Tondali Rassa Bhaji ~ Ivy Gourds Curry

Tondali Rassa Bhaji has mild spicy and nutty taste, goes well with roti.

Ingredients:

• Ivy gourds (tondli/ tindora)- 250 gm
• Mustard seeds- 1 tsp
• Asafoetida (hing)- ¼ tsp
• Turmeric powder- ½ tsp
• Home made masala- 3 tsp or (1 ½ tsp Red chilli powder + 2 tsp Goda masala)
• Peanuts, roasted & peeled-  2 tbsp
• Cumin seeds- 1 tsp
• Oil- 3 to 4 tbsp
• Salt- as per taste
• Fresh coriander, finely chopped- 2tbsp

Method: 

• Wash and wipe tondali. Cut the ends of ivy guards. Cut in the middle, make 4 to 6 parts lengthwise. 
• Grind peanut and cumin seeds with some water into fine paste.
• Heat the oil in a large non-stick pan or wok and add the mustard seeds. When the mustard seeds crackle, add asafoetida and tondali.
• Add turmeric powder and masala or chili powder. Sauté on a low heat for few seconds. 
• Cover and cook on a low heat for 5 minutes, while stirring occasionally. 
• Add salt, ground paste and some water to adjust consistency as per personal choice. Mix well and cover and cook on a low heat for 4-5 minutes or till tondli cooked, while stirring occasionally. 
• Add  goda masala, (jaggery, tamarind pulp if using) and some water if needed.
• Mix well and continue to simmer this curry for another 2 minutes. 
• Garnish with chopped coriander.  Serve hot with chapati/roti.

Tips:

• You can add to this curry 1 tsp tamarind pulp and ½ tsp jaggery. I also made as this, both are equally good in taste. 
• You can use fresh coconut paste instead of peanuts paste.
• Personally, I think that onion, ginger, garlic not goes well with any type of tondali curry.

Bakar Bhaji ~ Spicy Pumkin Curry

Bhakar Bhaji means spicy pumkin curry. This pumkin curry has wonderful colour, texture and taste. You would love this curry even you don't ever like pumkin. This type of curry is mainly made in Vidarbha (a region of Maharastra) for feast of festivals and marrige ceremony.

Ingredients:

• Pumkin- 250 gm
• Dry coconut, grated- 1 tbsp
• Poppy seeds- 1 tsp
• Sesame seeds- 1 tbsp
• Goda masala- ½ tsp
• Red chili powder- 1 tsp or to taste
• Turmeric powder- ½ tsp
• Tamarind pulp- 1 tsp
• Mustard seeds- 1 tsp 
• Salt- to taste,
• Jaggery-  ¼ tsp 
• Asafoetida/hing-  ¼ tsp 
• Oil- 3 to 4 tbsp
• Fresh coriander for garnishing, finely chopped- a handful 

Method:

• Peel and cut pumkin into cubes. 
  
• Dry roast sesame seeds, dry coconut, poppy seeds together in the kadai. When they become crisp and light brown, remove. 
  
• Grind coarsaly together coconut, poppy seeds, sesame seeds.
• Heat oil in a kadai and add mustard seeds. When they splutter, turmeric powder and hing. Saute for a second.
• Then add chopped pumpkin and mix well. 
  
• Add chilli powder and saute a while. 
  
• Add ½ cup water and salt. Cover and let cook until pumpkin is tender. Do not overcook.
  
• Add ground powder, goda masala, tamarind pulp, jaggery and mix well. Add some water if needed. Cover and cook on low heat. 
• After 2 minutes, turn the heat off. Garnish with chopped coriander leaves. 
  
• Serve hot with chapati or dal-rice.

Tips: 

• Pumpkin should not be fully ripe, it’s little bit raw. Pumpkin should not be whitish yellow or should not be orange. 
• You can add ½ tsp garlic paste in this curry while tempering.

Mugache Birde/Bhirde or Muga Gathi ~ Maharashtrian Style Sprouted & Peeled Moong/Green Gram Curry

Mugache Birde or Muga Gathi is the one of delicacy of our Konkani cooking. Sprouted green grams are full of protein and are good to include it in our daily diet.

This curry specially is made on Monday in Shravan month. We do not eat onion-garlic on Shravani Somvar, so we make this curry without onion-garlic but you may use. Trust me...without using onion-garlic, this curry is also extremely delicious.

