Spiced Buttermilk

Time 5 min

Ingredients

Curd 1 cup

Buttermilk masala 1 tsp

Finely chopped green chilies 2

Grated ginger 1/4 tsp

Water 2 cups

Salt to taste

Finely chopped coriander 1 tsp

Method

Add water to curd, mix to make buttermilk, then add buttermilk masala, ginger, green chilies, coriander. Serve chill.  

Bitter Gourd / Karela Bhaji with Groundnut

Time 15 min

Ingredients

Bitter gourd 3-4 medium size

Groundnut powder 2-3 tbsp

Asafoetida ½  tsp

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Coriander cumin powder ¼ tsp

Cumin seeds ½ tsp

Turmeric powder ¼ tsp

Salt to taste

Oil 2 tbsp

Method

Clean the bitter gourd. Chop into size of 2-3 inch keeping the round shape with cut at one side.

Heat oil in pan add asafetida, turmeric powder, cumin seeds and little salt. Then add cut bitter gourd. Mix well. Do not add water. Cover the lid and cook for 6-7 min till it becomes tender. Switch off the flame. Allow it to cool. In a separate bowl take Red chili powder / Kolhapuri kanda lasun chatney add groundnut powder, remaining salt, (keep in mind that u have added salt while frying bittergourd)  cumin coriander powder, mix well. Apply this mixture to cooked bitter gourd.  If possible u can do stuffing. Now heat the oil in pan, add stuffed bitter gourd, fry for about 7-8 min on low flame. Do not add water. Meanwhile stir well to avoid burning.

Tip

U need to add little more oil to avoid adding water. If u add water its taste differs so I avoid.

Aloo Wadi

Time 45 min

Ingredients

Arbi leaves / aloo leaves 6-7
Chickpeas flour/ Besan 1 cup

Dhana jeera powder 1/4 tsp

Turmeric Powder 1/4 tsp

Freshly cut coriander 1 tsp

Ginger garlic Green chilies paste 1 -2 tsp

Red chili powder 1/2 tsp
Water 1/2 cup or more

Tamarind paste 1 tsp

Jaggery 2 tsp
Salt to taste

Oil for shallow fry 1/4 cup
For tempering
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame 1/4 tsp
Pinch of asafoetida
Oil 2tsp

Method

Clean taro leaves with wet cloth. Carefully slice off the thick center rib of each leaf, taking care that you don’t tore leaves in this process. Keep it aside. 
In a mixing bowl mix all ingredients, and make a paste like idli batter. 
Divide the leaves of same size, make group of 3 leaves. 
Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string. Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.
After cooling cut into desired size. Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.

Tip

U can add more red chili powder as per your taste