Eggplant /Baigan / Vangi Barith

 Everyone's Favorite and delicious Indian Dip.

Ingredients:

• 1 Purple Eggplant (roasted & mashed)
• 1 tsp Garlic cloves (minced)
• 1/2 tsp Ginger (minced)
• 1 Onion (chopped)
• 1/2 Tomato (chopped)
• 1/4 cup Green Peas (frozen) 
• 1 tsp Cumin seeds
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Coriander seed powder
• 1/2 tsp Garam masala / goda masala
• Sal to taste
• Few coriander leaves
• 3-4 tsp Oil 

Method: 

          Heat the pan with oil, add cumin seeds and allow them to splutter. Add onion, garlic and ginger and fry tiil they turn light brown. Add tomatoes, peas and fry for few minutes. Add red chilli powder, turmeric powder, garam masala powder, coriander seed powder, salt ,few coriander leaves and fry for few minutes. Add roasted and mashed eggplant and cook till everything is mixed well. Garnish with few coriander leaves.

Serve hot with Rotti / Pulka/ Chapati.

This recipe goes to Torview's  Food palette series purple event.

Cabbage Kofta Curry

Ingredients:

For Kofta

• ½ cup Cabbage (shredded)
• 2 tsp Besan/ All purpose flour + as required
• Oil for deep fry

Method:

        Squeeze all the water in the cabbage. Heat the pan on medium heat and roast this cabbage with out oil till all the water vaporizes. Once its ready, let it cool a bit. In a bowl add flour, salt and cabbage, make the small balls. Deep fry till they turn light brwon color and keep a side.

For Gravy

• 1 Onion (chopped)
• 2 Tomatoes (chopped/ paste)
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 Cardamom (1)
• 1 Cinnamon stick (small)
• 1 Clove
• A piece of ginger
• 1 Bay leaf
• ½ tsp Red chili powder
• Sugar (as per taste)
• Salt to taste 
• 3 tsp Oil + more

Method:

       Heat the pan with oil, add cumin seeds, coriander seeds, cardamom, clove, ginger, onion and fry for 2 minutes. Add tomatoes, red chili powder and fry for another 2-3 minutes. Add salt, sugar and mix it well. Let it cool a bit and make a fine paste with little water. Heat the pan with a little oil, add bay leaf, above made paste and cook till the oil separates. (can add little water if the paste is too thick)Turn off the heat and add kofta’s and cover for till serving or 5-7 minutes.

Garnish with coriander and dollop of thick curd. Serve with Chapati / Pulka.

Palak Paneer / Spinach & Cottage Cheese Curry (dry)

The Palak paneer (dry) made with cashew-nuts, paneer and palak. This is very thick, healthy and rich indeed..:)

Ingredients:

• 1 bunch fresh Spinach / Palak
• 1 cup Paneer / Cottage Cheese (cut into cubes)
• 1/4 cup Cream 
• 3/4 cup Onion (very finely chopped)
• 1 Tomato (chopped)
• 2 Garlic cloves (finely chopped)
• 1 tsp Ginger paste
• 1-2 Green chilies
• 2 Tbsp Cashew-nuts (soaked in water for 1 hrs)
• 1 tsp Cumin seeds
• 1/2 tsp Red chili powder (optional)
• 1/2 tsp Garam masala powder
• 2-3 Tbsp Oil
• Salt as per taste.

 Method:

       In a blender add washed spinach, soaked  cashew-nuts, green chilies, ginger and  very little water to make paste. (i like little coarse paste) Let it sit for a while.

Heat the pan with oil, add cumin seeds, allow them to splutter. Add onion and tomatoes and fry till they turn brown. Add above made paste, cream and fry till the gravy starts thickens. Add paneer cubes, salt, garam masala, chili powder and gently mix everything well. Cook for 5 minutes and turn off the heat and cover with lid and let lid for 10 minutes.

Serve palak paneer with Chpati  / Naan.

Palak Paneer / Spinach & Cottage Cheese Curry (dry) goes to Reshmi's Veggie/ Fruit of the month-spinach event which was started by Priya.

Pitla or Zunka Bhakari

Pitla 0r Zunka bhakari a very staple food of Maharashtra. Its made most of the time in a week. You also get in many restaurants. Zunka is curry type and  made of besan flour and other spices. Bhakari is a roti made with Jowar flour.