Ingredients:

• Whole moong beans (Green gram)- 1 cup 
• Oil- 2 to 3 tbsp 
• Mustard seeds- 1 ½ tsp 
• Asafoetida (Hing)- ½ tsp 
• Turmeric powder- ½ tsp 
• Curry leaves- 5 (optional- I don't use.) 
• Homemade mix masala or malwani masala- 3 tsp (or 2 tsp chili powder + 2 tsp goda masala) 
• Goda masala- 1 tsp (I use goda masala with our homemade masala for this curry.) 
• Salt- to taste 
• Fresh coconut, scrapped or grated- ½ cup 
• Cumin seeds- 1 tsp 
• Kokum/ aamsul- 4 (if not available, use tamarind pulp) 
• Coriander leaves, finely chopped- 2 tbsp 

If you want to use:- Onion, chopped- ½ cup and Garlic- 4 cloves

How to sprout the Moong/Green Gram?

• Wash and soak moong overnight or for at least 6 to 8 hours in double quantity of water. 
• They would soak water and would swell. Drain the water in the morning. Wash again in the running water and drain again. Thus they they don't become sticky. 
• Wrap in a thin cotton cloth or muslin cloth and keep them in a large bowl and cover it with lid. 
• Place it in a warm place to sprout. It would take around 16 hours depends upon weather. If there is cold weather, then would take more time and there is hot weather, then would take less time. Due to the warming the sprouts come out nicely. The moong have bigger sprouts now. 
• Once moong have sprouted, transfer the sprouts to a larger vessel/patela and fill the vessel with water almost up to the brim. This would get moisturize to the beans and peeling off the skin would be easy. 
• Keep aside for minimum 3-4 hours. Rub moong gently with palms. Several green peels (70-80 % of it) will float on the surface of water. 
• Remove the floated green peels and rub again moong. 
• The remaining peels remove manually. After removing the skin, moong are ready to be used for cooking. 

Means if you want to make "Mugache Birde" for Monday lunch, then you have to soak moong at Saturday night.
Peeling of moong beans is really time spending and patiently work but the taste of curry is always well worth....

Method:

• Grind together fresh coconut, cumin seeds and garlic (if you are using) with some water. (Add hot water if you are using frozen coconut.) Grind into fine paste. 
• Wash these sprouted & peeled moong and drain. 
• Heat oil in a kadai or pan. Add mustered seeds for tempering. When mustered seeds are popping, add onion (if you are using. Sauté till turns pinkish.) 
• Add hing, turmeric powder and masala or chilli powder. Sauté for a second. 
• Add moong and saute for a while and add water. Mix well and cover the wok with s.s. plate. Pour some water on a plate. Cook for 2-3 minutes on low heat. 
• Add coconut paste and salt. Add some water (adjust consistency of curry as per personal choice). 
• Mix well and cook for 15-20 on low heat or till the beans become tender (not too soft). Stir occasionally with soft hand. Check in between by pressing one with fingers. 
• Add goda masala, kokam petals, jaggery and water if needed. Cook another 2 minutes on low heat. 
• Garnish with coriander. Serve hot with chapatti or bhakari or rice. 

Tips:

• Due to over cooking of moong, the taste would ruin and partially cooked moong tastes not good. Experience gives you perfection. 
• Moong are very delicate so handle and mix it with soft hand otherwise kernels breaks. Do not overcook. Remember that do not cook soft like smashed dal, moong kernels should stay whole.

Chanyachi Usal ~ Maharashtrian Style Bengal Gram/Chana Curry

Bengal Gram is known as Chana or Harbhara. They are available in black, brown and they are green colors and great source of protein.

We make chanyachi/harbharyachi usal or chanyachi bhaji specially on Friday in our holy month 'Shravan'. It tastes very delicious.

This is our kokani method of making 'Chanyachi Usal'. Actually, Usal is a Maharashtrian dry curry recipe using sprouted pulses only. In Konkan, we called it 'Chanyachi Rassa Bhaji' because we keep some gravy for this curry. But rest of Maharashtra, all pulses curry known as 'Usal'. 

Ingredients:

• Bengal gram (chana)- 1 cup
• Onion, finely chopped- 1 cup
• Bay leaves (tej patta)- 2
• Homemade mix masala or malwani masala- 3 tsp (or 2 tsp chili powder + 2 tsp goda masala)
• Turmeric powder- ½ tsp
• Asafetida (hing)- ½ tsp
• Garam masala- 1 tsp
• Ginger~garlic paste- 1 tbsp
• Roasted coconut paste- 2-3 tbsp 
• Salt- to taste
• Oil- 4 tbsp
• Fresh coriander, finely chopped- a handful

Method:

• Wash and soak the chana for 6 to 8 hours or overnight. Wash and drain. 
  
