Gavar and Ratalu bhaji (Cluster Beans and Sweet Potato Vege )


This is a simple vegetable dish which goes well with phulka. Ratalu adds a little sweet taste to this dish which is balanced by using ginger-garlic green chillies paste.Also it has a distinct flavour of Ajwain.


1 cup Gavar (Cluster Beans) washed,de stringed and cut into 1 inch peices.

1/2 cup cubbed Ratalu (Sweet potato)


1  Onion chopped.

1 tbsp Ginger-Garlic-Green chilli paste.

1/2 tsp Ajwain.

1 tsp Mustard seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

2 tbsp grated Coconut.

1/4 tsp Sugar.

1 tbsp Oil.

Salt to taste.


Heat oil in a pan,add mustard seed,ajwain and asafoetida.

Add ginger-garlic and green chillie paste.sauté for a minute.Add onion saute well.

Add chopped gavar and ratalu,add salt and turmeric powder.


Add 2 tbsp water.

Mix well,cover and cook for 5 to 7 minutes.

Add grated coconut and sugar.Mix well.

Cover and cook for another minute.

Remove in a serving bowl and serve hot with Chappati or roti of your choice.

Happy Cooking !!!


Methi chi Bhaji (Fenugreek Leaves Vegetables )


Green leafy vegetables are very nutritious.Methi leaves are used to make the parathas, muthias,and other various dishes….Today I am posting a very simple recipe of methi,which goes well with chapati or bhakri,but I enjoy it with steamed rice….yum !

Here goes the recipe……potatoes or soaked yellow mung dal can also be added to this dish.

Ingredients : 

1 bunch Methi leaves.

2 Green chilies chopped into 4 peices.

1 big Onion chopped.

2 tbsp Grated Coconut.

1 tbsp Oil.

1/8 tsp Asafoetida.

1/8 Turmeric Powder.

1/4 tsp Sugar.

Salt to taste.

Method : 

Pluck methi leaves from stem,clean well in water and drain.

Chop methi leaves finely.

In a pan heat oil,add asafoetida,chopped onions and green chillies.saute for a minute,add chopped methi leaves,salt and turmeric powder,mix well.cover and cook for 4 to 5 minutes.Don’t at all add water as methi will leave its own water.

Add grated coconut and sugar,mix well.

Remove in serving bowl and serve with chapati or bhakri.

Happy Cooking! ! ! 


Bhandarewali Aloo ki Sabzi


Aloo,potatoes are made in various types, dahi wale aloo,aloo jeera,aloo roast,aloo ka Bharta. ……it’s a never ending list.Every house old has its unique recipe of aloo.

This recipe is known as bhandarewale aloo as it is made in Gurdwaras during Langar and is mostly served with puris,I usually serve it with ajwaini puris.

You can check the recipe below.

This is a very simple,mild spicy vegetable dish made using boiled aloo. In this dish aloo is not chopped but just unevenly broken into peices with hand.

Ingredients : 

500 gm Potatoes cleaned,boiled and deskinned.

2 large Tomatoes

3 Green Chillies.

1 inch piece of Ginger.

2 tbsp Oil.

1 tsp Jeera.

1/4 tsp Asafoetida (Hing)

1/2 tsp Turmeric powder  (Haldi)

2 tsp Dhana powder.

1 tsp Red Chilli powder

1 tsp Garam Masala.

1/4 tsp Amchur Powder.

2 tbsp chopped Corriander leaves.

Salt to taste.

Method :  

Boil and peel potatoes,keep aside.

In a mixie make paste of tomatoes,green chillies and ginger,keep aside.

Heat oil in a pan,add jeera,asafoetida, turmeric powder and dhana powder.

Mix well,now add tomato paste,mix well and cook till oil separates.


Add potatoes broken into peices by hand.leave some peices big and some small.


Mix well with masala.Add salt and chilli powder.

Add 2 cups Water, mix well and let it come to boil.

Add chopped corriander leaves, amchur powder And garam masala.

Mix well and let it simmer on medium heat for 5 to 7 minutes.

Remove in a serving bowl and serve hot with puris.

Tip:Boiled peas can also be added to this recipe.

Happy Cooking! ! ! 