Ingredients:

• 1/2 cup Besan (gram flour)
• 1 Onion (finely chooped)
• 2-3 Garlic (minced)
• 3-4 Green chilies (finely chopped)
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• Pinch of Asefotida/ hing
• 1/2 tsp Turmeric powder
• 3-4 tsp Oil
• Salt to taste
• 1/2 cup Water + some more

Method: 

           Heat the pan with oil, add mustard seeds, cumin seeds allow them to splutter. Add onion, green chilies, garlic and fry till they turn soft and light brwon color. Add hing, turmeric powder and give nice mix. Add water, salt and bring to boil. Once its boiled,sprinkle besan and start string.(make sure there are no lumps). Cook for 8-10 minutes. Garnish with coriander leaves.

Serve pitla or zunka with Bhakari, Onion & Chilies.

Note:

• If you find difficult to add bean to boiling water then make take the besan , add water make a smooth lumps fee paste. You can add this directly to the pan and adjust the water consistency as you like.

Pitla /Zunka Bhakari & Bhadang recipe goes to PJ's Flavors of Maharashtra event which was started by Naina.& Gayathri's Walking through the memory lane event.

AndBhadang / Puffed Rice/ Chunmuri Chiwda recipe goes to Kurinji's Healthy recipe hunt event.

Poori and Sagu

Ingredients:

• 2 cups of total Mixed vegetables ( French beans, Carrots, Cauliflower, Potatoes, Green Peas) (cooked)
• 2-3 tsp Oil 
• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 Tomato chopped
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder (optional)
• Salt to taste

For Masala:

• 1 Onion (lightly roasted in oil and cooled)
• 1/2 cup fresh Coconut
• 2 tsp Daliya /Putan or cashew-nuts
• 1 tsp Cumin seeds
• 1/2 tsp Poppy seeds
• 1-2 Red chilies
• 1-2 Cloves
• 1 small piece of Cinnamon

Method:

    Grind all the masala ingredients with little water and keep it a side. Heat the pan with oil, add,cumin seeds, mustard seeds and allow them to splutter. Add tomatoes and fry for few minutes.  Add masala paste, red chili powder, turmeric powder and fry for few minutes. Add all the boiled vegetables,salt, little water and cook for 10-15 minutes so that all the vegetable are coated with masala and thicken a bit.

Serve sagu with Poori 

Baked Stuffed Eggplant

Ingredients:

• 1 Big Eggplant
• 1-2tsp Tamarind Paste
• 2-3  Onion Chopped
• 1 Tbsp Ginger & Garlic paste
• 1 tsp cumin seeds
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Cinnamon powder
• 2-3 Oil + some more
• Jaggery as per taste
• Salt as per taste.

Tempering:

Oil, fenugreek seeds, curry leaves & cumin seeds.

Method: 

 Cut the eggplant into half and scoop out the pulp. Apply oil on the cut eggplant.  Place these eggplant up side down and bake  for 10 15 minutes. or till you see brown color. (they will be tender too).Once they are done let them sit for awhile.

Heat the pan with oil, add cumin seeds and let then splutter. Add onion and fry till they turn light brown. Add tamarind paste , red chili powder, cumin powder, coriander powder. salt, jaggery and fry for few minutes.

Let it cool for some minutes and blend this into paste.(not to much watery paste)

Heat the pan add little oil and fry these eggplant pulp and above made paste. Cook till the paste is thick. Add cinnamon powder and mix everything well.

Stuff this paste into eggplant. Bake these stuffed eggplant for 10 minutes @ 350F.

Heat the pan with oil, add tempering ingredients and pour this on stuffed eggplant before serving.

Serve with Chapti/ Rice.

Zunka / Zunkad Vadi

Zunka or Zunkad Vadi and Bhakri are made for the meal or dinner.

Ingredients:

• 1 cup Besan (chick pea flour)
• 1 Onion (finely chopped)
• 2 Garlic pods (finely chopped)
• 1 tsp Tamarind pulp
• 1 tsp Jaggery (more or less)
• 3-4 Green Chilies (finely chopped)
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 1/4 tsp Hing / Asafetida
• Few Curry leaves
• Few bunches Coriander leaves (chopped)
• 2-3 tsp Coconut (fresh & grated)
• 1-2 tsp Sesame seeds
• 2-3 TBsp Oil (+ some more)
• Salt to taste
• Water around 2 and 1/2 cups.