• Heat oil in a small pressure cooker. Add bay leaves, onion & sauté till it turn golden brown. 
• Add hing, turmeric powder, mix masala and sauté for a while. 
• Add ginger-garlic paste and sauté for a while. 
• Add coconut paste and sauté till oil come out from masala.
• Add soaked chana, garam masala, some chopped coriander, salt and about 1 cup+ water. Mix well.
• Close the pressure cooker with its lid and pressure cook to 4-5 whistles. Open cooker only after it releases pressure completely. 
• Garnish with coriander. 
• Serve hot with rice roti/bhakari or chapati or Amaboli or dal-rice.

Tip: You may increase the water quantity ratio to make some extra gravy. Adjust the masala/spices, coconut paste and salt according to this.

Fresh Wet Cashew Nuts Curry (Olya Kajuchi Bhaji)

Fresh/ tender cashew nuts arrive in Summer, mostly in March in India. This curry is very famous in our Kokan belt. These wet nuts have fabulous and creamy taste....just melt in your mouth. These goes well with anything. 

Ingredients:

• Fresh/wet tender cashew nuts (ole kaju)- 2 cups
• Potato- 1 med
• Onion, finely chopped- 1 med
• Coconut paste- 2 tbsp
• Ginger~garlic paste- 2 tsp
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Homemade mix masala or malwani masala- 2 to 3 tsp
• Garam masala- 1 tsp
• Oil- 2 to 3 tbsp
• Salt- to taste
• Fresh coriander, finely chopped- a handful ~ for garnishing

Method:

• Soak cashew for 30 minutes, hence easy to peel them. Peel and wash cashew nuts properly. Apply some oil on palms, their peels are itchy. 
  
• Peel potato and cut into 1 inch pieces. 
• Heat oil in a large pan or kadai (wok). Add onion & sauté till it turn golden brown. 
• Add hing, turmeric powder, mix masala and  sauté for a while. 
• Add ginger-garlic paste and sauté for a while. 
• Add coconut paste and sauté till oil come out from masala.
• Add cashew nuts, potato, garam masala, salt and some water. Mix well.
• Cover and cook on low heat for 10-15 minutes or till it cooked well. Stir occasionally. In between, check consistency of curry. Adjust consistency as per personal choice by adding some water. 
• Garnish with coriander. 
• Serve hot with rice roti/bhakari or chapati or dal-rice.

Note:

• You may use (1 tsp of chilli powder + 2 tsp of Goda Masala) instead of mix masala.
• If cashews are big, they takes more time to cook. Cook proparly, uncooked cashews tastes bad.
• You can store peeled cashew in freezer for 8-10 days, but for better result not more than that.
• If you don't have fresh cashews then you can soak the dry cashews in warm water for 8 to 10 hours. Obviously these tastes different than wet cashews.

ओल्या काजूंची भाजी किंवा उसळ

साहित्य:

• ओले काजू, सोललेले - २ कप 
• बटाटा- १ मध्यम (ऐच्छिक, भाजी पुरेशी होण्यासाठी घालावा.)   
• कांदा,  चिरून- १ मध्यम 
• भाजलेल्या खोबऱ्याचे वाटण- २ टेबलस्पून  
• आले लसूण वाटण- २ टीस्पून 
• हळद- १/२ टीस्पून 
• हिंग- १/४  टीस्पून
• मालवणी मसाला किंव्हा घरगुती मसाला- ३ टीस्पून
• गरम मसाला- १ टीस्पून (ऐच्छिक)
• मीठ- चवीनुसार 
• तेल- ३ ते ४ टेबलस्पून 
• कोथिंबीर, बारीक चिरून- मूठभर 

 कृती:

• काजू व्यवस्थित सोलून घ्यावेत. काजू सोलताना हाताला तेल चोळावे. नाहीतर हात फार खाजतात आणि काळे होतात. ओले काजु थोडा वेळ पाण्यात भिजत घालावेत, म्हणजे सालं सहज निघून येतील. सालं काढल्यावर काजू पाण्यात स्वच्छ धुऊन घ्यावेत.
• बटाटे सोलून साधारण १ इंचाचे तुकडे करावेत. 
• एका कढईत तेल गरम करून कांदा तपकिरी रंगावर परतून घ्यावा. 
• त्यात हिंग, हळद आणि मसाला टाकून काही  वेळ परतावा. 
• त्यात आले-लसूण पेस्ट टाकून जरास परतावं. 
• त्यात काजू, बटाट्याचे तुकडे टाकून थोडस पाणी टाकून व्यवस्थित मिसळून मंद आचेवर ५-६ मिनिटे झाकण ठेऊन शिजवावे. 
• त्यात गरम मसाला आणि मीठ टाकून  छान एकत्र करून पुन्हा एक वाफ काढावी. 
• नंतर त्यात आवश्यकतेनुसार पाणी घालून झाकण ठेऊन काजू, बटाटा शिजेपर्यंत शिजू द्यावे. 
• कोथिंबीर टाकून भांडे उतरावे. 
• चपाती किंवा भाकरी सोबत गरमागरम खायला द्यावे.

