Mas wadi

Maaswadi in Marathi

Time: 30 to 40 minutes
Makes: 3 servings

Ingredients:
For Stuffing::::
2 tbsp Sesame Seeds
1/4 cup Dry coconut, grated
2 tsp Poppy seeds (optional)
4 large garlic cloves, finely chopped
1 medium onion, finely chopped
1/2 tsp garam masala
1 tsp red chili powder, 1/4 tsp turmeric powder, 1/8 tsp hing
2 green chilies, paste (optional)
2 tsp oil
salt to taste
For Cover::::
1 cup Chickpea flour (Besan)
2 tbsp oil
1/4 tsp turmeric powder, 1/8 tsp hing, 1 tsp red chili powder, 1/2 tsp cumin seeds
2 tsp garlic paste
salt to taste

Method:
1) To make stuffing; dry roast sesame seeds, grated coconut and poppy seeds separately. Once they cool down, grind to a coarse powder.
2) Heat oil into a kadai. Add hing, turmeric powder. Then add onion and garlic. Once onion is well cooked, keep it aside for 5 minutes. Add the sauteed onion into a blender alongwith red chili powder, garam masala and salt. Mix together ground onion and mixture of sesame-coconut and poppy seeds. Check the taste and adjust the seasoning.
3) Now start making the cover. Heat oil into a kadai. Add cumin seeds, hing, turmeric powder and garlic paste. As soon as garlic is cooked, add 1 cup water. Also add salt and red chili powder. Wait till water starts boiling. Then add besan and stir vigorously to avoid lumps. Turn heat to medium. Cover the pan and steam-cook for 4-5 minutes. To check the doneness, taste a pea-size portion. If it's not cooked then cover and cook for a few more minutes.
4) Once the dough for cover is well cooked, let it stay covered until it becomes lukewarm. Then knead it til soft. Take a plastic sheet and grease it with littl oil. Pat the dough on it evanly (approx 1/2 cm). Spread a layer of stuffing. Roll it gently and make a tight roll. Secure the end by sticking it well. Cut the roll into 1 inch pieces.
Serve them with a spicy Rassa.

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.

Mulyache Raite Raddish raita

Mulyache Raite in Marathi

Time: 15 minutes
Makes: 2 to 3 servings

Ingredients:
1 cup grated Muli (diakon)
3/4 to 1 cup plain yogurt, whisked
1/4 tsp cumin powder (optional)
2 tbsp finely chopped cilantro
1/2 tsp green chili paste (or to taste)
1/2 tsp sugar
Salt to taste
Optional Ingredients: 1/2 tsp oil, pinch of hing, pinch of cumin seeds

Method:
1) Mix yogurt, cumin powder, salt, sugar and green chili paste in a bowl. Add couple of tbsp milk to adjust the consistency.
2) Add grated muli and cilantro. Mix well.
3) Heat 1/2 tsp oil into a tadka pan. Add cumin seeds and hing. Pour this tadka in raita. Mix well.
Serve as a side dish in your meal.

Instant Carrot Pickle

Carrot Pickle in Marathi

Time: 10 t0 15 minutes
Makes: 1 cup Pickle

Ingredients:
1 cup carrots, finely chopped (I had used 3 large carrots)
1 tbsp mustard powder
1/2 tsp Fenugreek seeds
Tempering: 2 tsp oil, 2-3 pinches of mustard seeds, 1/2 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
Juice of 1 lemon
Salt to taste

Method:
1) Mix carrots, mustard powder, lemon juice and salt together.
2) Heat oil into a tadka pan. add fenugreek seeds and fry until their color changes to light brown. Remove them using a spoon, keep it in a small steel bowl.
3) In that same hot oil, add mustard seeds, hing, turmeric powder and red chili powder. Pour this tadka into a separate small glass bowl. Add it to the carrots after it cools down.
4) Crush the fenugreek seeds with a spoon. Add it to the carrot pickle. Mix well.
Refrigerate for 7 to 8 days.

