Gavar Subzi / Gavarichi Bhaaji

Ingredients:
Gavar - 1/2 Kg.
Potato cubes - 1 cup
Chili Powder - 1 tsp.
Maharashtrian Goda Masala or Kala Masala - 1 tsp.
Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Roasted Peanut Powder - 1/4 cupJ
aggery - 1 inch piece
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely
Grated Coconut

Before you Start:
1) Wash, dry and snip off ends of the Gavar with a knife. Then cut Gavar into ½ inch pieces width-wise.
2) Peel the potato and cut into ½ inch cubes. If using pumpkin then wash and cut off the thick skin of the pumpkin with a knife and cut into ½ inch cubes.
3) Dry roast 1 cup of peanuts till the skin becomes loose and comes off easily. It will take about 10 to 15 minutes on medium heat. Keep mixing them often so that they do not stick to the utensil and get burnt. Allow them to cool. Remove the skin of the peanut by moving it in between the finger tips. Get rid of these loose skins by blowing air over them over the kitchen sink. Grind them and make coarse powder. This can be stored in an airtight container for a few days. Use as needed.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add a pinch of hing and turmeric powder.
4) Sauté for a few seconds.

How to Proceed:
1) Add Gavar.
2) Add chili powder, goda masala and salt.
3) Mix well and cook for 5 minutes with a lid. Add ½ cup water. Gavar can be pressure cooked beforehand instead of cooking it this way. Any of the above method of cooking Gavar can be used.
4) Add potatoes and mix well. Add ½ cup water more if you want the subzi to be a little watery.
5) Add roasted peanut powder.
6) Add jaggery.
7) Mix well.
8) Add salt to taste.
9) Simmer on low heat with a lid for a few minutes more till it is evenly done. Keep checking and mixing every few minutes. Garnish and serve hot.

Black-eyed Beans Usal (method 1)

Ingredients:
Black-eyed Beans - 1 cup
Dry red chillies - 3 nos.
Grated coconut - 3 tbsp.
Maharashtrian Goda Masala or Kala Masala - 1 tsp.
Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Cumin Seeds - 1/4 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.

Jaggery - 1/2 inch cube
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely
Farsan mix or sev and
finely chopped onion

Before you Start:
1) Soak black-eyed beans in water for a few hours. Pressure cook them beforehand. These beans cook easily and can be directly pressure cooked when there is shortage of time.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add 1/4 tsp. cumin seeds, a pinch of hing and turmeric powder.
4) Add red chillies and sauté for a few seconds.

How to Proceed:
1) Add the pressure-cooked beans.
2) Add grated coconut , goda masala and salt. Mix well.
3) Cook for a few minutes.

For serving:
Put beans in a bowl. Sprinkle with farsan or sev and finely chopped onion. Garnish with coriander leaves and serve hot with rice or chapati.

Black-eyed Beans Usal (method 2)

Ingredients:
Black-eyed Beans - 1.5 cup
Onion - 1 small
Tomato - 1 small
Garlic - 3 pieces
Dry red chillies - 3 pieces
Garam Masala - 1 tsp
Coriander Powder - 1/4 tsp.
Cumin Powder - 1/4 tsp.Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely
Farsan mix or sev and
finely chopped onion

Before you Start:
1) Soak black-eyed beans in water for a few hours.
2) Chop the onion and tomato into 1 inch size pieces. Pressure cook beans, onions, tomato and garlic. These beans cook easily and can be directly pressure cooked when there is shortage of time.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add a pinch of hing and turmeric powder.
4) Add red chillies and fry for a few seconds.

How to Proceed:
1) Add the pressure-cooked beans.
2) Add garam masala, coriander powder, cumin powder and salt. Mix well.
3) Cook for a few minutes.

For serving:
Put beans in a bowl. Sprinkle with farsan or sev and finely chopped onion. Garnish with coriander leaves and serve hot with parathas.

Carrots-Peas-Corn Fry

My son loves vegetables and he loves this recipe. He enjoys eating this subzi as a snack without a paratha or as a sandwich filling! This can be used as a filling in a sandwich; just add shredded cheese and put in a sandwich maker! It is a very healthy option for a kids Tiffin.

Ingredients:
Carrots - 1/2 cupPeas - 1/2 cup
Corn kernels - 1/2 cup
Heavy Cream - 3 tbsp.
Dry red chillies - 3 pieces
Tawa Fry Masala - 1/2 tsp.
Chat Masala - 1/4 tsp.
Oil -3 tbsp.
Mustard Seeds -1/2 tsp.
Turmeric Powder -1/4 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely

Before you Start:
1) Wash, clean carrots. Chop into 1/4 inch cubes.
2) Thaw green peas if using frozen. Else shell fresh peas.
3) Cut off corn kernels from the cobs or thaw frozen corn.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add turmeric powder and red chillies.

How to Proceed:
1) Add the carrots, corn and peas.
2) Add tawa fry masala, chat masala and salt
3) Mix well.
4) Cook for about 5 to7 minutes on high heat stirring continuously.
5) Stir in Heavy cream.
6) Simmer on low heat till vegetables are cooked evenly.
7) Serve with parathas or use as filling in a sandwich.