टिप:

• तुम्ही तुमचा स्वतःचा घरगुती मसाला वापरू शकता. 
• मालवणी किंव्हा घरगुती मसाला नसेल तर (१ टीस्पून मिरची पूड + २ टीस्पून गरम मसाला किंव्हा गोड मसाला) असे वापरा. 
•  काजू आकाराने मोठे असले तर शिजायला वेळ लागतो. अर्धवट शिजलेले ओले काजू  अजिबात चांगले नाहीत.  
• सालं काढून काजू फ़्रीजर मध्ये ठेवले तर महिनाभर चांगले रहातात. 
• ओले काजु उपलब्ध नसतील तर न खारवलेले, सुके काजू दोन तास पाण्यात भिजत घालून वापरावेत. अर्थात ओल्या काजूंचा स्वाद त्याला नाही येत.

Shengavani ~ Drumstick Curry With Gram Flour Dumplings

Drumstick are used in many dishes in our Kokan. But this is my most favorite curry. This recipe is originally made in CKP and Sonar community.

Ingredients :

• Drumsticks- 4 to 5
• Tamarind pulp- ½ tsp
• Jaggery- ½ tsp or to taste
• Mustard seeds- 1 tsp
• Asafoetida (hing)- ¼ tsp
• Turmeric powder- ½ tsp
• Homemade mix masala or malwani masala- 2  to 3 tsp
• Coriander leaves, finely chopped- 2 tbsp
• Oil- 2 tbsp
• Salt- to taste

For Gram Flour Dumplings:- 

• Gram flour (besan)- 1 cup
• Garam masala- 1 tsp
• Mix masala- ½ tsp
• Salt- to taste

For Coconut paste:-

• Onion, chopped- 1 med
• Garlic- 6 cloves
• Dry coconut, grated-  ¼ cup
• Oil- 2 tsp

Method :

• Heat 2 tsp oil in a wok, fry garlic and onion. Add coconut and roast till they become brown. Grind this into a fine paste.
• Peel drumstick's skin properly cut into 3-4 inches pieces.
• Dry roast besan till it gives nice aroma. 
• Combine besan, garam masala, mix masala, salt and 2 tbsp coconut paste. Mix well, add little water if needed. Make dough not too tough like chapati dough or not too loose like idali batter. Keep aside. 
• Heat oil in a pan/wok. Add mustard seeds. After they splutter, add hing,turmeric and then add remaining coconut paste. 
• Add mix masala and saute till it discharged oil from masala paste. 
• Add the drumsticks to the mixture. Add some water and salt. Mix well and cover the pan with lid.
• Let the drumsticks cook for 10 minutes on low heat.
• Turn the gas on high. Add dumplings like pakoda/bhaji in boiling curry.
• Turn the gas on low again and cover the pan with lid. Let them cook.
• When the drumsticks become tender enough, add tamarind, jaggery and hot water according to a consistency of curry what you like.
• Cover it with a lid and let it cook for 10-15 more minutes or till dumplings cook well.
• Garnish with coriander leaves and serve hot with chapati or rice. 

Tips:

• You can use (1 tsp Red chilli powder + 1 tsp Goda Masala) instead of mix masala. 
• You can omit dumplings, if you are in hurry. 
• When this curry is made without drumsticks, then it is called as "Golewani".

Hariyali Matar (Green Peas in Green Gravy)

Very tasty, simple green peas curry.

