Kundru sabzi

Ingredients

. 250 gm. kundru, washed and quartered lengthways (Gherkins)

•1 tbs. cooking oil

•1 tsp. Panch Pooran.

Onions-1

Potatoes-2

1/4 tsp rai(Mustard seeds)

•Salt to taste

•Chilli powder to taste (optional)

Instructions

1. Heat oil in a wok, non-stick is better.

2. Add panch-pooran and rai and allow the seeds to splutter.

3. Add onions and let it fry and then add turmeric, green chilly stir for a couple of seconds and add sliced potatoes.

4. Add salt and add bit water and let potatoes get cooked with pan closed and then add kudru.

5. Stir thoroughly and cook covered on low medium heat, until tender.

7. Serve hot with a dal of choice and Chapatti.

Notes

A spoonful of ground saunf or fennel added along with all other spices, gives this dish a very nice flavour

Aloo Parval ki sabzi(Pointed Gourd) is cooked similarly....just add tomotoes in it.

Muli bhurji

Ingredient

Radish-2-3 with leaves
Oil- 1 cooking spoon
Garlic-2-3
Cumin seeds- 3/4 tsp
Water- 1 cup
Salt-1 tsp
Red chilly powder-1/2-1 tsp

Recipe

1. Wash the radishes and then cut them into small pieces and cut the leaves as well.

2. Take them in a cooker along with some salt and water and boil them. Give 2-3 whistle.

3. Dry off the excess water from it in cooker and then mash it nicely.If the radish is little too sour then just take out and dry excess water in hand.

4. Take oil in pan and add cumin seeds and garlic and let splutter. Add onions to it and fry it nicely.

5. Add radish mixture to it and add red chilly powder and salt if less to it and fry it nicely till done.

Variation 


Mooli palak sabzi

One can add equal amount of spinach(palak) and pressure cook it. One can add tomotoes, ginger garlic paste, etc when one pressure cook it and no need to add more water and add according to how much palak leaves. Cook it while till it leaves water before pressure cooking and rest method is same. For palak one can add whole red chilly in oil for tadka instead of red chilly powder.

Jeera Aloo

Ingredients

Potatoes-2-3
Cumin seeds-1 tsp
Kadi patta-1 strand
Salt -1 tsp
Red chilly powder-1/2 tsp
Oil-1 cooking spoon

Recipe

1. Cut potatoes into round shapes and sprinkle about a spoon of salt to it and rest aside in a slanting position.

2. Remove the water from it when it leaves it.

3. Take oil in a pan and let it heat. Once heated add cumin seeds and then kadi patta to it.

4. Add potatoes to it and fry nicely , add red chilly powder to it and a pinch of salt.

5. Close the pan and let it cook till potatoes are done. Add a bit of salt if you taste salt as less.

Jeera Aloo are done.

Variations


Bharva Aloo


1. Peel the skin and boil whole potatoes by giving 2-3 whistles or in a bowl.

2. Mash the potatoes and add salt, red chilly powder, onion, green chilly, fresh coriander according to taste and mash nicely.

3. One can take oil and then fry them nicely till brownish on either side to use this mixture for burgers, etc

4. For making bharva, take oil and add cumin seeds and kadi patta to it.

5. Then added the mixture created in point 2 to it and fry it a bit and then add 1-2 cups of water and let it boil and be done.

6. Cover pan and cook for some time and serve with roti.