Method:

             Heat the nonstick sauce pan with oil, add cumin & mustard seeds. Allow them to splutter. Add onion, green chilies, garlic, curry leaves and fry till they turn light brwon and tender. Add tamarind juice , hing, turmeric powder & stir for few minutes. Add water , jaggery, salt , few coriander leaves and let to come to boil.

Now slowly add besan in batches to boiling water and stir continuous so there will be no lumps. Cook till this gravy thicken. Now zunka is ready.

Grease the plate with oil. Pour this thick zunka over the plate. Sprinkle sesame seeds, coriander leaves, coconut. Let it cool completely. Cut into desired shape.

Lovely combination with Bhakri / chapti/ Curd Rice.

Notes:

• If possible add bean with your left hand to boiling water and stir continuously with right hand so you can avoid max lumps here.
• If the zunka turn too thin then add some more besan, or if too thick then add few drops of warm water.
• If you don't want to add tamarind them omit that step. 
• When the zunka starts to thicken make sure it don't stick to bottom. So keep on stir.

Now left over are even tastes good!!!

Just shallow fry on pan and have with Tea / Coffee.

Stir fry Green Beans

 No onion & Garlic but very simple dish to have with roti/ rice.

Ingredients:

• 2 cups Green beans (chopped)
• 1 cup fresh Coconut
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 2 tsp Chana dal / yellow split chickpeas
• 2 tsp Urad dal  / black gram
• 2-3 Dry red chilies
• Few Curry leaves
• Few pinch of Hing /asafetida
• 1 tsp Rasam powder / Garam Masala powder.
• Salt to taste
• Few Coriander leaves (chopped)
• 2-3 tsp Oil.

Method:

        Heat the pan wit oil, add cumin seed, mustard seeds, curry leaves and allow them to splutter. Add chana dal, urad dal and fry for few minutes. Add coconut and fry for 1 minute or so. Add green beans , rasam powder, hing, salt and mix everything well. Add little water so that beans are cooked.

Let all the water evaporate.

Add coriander leaves and serve hot.

Stuffed Okra/ Bhendi Masala

Hello Friends,

Today very excited because my blog is feature in Nithu's Guest post blog series. When she asked be being on her guest blog ..I was really happy...Thank you so much Nithu. I sent this simple but delicious bhendi masala recipe. In nithu's blog you can see many yummy dishes.. She is hosting this moth one amazing event called Best of Waste do try to

participate..:)

 Ingredients:

• 10-12 Orka / Bhendi 
• 1 Onion (finely chopped)
• 1 tsp Tamarind paste
• Jaggery to taste
• 2-3 Tbsp Cashew nuts (used roasted)
• 1/2 tsp Cumin seeds
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Coriander powder
• 2 tsp Oil
• Sal to taste

For Tempering / Tadaka:

• Oil
• Few curry leaves
• Cumin seeds
• Mustard seeds

Method:

 Heat the pan with oil, add cumin seeds , allow them to splutter. Add onion and fry till they turn light brown color. Add tamarind paste, jaggery, salt, turmeric powder, red chili powder and fry for 3-4 minutes. Add cashew nuts and turn off the heat. Put this in to blender and make a coarse  paste. (If the paste is very dry add very little water.)

Stuff this above made masala paste into behndi. Heat the pan and place these stuffed bhendi, if masala paste is left then add this paste too. Add some water. Cook till the bhendi turns soft.

Once the sabji is ready. Make the tempering and pour over the stuffed bhendi masala.

Serve with hot chapati/ roti / rice.

Kadi Pakoda(but with Methi Pakoda!!)

The Kadi Pakoda is normally made with onion pakoda but I wanted have little green in this..So I made Methi Pakodas... It turned out really well.

Ingredients for KADI (yogurt gravy)

• 1 cup Yogurt 
• 1/4 cup Beasan (Chickpeas flour)
• 3/4 cup Water (normal cold water)
• 1/2 tsp Cumin seeds
• 1-2 green Chilies
• 3-4 Black peppercorns
• 2-3 Cloves
• 1/4 tsp Turmeric
• Salt and Sugar as per taste.
•  Ghee/ Oil

Ingredients for Methi Pakoda (fenuegreek leaves)

• 1 cup Besan (chickpea flour)
• 1 Onion (chopped)
• 1 cup Methi Leaves (chopped)
• 1 to 2 tsp Sugar
• A pinch pf Soda
• 1/4 tsp Ajwain 
• 1/2 tsp Red chili Powder
• Salt to taste
• Oil to Deep Fry.