Ingredients:

• Green peas- 1 cup
• Onion, chopped- 1 med
• Tomato, cut in cubes- 1 large (optional)
• Turmeric powder- ¼ tsp
• Asafetida (hing)- ¼ tsp
• Oil- 2 tbsp
• Butter- 1 to 2 tbsp
• Cheese cube for garnishing- 1 (optional)

For green paste:

• Coriander leaves, chopped- a handful
• Garlic- 6 cloves
• Ginger- ½ inch
• Fresh coconut, grated- 3 tbsp (or cashew nuts, slightly roasted- 3 tbsp) 
• Green chilli- 3 to 4
• Cumin seeds- 1 tsp
• Fennel Seeds- 1 tsp
• Cinnamon stick- 1 inch
• Cloves- 2
• Green cardamom- 2
• Black pepper corns- 4 to 5
• Sugar- a pinch
• Lemon juice- of half lemon or 2 tbsp
• Sea salt or regular salt- to taste

Method:

• Boil water, add a pinch of baking soda. Blanch green peas.
• Make smooth green paste from mentioned ingredients.
• Heat the pan. Add oil and butter. Add onion, saute till become pink.
• Add turmeric, hing and green paste.
• Saute on med flame till you see oil coming out.
• Add blanched green peas, tomato cubes and some water to adjust consistency of curry as per personal choice. Mix well.
• Cover the pan with lid. Cook for 7 to 10 minutes on low heat.
• Garnish with grated cheese. 
• Serve hot with chapati or paratha.

Note: 

If you want bright green colour to your gravy. Add some blanched spinach leaves in paste to grind.

मटार हरियाली

साहित्य :

• मटार- १ कप 
• कांदा, चिरून- १ मध्यम 
• टोमॅटो, मोठे तुकडे करून - १ (ऐच्छिक) 
• हळद- १/४ टीस्पून 
• हिंग- १/४ टीस्पून 
• तेल- २ टेबलस्पून 
• बटर- १ ते २ टेबलस्पून 
• चीज- सजावटीसाठी (ऐच्छिक) 

हिरव्या वाटणासाठी :

• कोथिंबीर- मुठभर
• लसुण- ५ ते ६ पाकळ्य़ा
• आलं- अर्धा इंच
• ओलं खोबरे, खवुन किंव्हा काजू तुकडा- ३ टेबलस्पून
• हिरवी मिरची- ३ ते ४
• जिर- १ टीस्पून
• बडीशेप- १ टीस्पून
• दालचीनी- १ इंच
• लवंग- २
• हिरवी वेलची- २
• मिरे- ४ ते ५
• खडे मिठ- चवीनुसार (नसल्यास साधे मिठ टाका)
• साखर- चिमुटभर
• लिंबाचा रस- २ टेबलस्पून

कृती:

• पाणी उकळत ठेवा. त्यात चिमुटभर खायचा सोडा टाका. त्या पाण्यात मटार टाका. १ मिनिटानंतर आच बंद करून मटार चाळणीत ओता. त्यावर थंड पाणी घाला. म्हणजे मटारचा हिरवा रंग कायम राहील. 
• वाटणाचे साहित्य पाणी घालुन वाटुन घ्या.
• पॅन मध्ये तेल व बटर एकत्र गरम करा. त्यात कांदा गुलाबी होइसतोपर्यंत परता. हिंग व हळद घालुन जरास परता. 
• मग वाटण घालुन तेल सुटेपर्यंत परता. 
• मटार घालुन ज्या प्रमाणात रस्सा हवा तसे गरम पाणी घाला. चव घेऊन मिठ कमी जास्त बघा. 
• टोमॅटो घाला आणि झाकण ठेऊन ७ ते १० मिनिटे मंद आचेवर शिजू द्या. 
•  गरमा गरम चपाती बरोबर छान लागते.

Sukha Dum Aloo ( Baby Potato Curry)

This sukha dum aloo curry is very tasty and very easy to make.

Ingredients:

• Baby potatoes- 12 
• Onion, finely chopped- ¼ cup
• Tomato,finely chopped- 1 cup
• Green Chili- 1 (optional)
• Ginger- garlic paste- 2 tsp
• Curd, thick and beaten- ½ cup
• Crushed dried fenugreek leaves (kasuri methi)- 1 tsp
• Kashmiri red chili powder- 3 tsp or any chili powder- 2 tsp or less
• Turmeric powder- ½ tsp
• Cumin seeds (jeera), crushed-1 tsp
• Fennel seeds (saunf), crushed-1 tsp
• Badshah's Punjabi garam (gravy) masala- 1 tsp
• Asafetida (Hing)- ¼ tsp (optional)
• Veg. Oil- 3 tbsp
• Salt- to taste
• Sugar- ½ tsp
• Finely chopped fresh coriander- 2 tbsp

Method:

• Wash potatoes. Prick the skin of potatoes with fork. Half boil potatoes in pressure cooker or microwave for 5 to 6 minutes in cooking polythene bag. (Potatoes should be little bit tough not more soft.) 
• Peal their skin. Heat oil in a pan and shallow fry potatoes in hot oil, till the potatoes are cooked and golden brown and keep aside in a plate. 
• Heat above same oil in same pan. Add onion, sauté till it turn into golden brown. Add turmeric powder, cumin seeds, fennel seeds, hing and sauté for a minute. 
• Add chili powder, ginger- garlic paste& tomato. Sauté till they soften like gravy. 
• Add chili , potato, kasuri methi and curd. Mix well & sauté for 2-3 minutes. 
• Add garam masala, sugar and some water to adjust consistency of gravy as per personal choice. 
• Add salt & mix well. Cover the pan & cook simmer for 5-6 minutes. 
• Garnish with coriander. Serve hot with rotis.

