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Quick Bhajis
By : Anita Raheja
Category : Regional cuisine, Maharashtra
Time Taken : 15-30 mins
Rating :
Method
  1. Wash and dry the vegetable of your choice. Cut it into bite size pieces. Soak the dal for an hour before cooking.
  2. Heat oil in a wok. Pop in the mustard seeds, asafetida and turmeric.
  3. Add the green chillies. Stir. Put the vegetables and dal into the wok. Sprinkle with salt and sugar.
  4. Cook covered. Use a steel plate as a lid for a skillet. On it pour some drinking water.
  5. As this heats, it helps cook the pumpkin.
  6. When you remove the lid to stir, you can pour in some of the hot water if the bhaji requires moisture.
  7. Stir occasionally and check if the vegetables are tender.
  8. Just before removing the bhaji from the heat, sprinkle the coconut over it and combine.
  9. Garnish with coriander and serve hot with polis or rice.

Note:

  • Cauliflower: Cook it longer than you would cook cabbage or snake gourd.
  • Snake gourd: Add tsp of goda masala to the bhaji
  • White gourd: Add 1 tsp coriander seed powder and tsp of cumin seed powder
Ingredients:
kg of one of the following:
cauliflower, cabbage, grated radish, navalkohl, white gourd or snake gourd
2 - green chillies (optional)
1 tbsp - fresh grated coconut
1 tbsp - bengal gram dal
a pinch - turmeric
a pinch - sugar
tsp - mustard seeds
1 tbsp - oil
salt to taste
a pinch of asafetida
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