*Gujrathi/Rajsthani CUISINE*

[rajsand]

Everybody loves Gujrathi/Rajasthani food. Their masalas are very aromatic and mild too..!!
I love Tarladalal's recipes but havent got a range of gujrathi recipes. Please do post Gujrathi/Rajasthani specials for lot of mouth watering tongues..!!!

For a start I am posting Tarladalal's recipe which I make very often and though it takes a little time .. its awesome.

BHINDI SAMBHARIYA
Tender ladies fingers stuffed with besan and other spices make this traditional Gujarati dish a favourite. You can also stuff onions, potatoes, tendli in the same way. I often microwave this dish. This way, the bhindi stays fresh and green in colour and also cooks quickly.

Preparation Time : 10 mins. Cooking Time : 30 mins.
Serves 4.

Ingredients
250 grams bhindi (ladies fingers)
½ cup Bengal gram flour (besan)
¼ teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander-cumin seed (dhania-jeera) powder
1 teaspoon sugar
2 tablespoons chopped coriander
½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
1 tablespoon oil
salt to taste

Method
1. In a pan, combine the gram flour, turmeric powder, chilli powder, coriander-cumin seed powder and salt and cook over a medium flame till it is golden brown, stirring occasionally. Remove, cool and add the sugar and coriander.
2. Trim the ends of the bhindi and slit them lengthwise.
3. Fill these slits with the roasted gram flour mixture and cut each bhindi into 25 mm. (1") long pieces.
4. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
5. Add the stuffed bhindi pieces and salt and cook, uncovered, over a medium flame for 10 to 15 minutes till they are done.
6. Serve hot.

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UNDHIYO

This is my mother's recipe
My mother makes it a little different from the normal Undhiyo.
Usually muthias are dropped in the Undhiyo gravy, but I generally dont make muthias as they are time consuming.

Serves - 2

INGREDIENTS :
Fresh Methi Leaves - 1 bunch (washed and cut)
Ajwain (Omum) - 2 tsp
Brinjals - 3 small
Raw Banana - 1/2
Surti (Avvaraikai) - 1/2 cup
Garam Masala - 2 tsp
Dhania Jeera pd - 1 tsp
Jaggery- 2 tsps

Gring to a paste
Grated Coconut - 2 tbsp
Greenchillies - 4-5
Garlic - 3 big pods

Method :
1. Heat oil in a pressure cooker, add ajwain seeds. Immediately add the cut methi leaves.
2. Cut vegetables into big pieces.
3. Stir for a minute and add the ground paste. Stir few secs and expect a good arome. If needed add more garlic (as per choice)
Then add brinjal, surti, raw banana.
4. Add salt, garam masala, dhania jeera pd.
5. Cover and pressure cook till one whistle.
6. When done , add Jaggery and dont mix rigourously as the vegetable will tend to get soggy.
And steamed Undhiyo is ready!!
Have hot with Rice or Chappatis. Goes well with rice.

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Thanx and bye