Add the dahi besan mix to this and pour water. Stir till kadhi becomes slightly thick.

Garnish with coriander and curry leaves. RELATED RECIPES Tomato kadhi Sindhi Style Gattey Ki Kadhi Gujarati Kadhi Pakora Keri Ni Rus Ni Kudhi (Mango Juice Kadhi) Gujarati Kadhi Ingredients: 4 tbsp - dahi/curd (beaten) 1&1/2 tbsp - besan/gram flour 2 tsp - sugar 2 inch - ginger 1 tsp - methi seeds 1 tsp - cumin 1/2 tsp - mustard seeds 2 - dry red chillies 1 - green chilly cut in to 1/2 inch size Coriander leaves to garnish Salt to taste 2 cups of water 2 tsp - oil (less)

Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes. Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.

Cover with a lid and simmer the heat. Cook until the vegetables are done.

Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice (less)

Heat the oil and saute the mustard seeds with the asafoetida. When the seeds start to pop add the onions and fry till golden.

Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy. Cook over high heat to dry the water.

Remove from heat and add coconut and drumsticks. Stir gently and serve hot (less)

Mix in the turmeric powder. Store in air tight bottle in the refrigerator.

RELATED RECIPES Sukha Egg Masala Green masala chicken Chicken Masala Fry Tondli Tomato Batata Masala Corn masala Ingredients: 25 - red chillies (discard stalks) 1 cup - grated copra cup - coriander seeds 2 tbsp - cumin seeds 8 each - cloves and cardamom 1 tsp - saha jeera - nutmeg 2 tsp - turmeric powder (less)

Mix in the turmeric powder. Heat the ghee or oil in a kadai.

Add mustard. When it splutters, add black gram dal, cloves, cinnamon and sha jeera.

Fry for few seconds. Add peanuts and fry till brown.

Add onion and curry leaves. Fry till onion is light brown.

Add brinjals. Fry till they are wilted.

Add 3 cups of water and salt and the prepared powder. Cover and simmer till brinjals are cooked.

Add the semolina, sprinkling in little at a time, stirring all the time, to avoid lumps. Cover and cook till done.

Mix in the lime juice. Serve hot, garnished with coriander leaves.

Serves: 3 to 4 RELATED RECIPES Tomato peas bhath Goan Batk or Semolina Cake Semolina Cake (Eggless) 5 Minute Kesari Bhath Vangibath Ingredients: 1 cup - semolina 1 cup - brinjal, thinly sliced cup - onion, chopped cup - grated coconut 3 - dry red chillies 1 tsp - cumin seeds 2 tsp - coriander seeds tsp - turmeric powder tsp - turmeric powder 4 tbsp - ghee or oil 1 tsp - mustard seeds 2 tsp - black gram (urad) dal 2 pieces - cinnamon tsp - sha jeera 2 tbsp - pea nuts 2 tbsp - lime juice coriander leaves to garnish few curry leaves salt to taste 2 - cloves (less)

When the rice is cooked, add sugar and nuts and raisins and keep on stirring till the payesh turns thick. Remove from fire and sprinkle cardamom powder on top and put in camphor.

RELATED RECIPES Tomato peas bhath Plain Payesh 5 Minute Kesari Bhath Semolina Vangi Bhath Vangi Bhath Ingredients: 1 litre - milk 30 g - good quality rice 1 tsp - powdered cardamoms 100 g - sugar 25 g - each of sliced raisins, almonds and pistachios nuts pinch - camphor 2 tbsp - ghee (less)

Drain the water. Cut each one half way down.

Keep aside to remove excess water. Soak rice in hot water for 4-5 hours.

Wash and drain the excess water. Add all the ingredients, except oil to the rice and grind the rice to a smooth thick paste.

Stuff each mussel neatly with rice paste. Steam it till done and remove from fire cool and remove the shell.

Mix the ground masala in a little water and make a thin batter. Heat oil.

Dip each mussel in masala and shallow fry till done. Remove and drain the excess oil and serve hot.

Making time: 2 hours Makes: 6-7 serving Shelf life: Best fresh RELATED RECIPES Gutti Dondakaya Koora (Stuffed Ivy Gourd) Lucknowi Dahi Bade (Stuffed Tender Dumplings in Spicy Yoghurt Sauce) Bharleli Bhendi (Stuffed Lady's Finger) Bharli Vangi (Stuffed Eggplant) Dajaj Mahshy (Stuffed Chicken) Ingredients: Medium sized mussels - 25 nos. Par Boiled rice - 400gm Coconut grated - 1/2 Aniseed - 2 teaspoon Cumin seed - 1teaspoon Small onion - 10 nos.

Oil - for frying Salt - to taste For Masala: Chilli powder - 2 table spoon Turmeric powder - 1/2 teaspoon Garlic - 5-6 cloves Aniseed - 1 teaspoon Salt - to taste (less)

Drain the water. Cut each one half way down.

Keep aside to remove excess water. Soak rice in hot water for 4-5 hours.

Wash and drain the excess water. Add all the ingredients, except oil to the rice and grind the rice to a smooth thick paste.

Stuff each mussel neatly with rice paste. Steam it till done and remove from fire cool and remove the shell.

Mix the ground masala in a little water and make a thin batter. Heat oil.

Dip each mussel in masala and shallow fry till done. Remove and drain the excess oil and serve hot.

Making time: 2 hours Makes: 6-7 serving Shelf life: Best fresh RELATED RECIPES Gutti Dondakaya Koora (Stuffed Ivy Gourd) Lucknowi Dahi Bade (Stuffed Tender Dumplings in Spicy Yoghurt Sauce) Bharleli Bhendi (Stuffed Lady's Finger) Bharli Vangi (Stuffed Eggplant) Dajaj Mahshy (Stuffed Chicken) Ingredients: Medium sized mussels - 25 nos. Par Boiled rice - 400gm Coconut grated - 1/2 Aniseed - 2 teaspoon Cumin seed - 1teaspoon Small onion - 10 nos.

Oil - for frying Salt - to taste For Masala: Chilli powder - 2 table spoon Turmeric powder - 1/2 teaspoon Garlic - 5-6 cloves Aniseed - 1 teaspoon Salt - to taste (less)

Peel and mince ginger. Wash, remove stem and chop eggplant into cubes.

Grind all the masala ingredients into fine powder using a blender and keep aside. Heat oil in a wok on medium flame, add urad dal, mustard seeds, cumin seeds, curry leaves and broken red chillies.

When dal turns light brown, add chopped ginger, green chillies, cubed potato, chopped onion and cook covered for 2 minutes stirring occasionally. When onion becomes translucent, add eggplant cubes, masala powder, turmeric powder,salt and close the lid.

In less than a minute, add 2 to 2 1/2 cups of water and bring to boil. When water starts bubbling, add sooji.

Give it a quick stir, close the lid and remove from heat. Leave it for 5 minutes and then serve hot with a splash of ghee.

Notes: You can also add diced carrots to talimpu (less)