Chora nu shaak (Black eyed beans curry)

Ingredients: 

1 cup black eye beans (Chora)
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafetida
1 red chili
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala powder
2 small pieces of Tamarind (Imli)
1 tsp jaggery
2 tbsp oil
1 cup water
Salt to teats


Method:

Wash and soak beans for six hour or overnight. Drain and pressure cook until 2-3 whistles adding enough water and a little salt. You can also cook them in a pan but ensure they are cooked well and soft. Heat the oil in a pan add the mustard seed as they crack add cumin seeds,asafetid ,red chili, turmeric powder and cooked beans then add water cook for 5 minutes . Then add red chili powder, coriander powder, garam masala powder, jaggery and Tamarind (Imli) cook it for another 10 minutes on medium heat.

Serve hot with Rice or chapatti.

Ringan no olo Kathiawadi style - Smoke eggplant curry

Ingredients:

2- Large Eggplants

½ cup Spring Onion- Chopped

½ cup Onion-Chopped

1 cup Tomato- Chopped

1 tbsp Ginger, Garlic paste

½ tbsp Garam  Masala

1tsp Asafoetida

½ tsp Turmeric Powder

1tsp Red chili Powder

3 tbsp Oil

Salt to taste

Method:

Wash the eggplant, make 2 small vertical slits on opposite sides of the eggplant and check it is clean inside, coat it with oil on the outside. Put one eggplant on direct heat on gas and cook it for 5 minutes then turn side and cook for 5 minutes,  cook another 10 minutes and   keep changing sides in between. Remove eggplant from heat ,cook second eggplant this way and  when it become soft  peel the skin off and then mash it. This will give the Eggplants a smoky traditional flavor.

In a pan, heat oil. Add the asafoetida . When it sizzles add turmeric, the spring onion and onion. Now add the ginger-garlic paste. Add the tomato and cook until the oil starts leaving the sides of the pan. Add the mashed eggplants  and mix well and cook for 10 minutes .Then add red chili powder and garam masala powder and  cook on low heat for another  5 minutes. Serve hot with Bajri na rotla , butter milk , garlic chutney ,spring onion tomato salad.Enjoy Kathiawadi Thali..... or you can serve with  bread also.  

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Bhindi do pyaza

Ingredients:

250 gm bhindi (cut in 1inch pieces)

100 gm onions (cut in 1ich pieces)

2 tbsp  garlic paste

1 tsp cumin seeds

1/2 tsp turmeric powder

Pinch of asafoetida

2 tsp coriander powder

1 tsp raw mango powder (amchur)

1 tsp red chili powder

Salt to taste

3 tbsp oil

Method:

Heat oil in a pan. Add cumin seeds and asafetida. Add garlic paste and onions and fry till golden brown. Add bhindi and salt cook for 10 minutes. Add coriander powder, raw mango powder and red chili powder   mix it well and cook it for 10 minutes. Garnish with coriander leaves .Serve bhindi do pyaza hot with rotis and paratha.