Method:

For Kadi: 
In a blow add yogurt and beat it well. Add besan, green chilies, sugar, salt, turmeric, water and make beat till everything is smooth and creamy consistency.(without nay lumps) Let this sit for a while. 

Mean time, make methi paokdas. In a bowl add besan,chopped onion, mehti leaves, ajwain seeds, turmeric, soda, sugar, water and make a batter. Heat the oil for deep frying and 2-3 spoonful these pakoda batter in the oil. Fry until they are golden and drain and keep it aside.

In a sauce pan heat the ghee , add cumin seeds, cloves, peppercorns till they turn brown and you get nice aroma. Add the yogurt mix into this slowly. Now let it cook till it comes to boil. Stir frequently, till the gravy thickens and rawness of the beasn is gone.

Before serving add above made methi pakoda (8-10minutes earlier) in this yogurt gravy and mix it well. So here is your Kadi Pakoda

Note:

• While cooking yogurt mix , cook on very low heat till you get custard type consistency.
• You can give extra tadaka to it by cumin and red chilies one its ready to serve.

And Kadi Pakoda (But with Methi Pakoda)  recipe goes to Kalyani's Cooking with Herbs & Flowers - Fenugreek event which was started by PJ.

Dill / Sabaski/ Shepu Sabji

Dill and Moong dal sabji is fried  in the garlic oil and make this dish so flavorful..

Ingredients:

• 2 Cups Dill Leaves (fresh & chopped)
• 1 Cup Moong dal (Soaked in warm water for 1/2 hr)
• 1-2 Garlic cloves (chopped)
• 1-2 green chilies (chopped)
• 1/2 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• A Pinch of Turmeric powder
• A pinch of Hing
• 2-3 Tbsp Oil
• Salt to taste.

Method:
      Make a coarse paste of chilies, garlic and little salt and keep it aside. Heat the pan with oil, add cumin , mustard seeds , hing, above make paste and fry for 2-3 minutes on medium heat. Add dill leaves and fry for few minutes or till they turn soft. Add turmeric powder, soaked moong dal and mix everything well. Add water, dal cook till  everything is tender. (let all the water evaporate )

Serve Dill Moong dal sabji with Chapti.

Stuffed Ridge Ground (Herekai /tori/ turali)

Ingredients:

• 2 Ridge ground (cut into small pieces and slit in 4)
• ¼ cup peanut (roasted peanuts)
• ½ tsp cumin seeds
• 1 string Curry leaves
• 1 onion (finely chopped)
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• ¼ tsp Jaggery
• 1 Tbsp Oil
• Salt to taste
• Coriander leave s (chopped)

Method:

Cut the ridge ground and keep then in water. Mean while Heat the pan with oil add cumin seed, curry leaves allow to splutter. Add onion and fry till it turns brown. Add roasted peanuts (with or without skin) , red chili powder, turmeric powder, salt, jaggery and mix everything well. In a mixie/ grander put this masala , coriander leaves, add very little water and make paste(not thin watery) just a thick paste which can be stuffed into ridge grounds.

Stuff the ridge ground with grinded masala (as shown in the pic) Heat the pan with oil, add ridge grounds. Keep on low heat.( If required sprinkle some water). Close the pan with lid and cook for 10-15 minutes or till they get tender.

Serve with Chapti / Rotti.

Methi Matar Malai & Award

Ingredients:

• 1 bunch Methi / Fenegreek Leaves (chopped)
• 1 cup Green Peas (used frozen)
• 1/2 cup Malai / Cream
• 2-3 Tbsp Ghee/ butter
• 1/2 tsp Cumin seeds
• 1/2 tsp Cinnamon powder
• 1 Cardamom (powder)
• 2-3 Cloves (powder)

For Garvy / Masala / Paste

• 1-2 tsp Cashew nuts
• 1 Onion
• 3-4 Green chilies
• 1/2 tsp Ginger
• 1 Tbsp Curd
• 1 Tbsp Khus Khus (poppy seeds)
• 1/2 tsp Sugar

Method:

In boiling water add salt and methi for 5-6 minutes. Drain in the colander with running water and remove excess water.

