Batatani Bhaji [Sauteed Potatoes with Mustard Seeds]
Ingredients 5 Boiled Potatoes Large Onion Chopped Green Chilies Chopped 1 Tsp Ginger Paste 6 Curry Leaves 3 Tbsp Grated Coconut A Pinch of Asafetida 1/4 Tsp Methi Dana Sugar & Salt to taste Corriander Leaves for Garnishing 1/4 Tsp Turmeric Powder	Cooking Method 1. Cut the potatoes into 4 pieces, mix sugar, salt & turmeric powder. Mix well. 2. In a pan, heat oil, add Methi Dana, Curry Leaves, Asafoetida, Green Chilies, Onion & Ginger Paste. Fry for a few minutes. 3. Add potato mixture, stir well continuously. 4. Garnish with coriander leaves. .

Vangyache Bharit [Spicy Mashed Egg-Plants in Marathi Style]
Ingredients 2 Big Egg-Plants 3 Onions 3 Tomatoes 4 Green Chilies 1 Tsp Garlic Paste 1 Tsp Red Chilli Powder Salt to Taste Sugar to Taste 1/4 Cup Coriander Leaves For Tempering 1/2 Tsp Mustard Seeds A Pinch of Hing 2 Tbsp Oil Method	Cooking Method 1. Roast, peel & mash Egg-Plant. 2. Chop Tomatoes, Onions, Green Chilies finely. 3. In a heavy bottom, heat Oil, add Mustard Seed, Hing, onion, fry till golden brown. 4. Now add Tomatoes, Green Chilies, mix well. 5. Add roasted Egg-Plant, Coriander Leaves, Red Chilli Powder, Salt, Sugar. 6. Mix well .

Valache Birde [Spicy Field Beans]

Ingredients 2-3 Cup Field Beans [Vaal], Soaked & Sprouted 2 Onion Chopped Finely 3 Tomatoes, Chopped 1 Tsp Tikhat [Red Chili Powder] 2 Tbsp Jaggery 1 Cup Grated Coconut For Tempering: 2 Tbsp Oil 2 Tsp Mustard Seeds A Pinch of Hing For Grinding Masala: 2 Tsp Cumin Seeds 1 Onion 10 Garlic Cloves 1 Cup Coriander Leaves 3 Green Chilies

Cooking Method 1. Grind all Masalas and keep aside. 2. In a heavy bottom pan, heat Oil, add Mustard Seeds, Hing and mix well. 3. Add Chopped Onion, fry for a few minutes, add Tomatoes and stir well. 4. Now add Vaal, Tikhat and ground Masalas. 5. Fry till Oil has come out, then add Salt, 3 Cups of Water and mix well. 4. Cover & cook till Vaal is tender, then add Jaggery and stir well. 5. Now add Grated Coconut, garnish with Coriander Leaves.

Alu Chi Patal Bhaji [Spicy Colacasia leaves]
Ingredients 20 Aravi Leaves [Colocasia Leaves] 1/2 Cup Cashew Nuts 2 Tbsp Oil 1/2 Tsp Mustard Seeds 1/4 Cup Roasted Peanuts, Crushed 4 Curry Leaves 1/2 Tsp Cumin Seeds 1/2 Cup Jaggery 1/2 Cup Chana Dal A Pinch of Hing Salt to taste Method	Cooking Method 1. Wash & chop Colocasia leaves finely. 2. In a pan, mix water & Colocasia leaves, cook in slow flame. 3. Now add chana dal & peanuts, mix well. 4. When it is half to cooked, add salt, Cashew Nuts, Jaaggery and Mix well. 5. Cook for a few more minutes. 6. Tempering with Curry Leaves, Mustard Seeds, Cumin Seeds, Hing. 7. Mix all in Vegetable

Palak Achi Tak Atli Bhaji [Spinach Leaves in Buttermilk]
Ingredients 1 Bunch Spinach Leaves, Chopped Finely 1 Tbsp Peanuts 3 Green Chilies, Chopped 1/4 Cup Chana Dal 1/2 Cup Buttermilk 1/2 Tsp Sugar 1 Tsp Cumin Seeds 1 Tbsp Ghee 1 Tbsp Gram Flour 1/4 Cup Coconut[Roasted & Grounded] A Pinch of Hing A Few Corianders Leaves	Cooking Method 1. Boil the Daal, Spinach Leaves, Peanuts altogether. 2. Mash Daal properly & add Salt, Sugar, Green Chilies and mix well. 3. Now cook this mixture in slow flame. 4. Then add Gram Flour, Buttermilk and stir continuously. 5. Add coconut, mix well. Cook & continue to boil. 6. Tempering with, heated Ghee, add Cumin Seeds and Hing. 7. Pour this on the Curry.

Batatyacha Rassa [Saucy Potatoes]

Ingredients 4 Medium size Potatoes 4 Tomatoes 5 Green Chilies 1/2 Tsp Turmeric Pd 1/2 Tsp Cumin Seeds 1/2 Tsp Mustard Seeds 1/2 Tsp Sugar 1 Tsp Goad Masala [Black Maharashtrian Masala] 1/4 Cup Coriander Leaves 2 Tbsp Oil A Pinch of Hing

Cooking Method 1. Boil Potatoes & Tomatoes, chop it into dice. Chop Chilies and keep them aside. 2. Heat Oil in a pan, add Mustard Seeds, Cumin Seeds, Hing, Turmeric Powder and stir well. 3. Now add Chopped Tomatoes and fry for a few minutes. 4. Add potatoes & 1 cup water. Mix well. 5. Cover & cook for about 2 minutes. 6. Remove the lid, add Masala, Salt, Sugar and Mix well. 7. Garnish with Coriander Leaves.