Stuffed Bhindi

Ingredients

Main	Spices/Tadka	Generic
1 lb Tender Bhindi	1 tsp Jeera	Oil
	3-4 Curry Leaves	Salt
	2 tsp Peanuts
	2 tsp Chana Dal
	2 tsp Dhania Seeds
	7-8 Dry Red Chillies
	1 pinch Turmeric
	1 pinch Hing
	Fresh Dhania

Method
For the Stuffing:
Roast the peanuts, chana dal, red chillies, dhania seeds until light brown and raw smell disappears.
Grind this mixture into a fine powder.Add the salt, turmeric and hing to this powder.
Wash and pat dry the Bhindi and slit one side.
Remove seeds to make room for the stuffing. Fill the stuffing.
In a thick bottom pan, add 3-4 tbsp of oil and let the mustard seeds splutter and then add curry leaves.
Place the stuffed Bhindi one by one in the pan and sprinkle some oil on the top.
Cover and cook on medium flame for about 10 minutes until tender. Then toss them in the pan without breaking.
Cook all the sides of the Bhindi by tossing them until skin is well cooked and starts to wrinkle and skrink.
Transfer to a serving dish and top with the masala oil left in the pan.
Season with Dhania leaves and serve.
Notes:
This can also be served in the gravy used for Bhagare Baingan.

Bhindi Capsicum

Ingredients

Main	Spices/Tadka	Generic
1 lb Bhindi	1 tsp Jeera	Oil
1 large Capsicum	1 pinch Turmeric	Salt
1 large Onion	1 pinch Garam Masala	Sugar
1 large Tomato	2 tsp Kitchen King
	1 pinch Aamchur
	Fresh Dhania

Method
Chop the Bhindi into 1-inch pieces.
Cut the onions into 1-inch pieces.
Cut the capsicum into 1-inch pieces.
Cut the tomato into 1-inch pieces.
In a skillet heat 2 tbsp oil and add the jeera and wait to splutter.
Add the onions and capsicum.
Add 1 tsp sugar and keep stirring until it caramelizes.
Add the Bhindi and Tomato.
Add the Garam Masala, Kitchen King, Turmeric, Aamchur, Salt and stir well until the masala integrates into the vegetable. and the oil separates.
Cook until it is nicely and evenly brown.
Garnish with Dhania and serve.

Mushroom Matar

Ingredients

Main	Spices/Tadka	Generic
1/2 lb Mushrooms	1 tsp Jeera	Oil
1 cup Peas	1-2 Green Chillies	Salt
1 small Onion	1 pinch Turmeric	Sugar
1 small Tomato	1 pinch Garam Masala
	2 tsp Kitchen King
	1 tsp Grated Ginger
	Frsh Dhania
	Fresh Cream

Method
Chop the mushrooms into 1/2-inch pieces.
Cut the onions into long very thin strips.
Finely chop the tomatoes.
In a skillet heat 2 tbsp oil and add the jeera and wait to splutter.
Add the onions, green chillies and grated ginger.
Add 1 tsp sugar and saute until it caramelizes.
Add the tomatoes and cool until it gets pulpy..
Add the garam masala, Kitchen King, Turmeric, Salt and stir well until the masala integrates into the pulp and the oil separates.
Add the peas and mushroom and cook covered on medium flame for 10 minutes with 2 cups of water.
Leave it open for another 3-4 mintes and cook on low flame.
Garnish with Dhania and fresh cream and serve.

Squash Matar Tamatar

Ingredients

Main	Spices/Tadka	Generic
1 lb Banana Squash	1 tsp Jeera	Oil
1 large Tomato	3-4 Curry Leaves	Salt
1 cup Peas	1 pinch Hing
	1 pinch Turmeric
	2 tbsp Sambar Powder
	Fresh Dhania

Method
Chop the squash into 1/2 inch cubes.
Chop the tomatoes also into 1/2 inch cubes.
In a skillet, add jeera and wait to splutter.
Add the Curry leaves, Hing and Turmeric.
Add the squash and peas and cook on a medium flame until half cooked.
Add the tomatoes, sambar powder and salt and cook until well done.
Season with Dhania and serve.

Squash Bhaji

Ingredients

Main	Spices/Tadka	Generic
1 lb Banana Squash	1 tsp Jeera	Oil
	3-4 Green Chillies	Salt
	3-4 Curry Leaves
	1 pinch Turmeric
	1 pinch Hing
	Fresh Dhania

Method
Chop the squash into 1/2 inch cubes.
In a skillet, add jeera and wait to splutter.
Add the Green chillies, Curry leaves, Hing and Turmeric.
Add the squash and cook on a medium flame until well cooked.(About 10-15 minutes)
Season with Dhania and serve.