Daal Vangi

Time 20 min

Ingredients

Egg plant 4-5 medium size

Pigeon peas /Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder / Kolhapuri masala 1.5 tsp

Dry coconut powder 1 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1/2 tsp

Amchur powder 2-3 pinch

Water 2 tbsp

Oil 3 tsp

Salt to taste

Method

Soak tur daal for 2-3 hrs. 

Clean egg plants. Make 1 cut at center so that egg plant get divided into 2 parts. U can make  four separate parts or just two parts. Keep egg plants in water. Keep it aside.

Heat oil in pan, add cumin seeds after it crackles add onion  saute till onion turns golden brown. Then add red chili powder/kolhapuri masala, coconut powder, turmeric powder, fry for 3-4 min. Then add egg plants. Then add 2 tbsp water, amchur powder and salt. Mix well. Cook covering lid till egg plant and tur daal turns tender. Or you can pressure cook for just one whistle and release pressure immediately otherwise it will get overcooked. Serve with bhakari or chapati.

Ambat Chuka / Green Sorrel Bhaji

Time 30 min

Ingredients

Finely chopped chuka 1 bunch

Chickpeas (Chana daal) 2 tbsp

Groundnuts 2 tbsp

Rice grains 2 tbsp
Crushed garlic cloves 8-9
Jaggery 2 tbsp 

Salt to taste

Oil 1 tbsp

Method

Clean and wash chuka leaves. keep it aside.

In pressure cooker, cook leaves with chana daal, rice & groundnuts with 1 cup of water for 2-3 whistles. Allow it cool. 

Then heat oil in vessel add garlic. After it turns brown add cooked chuka. Mix well. Add jaggery and salt. Mix well. Cook for 5-6 min. Serve with bhakari and kolhapuri masala.

Sev Bhaji

Time 10 min

Ingredients

Sev 2 cups (Plain Yellow or Spicy) 

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Water 0.5 cup

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add cumin seeds, onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chutney  & garam masala. Fry for 2-3 min. on low flame. Then add water cook for 2-3 min covering lid on low flame. Switch off the flame. If sev is very thin then while serving add masala in plate then top of it add sev. Or if it is thick then you can add at the end of cooking masala and simmer for one min then turn off the flame. Serve hot.

Tip 

I like spicy sev for sev bhaji so i use that.

U can even add mix farsan to masala instead of sev.

Tondli / Tendil Masala Bhaji

Time 25 min

Ingredients

Tondli washed and chopped 1 cup

Finely chopped onion 1 big size

Ginger garlic paste 1/4 tsp

Chili powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Curry leaves 4-5

Pinch of Asafoetida

Water 1-2 cups

Oil 2 tbsp

Salt to taste

For the paste

Urad daal 1 tsp

Fenugreek seeds 1 tsp

Coriander seeds 1 tsp

Rice 1 tsp

Fresh coconut 4 tbsp

Dried Red Chilies 3-4

Method

Heat oil in kadai (i prefer pressure cooker) add cumin and mustard seeds, after mustard seeds pops out add curry leaves, onion, fry till it turns golden brown in colour. Then add tondli fry for 3-4 min on low flame. Then add ginger garlic paste, turmeric powder, chili powder and paste mix well. Fry for 3-4 min. Then add 1.5 cup water. Mix well. Cook till tondli is tender. (1 whistle then turn off immediately, release pressure). If require add 1-2 tbsp water. Serve hot with chapati or bhakri.

Tip

Todli takes time to cook so i prefer pressure cooker.

Suran Bhaji

Time 15 min

Ingredients

Suran 50 gms around 3-4 slices 

Finely chopped onion 1 medium size

Coconut paste  1 tbsp

Ginger paste 1/4 tsp

Green chilies chopped 2-3 

Turmeric powder 1/4 tsp

Tamarind paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/2 tsp

Kokum 2-3 pieces

Oil 2 tbsp

Salt to taste

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Keep it aside.

Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water.

Make cubes of cooked suran. Keep it aside.

Heat oil in pan, add cumin seeds, chilies and onion, fry till it turns golden brown. Then add ginger & coconut paste. Fry for about 2-3 min. Then add turmeric powder. Mix well. Then add suran cubes. Mix well. Fry for 2-3 min. on low flame. Then add tamarind paste, jaggery & salt. Simmer for 2-3 min covering lid on low flame. Switch off the flame. Serve hot.

Puri Batata Bhaji

Time 30 min

Ingredients

Potatoes 2 medium size

Onion 1 medium size (peeled and chopped)

Red chili powder 1/2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Oil 1.5 tbsp

Coriander and fresh grated coconut for garnishing

Salt to taste

Method

Cook potatoes in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Take chopped potatoes in mixing bowl, sprinkle red chili powder and salt evenly. Keep it aside.

Heat oil in pan. Add cumin seeds and mustard seeds. After mustard seeds pops out, keep low flame. Then add onion, fry till onion turns golden brown. Then add chopped potatoes and coriander, mix well. Keep on low flame for 3-4 min. Turn off the flame. Garnish with coriandar.

