oil in a kadai. Prepare tadka by adding mustard seeds, hing, turmeric powder and red chili powder. Add chopped Alu leaves and chopped stems. Add 1/2 tsp salt. Cover and cook for 6 to 7 minutes to soften the alu leaves. Sprinkle little water if alu leaves become dry.
5) Add tamarind juice and cook for another 3 to 4 minutes. Mix 1/2 cup water and 3 tbsp besan in a bowl without any lumps. Add this mixture to kadai and mix well.
6) Add cooked chana dal and peanut. Add water to adjust the consistency (not too thick not too thin).
7) Add goda masala, jaggery, little salt. Boil till besan cooks.
Serve hot with white rice or Millet roti (bhakari)

Notes:
1) Chopped Alu leaves can be pressure cook to save time.
2) Traditionally, Ambat Chuka (green sorrel) is used to give sour taste to this curry. If you want, you may use 1/4 to 1/2 cup of chopped ambat chuka. But then, do not add tamarind or add in very little amount after checking the taste. Otherwise, curry would taste very sour.
Additionally, 1/2 small raddish can be use.
3) Fresh coconut slices can be added alongwith peanuts.
4) Adjust the seasoning according to your taste

mugachi usal

Mugachi usal in Marathi



Time: 20 to 25 minutes

serves: 2 to 3 persons



Ingredients:

3/4 cup dry mung beans

For tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves

2 big garlic cloves, crushed

1/4 cup finely chopped onion

1/4 cup fresh coconut

2-3 kokum pieces

1/2 tsp Goda masala (optional)

Salt to taste

1/2 tsp sugar or to taste



Method:

1) Soak mung beans over night in warm water. Next morning drain all the water. Pick and remove any hard bean or small stone. Take a clean cotton cloth and place the mung beans at the center. Gather all the edges and tie tightly. Put it someplace warm to sprout. It will take atleast 10 to 12 hours to sprout. And in winter this time period may lengthen. Once mung beans are sprouted, put them in cold water and drain immediately just before beginning to make sabzi. A little bit water will prevent mung beans from burning after putting them in hot pan.

2) Heat oil in the pan. Add mustard seeds, hing, turmeric, red chili powder, curry leaves. Add garlic cloves and saute until color changes to light brown. add onion, salt and cook until onion becomes translucent.

3) Add these mung beans, salt and kokum to the pan and saute well. Cover and cook over medium-high heat. Do not let the mung beans become dry. Also, do not add too much water at once. It will diminish the flavors. Occasionally, sprinkle 2-3 tbsp water to avoid drying. It will take around 15 to 20 minutes to cook the mung beans.

4) When mung beans are almost done, add fresh coconut, some salt and goda masala. Also add water to get the desired consistency. Add sugar and boil for couple of minutes.

Serve hot with Chapati.



Tips:

1) This sabzi can be prepared without onion and garlic. However, garlic and onion gives nice flavor to this sabzi.

Stuffed Karela

Stuffed Karela in Marathi

Time: 25 minutes
serves: 2 to 4 persons

Ingredients:
4 small Karela (bitter gourd)
Oil for deep frying
Stuffing:
2 tbsp roasted sesame seeds
2 tbsp roasted besan flour (roast over 1 tbsp oil)
2 tbsp roasted coconut (dry coconut)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp Amchoor powder (dry mango powder)
1/2 tsp red chili powder
1/4 tsp Hing (Asafoetida)
1/4 tsp turmeric powder
1 tsp fennel seeds (saunf)
1 tsp sugar
1 tsp poppy seeds (optional) (roasted)
Salt to taste

Method:
1) Wash karela nicely. Grate the surface and make it smooth. Slit lengthwise, remove seeds. Rub little salt inside the karela.
2) Crush roasted sesame seeds and coconut together. Add roasted besan, coriander-cumin powder, amchoor, red chili powder, sugar, crushed poppy seeds and little salt(remember, we've rubbed little into karela).
3) Stuff this mixture inside karela. Tie each karela tightly with a tread. Deep fry until golden crispy.