Heat the pan with ghee/ butter add cumin seeds, let them splutter. Add the above made masala / paste and fry fro 3-4 minutes. (you can smell the nice aroma). Add cardamom powder, Cinnamon power, clove powder and cook fro 2 minutes. Add peas, methi leaves and malai and salt.Cook until everything is mixed well and gravy thickens.

Serve hot with Naan/ Roti.

Notes:

• If the gravy is become thin / bit watery then sprinkle some all purpose flour / maida. This will helps to thicken the gravy.
• If the gravy is too thick then add milk .

I am really very happy to receive Honest Scrap Award From Padma. Thank you so much. Its really encouraging & Motivating.

I would like to pass this award to:

• Priya Raj
• Preeti
• Purva
• Saraswathi
• Parita
• Shanti
• Deesha
• Sushma
• Rekha's
• Sum's

Dum Aloo

Re Posting for the Event.

Ingredients:

• 8-10 small Potatoes
• 1 Onion (finely chopped)
• 1/2 cup Yogurt
• 2-3 Tbsp Coconut (shredded)
• A small piece of Ginger
• 1 Tbsp Poppy seeds
• 3-4 Green chilies
• 1-2 Cardamom pods
• 2 tsp coriander powder (dhania powder)
• 1/2 tsp Cumin powder
• 1 tsp Red chili powder
• 1 tsp Garam masala powder
• Oil for deep frying
• 2 tsp Oil / Ghee
• Salt to taste
• Coriander leaves (chopped)

Method:

Boil the potatoes and peel them. (but i like the skin so have not peeled). Prick the potatoes withe fork. Deep fry them till th

ey turn slightly brown color. Drain and set it aside.

Grind the coconut, poppy seeds, cardamom, ginger, green chilies and make a paste with little water. Heat the pan with oil, add onion and fry till light brown. Add the coconut paste and fry till oil separates. Add cumin powder, coriander powder, chili p

owder. Stir everything well and cook for 5 minutes.

Add the yogurt, salt, fried potatoes and mix it well. Add water to cover the potatoes and simmer till the gray is thick or 8-10 minutes. Add garam masala powder ad mix it well.

Garnish with coriander.

Serve hot with chapati / naan.

And

Mater Paneer

These Goes to Viki's Side dish for the Chapati Event.

Yennegai Badanekai / Stuffed Brinjal

Yennegai Badenekai & Jolad Rotti is very famous in North karnataka. We prepare this as our meal or dinner.

Ingredients:

• 6 Purple Brinjals
• 1/2 cup Peanuts
• 2 Tbsp Sesame seeds
• 1 Onion (chopped)
• 1 Garlic clove (chopped)
• 1/2 tsp Cumin seeds
• 1 tsp Red Chili powder
• 1/4 tsp Temeric powder
• 1/4 tsp Cinnamon powder
• 1/4 cup Coriander leaves (chopped)
• 1/2 tsp Jaggery
• 2 Tbsp Oil
• Salt to taste.

For seasoning:

• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1 Tsp Oil.

Method:

Heat the pan with oil, add cumin seeds allow them to splutter. Add onion and fry till they turn tender / brown color. Add peanuts, sesame seed and roast for minute or so. Add red chili powder,termeric powder, jaggery, salt to taste and fry for 1-2 minutes. Turn off the heat and let ti cool. Once its cool, grind with coriander leaves and little wat

er. Make paste (coarse paste so that you can stuff this).

Cut the brinjals diagonally, stuff the peanut masala. Heat the pan with oil, add mustard and cumin seeds allow them to splutter. Place these brinjal and little water and cook on low heat. close the pan with lid. Cook for 10-15 minutes or till they are tender.

Serve Yennegai with Jolad / Chapati

Rotti , Mulangi pachadi, shenga hindi.

Vegetable Korma/ Kurma

Ingredients:

• 1 cup Cauliflower
• 1/2 cup Carrot (chopped)
• 1/2 cup peas (used frozen)
• 1 to 2 Potatoes (boiled) (optional)
• 1/2 cup Beans (frozen)
• 1/2 cup coconut (shredded)
• 2 Tbsp Poppy seeds (khus-khus)
• 1 Onion (chopped)
• 2-3 Green chilies (chopped)
• 1 tsp Ginger and Garlic paste
• 1/2 tsp Red chili powder
• 1/4 tsp Termeric powder
• 1/2 tsp Garam masala powder
• 1/2 tsp Cumin seeds
• 1/2 stick Cinnamon stick
• 2 cloves
• 2 cardamom
• 1 Bay leaf
• 1 & 1/2 Tbsp Oil
• Salt to taste
• Rains to garnish.

