Ambyache Sasav/Rayte (Ripe Mango cooked in Coconut gravy)


Sasav or Raita is a traditional malvani dish,this is made of small variety of junglee mangoes,known as raival mangoes,they are hairy and are easily available in Konkan.Now a days during mango season you can get them easily in local market of Mumbai also.This sweet and tangy dish goes on well with rice,phulka or rice bhakri.


6 Raiwal mangoes (ripe) or any Small variety hairy mangoes.


1 tbsp Ghee.

1 tsp Mustard seeds.

1/2 tsp Methi dana.(Fenugreek seeds)

1/8 tsp Asafoetida.

1 cup Coconut Milk (Thick)

Salt to taste.

Grind the following ingredients in a smooth masala paste.

1 medium sized onion.

1 tbsp Dhana(corriander seeds)

2 tspn Red chilli powder.

1/2 tsp haldi powder.

10  black pepper powder.

1/2 cup grated fresh Coconut.

1 tbsp grated Jaggery


Clean and peel the mangoes.

20160519_111341Grind all the ingredients of masala in a mixie to form  smooth paste.

20160519_111425Mariante the peeled mangoes with salt and ground masala paste.

20160519_111520Keep it aside for half an hour.

In a thick bottom pan heat ghee,add asafoetida and mustard seeds,once they crackle add methi dana.

Now add,marinated mangoes and 1 cup of water,mix well,cover and cook on medium heat for 8 to 10 minutes or till mangoes become tender.

20160519_112234Now add coconut milk, mix well,taste and add salt if required.

Cook on slow flame for another 2 minutes.

Remove in a serving bowl and serve with rice,phulka or rice bhakri.

Happy Cooking !!!


Gavthi Methi chi Bhaji (Baby Fenugreek Vege)


Gavthi methi or baby methi is easily available in market in Mumbai,You will usually see vegetable vendors from Vasai selling it.This variant of methi is grown in sand near sea shore and is less bitter in taste than regular methi.This vegetable needs to be washed thoroughly before cooking to remove sand from it.As a kid I remember my mom making this bhaji,but since my marriage I never tried it…Yesterday saw it in a market and decided to give it a try….called up mom and got the recipe….recipe is easy,cleaning this vege is a big task….


6 bunches gavthi Methi (Baby Fenugreek)

2 large Onions chopped.

2 Green Chillies cut into pieces.

1 small Potato sliced

1 tbsp Oil.

Pinch of Asafoetida.

1/4 tsp Haldi powder.

1/2 cup grated Coconut.

Saltto taste.


This is Gavthi methi or Baby fenugreek.

20180224_163639.jpgCut off the roots.


Soak the leaves along with stem in a pan full of water.


Shake it slowly,sand from the vege will settle down,and some covering of methi seeds will float on top,remove and discard those.

With delicate hand remove vege from water and put in collander,let it stand for some time till water drains out completely.


Roughly chop the vege.


Ina a pan heat oil,add asafoetida,chopped onions and green chillies.Saute till onion tuns pinkish.Add sliced potatoes and chopped vege,add salt and haldi powder,Mix well.

Cover and cook till potatoes and methi is cooked ,approximately 7 to 8 minutes.

Add grated coconut and mix well.

Remove in a serving dish and serve hot with phulka or bhakri.

Happy Cooking !!!



Sweet Corn Vegetable Soup


Sweet corn is one of the most popular chinese soups. A must try for everyone who loves sweet corn. It is mildly spiced soup, easy to make and does not require too many ingredients. 




1 Tin Sweet corn (Cream style).


1 Tin(measured with the same tin) Vegetable stock or plain water.


2 tbsp Cornflour mixed with 1/4 cup water.


1/4 cup chopped and boiled mixed vegetables.(Carrots,beans,corn).


1/2 tsp Vinegar.


Salt to taste.



In a thick bottom pan,add 1 tin of sweet corn and same amount of vegetable stock or water.


Mix well and let it come to boil.


Once it starts boiling add vegetables and salt.


Cook for 5 minutes,add cornflour dissolved in water,mix well and cook for another 2 minutes or till soup thickens .


Add vinegar and mix well.


Happy Cooking !!!



Dudhi (Bottle Gourd)& Moong Dal Bhaji


received_10203542999205534In my entire family,no one is fond of dudhi,never had it as a kid also,as my mom never made any dish using dudhi….But one fine day,I tasted dudhi bahji in one of my colleagues tiffin for first time ever,and just loved it…thanks to his wife Ms Rashni Menkudale,I got the recipe and tried it out…


2 cups Dudhi (Bottle Gourd) deskinned and chopped into small pieces.

2 tbsp Yellow Moong Dal.(skinless)

1 big Onion chopped finely.

1 tsp Ginger -Garlic paste.

1/2 tsp Rai

1/2 tsp Jeera.

1/8 tsp Asafoetida.

1 tsp Chilli powder.

5 Curry leaves.

1/2 tsp Dhana-Jeera powder.

1/4 tsp Haldi powder.

1 tbsp Oil.

Salt to taste.

Chopped Coriander leaves (Optional)


Heat oil in a Kadhai,make tempering by adding rai,jeera,asafoetida and curry leaves.

Once it splutter, add chopped onion and ginger garlic paste and stir fry till pinkish brown.

Add chilli powder,haldi,dhana jeera powder and mix well.

Add washed yellow moong dal and chopped doodhi,add salt and mix well.

Sprinkle little water,cover and cook on medium flame for 5 to 7 minutes.

Add little water if required.

Garnish with chopped corriander leaves and serve hot with Phulka or Chapati.

Happy Cooking !!!


Shengdana Chutney (Groundnut Vege)


This recipe belongs to Mrs Sangita Satpute,my colleague’s mom.I tested this dish in his tiffin,and loved it instantly..Its an easy to make awesome tasty dish.I have made some changes in the original recipe to suit my pallet.


1 cup Groundnuts.Washed,soaked for 4 hours and drained

1 1/2 cup Onions,finely chopped.

1 tsp Malvani masala.

1/4 tsp Haldi powder.

1 tbsp Red garlic chutney.(Available in market)-Optional

1 tbsp Oil.

1 tbsp grated Coconut

1 tbsp chopped Coriander leaves.

Salt to taste.


Mince soaked groundnuts using food processor,keep aside.

In a thick bottom pan heat oil,add onion saute well.

Add malvani masala ,red garlic chutney and haldi powder,mix well.

Add minced grounndnuts and salt,mix well sprinkle little water,cover and cook for 7 minutes,stirring twice in between.

Add grated coconut and chopped coriander leaves,mix well.

Serve hot with phulka or bhakri.

Happy Cooking !!!