Capsicum Potato Fry

This is an easy to make vegetable side dish which goes very well with chapati as well as dal rice,can be made in a jiffy..

I love it when it’s overcooked and turns out a bit crispy…shengdana kut adds required crunch to the dish…


1 cup Capsicum(diced)

1/2 cup Potato(deskinned & diced)

1 tbsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera .

1/4 tsp Asafoetida.

1/4 tsp Turmeric Powder.

1 tsp Dhana jeera powder.

Salt to taste.

2 tbsp Shengdana Kut.(roasted and powdered peanuts).


In a pan heat oil.

Add mustard seeds,jeera asafoetida let it splutter.

Add diced potatoes and stir fry on high flame for 2 minutes.

Add capsisum,turmeric powder,dhana-jeera powder and salt,mix well.Cover and cook for 5 to 6 minutes,stir once in between.

Once potatoes are cooked add shengdana kut and chopped coriander leaves,mix well.

Remove from heat.

Serve hot with chappati.

Happy Cooking !!!


Gavar Bhoplyachi Bhaji.

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.


2 Cups Gavar strings removed and broken into pieces or chopped.

1 Cup Lal Bhopla ,diced.

1 small Onion finely chopped.

1 tsp Oil.

1/2 tsp Mustard Seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric Powder.

1 tsp Red Chilii Powder.

1 tbsp Grated Fresh Coconut.

Salt to Taste


Wash and pat dry gavar,remove strings and break/ chop into pieces.Wash and dice lal bhopla,keep aside.

Heat the oil in a pressure pan

Add mustar seeds and asafoetida ,add onion and saute till it turns translucent.

Add gavar,bhopla,chilli powder, turmeric,salt and grated coconut.Mix well add 2 tbsp of water,cover and cook for 1 whistle.

Once the pressure is released,open the lid,mix well.

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

Happy Cooking!!!


Cabbage and Capsicum Nu Shaak.

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.


3 cups Cabbage,thinly sliced.

1 Capsicum, thinly sliced.

1 tspn Oil.

1 tspn Mustard Seeds.

1 tsp Cumin Seeds.

2 Green Chillies slit into half.

a pinch of Asafoetida.

1/4 tspn Turmeric Powder.

1 tspn Lemon Juice.

1 tsp Sugar.

Salt to taste.


Wash and pat dry cabbage,capsicum and green chillies.
Thinly slice and keep aside.

In a pan heat oil, add mustard seeds and cumin seeds,once they splutters, add asafoetida, turmeric powder and green chillies to it.

Saute for a minute in low flame. Next add the capsicum and cabbage,add salt,mix well.

Cover with lid and cook for 2 minutes,add sugar mix well.
Turn off the flame,squeeze lemon juice on top and mix well.

Remove in a serving bowl and serve hot with roti or phulka.

Tip: Don’t overcook this vegetable,leave it little crunchy and crispy.

Happy Cooking!!!


Vegetable Stew.

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 be used. You can add any vegetable of your choice to this dish,apart from the ones I have used you can add brocolli, snow pea, tindora, yam and, cauliflower, beetroot,sweet potato,etc.


½ tbsp Coconut Oil.

2 Cloves.

1 inch Cinnamon.

2 pods Cardamom.

1 small Onion thinly sliced.

5 French Beans chopped.

1 Carrot chopped.

1 Potato cubed.

1/4 cup Green Peas.

1/4 cup Pumpkin Cubed.

3 Green Chillies slit.

12 Curry Leaves.

1 inch Ginger finely chopped.

1 cup thin Coconut Milk.

1 cup thick Coconut Milk.

Salt to taste.


Chop all the vegetables and keep aside.

In a large pan heat coconut oil,add cloves, cinnamon and cardamom.,saute for a minute,add green chillies and curry leaves.Saute well. add onion and ginger saute till they shrink slightly. do not brown the onions.

Now add all the prepared vegetables,add salt,mix well,add 1 cup water and mix well,let it com to boil
cover and cook for 5 minutes or till vegetables are half cooked.

Now add thin coconut milk and mix well.
cook for 7 minutes or till vegetables are cooked completely.

Now switch off the flame and add thick coconut milk and 1 tsp coconut oil. mix well.

Remove in a serving dish and serve immediately with appam or mallu parota.

Happy Cooking!!!


Tondli Kaju Usal.

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 a while and then break them into two.

This dish is a must in the meals served at temples and hence no onion or garlic is used in it, also a popular dish in wedding.

I got this recipe from a dear friend Mrs Roma Kamat who is an educationist, fashionista and makes awesome food.


1 cup Tondli( Ivy Gourd )cut into long pieces.

1/2 cup raw tender Cashew Nuts.

1 tbsp Freshly grated Coconut.

1 tsp Coconut Oil.

1/2 tspn Mustard Seeds.

A pinch of Asafoetida.

4-5 Curry Leaves.

2 Green Chillies.

Salt to taste.


wash and pat dry the tondlus,Cut them lengthwise and keep in a bowl full of water.

Soak the tender Cashews in warm water for a while then peel the skin and break them into two.Keep aside.

Heat oil in a kadhai,add mustard seeds, asafoetida, green chillies and curry leaves.

Add chopped tondli and cashew,add salt and a spoon of water,cover and cook for 7 to 8 mins or till tondli is cooked.

Add grated coconut and chopped coriander leaves.
Mix well.

Serve with phulka or bhakri.

Happy Cooking!!!


Bhendi Cha Thecha.

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.


200 gm Bhendi.(Okra).

1 tbsp Oil.

1 tspn Jeera.