Chana Usal

Time 30 min

Ingredients

Black chana / chickpeas 1 cup

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Ginger garlic paste 1 tsp

Red chili powder / kanda lasun chatney 3/4 tbsp

Garam masala 1/2 tsp

Fennel seeds powder 1/4 tsp

Water 2 cups

Kasuri methi 1 tbsp

Oil 2 tbsp

Salt to taste

Method

Soak overnight black chana, cook it with 1/2 tsp oil in pressure cooker for 3-4 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add chana, salt, kasuri methi and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Patichya Kandyachi Peeth Perun Bhaji

Time 20 min

Ingredients

Besan / Chickpeas flour 2 Heaped tsp

Chopped spring onion (1 bunch) 2 cups

Finely chopped garlic 1/2 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Oil 2 tbsp

Water  3 /4 cup
Salt to taste

Method

Heat oil in a pan, add garlic and cumin seeds. After seeds pops out, add spring onion, cook 1 tbsp water and cook for 5-6 min by covering lid till spring onion is cooked. Then add red chili powder, turmeric powder and garam masala, mix well. cook for 3-4 min by covering lid. Then add 3/4 cup water & salt. Mix well. Boil this mixture for 3-4 min by covering lid then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 2-3 min. Then turn off the flame. Zunka should be little dry. Serve with bhakari.

Aloo Methi

Time 30 min

Ingredients

Potatoes 2 medium size

Fresh chopped fenugreek leaves 2 cups

Ginger garlic paste 1/4 tsp

Green chilies 3-4 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Amchur powder 1/4 tsp

Coriander powder 1/4tsp

Turmeric powder 1/4 tsp

Oil 1 to 1.5 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Wash fenugreek leaves add 1/2 cup of water and microwave on high power for 5 min. Allow it to cool. Keep it aside.
Heat the oil in pan. Add cumin seeds, mustard seeds, asafoetida. After mustard seeds pops out, keep low flame. Then add green chillies, ginger garlic paste. Mix well for 1 min then add turmeric powder, coriander powder and amchur powder. Immediately add potatoes. Mix well. Then ass cooked fenugreek leaves and mix well. Keep for 2-3 min. Turn off the flame. Serve hot with chapati.

Tip

Cooking fenugreek in advance or simultaneously in microwave saves time.

Moong Daal Bhaji with Raw Mango

Time 30 min

Ingredients

Moong daal 1/2 cup

Finely chopped onion 1 big size

Chopped raw mango 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Water 1/2 cup or more

Oil 2 tsp

Salt to taste

Method

Soak moong daal in water for 2 hours.

Heat oil in pan, add cumin seeds and mustard, after mustard pops out, add onion saute till onion turns golden brown. Then add soaked moong daal, mix well and cook well for 5-6 min by covering lid, then add Red chili powder / Kolhapuri masala, Turmeric powder, fry for about 2-3 min. Now add mango, little water and salt. Mix well. Cook on low flame for about 4-5 min till moong daal are cooked properly. 

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.

Navalkol Bhaji

Time 20 min

Ingredients

Shredded navalkol 2 cups

Finely chopped onion 1 medium size

Green peas 2 tbsp

Ginger 1/2 inch

Garlic cloves 2-3

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Water 1-2 tbsp

Coriander 1 tsp for garnishing

Oil 1.5 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add onion, saute till onion turns golden brown. Then add green chilies, ginger garlic paste, fry for about 2-3 min. Then add navalkol and green peas, turmeric powder, salt mix well. Then add 1-2 tbsp water, cover with lid and cook for about 7 to 8 min on low flame. Keep checking to avoid burning. Switch off the flame, garnish with coriander and serve hot.

Tip
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.
You can avoid adding green peas or instead u can add moong daal. 

Kardai Bhaji

Time 20 min

Ingredients

Kardai bhaji 1 bunch

Tur daal 2 tsp

Chopped onion 1 medium size

Water 2 cups or less

Salt to taste

Oil 2 tsp

Method

Soak tur daal in water for at least 2 hrs. Clean & wash kardai bhaji chop well, keep it aside. 
Heat oil in pan. Add onion. After onion becomes golden brown, add chopped kardai and soaked tur daal. Add 1 cup of water. Cover with lid and cook for 6-7 min. Then add red chili powder, salt, mix well and cook till it is done. Serve with bhakari.

Tip

Kardai takes time to cook.

Mixed Vegetables / Bhogichi Bhaji

Time 30 min

Ingredients

Fresh vaal 1/4 cup

Eggplants medium size 3 (cut into 4 pieces) 

Green peas 1/4 cup

Fresh green chickpeas 1/4 cup

Groundnuts 2 tbsp

Carrot cut into cubes 1/4 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

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

Jaggery 1 tsp

Water 1/2 cup or more

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 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 with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.

Green Peas / Hirwa Vatana Usal

Time 20 min
Ingredients
Green peas 1 cup
Peeled and cubed potato 1/2 cup

Finely chopped onion 1 medium size

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Goda masala 1/4 tsp

Water 1/2 cup 

Coriander 1 tsp for garnishing

Oil 2 tsp

Salt to taste

Method

Heat oil in pan, add onion saute till onion turns golden brown. Then add peas & potato, fry well for 5-6 min, then add red chili powder / Kolhapuri masala, fry for about 2-3 min. Stir fast to avoid burning. Now add water and salt. Mix well. Cook on low flame for about 10 min till peas are cooked properly. At the end add goda masal mix well simmer for 1-2 min. Switch off the flame and serve hot by garnishing with coriander.

Tip

I microwave green peas for 3 min on high power so that it cooks faster.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

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.