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Patodi Gravy (rassa) Bhaaji  This is a very agreeable spicy recipe that can be eaten with Roti, chapati, (made with wheat flour)  naan,  or even with Rice.    This dish is very influential in some parts of Maharashtra (especially Vidarbha).  Ingredients: Gram flour 1 cup, mustard seeds 1tbsp,  red chilly powder 2 tbsp, coriander seeds 2 tbsp, dry coconut powder 2 tbsp, Red chilly 2-3, Green chilies 2-3, Garlic pods 5-6, Ginger 1/2 inch,  onion 1 medium, turmeric powder 1/4 tbsp, coriander and cumin powder 1 tbsp, salt as per taste, oil 1 cup, poppy seeds 1 tbsp. Whole masalas - black pepper 6-7, cloves 3-4, black cardamom 1, Bay leaf 1. Method: First we have to make Vaadi for Patodi, for that take a pan, add 2 teaspoon oil in it and few mustard seeds let it pop add turmeric powder 1/2 tbsp, red chili powder 1 tbsp, and add 2 cups of water add salt and wait till it boils. As it started boiling add 1 cup of gram flour, and stir it continuously so th...

   Bhendi masala is a traditional Indian recipe, which is tasteful which is loved by all age categories. This recipe mainly includes the use of ladyfinger. Ladyfinger is rich in  vitamin A, B vitamins (B1, B2, B6), and vitamin C, and traces of zinc and calcium, make it an ideal vegetable to eat. Ladyfingers are grown in authentic Indian farms, it usually takes 60 - 70 days for a ladyfinger to become mature. This formula is very gratifying and can be eaten with roti, chapati, paratha, and rice. This recipe will be liked by mostly be younger ones.  Ingredients:-  2 medium-sized Onions, 2 medium-sized tomatoes, 1/2 inch ginger, 5-6 garlic pods, 2-3 pieces of green chilies, ladyfinger 250 gram, salt, red chilly powder, turmeric powder 1/2 tbsp, coriander powder 1/2 tablespoon, kasoori methi pinch, sugar pinch, gaaram masala 1/2 tbsp, oil 5-6 tbsp.  Method:-  Heat a pan, add a half tbsp of oil, add sliced onions, garlic pods, tomato slices, green chilies, g...