Besan Pithle


This is one of the comfort food which goes well with any type of Bhakri.

Easy to make side dish which is usually made in a hurry in our house when no other vegetable is available at home.

This pithle can also be made using drum sticks,spring onion or methi leaves along with Besan.


1 cup chopped Onion.

2 tbsp Besan mixed in 2 cups Water.

2 Green Chillies slit lengthwise.

2 tbsp chopped Corriander leaves.

5 Curry Leaves.

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

1 tbsp Oil.

Salt to taste.


Heat Oil in a pan,make a tempering of mustard seeds,jeera and asafoetida and curry leaves.

Add chopped onion and green chillies to it.Add turmeric powder,mix well .

Cover and cook for 5 minutes.Add besan dissolved in water and salt,Mix well.

Cover and cook stirring in between,till besan is cooked and water dries up.

Garnish with chopped corriander leaves.

Serve hot with Bhakri or chapati.

Happy Cooking !!!




Simla Mirchi (Capsicum ) vegetable with jaggery.


This is a vegetable made with sweet twist,it is spicy with little  jaggery in it.


1 cup Capsicum(diced)

1/2 cup Potato(deskinned & Cubed) Optional..

1/2 cup Onoin (chopped)

1/4 cup Tomato (chopped)

1 tbsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera .

1/4 tsp Asafoetida.

1 tsp Chilli powder.

1/4 tsp Haldi powder.

1/2 tsp Dhana jeera powder.

1/2 tsp Garam masala powder.

Salt to taste.

1 tbsp Jagger (grated)

2 tbsp Coconut (grated.)


Chop Capsicum  and potato  in a 1 inch cubes.


In a pan heat oil.

Add mustard seeds,jeera ,asafoetida & onions,mix well.

Saute for 2 mins,add diced capsisum and potato,add chilli powder,turmeric powder,dhana-jeera powder and salt,mix well.


Sprinkle little water,mix well,cover and cook for 8 to 10 minutes,stir once in between.

Once potatoes are cooked add tomatoes and cook for another 2 minutes.

Add grated jaggery and Garam masala powder,mix well.

cover and cook for another minute,add grated coconut,mix well

Remove from heat.

Serve hot with chappati.

Happy Cooking !!!


Bharli Vangi (Stuffed Brinjals)



Bharli Vangi is a long awaited dish to be posted here, on special demand by almost everyone who has tasted it.Of course this is Meena Aai’s special recipe, but with time I have also mastered it.This is easy to make and quick to finish dish, you can have it with anything, but goes well with tandul bhakri (Rice roti ).Here goes one more secret from my mom’s kitchen…..Sanjana, especially for you.

In this recipe small variety of Brinjals/eggplants is used.



10 small Brinjals.

5 small sized Potatoes.

2 Onions finely chopped.

20 Cashewnuts (soaked in water for half an hour).

1 cup Vatan (refer Glossary)

1/4 tsp Asafoetida.

1 tbsp Malwani masala.

1/4 tsp Haldi powder.

1 tbsp Jaggery (grated).

1/4 tbsp Tamarind pulp.

2 tbsp Oil.

Salt to taste.


Wash the brinjals, slit them on 4 sides without breaking them, soak them in salted water for 20 minutes.

Wash and cut potatoes into 4 pieces lengthwise. (With skin).

Add them to salt water.

Soak cashewnuts in water for half an hour.

In a big pan mix together Vatan, malwani masala, haldi powder, grated Jaggery, tamarind pulp and salt.keep aside.

Drain cashewnuts and keep aside.

Remove brinjals and potatoes from water, pat dry, stuff prepared masala in slits of each brinjal, finish all brinjals in same way, and keep soaked in prepared masala, add potatoes  and cashewnuts to prepared masala.

Keep aside.

In a thick bottom pan,heat oil, add asafoetida and onions, stir fry till onions become translucent.

Now add stuffed brinjals, potatoes and cashewnuts along with all the masala paste.

Mix with light hand, cover and cook on slow flame for 15 minutes or till potatoes are cooked.

check for salt, add if necessary.

Remove in a serving bowl and serve hot with roti of your choice.

Happy Cooking !!!