Aloo Gobi - Cauliflower Potato Veggie

Flower batata chi bhaji as we call in Marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes is loved by all. 

This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I wish to share the easiest way of making this Aloo Gobi Brahmani style.

Ingredients:(Serves 2) 

• 2 cups Cauliflower florets

• 2 Potatoes (peeled and cut in cubes) 

• 1 tsp Mustard seeds 

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 2 tbsp Goda masala (You may also use coriander & cumin powder instead of goda masala)

• 1 tbsp Red chilly powder

• 1 tbsp Gul (Jaggery) 

• Salt to taste 

• 1 tbsp Oil 

• Water as per requirement 

• 1/2 cup Corriander leaves (Kothimbir)

Method:

• In a pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and potatoes. Saute for a minute. 

• Now add the cauliflower florets and mix well. Add 1 cup of water, salt, gul (jaggery) and cover the vegetable. Let it cook for 7-8 minutes. 

• Once the cauliflower and potatoes are half done add goda masala & red chilly powder, mix well. Check for the consistency of the gravy and adjust water as per your preference. (Instead of goda masala, you may use coriander & cumin powder).

• Now cook the vegetable till its tender (do not cover with the lid now). 

• Finally add coriander leaves.

•  Aloo Gobi - Cauliflower Potato Veggie is ready, serve hot with flat bread or dal rice.

Tip: If you like you can add green peas to this vegetables. This addition of peas gives extra flavour to this dish.

Vangi Batata - Eggplant Potato Curry

Vangi Batata is one of the most loved dish in Maharashtrian & Gujrati Cuisine. Eggplants mixed with potatoes and onions along with simple yet flavourful spices enhances the taste of this humble vegetable.

Ingredients: (Serves 4)

• 1/2kg Small Eggplants

• 1 Onion finely chopped

• 3 Potatoes cut in cubes

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tbsp Maharashtrian Goda Masala ( You can use Coriander -Cumin Powder instead of Goda Masala)

• 1 tbsp Red Chilli Powder

• 1 tbsp Jaggery (Gul)

• Salt to taste

• 1 tbsp Oil

• Water for cooking

Method:

• Cut eggplants and potatoes in cubes and keep them seperately in salted water so as to avoid oxidation.

• In a kadhai, heat oil and add mustard seeds. When mustard seeds crackle, add hing, turmeric powder and finely chopped onions. Saute onions for 2 minutes.

• Add cubes of potatoes and saute for 2-3 minutes and add 1 cup of water. Cover and cook the potatoes till they are half done. Keep on checking and stirring potatoes occasionally.

• Once potatoes are half cooked, add the eggplants along with jaggery, salt, goda masala (OR Coriander-Cumin powder), red chilli powder and mix all the ingredients. Add water if required. You many adjust the consistency of the gravy as per your preference.

• Cover and cook the vegetable till eggplants and potatoes are tender.

• Vangi Batata - Eggplant Potato Curry is ready.

• Garnish with coriander leaves and serve hot with any flat bread of your choice or with dal rice.

Tip: You may also add 2 teaspoon of roasted peanut powder (roughly crushed) which not only add a little crunch to this vegetable but also enhances the flavour. Add this peanut powder in the last when the vegetable is completely cooked, no need to cook after addition of peanut powder.

Gavaar Batata Bhaji - Cluster Beans & Potatoes Vegetable

Gavaar or Cluster Beans as its called is one of the healthiest vegetable around. Not many people are fan of this veggie due to its slight bitter taste but with addition of potatoes the whole texture and taste of this humble vegetable changes.  

Loaded with fiber & vitamins, this vegetable is a must atleast one or twice a week to be included in our diet.

Ingredients:

•  200 gms Gavaar - Cluster Beans

• 1 Small Onion finely chopped

• 3 Medium Sized Potatoes

• 1tsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

• 1 tsp Turmeric Powder

• 2 tsp Goda Masala OR Coriander Cumin Powder

• 1 tsp Red Chilly Powder

• 1 tbsp Jaggery (Gul)

• Salt to taste

• 1 tbsp Roasted Peanut Powder ( Optional)

• 1/4th Cup Coriander Leaves for garnishing

• Water as per your preference for the gravy 

• 1 tbsp Oil

Method:

• Wash cluster beans under running water and transfer it onto kitchen towel & pat dry the beans. Peel and cut potatoes into cubes and place them in salted water.

