Sev Bhaji

Time 10 min

Ingredients

Sev 2 cups (Plain Yellow or Spicy) 

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Water 0.5 cup

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add cumin seeds, onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chutney  & garam masala. Fry for 2-3 min. on low flame. Then add water cook for 2-3 min covering lid on low flame. Switch off the flame. If sev is very thin then while serving add masala in plate then top of it add sev. Or if it is thick then you can add at the end of cooking masala and simmer for one min then turn off the flame. Serve hot.

Tip 

I like spicy sev for sev bhaji so i use that.

U can even add mix farsan to masala instead of sev.

Tondli / Tendil Masala Bhaji

Time 25 min

Ingredients

Tondli washed and chopped 1 cup

Finely chopped onion 1 big size

Ginger garlic paste 1/4 tsp

Chili powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Curry leaves 4-5

Pinch of Asafoetida

Water 1-2 cups

Oil 2 tbsp

Salt to taste

For the paste

Urad daal 1 tsp

Fenugreek seeds 1 tsp

Coriander seeds 1 tsp

Rice 1 tsp

Fresh coconut 4 tbsp

Dried Red Chilies 3-4

Method

Heat oil in kadai (i prefer pressure cooker) add cumin and mustard seeds, after mustard seeds pops out add curry leaves, onion, fry till it turns golden brown in colour. Then add tondli fry for 3-4 min on low flame. Then add ginger garlic paste, turmeric powder, chili powder and paste mix well. Fry for 3-4 min. Then add 1.5 cup water. Mix well. Cook till tondli is tender. (1 whistle then turn off immediately, release pressure). If require add 1-2 tbsp water. Serve hot with chapati or bhakri.

Tip

Todli takes time to cook so i prefer pressure cooker.

Suran Bhaji

Time 15 min

Ingredients

Suran 50 gms around 3-4 slices 

Finely chopped onion 1 medium size

Coconut paste  1 tbsp

Ginger paste 1/4 tsp

Green chilies chopped 2-3 

Turmeric powder 1/4 tsp

Tamarind paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/2 tsp

Kokum 2-3 pieces

Oil 2 tbsp

Salt to taste

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Keep it aside.

Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water.

Make cubes of cooked suran. Keep it aside.

Heat oil in pan, add cumin seeds, chilies and onion, fry till it turns golden brown. Then add ginger & coconut paste. Fry for about 2-3 min. Then add turmeric powder. Mix well. Then add suran cubes. Mix well. Fry for 2-3 min. on low flame. Then add tamarind paste, jaggery & salt. Simmer for 2-3 min covering lid on low flame. Switch off the flame. Serve hot.