Instant Cucumber Pickle

Cucumber Pickle in Marathi

Time: 10 minutes
Makes: 3 to 4 servings

Ingredients:
3/4 cup finely chopped cucumber (peeled)
2 tbsp Mustard powder (black or red mustard)
1/4 tsp hing
2 tsp water
Salt to taste
1 tsp lemon juice
Tempering: 1 tsp oil, 2 pinches of mustard seeds, 1/4 tsp Hing, 1/4 tsp turmeric powder, 2 green chilies (finely chopped)

Method:
1) Take the chopped cucumber into a bowl. Add 1/2 tsp salt and 1/4 tsp hing, mix with a spoon. Keep it aside for 20 minutes.
2) After 20 minutes, gently squeeze out water from cucumber. Take this water into a blender. Add mustard powder and blend well. If you find the mixture is very thick then add a tsp of water. After blending for a couple of minutes, the mixture will become whitish. Add it to the cucumber.
3) Heat oil into a tadka pan. Add mustard seeds, hing, turmeric powder and green chilies. Pour this tempering into a separate glass/ steel bowl. Let it cool down before adding to the cucumber.
4) Add lemon juice and tadka to the cucumber. Mix well.
Cucumber instant pickle can be enjoyed with chapati and also as a side dish in the meal. Refrigerate upto 3 to 4 days.

Tips:
1) Since this pickle stay good for 3 to 4 days, make it in a small quantity.
2) Cucumber oozes out water once salt is added to it. If you use extra water to blend the mustard powder the pickle will become much watery. To avoid that, use the oozed out water to blend mustard powder.

Phodaniche Tak

Fodniche Tak in Marathi

makess: 2 cups
Time: 5 minutes
Ingredients:
2 cup Buttermilk, thin consistency
1/2 Tsp Ghee
1/2 tsp Cumin seeds
1/4 tsp Asafoetida Powder (hing)
1 cm Ginger piece, crushed
2 Green chilies, cut into half
1 Kokum (Optional)
2 tbsp Cilantro, finely chopped
salt to taste

Method:
1) Pour buttermilk in medium saucepan.
2) Heat Ghee into a small saucepan. Add Cumin seeds, Asafoetida Powder, Green Chilies and crushed Ginger. Also add Cilantro in it, and pour it over Buttermilk. Add salt and mix well.
3) Use Kokum, if buttermilk is not enough sour. Take 2-3 tbsp lukewarm water in a small bowl. Soak kokum for some time and add this water in buttermilk for sour taste.
4) This buttermilk can be served as cold. But if you want it little lukewarm, put the saucepan over low heat and let it be there for couple of minutes or until lukewarm. Do not make it hot, otherwise it will get curdle.
Serve this spiced buttermilk with the meal.

Tips:
1) Add kokum only if the buttermilk is not sour enough.

How to make Ghee at home

Clarified Butter (ghee) in Marathi

Time: 25 to 30 minutes
Yield: 2.25 LB clarified butter (from 3 LB unsalted butter)

Ingredients:
3 LB unsalted butter

Method:
1) Let the butter come to room temperature. Add it to a deep pan. Melt over medium high heat. Do not keep the boiling butter unattended.
2) First, you will notice lots of froth on the surface. Gradually it will calm down and will start settling down at the bottom. (It will take about 15 minutes) (Tip 1)
3) After few minutes, you will notice the bubbles are becoming clear. Once you reached this point, you are 4-5 minutes away from getting flavorful clarified butter. Lower the heat and add a few drops of water. If the butter has clarified properly, you will hear a crackling sound. If you don't, then boil for couple of minutes more.
4) Once butter is clarified, let it cool down a bit (Do not wait till butter solidifies). Strain through a fine meshed "Metal" strainer. (Do not use plastic strainer)
5) After straining, keep the pan tilted to collect more butter. After 15-20 minutes, you will be able to get around a tbsp ghee where pan is tilted. Strain that too.
From 3 LB unsalted butter, you will get 2.25 LB clarified butter (from 1 KG 360 grams butter will make around 1 KG clarified butter.)