• Remove both the ends of the beans and cut into 1" size pieces. (Normally we break the cluster beans with hand instead of cutting it with knife).

• Now heat oil in kadhai / pan, add mustard seeds. When mustard seeds crackle add hing (asafoetida), turmeric powder & finely chopped onion. 

• Saute onions till translucent. Add diced potatoes and mix well, saute potatoes for 30 seconds while stirring continuously. 

• Now add the cluster beans and mix properly. Add water, salt & jaggery. Close pan with lid and let the vegetable cook on medium flame, keep on stirring occasionally.

• After 15 minutes of simmering, now add red chilly powder, goda masala OR coriander cumin seeds powder and mix well. 

• Again cover the pan with lid and cook for 5 minutes.

• Check if the beans & potatoes are cooked through and adjust the consistency of the gravy by adding water.

• Normally dry version of this vegetable tastes good, in that case cook by adding little water at a time.

• Once the cluster beans & potatoes are well cooked, switch off the flame and add roasted peanut powder (optional)

• Gavar Batata Bhaji - Cluster Bean & Potatoes vegeable is ready.

• Garnish with chopped Coriander Leaves & serve hot with roti, phulka or Bhakri!

Palak Chi Patal Bhaji - Spinach Curry

A classic Maharashtrian dish normally prepared in every household across Maharashtra. Simple, Healthy & delicious palak (spinach) curry made with besan (gram flour) & few spices. 

Ingredients:

• 1 Bundle Palak (Spinach) Leaves

• 3 tbsp Besan (Gram Flour)

• 1 tsp Mustard Seeds

• 2 tbsp Cumin Seeds

• 1 tsp Turmeric Powder

• 1 tsp Hing (Asafoetida)

• 6nos. Garlic Cloves

• 3nos. Green Chillies

• 1 Medium size Onion

• Salt to taste

• 2 tsp Gul (Jaggery) or Sugar

• 3 tbsp Oil

Method:

• In a blender add garlic cloves & green chillies. Roughly grind them to a coarse paste. Keep this paste aside.

•  Wash and roughly chop Palak (Spinach) leaves and pressure cook until 4 whistle.

• When the pressure cooker cools off, take out the Palak (Spinach) leaves and drain all the water in a bowl. (Use this water for adjusting the consistency of the curry).

• Now using a masher or back of a ladle roughly mash the palak (spinach) leaves. Add besan ( gram flour) and mix well. Mix besan till its well incorporated in the leaves. Make sure no lumps of besan (gram flour) are formed.

• Now in a sauce pan add oil and mustard seeds. When the mustard seeds begins to crackle add cumin seeds, hing (asafoetida), turmeric powder and finely chopped onions.

• Saute onions on medium flame for about 2-3 minutes. Now add garlic & green chilly paste and saute for further 4-5 minutes till the onions are well cooked.

• After onions are cooked add the palak-besan (spinach - gram flour) mixture and mix well.

• Add water and adjust the consistency of the curry as per your preference.

• Add salt, jaggery and mix. Check for seasoning and let this palak (spinach) mixture come to boil.

• Cook this curry for 7 to 8 minutes on a medium flame till raw flavour of besan (gram flour) fades away. (If you want you can dry roast the besan ahead of mixing it with the spinach leaves)

• Palak chi patal bhaji (Spinach Curry) is ready.

• Serve hot with Bhakri, Roti or Rice.

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Vaalacha Bhirda / Usal - Field Beans Stew

Healthy, nutritious and tasty vaalacha Bhirda/ Usal cooked in a spicy coconut masala.  

 Ingredients :

• 1cup Fresh Shredded Coconut

• 1/2 cup Coriander Leaves

• 5-6 Garlic Cloves

• 4 Green Chillies

• 2 cups Sprouted and Skinless Kadve Vaal (Field Beans)

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tsp Gul / Jaggery

• Salt

• 1tsp Red Chilly Powder (Optional)

• 2 cups Water

Method:

• First to make the masala add fresh shredded coconut, coriander leaves, green chillies, garlic cloves in a blender and blend to fine paste. If require add a teaspoon of water to make blending easy. The main masala is ready.

