Tindli bhaji

4 large onions

2 tomatoes

1 tsp garam masala

1 tsp turmeric powder

1 tsp coriander power

2-3 green chilies

2 tbsp chopped coriander leaves

2 tbsp ghee or oil

Salt to taste

Heat the ghee or oil and fry the finely sliced onions till pale gold. Add garam masala, turmeric, coriander, chilies and chopped tomatoes and cook, covered, stir, stirring occasionally, till the ghee floats to the top. Add chopped coriander and serve with hot purees.

Tindli bhaji

1/4 kg Tindli

1 /4 tsp turmeric powder

1 /4 tsp cumin seed powder

1/ 4 tsp chili powder

1 heaped tbsp grated coconut

1/ 4 tsp mustard seeds

1 heaped tbsp chopped coriander leaves

Salt to taste

Sugar to taste

Slice tidily finely lengthwise. Heat 1 tablespoon oil and fry mustard seeds. Add vegetable and cook on low heat till tender. And then after Season with salt, sugar, turmeric, chili powder and cumin seeds, and fry for a few more minutes, garnish with coconut and coriander leaves before serving.

Dudhi bhaji

One medium marrow

One onion

One tsp mustard seeds

One tomato

One olive garlic

1 tsp chili powder

1 tsp turmeric powder

1 tsp coriander powder

Pinch of fenugreek seeds

1 tbsp ghee or oil

Salt to taste

One cup curd

Scrub and wash the vegetable well. Cut into finger-sized strips without peeling. Slice onion finely ad chop the tomato.

Heat the ghee or oil and fry the mustard seeds till they stop cracking. Put in the onion and fenugreek seeds and sauté till pale gold. Add the tomato, crushed garlic, chilli powder, turmeric and coriander, and fry for a few minutes. Beat the curds with a little water. Mix with the sliced marrow and salt and add to the masala o the fire. Cook till the vegetable is tender, garish with coriander and serve.