Maharashtrian Sabudana Khicdi

Ingredients

1 cup Sabudana soaked for few hours with limited water.

1 big Potato

1/3 cup tbsp roasted coarsely crushed Groundnut

4 Green chillies,slit

1/4 sp red chilly powder

1 tsp Ginger,grated(optional)

2-3 tbsp chopped Coriander leaves

2-3 tbsp grated fresh Coconut,for garnish

juice of 1/2 lemon

1 tsp Cumin seeds

Salt to taste

1 tbsp Oil


Method:

1. Roast ground nut and coarsely crush it.
2. Heat some oil and add cumin seeds, finely chopped potatoes, lil salt and green chillies and let potatoes cook.
3. Add ginger paste
4. Mix soaked Sabudana with coarsed groundnut, salt and red chilly powder.
5. Add this mixed Sabudana mixture in the pan and mix well on low flame.Stir it continuously until you see some of the Sabudana crystals turning transparent.Cover it and cook for 3-4 mins,this way they will get cooked uniformly with the steam.
6. Serve with fresh coarse coconut and lemon juice.

Baingan ki sabji (Maharashtrian style)

3-4 Brinjals

1 cup roasted peanut powder

2tbsp roasted dry coconut

2tbsp coriander leaves

1tssp garlic paste

1tsp ginger paste

1tsp garam masala

1 onion chopped

1 tsp red chilli powder

2tbsp oil

1tsp mustard seeds

1tsp turmeric powder

a pinch asafoetida

salt as per taste

Method

1. Roast the peanuts and make a powder of it.

2. Roast grated dry coconut in a pan till light brown.

3. Fry chopped onions till brown. 

4. In a blender add coriander leaves, garlic paste, ginger paste, garam masala, cooled dry coconut and onion, red chilli powder and blend together to form a paste.

5. Mix this paste in the roasted peanut powder and add salt according to taste.

6. Slit the brinjals into four parts. Make sure not to cut them through and try to keep the stem.

7. Wash these into salt water. Then fill the peanut masala into it. Keep the left over masala for gravy.

8. Heat oil in a pan and add mustard seeds. Once they crackle add turmeric powder and asafoetida.

9. Put the masala and saute it.  Also add the stuffed eggplant and saute together until it leaves a little oil on the side.

10. Add water approx 1/2 cup and pressure cook till the brinjals get soft. (around 2-3 whistles)

11. Garnish with coriander and serve hot with Maharashtrian style Bhakri or hot Gujrati Chapaati.