How to make Sev Sabji with Gravy (Shev bhaji)

Ingredients

1)      1 cup thick gathi sev

2)      1 tsp oil 

3)      1 tbsp chopped dry coconut

4)      1 medium onion finely chopped

5)      1 medium tomato finely chopped

6)      4-5 garlic cloves

7)      1 tsp finely chopped ginger

8)      2 tbsp oil

9)      ½ cumin seeds

10)   1 pinch asafoetida

11)   ¼  tsp turmeric powder

12)   ¼ tsp garam masala

13)   ¼ tsp jeera powder

14)   ½  tsp coriander powder

15)   ½ tsp red chilli powder

16)   ¼ tsp pav-bhaji masala 

17)   1 tbsp finely chopped coriander

18)   Salt to taste

19)   Sugar to taste

Method

1)      Heat 1 tbsp oil in a pan

2)      Add dry chopped coconut and sauté until it becomes light brown

3)      Add finely chopped onion and fry on high flame until it becomes golden

4)      Add finely chopped tomato, 4-5 garlic cloves, finely chopped ginger and sauté 2-3 munites.

5)      Let it cool down and then puree this mixture.

6)      Heat 2 tbsp oil in a pan

7)      Add 1 pinch of asafoetida.

8)      Add the puree of the mixture and sauté it until oil starts separating.

9)      Add little fresh coriander, add turmeric powder, cumin powder, coriander powder, garam masala, chilli powder

10)   Add 2 tsp water and cook for 1 minute,

11)   Again add 2 tbsp water and sauté for 1 minute,

12)   Add salt and sugar (optional) as per taste.

13)   Add 1½ cup water to it and mix well. (This will make little thinner gravy. Please adjust water as per desired thickness of gravy)

14)   Bring it to a boil.

15)   Remove rassa(gravy) from the gas and put in a bowl, add gathi shev, sprinkle fine chopped coriander Serve with roti, paratha or bhakri.

Tip

Do not mix all the gathi sev in gravy. Instead put gathi sev in each serving bowl individually and add rassa (gravy) at the time of serving.

How to make Aloo Palak Sweetcorn gravy

Ingredients

1. 2 medium size boiled potato cut in to small cubes
2. 2 tbsp boiled sweet corn 
3. 100 gram palak (spinach) boiled for 2 minutes and coarsely grind it.
4. 1 medium size tomato grind it coarsely
5. 1 big onion cut in to small cubes+1 tsp finely chopped ginger+2 green chillies fine chopped+4 garlic cloves+2 tbsp desiccated coconut. Coarsely grind this mixture in grinder.
6. ½ tsp jeera (cumin seeds)
7. 1 pinch asafoetida
8. ¼ tsp turmeric powder
9. 1 tsp kashmiri red chilli powder
10. ½ tsp jeera (cumin) powder
11. salt as per taste
12. 3 tbsp oil
13. water

Method

1. Heat oil in a pan
2. Add jeera. when it crackles, add asafoetida and spices paste (made from Ingredient # 5) sauté until it changes colour to light brown
3. Add tomato puree and sauté until oil starts to separate from the puree (about 4/5 minutes)
4. Add turmeric powder, red chilli powder, cumin powder, roughly crushed coriander seeds and mix well.
5. Add1 tbsp water and cook on low heat for 1 minute. You should see oil starts separating from the gravy.
6. Add salt to taste and mix well. 
7. Add palak puree and mix well.
8. Cook for 1 minute.
9. Add 1 cup water (Or as per the thickness of gravy you need).
10. Cook on low flame and bring it to simmer.
11. Add sweet corn and chopped potato and mix well. 
12. Cover the pan and cook for 5 minutes.

How to make Pumpkin sabji with Besan (Lal bhopla Koroda) / (Kaddu / Kashifal ki sabji)

Pumpkin (kashifal / Kaddu / Lal bhopla) is one of the widely available and popular vegetable. There are lots of recipes which we can prepare from pumpkin.

Ingredients for kaddu with besan

1)      1 bowl grated pumpkin 

2)      ½ bowl besan (gram floor)

3)      2 tbsp oil

4)      1 tsp mustard seeds

5)      1 pinch of asafoetida

6)      2 green chillis chopped cut in to ½ inch

7)      ½ tsp turmeric powder

8)      ½ tsp red chilli powder

9)      1 tbsp finely chopped coriander

Method for kaddu with besan

1)      Heat cooking oil in the non-stick pan.

2)      Add mustard seeds when they crackle, add asafetida, add green chillis, add turmeric powder, add red chilli powder.

3)      Add grated pumpkin and sauté for 30-40 seconds then cover with lid and cook till the pumpkin is half cooked (about 5 minutes).  

4)      When pumpkin is half cooked, stir well and cover again for another 5 minutes or till the pumpkin is fully cooked.

5)      Add salt coriander and besan (gram floor) and stir well

6)      Cover the pan with the lid and cook about 2/3 minutes

7)      Stir again and cook for another minute. Turn off the heat

Pumpkin with besan (Lal bhopla koroda) is ready