Friday, 21 June 2019

Gujarati Stuffed Aubergines


500g (8-10) small long aubergines; slit horizontal crossways almost to the stem.
2 medium potatoes; cut in chips

2 Onions; chopped finely
3 garlic cloves; crushed
2 inch ginger; grated
2 chillies; minced
2 tomatoes; chopped
1 lime juiced
2 coriander stalks, with the stem; chopped finely
Salt to taste
1 tsp Turmeric powder
1 tsp Red chilli powder
2 tsp Coriander and cumin powders

Vaghar or tempering
2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 Curry leaves
½ teaspoon asafoetida (hing)


1.     Wash the aubergines and slit each one crossways down the centre almost to the stem.  Two slits, and set aside.
2.     Peel the potatoes and cut in chips.
3.     Using a food processor, grind the onions, garlic, ginger, chillies, tomatoes, lime juice and coriander stalk with the leaves and stem.
4.     Place the mixture in a bowl and add the turmeric, chilli, coriander and cumin powders, add the salt and mix well
5.     Stuff each aubergine with this mixture and set aside.
6.     Heat the oil in a wide pan, and add the mustard and cumin seeds, the curry leaves and the asafoetida.  If you have any of the stuffing mixture left add it to the oil, saute for a few minutes and add the potatoes.  Cook the for 7-8 minutes, turn over once.
7.     Move the potatoes aside, and gentle place the aubergine into the pan, cover and leave for 3 minutes. Turn the aubergines over, place the potatoes on top of the aubergine and cover.  Turn down the heat and leave for 10-15 minutes, until the potatoes are tender.
Serve with chapattis.

Monday, 17 June 2019

Ragda Pattice, Mumbai Street Food

Ragda Pattice is a chaat/snack that you can find in streets of Mumbai. It comprises of spicy mash potato cakes, topped with sauce made from yellow peas. Dressed with chopped tomatoes, onions, tamarind sauce,  coconut chutney and crispy sev. 


1. Sauce

200gm white or yellow peas, soaked overnight and boiled until soft and drained (90min)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 curry leaves
1 medium onion
2 cloves garlic
2 inches ginger
coriander stems
1/2 teaspoon turmeric
1 teaspoon each of coriander and cumin powders
1 teaspoon red chilli
1 cup water
1 lime;  juiced
salt to taste
3 stalks coriander; chopped finely for garnish

2. Potato Pattice

4 medium potatoes; boiled, and peeled.
1 stalk coriander
1 clove garlic
1 inch ginger
1 green chilli
2 tablespoons of bread crumbs
salt to taste
2 table spoons Oil to pan frying

3. Dressing

Tamarind chutney
Coconut chutney
chopped tomatoes
chopped spring onions
sev (fried chickpea flour noodles; available in indian grocers)


1. Sauce

1.     Boil the peas until soft and set aside.
2.     Chop the onion, garlic, ginger, and coriander stems, or place in a food processor.
3.     Heat the oil in a pan, add the mustard and cumin seeds and curry leaves, as soon as they splutter add the onion garlic mix cook until golden brown.
4.     Add the turmeric, coriander, cumin and chilli powders.
5.     Add the peas and just enough water to cover, one cup should be enough.
6.     Add the salt and lime juice and bring to boil.
7.     Garnish with chopped coriander.

2. Potato Pattice

1.     Boil the potatoes, peel and mash and place in a bowl.
2.     Chop the onion, garlic, ginger, chilli and coriander stems, or place in a food processor.
3.     Add to the potatoes and bread crumbs, mix well and form lemon size balls and flatten. Place on tray.
4.     Heat 1 tablespoon of oil in a frying pan, place the patties on it and fry both sides until golden brown.  Repeat until all the patties are done.

Place patties on a serving plate. Add the ragda on top. Dress with the tamarind and coconut chutney. Garnish with the tomatoes, spring onions and coriander.  Top with the crispy sev.
Can be made in individual dishes too, with one or to patties.

Monday, 10 June 2019

Chickpea flour (besan) Stuffed Okra (bhindi)


500g Okra
2 tablespoons Cumin and Coriander powder
1/2 cup Chickpea flour
1 teaspoon Turmeric powder
Salt to taste
1 small Onion
2 Tomatoes 
1-2 green Chillies
1 clove garlic
3 stalks fresh Coriander
2 teaspoons Vegetable  Oil
2 tablespoon Panch phoran spices (can be bought in Indian grocers, else see below for recipe)


  1. Wash and dry the okra with a paper or cloth towel. Cut off the top part and tip of the okras. 
  1. Make a length-wise slit, without separating the okra in halves
  1. Mix the dry spices and flour and set aside.
  1. Place the onions, tomatoes, chillies, garlic and coriander with the stems in a food process and grind finely.  Else, chop everything finely.
  1. Add to the flour mix with 2 teaspoons of oil, mix to make a thick paste. Fill the okra slits with the spice mix and place in a large container.
  1. Put a wide frying pan on the stove, and add 2 tablespoons of oil, when hot add the panch phoran spices
  1. Place all the okra in pan with stuff side upwards.  Turn down the heat and cover.  Cook for 10 minutes and turn them over, cover and cook for a further 15 minutes at very low setting.

Panch Phoron Recipe

1 tbsp nigella seeds.
1 tbsp black mustard seeds.
1 tbsp fenugreek seeds.
1 tbsp fennel seeds.
1 tbsp cumin seeds.
Mix and place in a dry container.

Tuesday, 5 April 2016

Gujarati Sweet and Sour Dal

1 cup split pigeon pea lentils
1 green chili, 
1.5 inch ginger,
2 tbsp peanuts
½ tsp turmeric powder
750 ml water
2 tbsp chopped dried mangosteens (kokum)  (substitute 1 lemon)
salt as required
2 tablespoon oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
2 to 3  dry round red chilies (boriya)
6-7 curry leaves
a generous pinch of asafoetida
3 to 4 cloves
1 cinnamon stick

  1. Wash the lentils thoroughly at least 3 times and soak over night.  
  2. Place the lentils with along with 750ml water, turmeric, ginger-green chili paste and peanuts.  Bring to boil
  3. Simmer for 40 minutes till the lentils are mushy, mash the lentils with a wooden spoon and then add extra water if necessary. 
  4. Add the jaggery (brown sugar), chopped kokum  (or lemon juice) and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.
  5. Meanwhile heat the oil in a frying pan, add the mustard seeds, cumin and fenugreek seeds and fry till they are browned (1/2 minute)
  6. Then add the curry leaves, whole red chilies, cloves, cinnamon and asafoetida.
  7. Stir and fry for a few seconds, pour this mixture into the simmering lentils and continue to simmer for 5 to 6 minutes more.
  8. Serve with rice or as a soup.