Tips:
1) Karela can be shallow fried. Heat around 1/4 cup of oil into a pan. Prepare tempering by adding mustard seeds, hing, turmeric powder. Add karela, cover and cook for few minutes. Change the sides occasionally. Press with a spoon, so that karela gets cooked properly.
2) Always choose small karelas. They cook faster, and easy to serve (usually one karela is sufficient for one person)

Matki usal

Matki Usal in Marathi

Time: 30 minutes
Serves: 3 to 4 persons

Ingredients:
1/2 cup Matki
For Tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp asafoetida, 1/8 tsp turmeric powder, 1/2 tsp red chili powder
4-5 curry leaves
1/2 tsp goda masala (optional)
2-3 Kokum petals
1 tbsp jaggery
salt to taste

Method:
1) Soak matki in plenty of warm water overnight or for 7-8 hours. Put the soaked matki in a colander for 20 minutes and let the excessive water drain out.
2) Take a muslin cloth or any clean cotton cloth and mound matki at the center. Gather all the edges and tie tightly. Put this pouch at a warm place atleast for 10 to 12 hours. You may require more time if the climate is dry and cold.
3) Put the sprouted matki in water and then discard the water. It will prevent burning when added to hot kadai.
4) Heat oil in a kadai. Add mustard seeds. add hing once mustard seeds crackle. Then add turmeric powder, chili powder and curry leaves. Add matki and saute for few minutes. Add some salt.
5) Cover the pan and cook for few minutes. Sprinkle some water (few tbsps) whenever needed. Do not let matki become dry. Also, don't add too much water. Both will spoil the taste.
6) When matki is half way done, add kokum and goda masala. When matki is almost done, add jaggery and some water. Boil for few minutes. Let the matki cook completely.
Add some fresh scraped coconut and cilantro.
Serve hot with chapati.

Spinach Stir Fry

Palak Sabzi in Marathi

Time: 15 minutes
Serves: 2 to 3 persons

Ingredients:
3 cups finely chopped Spinach leaves
1 small onion, finely chopped (around 1/4 cup after chopping)
1/2 tsp urad dal (optional)
For tempering: 1 tsp oil, pinch of mustard seeds, pinch of cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric powder
1 or 2 green chilies, slit in between
Salt to taste

Method:
1) Heat oil in a kadai. Add urad dal and wait till it turns golden brown. Now add mustard seeds, cumin seeds, and hing. Add green chilies and turmeric. Saute for 10 seconds.
2) Add onion and 2-3 pinches salt. Let onion cook nicely.
3) Add spinach and cook without covering the pan. Saute until spinach reduces. Adjust the salt.
Serve hot with chapati.

Tips:
1) Urad dal has been used only to make sabzi look attractive. It does not provide much flavor. Hence, it may be skipped if not needed.

Banana Raita

Banana Raita in Marathi

Serves: 4 persons
Time: 10 minutes

Ingredients:
2 medium bananas (little extra ripe)
1/2 cup yogurt, well beaten
1 green chili, coarsely ground (or to taste)
1 tbsp finely chopped coriander
1/4 tsp mustard powder
1 tsp sugar or to taste
Salt to taste

Method:
1) Peel and cut banana into small cubes.
2) Beat the yogurt and add a tbsp of water to make the consistency little smooth.
3) Add coriander and salt together with hands. Add it to yogurt.
4) Add mustard powder, sugar, chili, crushed coriander and salt to yogurt. Mix well. Now add chopped banana. mix nicely.
Banana raita can be served in the meal as a condiment or side dish.

Garlic peanuts Chutney

Garlic Chutney in Marathi

Time: 10 minutes
Yield: approx 1/2 cup

Ingredients:
10 big Garlic cloves OR 1 medium bulb of garlic
Salt to taste (I used approx 1/2 tsp)
4 to 5 tbsp roasted peanuts powder (coarse) (Shengdanyacha bharadsar koot)
1/2 tsp amchoor powder
1 tsp red chili powder
2 tbsp oil

Method:
1) Peel garlic and chop roughly. Keep mortar and pastel ready. Add 1 tsp red chili powder into the mortar.
2) Heat oil in a tadka pan. Add garlic and saute until garlic turns golden brown. Pour this hot garlic and oil over red chili powder (into mortar) and stir with spoon. (Tip 1)
3) Now add salt, peanuts powder, and amchoor powder to the mortar. Crush nicely until well blended.
Serve with paratha, dosa, or as a condiment along with the meal.

Tips:
1) If you add red chili powder to the hot oil, it may burn the chili powder. The tadka pan is also hot which keeps the oil temp. high.