Method:

Make the paste of coconut and poppy seeds with little water and keep it a side.

Heat the pan with oil, add cumin seeds, cinnamon stick, cardamom, cloves, bay leaf, cloves and fry for 1-2 minutes or till you get nice aroma of spices. Add onion and fry till they turn into light brown color. Add green chilies , ginger garlic paste and fry for 1 minute or so. Add red chili powder, turmeric powder, coconut paste and fro for 2 minutes. Add all the vegetables, water, slat, garam masala powder and cook till all vegetables get tender.

Garnish with Raisins & Serve hot with Puri.

Note: I have used frozen vegetables. If your not using frozen vegetables then pressure cook all the vegetables.

Cook vegetable korma on low heat.

Tomato Pallya / Sabji

Ingredients:

• 2 Tomatoes (chopped)
• 1 Onion (sliced)
• 1/4 cup Tomato Paste (optional)
• 1-2 Green chilies (chopped)
• 2 Tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Urad dal
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• A pinch of Asafeotida/ Hing
• 1/2 tsp Jaggery / Sugar
• Salt to taste
• Water
• Coriander leaves (chopped)

Method:

Heat the pan with oil, add mustard, cumin , hing and urad dal, let them splutter. Add onion, green chilies and fry till onion turn golden brown color. Add tomatoes and tomatoes paste and roast for 2 minutes. Add red chili powder, turmeric powder, jaggery,salt and water. Cook for 5-6 minutes or till onion and tomatoes are cooked well. Garnish with Coriander leaves.

Serve with Bili holige / Chaati / Rice

Cabbage upakari/ Sabji

Ingredients:

• 1 Cabbage (finely chopped)
• 1 Onion (chopped)
• A pinch of Asafeotida / hing
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Channa dal (split check pea)
• 5-6 dry Red chilies
• ¼ tsp Termeric powder (optional)
• 2 Tbsp Coconut ( fresh Shredded)
• 1 spring Curry leaves
• 2 Tbsp Oil
• Salt to taste .

Method:

Heat the pan with oil, add mustard seeds, urad dal, channa dal, red chilies and curry leaves. Allow mustard to splutter. Add onion and fry till it turns brown and tender. Add the cabbage, termeric powder, salt to taste and sprinkle some water and cover and

cook till cabbage is done. Add the coconut and hing mix it well.

Garnish with coriander leaves

Serve hot with Chapati & Rice.

Note: Can add Lemon juice to cabbage upkari before serving.

Spring Onion Sabji/ Ullagaddi Pallya

Ingredients:

• 1 bunch Spring onions (chopped)
• ½ cup Split moong dal (soaked in water for ½ hrs or so)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• A Pinch of Asafoetida
• 1 tsp Cumin seeds
• ½ tsp Mustard seeds
• 2 Tbsp Oil
• Curry leaves
• Salt to taste.

Method:

Heat the pan with oil , add asafetida, cumin seeds, mustard seeds let them splutter.. Add curry leaves, chopped onion , spring onion, tomatoes and fry till they get tender. Add turmeric powder, red chili powder, soaked spilt moong daal, salt and cook till daal gets tender.

Serve hot with Rotti/ Chapati and curd.

Variation: Can use Toor dal/ Moong daal instead of spilt moong dal.

Methi Sabji

Ingredients:

• 1 Bunch Methi (chopped roughly)
• 1/2 Cup Moong Dal or Split moong daal
• 3-4 Green Chillies (chopped) or 1 tsp Red chili powder
• 2-3 Garlic cloves (chopped)
• 1 Tbs Oil
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• Salt to taste.

Method:

Soak the moon daal for 30 minutes. Heat the pan with oil, add mustard seeds, cumin seeds and let them splutter. Add green chilies, garlic and fry for 1 or 2 minutes. Add methi and fry for 2 minutes. Add moong dal , salt and mix it well. Add some water and cook till moong dall get tender.

Serve with Rotti/ Chapati