• In a kadhai / Sauce Pan  add oil an mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and blended coconut masala. Saute this masala on a medium flame for 2 mins till nice aroma begins to come. Now add the sprouted skinless vaal and mix all the ingredients well.

• Add 2 cups of water to this masala along with salt, gul and red chilly powder (optional). Cover and cook this vaal on a medium flame for 10-15minutes. Add water as per your requirement for the gravy. Keep on stirring occasionally.

• Cook til sprouts/ vaal are tender.

• Vaalacha Bhirda/Usal is ready.

• This vaalacha bhirda goes best with bhakri and roti.  

Tip: You can use Green Moong sprouts instead of Vaal. 

वालाच भिरड

पौष्टिक आणि चविष्ट नारळाच्या वाटणात शिजवलेली डाळींबी उसळ. 

साहित्य :

• १ कप ओला नारळ 

• १/२  कप  कोथिंबीर

• ५-६ लसूण पाकळ्या

• ४ हिरव्या मिरच्या 

• २ कप कडवे वाल (सोल्लेले आणि मोड आलेले )

• १ tsp राई 

• १/४ tsp हिंग 

• १/४ tsp  हळद 

• २ tsp गुळ

• मीठ चवी पुरता

• १ tps लाल तिखट (ऑप्शनल )

• २ कप पाणी

कृती:

• सर्वात आधी वाटण तयार करून घ्या. मिक्सर मधे ओला नारळ, कोथिंबीर, ५-६ लसूण  पाकळ्या  आणि हिरव्या मिरच्या बारीक वाटून घ्या. वाटल्यास थोड़ पाणी घालून वाटा. हे वाटण तयार आहे. 

• एका कढाई मधे तेल आणि राई घाला. राई तडतडली की त्यात हिंग, हळद  आणि नारळाच वाटण घालून चांगले परतून  घ्या. खमंग वास सुटल्यावर त्यात वाल घालून परत नीट परतून  घ्या. वाल नाजुक असल्यामुळे पटकन मोडले  जातात म्हणून हलक्या हाताने परतावे.

• आता वालीत २ कप पाणी घालून मध्यम आचेवर वाल शिजू दया. वाल शिजत आले की त्यात गुळ, मीठ आणि लाल तिखट घाला आणि मंद आचेवर शिजवा. वालाची उसळ/ डाळींबी उसळ तयार आहे. 

• गरमागरम पोळी, भाकरी बरोबर ही उसळ उत्तम लागते.

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Flower Batata - Aloo Gobi - Cauliflower Potato Veggie

Flower batata chi bhaji as we know in Marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes are loved by one and all. This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I want to share the easiest way of how to make this Aloo Gobi Brahmani style. With very less ingredients but without compromising on the taste.

Ingredients:(Serves 2) 

• 2 cups Cauliflower florets

• 2 cups Potatoes (peeled and cut in cubes) 

• 1 tsp Mustard seeds 

• 1/4th tsp Hing

• 1/4th tsp TurmericPowder

• 2 tbsp Goda masala 

• 1 tbsp Red chilly powder

• 1 tbsp Gul (Jaggery) 

• Salt to taste 

• 1 tbsp Oil 

• Water as per requirement 

• 1/2 cup Corriander leaves (Kothimbir)

Method:

• In a kadhai/pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and potatoes. Saute for a minute. 

• Now add the cauliflower florets and mix well. Add 2 cups of water, salt, gul and cover the vegetable. Let it cook for 7-8 minutes. 

• Once the flower and potatoes are half done add goda masala & red chilly powder, mix well. Check for the consistency of the gravy and add water as per your preference. 

• Now cook the vegetable till its tender (do not cover with the lid now). 

• Finally add coriander leaves and serve hot with flat bread or dal rice.

Tip: If you like you can add green peas to this vegetables. This addition of peas gives extra flavour to this dish.

Note: Incase you want to have a dry bhaji then cook till all water from the bhaji evaporates. This dry version of bhaji is best option for tiffin.