Category Archives: Vegetables

Gavar (Cluster beans) and lal bhopla (pumpkin) sabji is a simple and healthy accompaniment for rotis or rice. The sweetness of the Pumpkin balances the slight bitterness of the cluster beans.This is a simple Maharashtrian preparation made with use of basic spices. Ingredients: 2 Cups Gavar strings removed and broken into pieces or chopped. 1Continue reading “Gavar Bhoplyachi Bhaji.”

This is a very simple and flavour full dish from Gujrati cusine made using minimal ingredients.Goes well with phulka or roti.The tanginess of lemon juice and crunchyness of the semi cooked vegetables makes this dish a star. Ingredients: 3 cups Cabbage,thinly sliced. 1 Capsicum, thinly sliced. 1 tspn Oil. 1 tspn Mustard Seeds. 1 tspContinue reading “Cabbage and Capsicum Nu Shaak.”

This is a mildly flavoured vegetables curry from kerala,which is a combination of vegetables and creamy coconut milk based curry. Popularly served with malabar parotta or appam, but can also be served with idiyappam or oghee rice. I have used readymade coconut milk available in tetra pack instead freshly squeezed coconut milk can also beContinue reading “Vegetable Stew.”

This dish is also known as Tendli-bibbe upkari and is favourite in Goan,manglorean and kokani cusine. During season, fresh tender cashews (called bibbe in Konkani) are available in the market, which are traditionlly used to make this dish.If the same are not available you can use dry cashew nuts,soak them in warm water for aContinue reading “Tondli Kaju Usal.”

I had seen this recipe on one of the Maharashtrian cooking group on FB and was long on my mind,so today finally could try it, and trust me it turned out awesome. Needs minimal ingredients and tastes amazing with Bhakri. It’s one of the tastiest dish from Khandeshi cuisine. Ingredients: 200 gm Bhendi.(Okra). 1 tbspContinue reading “Bhendi Cha Thecha.”

This dish comes from the neighboring state of Karnataka, the North-Western part, to be precise.commonly made on kolhapur karnataka border….’Mudda Bhaaji’ or ‘Muddi Palya’ (in Kannada) is generally thick in consistency (denoted by the word ‘Mudda’), which is close to the Maharashtrian ‘Gola’ bhaaji. ‘Palya’ means Vegetable (bhaaji). Also during summer season,there is a scarcityContinue reading “Mudda Bhaji.”

Tel Vangi is a very popular dish in Maharashtrian Cusine,Maharashtrian cuisine has variety of stuffed vangi recipes, every region has their own.This recipe is believed to be from solapur region. No water is added to this recipe is cooked using only oil,hence the name tel vangi.. Ingredients: 6  kateri Vangi(Brinjals with thorn). 6 Cloves Garlic.Continue reading “Tel Vangi.”

Olya Kaju Chi usal is a simple dish packed with flavours. A reciipe from Malvani cusine having Cashew nuts as the star of the dish . Cashews are used generously in Malvani cuisine,as it is freshly grown in this region, making it a popular ingredient in the kitchens lying in the malvani belt. The authenticContinue reading “Olya Kaju chi Usal”

Potato is one vegetable which can be made in so many different ways,today I have made a very simple and spicy preparation which goes well with anything and everything.. Ingredients: 1 cup Potatoes boiled,peeled and chopped into cubes. 1 tbsp Oil. 1/2 tsp Mustard seeds. 1/2 tsp Jeera. 1/8 tsp Asfoetida. 1 tsp Red ChilliContinue reading “Spicy Potato”

Ingredients: 1 cup padwal,washed,deseeded and sliced thinly. 1 tbsp Oil. 1/2 tsp Mustard seeds. 1/2 tsp Jeera. 1/8 tsp Asfoetida. 1 tsp Red Chilli Powder. 1/2 tsp Dhana Jeera Powder. 1/2 tsp Haldi powder. Salt to taste. Method: In a thick bottom pan heat oil. Add mustard seeds,let it splatter add jeera and Asafoetida. AddContinue reading “Padwal Kachrya”