Fresh Bombay Duck Fry / Bombil Fry

Time 20 min

Ingredients

Bombay duck fish pieces  medium size2 

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Rice flour 2 tsp

Besan 1/2 tsp

Kokum juice 2 tsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder, ginger garlic paste, red chili powder, kokum juice and salt to the slices. Keep it for 10 min. Then mix besan and rice flour in another flat bowl. Dip the slices in the dry besan+rice flour mixture, shallow fry till it becomes crispy and golden brown.

Tip
You can add 1 tsp rava / semolina to the besan+rice flour mixture. 

Shravan Ghevda Bhaji

It is a different variety of french beans occasionally available in Mumbai markets but predominantly available in south maharashtra.

Time 30 min

Ingredients

Shravan Ghevda (cut into small pieces) 2 cups

Finely chopped onion 2 medium size

Red chili powder 1.5 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 2 tsp

Water 1/2 cup

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add chopped shravan ghevda. Fry and stir well for about 3-4 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to  avoid burning. Switch off the flame. Serve hot.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.
U need to taste whether it has been cooked or not because it depends on how fresh is the green beans.
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.

Green Chilli Pickle / Hirvya Mirchiche Lonche

Time 30 min
Ingredients
Fresh green chilies approximately 20 (slit at the center)
Lemon juice 3-4 lemons
2 lemons cut into 8 pieces each
Salt 4 tsp (as per taste)
Asafoetida solid / Hingdi size of one chana daal
Mustard seeds with cover 1/2 tsp
Mustard split seeds/daal (without cover) 4 tsp
Fenugreek seeds 1 tsp roasted
Oil 2-3 tbsp

Method
1. Slit chilies at the center. Keep it aside.

2. Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. 
3. Fry hingadi & roasted fenugreek seeds in hot oil just for 10-15 seconds. (keep in mind that it should not burn). Remove from oil. In the same oil add mustard seeds with cover, after seeds pops out switch off the flame. Allow it to cool. Keep it aside.
4. Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
5. Now first make a coarse powder of hingdi and fenugreek seeds in blender. Then to this add roasted mustard split seeds/ daal and make course powder. (Just blend for 4-5 second otherwise it becomes very fine powder)
6. Take chilies in mixing bowl add turmeric (i have added fresh turmeric), salt, then course powder of fenugreek seeds, hingdi, mustard split seeds/daal.
7. Mix well. Now transfer this to the sterilized jar. 
8. On top of pickle keep cut lemons, then pour lemon juice and oil (the one with mustard seeds). Cover the lid
9. Keep pickle for 2-3 days outside at cool and dry place. Mix well and then keep in refrigerator.

Hingdi picture

 Roasted mustard split seeds /Daal

 Coarse powder of fenugreek, asafoetida / hingdi and mustard daal