Cluster beans & Tomato Vegetable /
Gawar Tomato Bhaji
Carrot Salad with Tampering/ Gajrachi Koshimbir
Bringal Fritters / Vangyache Kaap
Chapati / Poli
Rice / Bhat
Spicy Pigeon peas Curry/ Amti / Tur dal Tadka
𝐂𝐥𝐮𝐬𝐭𝐞𝐫 𝐁𝐞𝐚𝐧𝐬 & 𝐓𝐨𝐦𝐚𝐭𝐨 𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞
500 gms Cluster Beans chopped finely & cooked in a pressure cooker with 2 whistles
2 Chopped Tomatoes
1/2 Lemon juice
1/2 cup chopped Coriander
1/2 cup Grated coconut
2 tablespoons peanuts powder
1 spoon salt & sugar each
For Seasoning
2 Teaspoon oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin/ Jeera
2 pinch of Asafoetida/ Hing
1/2 spoon Turmeric powder
1 & 1/2 Teaspoon Red Chilli powder
Recipe
Take a pan make a seasoning, add Cluster Beans, saute for 2 mins, add tomatoes & all the ingredients, saute it & cook for 5 mins, add lemon juice, mix it well, garnish with Coriander & coconut, serve room temperature, ready to serve.
𝐆𝐚𝐣𝐫𝐚𝐜𝐡 𝐊𝐨𝐬𝐡𝐢𝐦𝐛𝐢𝐫
2 Carrots Grated
3 green chillies chopped
1/4 cup grated coconut
2 Tablespoons Groundnut powder
1/4 Cup Coriander
1/2 lemon juice
Seasoning
1 spoon Oil
1 pinch Asafoetida/ Hing
1/2 spoon Haldi
1 spoon each Mustard & Cumin seeds
Recipe
Mix all the ingredients & serve it cold .
𝐁𝐫𝐢𝐧𝐣𝐚𝐥 𝐅𝐫𝐢𝐭𝐭𝐞𝐫𝐬 / 𝐕𝐚𝐧𝐠𝐲𝐚𝐜𝐡𝐚 𝐊𝐚𝐚𝐩
1 larger eggplant wash & cut it Into slices rounds
3 spoons Gram flour/ Besan
1 spoon Rice powder
1 spoon salt & sugar
1 spoon Cumin & Coriander (Dhana Jeera) powder
1 spoon Turmeric powder/ Haldi
2 spoon Red Chilli powder
1/2 Lemon juice
Oil for shallow fry
Recipe
Take a griddle, add some oil. Mix all the ingredients, put Eggplant slices & tap both the sides, it should be well coated with masalas. Put it on the Tawa & fry it till golden brown on a slow flame. Serve hot.
𝐒𝐩𝐢𝐜𝐲 𝐩𝐢𝐠𝐞𝐨𝐧 𝐩𝐞𝐚𝐬 𝐂𝐮𝐫𝐫𝐲/ 𝐓𝐮𝐫 𝐝𝐚𝐥 𝐀𝐦𝐭𝐢
1 Cup Pigeon peas/ Tur Dal Boiled & churned well, Varan
1 Tomato
1/4 Cup Coriander
1 spoon Tamarind paste
1 spoon Jaggery
Seasoning
1 spoon Oil
1 pinch Asafoetida/ Hing
1/2 spoon Haldi
1 spoon each Mustard & Cumin seeds
1 spoon Red Chilli powder
1 spoon Goda Masala ( Maharashtrians Masala available in a supermarket)
Recipe
Make a seasoning on a pot & add Dal, pour 3 Cup water, other ingredients, Boil it for 10mins on the slow flame, ready to serve & garnish with Coriander & eat.
