Sev-Gaathia Nu Shaak [Fried Spice Crispy]
Ingredients 2 Cup Sev or Gathia 1/2 Tsp Red Chilli Powder 1/2 Tsp Cumin Seeds 1/4 Tsp Garam Masala 1/2 Tsp Sugar A Pinch of Asafoetida 1/4 Tsp Dry Mango Powder 1/4 Tsp Corriander Powder 2 Tbsp Oil Salt to taste A few Corriander Leaves	Cooking Method 1. Heat oil in a pan, add Cumin Seeds, Asafoetida, add all Masala, stir well in slow 2. Add sugar & salt, stir to dissolve, add Sev, mix well, garnish with chopped Coriander Leaves.

Tindora Nu Saag
Ingredients Ivy Gourd 250 Grams [Tindora] 2 Tbsp Jaggery 1 Tbsp Chana Dal 1 Tbsp Sesame Seeds 1 Tsp Mustard Seeds A Pinch of Hing 1/2 Tsp Turmeric Powder 1/4 Tsp Corriander Powder 4 Dry Red Chilies 1 Tbsp Coriander Powder 2 Tbsp Oil Salt to Taste	Cooking Method 1. Wash & cut Tindora into long shape. 2. Heat oil in a pan, add Mustard Seeds, Hing, Sesame Seeds, Dry Red Chilies, Chana Dal, mix well. 3. Add all Masalas, Tindora, stir well, cook in medium flame. 4. Now add Jaggery, Salt, mix well, cook till vegetables are tender.

Sambharia Bhindi
Ingredients 250 Gram Bhindi 4 Tbsp Curd 1 Tbsp Green Chilli-Ginger Paste 1/2 Tsp Cumin Pd 1/2 Tsp Coriander Pd 1/2 Tsp Red Chilli Powder 4 Tbsp Grated Coconut 1/2 Cup Coriander Leaves Chopped Salt & Sugar to taste Oil for deep frying Method	Cooking Method 1. Clean & wash Bhindi, slit it lengthwise & keep aside. 2. In a bowl, mix all Masalas, except Curd & Oil, mix well. 3. Stuff each Bhindi with this mixture. 4. Heat oil, deep fry stuffed Bhindi till they turn soft, keep aside. 5. In a separate pan, add Curd & fried Bhindi, cook in a slow flame for 5-6 minutes. 6. Add Salt, mix well, cook for 2 minutes more.

Kobinu Saag [Spicy Cabbage – Gujarati Style]
Ingredients 500 Gm Cabbage, Finely Shredded 1 Cup Fresh Peas 2 Tbsp Oil 1 Tsp Mustard Seeds 4 Green Chilies Slit 1/4 Tsp Turmeric Pd Salt to taste 1 Tsp Sugar 3 Tbsp Grated Coconut	Cooking Method 1. Heat Oil in a Kadai, add Mustard Seeds, Green Chilies. 2. Add Cabbage, Peas, Turmeric Powder, mix well. 3. Now add Salt & Sugar, mix well, cook on a low flame for 10 minutes. 4. Now add the Coconut, mix well, serve hot.

Surati Undhiyu [Surati Style Stuffed Vegetable]

Ingredients 3-4 Yams 5-6 Potatoes 3-4 Sweet Potatoes 5-6 Egg-Plants 3 Pieces Ripe Rajeli Bananas 1/2 Coconut 2 Cup Gram Flour 2 Tsp Chili Powder 1 Bunch Coriander Leaves 8-10 Flacks Garlic 120 Grams Double Beans [Paapdi] 120 Grams Field Beans 5-6 Green Chilies 4 Muthias 1 Bunch of Fenugreek Leaves [Methi] A Pinch of Turmeric 1 Piece Ginger 120 ml Gingely (Sesame) Oil 2 Tsp Sugar A Pinch of Soda-Bi-Carb A Pinch of Hing Salt to taste

Cooking Method For Muthias 1. Clean Methi Leaves, sprinkle with Salt, set aside. 2. Mix Salt, a pinch of Turmeric, Chili Powder, a little Oil, Methi & Gram Flour. 3. Add Water little by little to form a stiff paste. 4. Make Balls of this Paste, fry till Golden Brown & set aside. For Vegetable 1. Peel Yam, Potatoes & Sweet Potatoes, cut Yam & Sweet Potatoes into cube size. 2. Remove stems from Egg-Plants, cut Bananas into 2 pieces each without removing skin. 3. Slit Potatoes, Egg-Plants, Bananas into Quarter size. 4. Clean Double Beans (Paapdi) 5. Mix together Grated Coconut, Chopped Coriander & Hing, mix well. 6. Divide into 3 portion, stuffed Egg-Plants; Potatoes, & Bananas with 2 portions. 7. Smear Yam & Sweet Potatoes with remaining third. 8. Heat Oil in a heavy bottom pot, add Spices, fry well, add 1 tsp Ajwain. 9. Add 300 ml of Water, when it comes to boil, add Double Beans (Paapdi), field Beans & a pinch of Soda, cook for a few minutes. 10.Add stuffed Egg-Plants, cook for 10 minutes, add Potatoes, Sweet Potatoes, & Yam Cube. 11.At the end when cooking is completed, add Fried Muthias, Stuffed Bananas and cook till done.

Muthiya Nu Shaak Fried Spicy & Crispy]

Ingredients 2 Cup Methi Leaves Finely Chopped 1 1/2 Cup Maida [Whole meal Flour] 1 1/2 Cup Gram Flour 2-3 Green Chilies Chopped 1 Tsp Ginger Paste 1/2 Tsp Garam Masala 1/2 Tsp Turmeric Powder 3-4 Tbsp Oil 3 Tsp Sugar 1 Lime Juice 1/2 Tsp Carom Seeds [Ajwain] 1/2 Tsp Mustard Seeds 2-3 Cup Water A Pinch of Hing A Pinch of Soda-Bi-Carb

Cooking Method 1. Mix Methi with Salt, set aside for 10 minutes, squeeze out the Water. 2. Mix Methi leaves with Flour, Gram Flour, Green Chilies, Ginger Paste, Sugar. Lime Juice, Garam Masala, Turmeric, Soda-Bi-Carb, Salt, mix well, knead into a soft dough. 3. Divide the Dough into 20 balls, flatten slightly to form the Muthias and set aside. 4. Heat Oil in a Pan, add Ajwain, Rai, and Hing. 5. Add Muthias & Water, cover & cook in slow flame for 10-15 minutes.

Vengan Batata Nu Shaak [Spicy Egg-Plants & Potatoes]
Ingredients 4 Egg-Plants 4 Medium Size Potatoes 4 Medium Size Tomatoes 3 Dry Red Chilies 1/2 Tsp Red Chili Powder 1 Tsp Turmeric Powder 1 Tsp Coriander Powder 1 Tsp Cumin Powder 1 Tsp Garam Masala 4-5 Tbsp Oil 3 Cup Water Salt & Sugar to taste 1 Tsp Mix Whole Spices Coriander Leaves to garnish	Cooking Method 1. Clean, wash & slice Egg-Plants, peel & slice Potatoes, slice Tomatoes. 2. Heat Oil, add dry red Chilies, whole Spices, Tomatoes and fry well. 3. Add all Masalas, Potatoes, & Egg-Plants and fry well for about 5 minutes. 4. Pour Water, cover & cook in medium flame, cook till Vegetable are tender, & Gravy is thick. 5. Sprinkle Coriander Leaves before serving.