Kashmiri Rajma Masala

Rajma masala is a popular Indian curry made with kidney beans. This recipe bursts with aroma of Kashmiri garam masala. Some months ago, I have visited Jammu & Kashmir. I brought many Kashmiri delicacies like kashmiri rajama, masala tikki/ver, black caraway seeds etc.  I recalled the memories of Kashmir to recreate the magic in my kitchen. 

Ingredients:

• Rajma beans (kidney beans)- 1 cup
• Onion, finely chopped- 2 cups or 4 med
• Tomato, finely chopped- 1 ½ cup or 3 med
• Green chillies, chopped- 2
• Ginger-garlic paste- 1 tbsp
• Kashmiri black caraway seeds or Caraway seeds (shahjeera)- ½ tsp
• Red chilli powder- 1 tbsp or to taste
• Kashmiri vari/ver or masala tikki, crushed- 2 tbsp (plz read more about this in tips)
• Curd/yogurt- ¾ cup
• Turmeric powder- ½ tsp
• Asafoetida (hing)- ¼ tsp
• Oil or ghee- 6 to 8 tbsp
• Salt- to taste
• Fresh coriander leaves, chopped- for garnish, a handful 

Method:

• Wash and soak rajma in the plenty of water overnight.
• Drain and cook in pressure cooker with water till soft (when cooker comes to full pressure, don't take whistle. Reduce heat to low and pressure cook for about 8 to 10 minutes.). Perfectly cooked beans will hold their shape, but yield easily to pressure.
• Heat ghee or oil and add caraway seeds and onion. Saute till the onions turns pink. 
• Add turmeric, hing, chilii powder and ginger-garlic paste. Saute for a while. Add tomato, green chilli and some salt. Saute till tomato become soft and oil separates from masala. 
• Now add curd, stirring vigorously all the time (else the curd will curdle).
• Add crushed kashmiri masala tikki/ ver, salt and cooked rajma along with it's broth (water which used for boiling). Add some extra water to adjust consistency as per personal choice. Mix well.
• Simmer 8-10 minutes, switch off the gas and add coriander. If you are using oil for cooking, then add some desi ghee or butter in rajama curry.
• Serve hot with paratha/chapati or rice/jeera rice. 

Tips:
If you don't have Kashmiri masala tikki or vari/ver, use 2-3 tsp Kashmiri garam masala instead of this. 

If you don't have Kashmiri black caraway seeds, use common Caraway seeds (shahjeera).  

Kashmiri rajma are dark red kidney beans which are known for their rich red colour even after being cooked. They have a shiny appearance are smaller as compared to common rajma. These small red kidney beans are delicious and cook fast than other rajama. 

Zatpat Shevbhaji

Zatapat Shevbhaji using K-pra masala. It's tasty, quick and simple recipe.

Ingredients:

• Thick spicy red shev- 100 gm 
• Onion, finely chopped- 1 med 
• K-pra Shevbhaji masala- 1 tbsp 
• Chilli powder- ½ to 1 tsp (as per your taste) 
• Curd- ¼ cup 
• Water- 1 cup 
• oil- 2 tbsp 
• Salt- to taste 
• Fresh coriander, finely chopped- 2 tbsp 

Method:

• Heat oil in a pan. Then add chopped onion and saute till the mixture becomes light brown. After that, add shevbhaji masala, chilli powder, water, curd and stir well. 
• Turn the heat (flame) off as it starts boiling. 
• Add shev and garnish with finely chopped coriander and serve hot. 
• Do not keep for more time, it becomes soggy. Eat immediately. 

Maharashtrian Style Brinjal & Potato Curry (Vang-Batata Rassa)

A typical Maharashtrian curry, Batata ani Vangyacha Rassa. This curry is made too many styles. This style is used in Kokan belt.