Tips:
1) The time required for clarifying butter may vary depending on the amount of butter (less butter, less time needed), stove flame etc.
2) If you strain the ghee (if ghee is slightly hot) with plastic strainer, it might melt.
3) You can use homemade butter (makkhan/लोणी) to make ghee.

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.

Besan Dhirde

Besan Chila in Marathi

5 medium Dhirdehttp://www.blogger.com/img/blank.gif
Time: 15 minutes

Ingredients:
1 cup besan
2 tbsp rava
1 tsp green chili paste, coarse
2-3 tbsp cilantro, finely chopped
1 + 3/4 cups water
1 tsp garlic paste
1/4 tsp turmeric powder
1/8 tsp hing
2 pinches cumin seeds
salt to taste
some oil to cook the pancakeshttp://www.blogger.com/img/blank.gif

Method:
1) Take a mixing bowl. Add besan and rava. Add water little at a time and make a thin constancy batter.
2) Add in chili paste, cilantro, garlic paste, turmeric powder, hing, cumin seeds and salt to taste. mix well.
3) Heat a nonstick pan over medium-high heat. drizzle some oil. Add a ladelful batter and try to keep round shape.
4) Cover and cook over medium heat till one side gets done well. Drizzle some oil and flip the side. Cover and cook till another side is cooked nicely.
Serve hot with or Dry garlic chutney.

Dahi Butti

Dahi Butti in Marathi

Time: 10 to 15 minutes
Makes 2 to 3 servings

Ingredients:
3/4 cup Rice
3/4 to 1 cup yogurt
1/4 to 1/2 cup cold milk
1 tsp ghee, 3-4 curry leaves, 2 dry red chilies, 1/4 tsp urad dal, 2 pinches cumin seeds, 2 pinches hing, 1/4 tsp grated ginger
Salt to taste

Method:
1) Wash rice. Add 1.5 cups to 2 cups of water and pressure cook upto 2-3 whistles. Do not add salt while cooking. Let the pressure release on its own.
2) Get the rice out and transfer it into a medium bowl. Add milk and mix well. Adding cold milk will help the rice to cool down quickly. Do not add yogurt in hot mixture, it will separate.
3) Add yogurt and salt. Mix.
4) Heat ghee in a tadka pan. Once ghee is hot, add urad dal and wait till color turns pink. Then add cumin seeds, hing, curry leaves and red chilies. Turn off the heat. If chilies are not immersing in ghee then press them with a spoon. Add ginger and stir with a spoon. Pour this tempering into curd rice.
Mix well and serve.

Tips:
1) Leftover rice can be used to make dahi butti. This rice becomes slightly hard. We need soft textured rice for making dahi butti. Steam cook in pressure cooker for 5 minutes and then follow the above recipe.
2) You may add 1/2 tsp sugar to give a hint of sweetness.
3) Amount of yogurt may be vary slightly. Add quarter of a cup at a time

Bhindi Raita

Bhindi Raita in Marathi

Time: 5-7 minutes
Makes: 2 servings

Ingredients:
Okra 10 no. medium
2 green chilies
Yogurt 1/4 to 1/2 cup
Salt to taste
1 tsp oil
pinch of asafoetida (hing)
1/4 tsp cumin seeds
2 tbsp cilantro, finely chopped

Method:
1) Cut off the ends of Okra. Cut the okra into medium pieces.
2) Pressure cook okra and green chilies together upto two whistles.
3) Once the steam has released, get the okra out and crush with fingers. Add salt.
4) Take a small tadka pan. Heat oil in it. Add cumin and hing. Pour this tadka over crushed okra. Mix with spoon.
5) Once mixture is cooled down. Add yogurt and cilantro. Mix and serve as side dish in your meal.

Tips:
1) Do not add yogurt while okra mixture is hot. Heat separates the yogurt into tiny particles.

