My Thali Today... Drumsticks-Dal Amti... Shevgyachya shengachi Amti , Chavali leaves bhaji... (Green leaves) , Bhendi Sabji ,Stuffed StuffedKarela ( Bitter Gourd ) Pickle...n...Rice.

 

Drumsticks-Dal Amti... Shevgyachya shengachi Amti

Recipe

Boil Toor dal in pressure cooker, 

Make tadka with oil, jeera n Rai, Curry patta.. add oil drumsticks & tomato pieces..cook it till 

soft.. Add Goda masala, red chilli powder .n boil it ..Then mix it with dal..

Make tadka of oil, rai, jeera, hing, haldi, currypatta, some goda masala, then pour it in dal mixture

add imli juice, again add green chillies, dhania leaves, add salt, jaggery & boil it nicely till amti 

aroma comes out.. garnish with dhania leaves. amti is ready to serve.

Chavali leaves bhaji... (Green leaf)

This is very simple green leaf bhaji..very easy and quick recipe..


Ingredients:

1.Chavali Bunch-2

2.Oil-1tabsp.

3.Garlic-5-6.

4.Whole red chillies-2-3.

5.Salt-as per taste.

6.Sugar-pinch or little more.


Preparation:

1.Clean and wash chavali leaves.

2.Chop it finely.

3.Make tadka..heat oil,add crushed garlic,and whole red chillies,add chopped green leaves.add

salt,sugar..mix it..

4.do not add water.cook for 4-5 minutes till bhaji gets cooked.do not cook more time.as to keep 

original green colour.

Bhendi Sabji..

 Recipe..

Make pieces of Bhendi.. I have chopped it long..as shown in sabji pic.

In a pan add some oil.. add rai, 4 to 5 methi seeds , hing haldi , red chilli powder n 

Then add Bhendi pieces in it.. Keep stirring . Add some chopped Tomato pieces. Add salt as per 

taste.. keep lid for 3to 4 minutes.. then remove the lid n stir fry it till Bhendi becomes nice dry.n 

all stickiness goes.

Garnish with dhania leaves n serve.

Stuffed Stuffed Karela ( Bitter Gourd ) Pickle

Recipe..

Easy and quick to make..it tastes yummy when served with dal and; rice....This is a Andhra Pickle.

1.Take small karelas or thin long tender karelas.if it is big make 2 pieces... 250 gms

2.Scrape the skin roughly.give slits to stuff masala.if there are hard seeds remove it...

3.Deep fry the karelas until brown.dont make crisp.

4.Take lots of garlic cloves... 15 to 20,peel it and grind it with red chilli powder..3 to 4 

tabsps salt as per taste ...grind without water.add 1tsp fried karela oil in it.mix it.(I use 

kashmiri or bedgi chilli powder)

5.stuff the ground masala in fried karelas and apply masala from out side.

6.This pickle can be refridgerated for more than 15 days.