Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Subzis

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Maharashtrian Gavran Thali

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Maharashtrian Gavran Thali

Thali is a plate with a full meal. Today, I prepared my version of vegetarian 'Gavran thali'. The word 'Gavran' means rural or country side. This meal is supposed to be a farmer's meal but because of it's healthy benefits and awesome taste, it has become popular in cities too.

The first ingredient of this meal is Vangyache bharit or Eggplant Curry. It has roasted eggplant, onion, tomato, and ginger-garlic paste. Traditionally, eggplant is roasted on charcoal flame but you can use gas flame or oven to roast.

Vangyache Bharit or Eggplant Curry

Second ingredient - a MUST have - is Pithale or Gram Flour Curry. It can be made as dry or thin with gram flour, onions, ginger-garlic paste and other spices. Today's recipe is of medium-thin consistency.

Pithale or Gram flour curry

Third ingredient of this meal is 'Lasun Chutney'or garlic chutney. or 'Dry Garlic Chutney'. It's spicy and tangy flavor add extry flavor to your meal.

Lasun chutney

Fourth ingredients of this meal is Bhakri. It's a type of Indian bread. There are different types of bhakries in different regions of Maharashtra. Some of them are made from rice flour, jowar flour, Bajra flour, ragi flour etc. Today, I prepared Jowar Bhakri or 'Millet bread'.

Jwari chi bhakri

Also, Chek out the recipe for : Rice flour bhakri

Tandulachi Bhakri or Rice flour bhakri and Pithala

Fifth ingredient is Chaas or Buttermilk. This yogurt drink is very popular in India. You can drink simple version or masala version of buttermilk. It helps to digest your meal.

Chaas or Buttermilk

Complete Maharashtrian Thali

UP Style Aloo ki Sabji or Potato Curry

UP Style Aloo ki Sabji or Potato Curry

Serves: 2-3 persons

UP, Uttar Pradesh is a state in northen India. The state is rich in culture and traditionand is also famous for the excellent cousine. This is a very popular breakfast or brunch recipe in North Indian households. This spicy, tangy potato curry served with hot puris (fried Indian bread) is a feast in winter season. My husband's family is from Uttar Pradesh. My mother-in-law is very good at making this recipe. Families in Uttar Pradesh may have different style of making this subzi but all of them are super tasty.
Lets have a look at the recipe which I learned from my mother-in-law :)

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Indian Vegetarian Thali 

Puri, Aloo Sabzi,Dahi Vada, Pickle,Cucumber

Ingredients:

  • 10 small potatoes ( I used dum aloo potatoes)
  • 1 medium tomato chopped finely
  • 1 teaspoon saunf or fennel seeds
  • 1 teaspoon jeera or cumin seeds
  • ⅛ teaspoon methi dana or fenugreek seeds
  • ¼ teaspoon kalonji or onion seeds
  • ½ teaspoon asafoetida
  • 2 dry red chillies
  • ½ tablespoon ginger paste
  • ½ teaspoon dhana powder or coriander powder
  • ¼ teaspoon jeera powder or cumin powder
  • ¼ teaspoon haldi or turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon amchoor powder or dry mango powder
  • 2 cups water
  • Salt to taste
  • 2 tablespoon chopped cilantro
  • 1 tablespoon oil
  • 1 tablespoon ghee or butter

Method:

  1. Boil potatoes in a pressure cooker or microwave.
  2. Heat oil and ghee in a pan. Add fennel seeds, cumin seeds,fenugreek seeds, and onion seeds. Let them sizzle. Add asafoetida and dry red chillies. Saute everything. Add ginger paste and chopped tomatoes. Cook for a minute on medium flame.
  3. Let the tomato get cooked well. Add red chilli powder, turmeric, coriander powder, and cumin powder to the pan. Mix everything.
  4. Peel all the cooked potatoes. Keep one potato aside and chop roughly rest. Add these chopped potatoes into the pan. Mix everything well and carefully. Let the potatoes be covered with all the spices.
  5. Add 1 cup of water, Salt to taste and 1 tablespoon chopped cilantro. In a bowl, get 1 more cup of water and mashed the remaining potato in it. Add this potato and water to the pan. Add amchoor powder and let it boil on medium heat for 5 minutes.
  6. Turn off the heat. Keep the lid on a pan. Let it cook on a steam for 1 minute.
  7. Garnish with remaining chopped cilantro and serve hot with Puri.

Notes:

  1. If you want to use regular potatoes, use 2 medium size potatoes.
  2. Sometimes, I also add ¼ teaspoon cinnamon powder and ¼ teaspoon clove powder to the curry with all other spices. This makes your subzi little more spicy.
  3. While making Puri, add a teaspoon of roughly crushed ajwain(carom seeds) or Kalonji(onion seeds) to the flour.