Ingredients:

• Brinjal/Eggplant- 250 gm
• Potato- 2 med size
• Onion- 1 med. size
• Coconut paste- 2 to 3 tbsp
• Ginger-garlic paste – 1 tsp
• Turmeric powder – ½ tsp
• Home made masala or malawani masala – 3 to 4 tsp (or 2 tsp chilli powder+2 tsp goda masala)
• Cinnamon stick- 1 inch piece
• Asafetida (Hing)- ¼ tsp
• Greatted jaggery (gud)- ½ tsp
• Oil- 3 to 4 tbsp
• Fresh coriander, chopped- ¼ cup
• Water-  approx ½ cup

Method:

• Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx. Chop finely onion.
• Heat oil in a pan or kadai (wok). Add cinnamon stick and onion and sauté till it turns dark brown (but do not burn). 
• Add hing, turmeric powder and sauté for a while. 
• Add masala or chili powder, ginger-garlic paste and coconut paste. Sauté till oil comes out from masala.
• Add brinjal, potato and some water. Mix well and cover with lid. Pour some water on lid. and cook for 5-6 minutes on low heat. 
• Add salt, goda masala, chopped coriander, jaggery.(if you are using). 
• Add some water to adjust consistency as per personal choice. Mix well.
• Continue to simmer this curry for 4 to 5 minutes or until brinjal and potato cooked. You can use pressure pan for cooking.
• Garnish with coriander. Serve hot with chapati or bhakari.

Tip:
In some part of Maharashtra, roasted peanut is used. Grind roasted and peeled peanuts into fine powder. Use 1 or 2 tbsp peanut powder + 1 tbsp coconut paste in curry.

Aloo Matar

A tasty, spicy and simple curry of potatoes and green peas.

Ingredients:

• Fresh green peas (matar)- 1½ cup
• Potato- 2 med size
• Onion, finely chopped - 1 cup
• Tomato, chopped- ½ cup
• Ginger garlic paste- 1 tsp 
• Green chilli- 2 or 3
• Turmeric powder – ½ tsp
• Asafetida (Hing)- ¼ tsp
• Chilli powder – 1 tsp or as per taste
• Nilon's Sabji masala or Garam masala powder- 1 tsp
• Salt- to taste
• Veg. oil- 2 to 3 tbsp
• Fresh coriander, finely chopped- ¼ cup

Method:

• Peel potato and cut into 1 inch pieces. 
• Heat oil in a large pan or kadai (wok). Add onion & sauté till it turn golden brown. 
• Add hing, turmeric powder, chili powder & sauté for few seconds. 
• Add ginger-garlic paste. Sauté for a minute. 
• Add green peas, potato & some water. Cover & cook for 5-6 minutes on low heat. 
• Add tomato, salt, garam masala & some water. Mix well & cook for 3-4 minutes on low heat until peas & potato cooked. 
• Garnish with coriander. Serve hot with chapati or in a meal as side.

Note:

• If matar are frozen, add later to avoid overcook.
• You may add some coconut paste  or cashew paste for thickness. But I don't use anything for this curry.

Valache Birde / Bhirde (Sprouted Val or Field Beans Curry)

Valache Birde/Bhirde or Birda is a classic Maharashtrian curry. It is most popular in our ‘Kokan’ (western coastal region of Maharashtra). Any single festival meal is not complete without "Valacle Birde". This curry is most important part of our "Naivedyam" thali.

Sprouted and peeled beans/pulses like val (field beans), mung (green gram), chavali (lobia) called "birde" in Marathi, and this birde curry is called as "birde" itself.

This curry really brings back the taste of home! This is my all time favorite curry ……so let's do start.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा. 

Preparation: You need....Dried Val beans - 1 cup
I have posted in my earlier post "How to sprout val? " plz click here.

Ingredients:

• Sprouted and peeled Val beans (birde) - around 2 cups (from 1 cup of dried Val beans) 
• Fresh coconut, scraped or grated- ½ cup 
• Cumin seeds-½ tsp 
• Garlic- 5 to 6 cloves 
• Onion, chopped- 1 med 
• Turmeric powder – ½ tsp 
• Mustard seeds- ½ tsp 
• Asafetida (Hing)- ½ tsp 
• Homemade mix masala or Malwani masala– 4 to 5 tsp (or Red chilli powder- 2½ tsp + Goda masala- 2 tsp) 
• Kokam petals -3 to 4 or Tamarind pulp-1 tsp 
• Jaggery (gur),grated- ½ to 1 tsp (as per your like) 
• Salt- as per taste 
• Veg. oil- 4 to 5 tbsp 
• Fresh coriander- 2 tbsp (for garnishing) 

