SPROUT MATKI (MOTH BEAN) USAL

This is a Maharashtrian delicacy which goes well with roti or chapatti.

Ingredients:

Matki sprouts 2 cups

Onion 1 big chopped

Tomato 1 big chopped

Garlic 3-4 cloves chopped

Green chilli 2 chopped into big pieces

Curry leaves a few

Coconut grated 2 tbsp

Chilli powder ½ tsp

Goda masala ½ tsp (specialty of Maharashtra, similar to garam masala powder)

Mustard seeds 1 tsp

Hing a pinch

Haldi 1 tsp

Oil

Salt to taste

Method:

For the sprouts- Wash and soak the matki overnight. Next day, discard the water and put the matki into an airtight container for 10-12 hours. The sprouts are ready.

Heat oil in a kadai. Add mustard seeds and hing. As they splutter, add green chilli, curry leaves. Add garlic and onion. Fry till onion is golden. Add tomato. Fry for 2 mins. Add haldi, chilli powder and goda masala. Fry for 2 mins. Add matki sprouts. Mix. Add coconut, salt and water till the level of matki. Cover and cook on medium flame till done. (Maharashtrians use 1-2 tsp gud or jaggery for a little sweetish taste. It is optional)

DRUMSTICK POTATO SABZI

This acts as a good accompaniment with any kind of dal and can be prepared in short time.

Ingredients:

Drumsticks 4 cut into 1 ½ inch pieces

Potato 2 big peeled and cut into cubes

Onion 1 big chopped

Coconut 2 tbsp

Haldi 1 tsp

Chilli powder 1 ½ tsp

Coriander powder 1 ½ tsp

Tamarind pulp 1 tsp

Salt to taste

Oil

Method:

Wash cut pieces of drumstick and potato.

Heat oil in a kadai. Add chopped onion. Fry till golden. Add haldi, chilli powder, coriander powder. Fry for a minute. Add drumstick and potato. Add salt and tamarind pulp. Add water 2-3 cups water. Cover and cook till done.

ZHATPAT PRAWNS PULAO

Ingredients:
Rice 2 cups
Prawns (frozen) medium size 2 cups
Onion 1 big chopped
Green paste 4 tbsp
Ginger garlic paste 1 tbsp
Haldi 1/2 tsp
Lemon juice 3 tsp
Garam masala powder 1/2 tsp
Salt to taste
Oil

Method:
Soak rice for half an hour. Make green paste with half small bunch coriander leaves, few mint leaves and 4 green chillis (or as per your taste) using very little water.

Clean prawns, wash and marinate with haldi, lemon juice, green paste, garam masala powder and salt.

Heat oil in a kadai. Add onions. Fry till golden. Add marinated prawns. Stir. Add soaked rice, 4 cups water and salt to taste.Cover and cook till rice visible and bubbles on top of rice. Switch off and let it rest for 15 mins. Serve hot.