1/4 tspn Asafoetida.

6 Curry Leaves.

4 Green Chillies.

4 pods of Garlic.

1/2 tsp Turmeric Powder.

2 tbsp Roasted Peanuts Powder.

1 tbsp Coriander Leaves chopped.

Salt to taste.


Rinse bhindi (okra) well with water. Drain all the water.Dry each bhindi with a kitchen napkin to avoid it getting slimy while cooking.

Slice and discard the stalks and the lower tip from the bhendi,cut into large pieces.Keep aside.

In a kadhai heat oil,add jeera, asafoetida,curry leaves, garlic and green chillies cut into pieces.saute well till skin of green chillies turn white.

Add bhendi and roast on a slow flame till it is cooked and becomes crisp.

Let it cool completely.

Add cooked bhendi to mortar and pestle add roasted peanut powder,salt, turmeric powder and chopped coriander leaves and make a coarse paste.

If you don’t have a mortar and pestle, you can also crush the ingredients in a food processor. Just make sure to keep it coarse and not pasty.

Tip:This dish is a bit spicy,you can adjust the same by reducing the chillies.

Happy Cooking!!!


Mudda Bhaji.

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 scarcity of good green leafy vegetables,so this recipe comes handy..

In Karnataka usually this dish is served in wedding meals…


1/2 cup Turdal.

2 Green Chilies.

1/4 tsp Turmeric powder.

1 tbsp Oil.

1 cup finely chopped Spinach.

1 tsp Tamarind Pulp.

1 tsp Jaggery Powder.

Salt to taste.

For Tempering:
1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/8 tsp Asafoetida.

2 tbsp chopped Garlic.

2 Dry Red Chilies.

1/2 tsp Red Chilli Powder.

2 tbsp raw Peanuts.


Wash turdal and pressure cook with sufficient water for 4 whistles.

Once the pressure is released,beat the dal well till it forms into a thick lumpy paste,keep aside.

Clean and chop palak finely.Keep aside.

Heat up oil in a pan,add chopped green chillies,add spinach and cook for about 3-4 minutes.

Now,add the cooked dal, turmeric powder,tamarind pulp,jaggery and salt, mix well.
Simmer on medium heat for about 5 minutes or till the palak is well cooked.

For Tempering:

Heat oil in a pan.
Add peanuts and fry until these turn light golden.
Add mustard seeds, Cummin seeds and asafoetida.
Add garlic and fry until it gets nice golden color.
Add dry red chilies, red chili powder and mix well.

Remove the prepared bhaji in a serving bowl and
add this tadka on the bhaji.Serve hot with bhakri or rice.
Tip:Tadka is not mixed into the sabji.

Happy Cooking!!!


Tel Vangi.

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..


6  kateri Vangi(Brinjals with thorn).

6 Cloves Garlic.

1 inch Ginger.

4 Green Chillies.

Hand full of Coriander Leaves.

5 tbsp roasted Peanut Powder.

1/2 tsp Turmeric powder.

2 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/4 tsp Asafoetida.

6 Curry Leaves

Salt to taste.


In a mixie make a fine paste out of green chillies, ginger, garlic and coriander leaves.
Add the peanut powder,turmeric powder and salt to the mixture,keep aside.

Cut the brinjals in a way that you can stuff them (Do not cut them all the way.)Keep them soaked in water or else they will turn black.

Remove brinjal from water one by one,pat dry and stuff with green masala,stuff all the brinjals similarly,keep aside.

Heat some oil in the pan add mustard seeds, cumin seeds, asafoetida and curry leaves,add the stuffed brinjals and toss them around in the pan. (Do not use a spatula.)
Add remaining masala.Cover and let cook for 5 to 7 mins.

Once cooked,remove in serving bowl and serve hot with Bhakri of your choice.

Happy Cooking!


Olya Kaju chi Usal

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 authentic recipe, calls for the ole kaju(tender cashenuts) but if they are not available we can use regular cashew nuts by soaking them in warm water for half an hour.


200 gms fresh Tender Cashews.
1 cup Green Peas.

1 Potato peeled and cut into big pieces (optional)

1 Onions chopped finely.

1 Tomato chopped finely.

1 tsp Ginger Garlic Paste.

2 tbsp vatan.

2 tsp Malwani Masala.

1/2 tsp turmeric powder.

1 tbsp Oil.


t to taste.

Coriander leaves finely chopped.


Soak tender cashews in warm water for 15 mins.

in a pressure pan heat oil,add onions,ginger garlic paste and tomatoes,saute well.
Now add turmeric powder,malvani masala and vatan,stir fry for 2 minutes,add green peas and cashew,add salt,mix well,cover the pan and cook until 2 whistles.
Once the pressure is released,open the lid and add chopped coriander leaves.

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

Happy Cooking!!!


Spicy Potato

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..


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 Chilli Powder.

1/2 tsp Dhana Jeera Powder.

1/2 tsp Haldi powder.

1/4 tsp Amchur Powder.

1 tbsp Coriander Leaves chopped finely.

Salt to taste.


Boil,peel and chop potatoes into cubes,keep aside.

In a thick bottom pan heat oil.

Add mustard seeds,let it splatter add jeera and Asafoetida.Add dhana jeera powder,red chilli powder and haldi powder,mix well.Saute for a minute.

Add chopped potatoes and salt,mix well, on medim heat let it cook,stir once or twice in between till it turns crisp.

Don’t add water or cover the pan.

Add amchur powder and chopped coriander leaves,mix well.

Remove in a serving bowl and serve with dal rice or roti.

Happy Cooking !!!