My Maharashtrian Thali

Mooli Greens- Radish Greens

Bhaji wali Since we in negative inflation right now and the monsoons are back on track, most citizens, including me, wonder why the prices of vegetables and fruit continue to go through the roof. My bhaji wali, who is a sweet woman, even though her manner of speaking borders on the filmy like Sushma Swaraj ( a little high pitched and coy with great lip movement), gets more and more patronising with me as my vegetable buys get more stringent. She professes complete helplessness when asked why the vegetables in her basket are so expensive.

In actual fact the farmers are still selling at the same price they always were.They have not benefitted in the least by rising prices. Its the middleman who is making a fortune.When is the government going to intervene to get things back on track?

Meanwhile greens are the best thing to go back to. They are (relatively) cheap and infinitely tasty.Since we have such a variety we will not get easily bored with our bhajis.


1 bunch of mooli greens
2 tsps oil
1 tsp jeera
4 cloves garlic chopped very fine
1 medium onion chopped
1 handful roasted peanuts

Wash the mooli greens very well. Then dunk in a pan full of boiling water leaves and stalks and all. Cook for 20 minutes in plenty of water. Drain and squeeze out water. Chop.
Heat oil and saute the garlic and onions till soft and golden brown. Add the cooked mooli greens. Stir and cook for 5 minutes. Add the roasted broken peanuts and cook for 8 minutes more. Serve with chapathis or rice.

Ambadi Bhaji

How the years slip by! It has been a long time since I began this blog with a view to recording all the simple recipes for ghar ka khana in a Maharashtrian house. Along the way I set off down several different paths and now I find I still have a long way to go to complete that original task.
We have so many green leafy veggies which are so tasty. This is a recipe for Ambad bhaji ( Sorrel in English and Gongura in Telegu) which turns out just yum. Eaten with hot chapathis there is nothing quite like it.

1 bunch ambad bhaji
20 cloves garlic chopped very fine
2 tbsp peanuts
1/2 tsp haldi
1/2 cup well cooked rice( not basmati or long grain rice)
1 tbp rice flour
2 tbsp oil
!/2 tsp mustard seeds
2 red chillies

Chop the bhaji. Cover with water and bring to the boil. Boil for 8 minutes. Pour off the water.Add 2 cups of water and the cooked rice. Cook till rice blends in completely. Keep adding water and stirring. Cook for at least 1/2 an hour.Now add the peanuts, haldi, mirchi powder, rice flour and salt. Cook for ten mintes more.
Heat up the oil and fry the garlic till golden brown,the red chillies and mustard seeds. Pour on top of the ambad bhaji and serve.

Gobi Sabzi- Cauliflower and Mustard vegetable

Gobi-Bhaji-002 Considering the gratitude with which my Kashmiri Mutton recipe was received I thought I'd share another superfast recipe for people who are so hungry they can't wait to eat.Bet you can't cook anything faster than this.

Essential : a 3 kg pressure cooker or pressure pan.


3/4 kg cauliflower
1 tsp oil
1 tsp mustard seed/ rai
3 cloves of garlic/ lasun, finely chopped
1/2 tsp turmeric/ haldi
1 tsp salt
1/2 tsp jaggery / gur bits or brown sugar

1 tbsp grated coconut optional

Soak cauliflower florets in salted water for 5 minutes. Remove and put the florets into a pressure cooker. Do not add water, just the drops which cling to the cauliflower will do. Put on the weight and cook on high heat for one whistle.Turn off and put the cooker under the tap to reduce heat fast. Open cooker.
Heat the teaspoon of oil in a kadhai . Add the mustard seeds and saute till they pop. Add the finely minced garlic. When the pieces brown lightly add the cooked cauliflower, the turmeric, salt and jaggery. Stir a couple of trimes, cover ,lower heat and cook for 3 minutes more. Garnish with grated coconut and serve.