Zatpat Bhendi

Time 15 min

Ingredients

Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into very small pieces)

Green chilies 2-3 cut into pieces

Dhana Jeera powder 1/4 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Asafoetida 1/6 tsp

Turmeric powder 1/4 tsp

Oil 2 tbsp

Salt to taste

Coriander 1tbsp

Method

Heat oil in pan, add mustard, cumin seeds and asafoetida. After it pops out keep low flame. Add green chilies, turmeric powder, and dhana jeera powder. Mix well. Then add chopped ladyfinger, mix well. Then add salt. Mix well. Keep stirring on medium flame without covering lid. Stir continuously so that it do not get burn. Let it cook till it is done. Garnish with coriander and then serve.

Tip

U can sprinkle 2 -3 drops of lemon juice, at the end. It tastes better.

If the ladyfinger is fresh then it cooks fast. For this recipe required fresh ladyfinger.

Soya Chunks Kheema

Time 30 min

Ingredients

Soya granules / chura 1/2 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

1. Heat 4 cups of water in the pan, and 2 pinch of salt and soya granules, boil for 10 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya granules, add fresh water, again squeeze water, repeat 2-3 times. Keep it aside

2. Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste. Fry and mix well for about 2-3 min.  
3. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. 
4. Now add soya granules. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.

Baigan Bharta with Curd / Dahyatil Bharit

Time 20 min

Ingredients

Brinjal/eggplant 1 big size 

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Chopped green chilies 2

Coriander 1 tsp for garnishing

Oil 1 tbsp

Curd 1/4 cup

Cumin seeds 1/2 tsp

Asafoetida 1/4 tsp

Salt to taste

Preparation

Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method

Heat oil in pan, add onion, tomato and green chilies saute till onion turns golden brown. Then allow it cool. Then add salt and pulp of eggplant. Mix well.  Then add curd. mix well. Then in seasoning pan heat oil, add cumin seeds and asafoetida. After it crackles add to pulp. Mix well. Garnish with coriander. If you wish you can add groundnut powder along with onion.