Dates Laddu

Dates Laddus in Marathi

Time: 15 minutes
Yield: 10 to 12 small laddus

Ingredients:
25 Dates, Pitted (1 cup after grinding)
1/2 cup Almonds, coarsely ground
1/2 cup grated dry coconut, lightly roasted
1 tbsp ghee
1 tsp Poppy seeds

Method:
1) Heat ghee into a pan. Add poppy seeds and roast for few seconds. Then add ground almonds, lightly toasted dry coconut and ground dates. Saute over low flame for 3 to 4 minutes.
2) Mix well. Transfer this mixture into a plate. Grease palms with little ghee. Take a small portion, press tightly and make round shaped laddu. Make laddus while mixture is still warm.
Do not make big laddus. One laddu should be the same size of a lemon.

Tips:
1) Black dates can be used instead of regular dates.
2) I had only used almonds. However, 1/2 cup mixture of pistachio, cashews and almonds can be used. If you want to add more dry-fruits, increase the amount of dates accordingly.
3) More ghee can be added to your taste.
4) I had used ready-made sliced almonds. Try not to use them because it becomes very difficult to shape laddus (they fall apart).
5) Use moist dates to make soft laddus.

Masala Toast Sandwich

Masala Toast Sandwich in Marathi

Time: Preparation - 15 minutes | Cooking - 10 minutes
Yield: 4 sandwiches

Ingredients:
8 slices of bread
2 to 3 tbsp salted butter, softened
1/4 cup green chutney
Onion slices, thin and round
Masala:
2 big potatoes, boiled
3 tbsp green peas (Frozen)
1/4 cup onion, finely chopped
2 tsp green chili paste
For tempering: 1 tsp oil, pinch of mustard seeds (optional), pinch of hing, 1/4 tsp turmeric powder
4 to 5 curry leaves, finely chopped
1.5 tsp ginger-garlic paste
salt to taste

Method:
Masala:
1) Peel and mash the potato. Heat oil into a nonstick pan. Add mustad seeds , hing, turmeric powder and curry leaves. Saute for few seconds.
2) Add green chili paste and ginger-garlic paste. Saute for 15 seconds. Add chopped onion, cover and cook for 2 minutes. After two minutes, add peas and cook covered till onion becomes reddish and peas are done.
3) Add mashed potatoes and salt. Lower the heat and mix well. Cover and cook for couple of minutes.

4) Spread butter on one side of all 8 bread slice. After applying butter, take 4 slices and spread chutney on them.
5) Spread an even layer of masala over 4 bread slices on which we have applied chutney. Place an onion slice and finish it by putting buttered bread slice on top of it.
6) Then Spread little butter on the surface and toast in the toaster. If you don't have one, toast it on heated tawa (medium heat). Press gently and brown both the sides.

Serve hot with green chutney and tomato ketchup

Tips:
1) Use white sliced bread.
2) Masala toast sandwich tastes much better if it has sufficient amount chili paste. So add as much as you can tolerate.
3) Use as little oil as you can for making masala. If it becomes oily, it does not taste good.
4) To make the above recipe for kids, add very little or no green chili in chutney as well as in potato masala.
5) You may add mint leaves in green chutney

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.

Baingan Bhurta in Yogurt

Dahyatil Vangyache bharit in Marathi

Time: 10 minutes
Yield: 1 cup Bhurta

Ingredients:
1 cup roasted Eggplant, peeled and chopped
1/2 cup finely chopped onion
1 tsp oil, 2 pinches cumin seeds, 1/4 tsp hing
2 green chilies, slit lengthwise
2 to 3 tbsp cilantro, finely chopped
3/4 cup plain yogurt or to taste
salt to taste

Method:
1) Heat oil into a tadka pan. Add cumin seeds and wait till they crackle. Add hing and green chili. Pour it in eggplant.
2) Add chopped onion and salt. Mix well. Add yogurt and cilantro. Mix nicely.
Serve as a side dish