Dahi Bhendi

Dahi BhendiIngredients:

  • Okra- 10 nos.
  • Curd – 5 tbsp
  • Tomato- 1 big
  • Oil- 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Red chilli powder- 1/2 tsp
  • Turmeric powder- 1/2 tsp
  • Grated coconut- 2 tbsp
  • Salt- As per taste


Wash the okras thoroughly and cut into 2-inch slices. Chop the tomato into small cubes.

Heat oil in a pan. Add mustard seeds and let them crackle. Add cut okra pieces, salt, turmeric, red chilli, chopped tomato and let it cook till okra is done. Let it cool down.

Remove this fry into a bowl. Add curd and grated coconut and mix properly.

Serve with rice. This acts as a perfect side dish.


Mula Saga(Raddish Leaf) Pithou Bhaja

Mula saga bhajaIMG_20170521_105335.jpgIngredients:

  • Mula saga – 1 bunch
  • Potato – 1 medium
  • Onion – 1 big
  • Green Chilli – 2 no.s

For Pithou batter:

  • Raw Rice – 2 tbsp
  • Garlic – 5 no.s
  • Dry chilli – 2 no.s
  • Cumin – 1/2 tsp
  • Salt as per  taste

Soak all of the above ingredients with little water for 1 hour & grind it to a fine paste.


Clean the mula saga thoroughly and chop it finely. Cut the potato,onion into very small cubes.Chop the green chilli finely.

In a bowl, take the batter paste, add chopped leaves,potato,onion,green chilli and mix properly.

Heat a tawa. Spread oil on the top of the tawa. Spread the batter mixture on the tawa as thin as possible. Cook for 5 minutes in a medium flame. Now make small squares or circles of the saga bhaja with the help of a metal spatula and turn it to the other side. Cook again for 5 more minutes till it becomes brown in colour.

Switch off the flame and serve hot.


Ginger Chutney


  • Ginger – 1 inch
  • Red chilli – 4
  • Jaggery – 1 tbsp
  • Tamarind Pulp – 1 tbsp
  • Channa dal – 1 tsp
  • Urad dal – 1 tsp (Skin less- whole white)
  • Coconut grated – 1 tsp (optional)
  • Oil- 1/2 tsp
  • Salt – As per taste


Dry roast channa dal & urad dal till golden brown. Soak these immediately with little water for 10 minutes.

Clean the ginger & cut into small pieces. Fry the piece with little oil for 2 minutes.

Take the soaked dal, fried ginger, tamarind pulp, jaggery, red chillies,salt, grated coconut in a mixie cup & grind into a course paste.

Add water to adjust the consistency.

Serve with idli, dosa etc as a side dish.


  1. You can preserve it in fridge for some days.
  2. You can add tempering into it if you like.


Masala Buttermilk


  • Curd – 1 cup
  • Pudina leaves – 1 tsp chopped
  • Cumin seeds- 1/2 tsp
  • Dry chilli – 1no.
  • Pepper powder -1/4 tsp
  • Salt – As per taste


Dry roast the cumin seeds & red chilli in a pan till the aroma comes. Cool it down & make a powder out of it.

Put curd, water, chopped pudina leave, salt in a mixie & grind for a minute.Pour the mixture into a glass. Add cumin, red chilli powder mix, pepper powder into it & stir with a spoon.

Serve chilled.

Note:  Pour water how much you want to make the butter milk thinner.



Alu chatpata


  • Potato – 3 medium size
  • Oil – 1 tbsp
  • Mustard seed – 1 tsp
  • Cumin seed – 1/2 tsp
  • Coriander seed – 1 tsp
  • Fennel seed – 1 tsp
  • Cinnamon – 1 inch stick
  • Black pepper – 5 no.s
  • Red chilly – 2
  • Red chilly powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Amchur powder – 1/2 tsp
  • Chopped coriander leaves – 1 tbsp
  • Salt – As per taste


Peel the potatos and make small cubes out of it.

Make a coarse powder of cumin,coriander,fennel seed,red chilly, black pepper,cinnamon using mortar and pestle.

Heat oil in a kadai. Add mustard seeds into the hot oil. When it crackles, add potato cubes, salt, turmeric powder, red chilly powder and mix properly. When the potato is half cooked, add the dry masala powder mix and cook again.

When the potato cubes are cooked properly, add amchur powder , mix it well and switch off the flame.

Sprinkle chopped coriander leaves and serve hot with roti/paratha or use as a side dish with rice.

Note: Baby potato is best for this recipe. If it is not available, normal potato can be used.

Alu Bharta

Alu bharta


  1. Potato – 3 medium
  2. Onion – 1 big
  3. Mustard oil – 1 tbsp
  4. Cumin seeds – 1/2 tsp
  5. Mustard seeds – 1/2 tsp
  6. Green chilly – 2
  7. Tomato – 1 medium
  8. Turmeric powder – 1/2 tsp
  9. Coriander leaves – 1 tsp chopped
  10. Salt – As per taste


Boil the potatos. Remove the skin of the potatos and mash them. Chop onion, green chilly and tomato.

Heat oil in a pan. Add cumin and mustard seeds into it. When the seeds crackle, add chopped onion, green chilly and fry till onion becomes translucent. Now add chopped tomato, turmeric powder and cook till tomato becomes soft. Now add mashed potato, salt, chopped coriander leaves and mix properly.

Serve hot with rice, dal.

Gota Masala Bhendi


  1. Okra – 10 nos
  2. Oil – 2 tbsp

For Masala:

  1. Mustard seeds – 2 tbsp
  2. Garlic – 6 cloves
  3. Dry red chilly – 2-3 nos
  4. Cumin – 1 tsp
  5. Salt


For the masala paste:

Soak all the ingredients mentioned above with little water. Grind it to a smooth paste. Now heat oil in a pan. Fry the masala paste in it till the raw smell goes off. Keep it aside.

Now wash the okras. Cut the upper and lower portion of those to give a cylindrical shape. Now slit the okras in the middle. With a knife, enter the fried masala into the slit of the okras. Heat a pan. Sallow fry the okras with little oil  till those are cooked properly from all the sides.

Serve hot with rice.