Method:

• Grind together fresh coconut, cumin seeds and garlic with some water. (Add hot water if you are using frozen coconut.) Grind into fine paste. 
• Wash these sprouted & peeled val beans and drain. 
• Heat oil in a kadai or pan. Add mustard seeds for tempering. When mustard seeds are popping, add onion. Sauté till turns pinkish. 
• Add hing, turmeric powder and masala or chilli powder. Sauté for few seconds. 
• Add val beans and saute for a while and add water. Mix well and cover the wok with s.s. plate. Pour some water on a plate. Cook for 5 minutes on low heat. 
• Add coconut paste and salt. Add some water (adjust the consistency of curry as per personal choice). 
• Mix well and cook for 20-25 on low heat or till the beans become tender (not too soft). Stir occasionally with a soft hand. Check in between by pressing one with fingers. 
• Add kokam petals or tamarind pulp, jaggery and water if needed. (If you are using goda masala, add now.) Cook another 5 minutes on low heat. 
• Garnish with coriander. Serve hot with chapatti or bhakari or rice.

Second Method: (Traditional old Kokani recipe of my granny. C.K.P. community also follow this recipe. )

• In a big pan/wok, combine peeled val,turmeric powder, hing, masala or chilli powder, chopped onion, oil, salt and water. 
• Mix well and cover the wok with s.s. plate. Pour some water on a plate. Cook for 5 minutes on low heat. 
• Add coconut paste, required water and again mix it thoroughly. Cook on low heat for 20 to 25 minutes or till the beans become tender. 
• Add kokam petals or tamarind pulp, jaggery and water if needed. (If you are using goda masala, add now.) Cook another 5 minutes on low heat. 
• Garnish it with coriander. 

Tips:

• Val kernels are very delicate so handle and mix it with soft hand otherwise kernels breaks. Do not overcook. Remember that do not cook soft like smashed dal, val kernels should stay whole. 
• Due to over cooking of val beans, the taste would ruin and partially cooked val beans are difficult to digest. Experience gives you perfection. 
• Eating more amount of val beans, you may suffer from acidity and gas trouble. 
• Some people use potato in this curry. But in my opinion potato ruins taste of curry. 

Naivedyam Thali:

Green Peas & Fresh Wet Cashew Nuts Curry (Matar-Olya Kajuchi Bhaji)

Fresh/ tender cashew nuts arrive in Summer, mostly in March in India. This curry is very famous in our Kokan belt. These wet nuts have fabulous and creamy taste....just melt in your mouth. These goes well with anything. Here we tried with green peas and it's awesome.

हि पाककृती वाचा  मराठीतून.......  इथे क्लिक करा.  

Ingredients:

• Fresh wet cashew nuts (ole kaju), peeled- 1 cup
• Fresh green peas (matar)- 1 cup
• Potato- 1 med size
• Onion, finely chopped - 1 cup
• Tomato, chopped- ½ cup
• Ginger garlic paste- 2 tsp
• Turmeric powder – ½ tsp
• Asafetida (Hing)- ¼ tsp
• Malwani masala or home made mix masala – 3 tsp or as per taste
• Garam masala powder-1 tsp
• Salt- to taste
• Veg. oil- 3 to 4 tbsp
• Fresh coriander, finely chopped- ¼ cup

Method:

• Peel and wash cashew nuts properly. Apply some oil on palms, their peels are itchy. 
  
• Peel potato and cut into 1 inch pieces. 
• Heat oil in a large pan or kadai (wok). Add onion & sauté till it turn golden brown. 
• Add hing, turmeric powder, malwani masala & sauté for few seconds. 
• Add ginger-garlic paste. Sauté for a minute. 
• Add green peas, cashew nuts, potato & some water. Cover & cook for 5-6 minutes on low heat. 
• Add tomato, salt, garam masala & some water. Mix well & cook for 3-4 minutes on low heat. 
• Add some water & adjust consistency as per personal choice but remember it’s thick curry. Continue to simmer this curry for 3 to 4 minutes or until cashew nuts & potato cooked. 
• Garnish with coriander. Serve hot with chapati or in a meal as side.

Note:

• You may use (1 tsp of chilli powder + 2 tsp of garam masala) instead of (malwani masala and garam masala).
• If matar are frozen, add sometime later to avoid overcook.
• If cashews are big, they takes more time to cook. Cook proparly, uncooked cashews tastes bad.
• You can store peeled cashew in freezer for 8-10 days, but for better result not more than that.
• You may add some coconut paste for thickness. But I don't use this for this curry.