Vadani Kaval Gheta - Quick and Easy

This recipe was shared by my classmate about 15 years ago and I still make mine from scratch with this recipe! 2 cups Cooked Rice (I use brown) 1 Golf Ball size Tamarind 1/2 tbsp Jaggery 1/2 tsp Mustard Seeds 1 tsp Chana Daal 1 tsp Urad Daal 2-3 Dried Red Chilies (or according to taste) 1/2 tsp Turmeric powder 10-15 Curry Leaves 1/2 tsp Turmeric Powder Pinch of Hing 1/4 cup Peanuts (couple of fistful) 2 tbsp Oil Salt per taste Preparation -  Soak tamarind in 1/2 cup hot water for at least 10-15 minutes.  Squeeze the pulp and strain to remove all the fibrous stuff.  Cool the cooked rice in a plate. Once cooled down, add salt, turmeric and 1 tsp oil. Mix and keep aside. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add chana daal, urad daal and red chilies. Let them sizzle and change color a bit. Now add hing and curry leaves. Saute for a minute. Then add peanuts and saute for 3-4 minutes. Add tamarind extract and cook on low ...

This is very popular bhaji in Maharashtra. It is made on most of the festive occasions. Here is how I like it - 2 large Russet Potatoes, boiled 2-3 Green Chilies 1 small piece Ginger (1/2") 2-3 Cloves of Garlic 1 small Yellow Onion Salt per taste Sugar per taste (optional) For Tempering - 3 tbsp Oil, 1/2 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, Pinch of Hing, 1/4 tsp Turmeric Powder, few Curry Leaves For Garnish - Fistful of chopped Cilantro, 1-2 tbsp freshly grated coconut (or Frozen) Preparation - Peel boiled potatoes while warm and can be handled properly. Dice them in 1/2" dice. Add little salt and chopped cilantro to potatoes, mix well and set aside.  Chop onion in 1/2" dice. Grind ginger-garlic and green chiles to coarse paste without adding water. I prefer using my mortar pestle. Heat oil in thick bottom kadhai, add mustard seeds and cumin seeds. Add hing and turmeric powder once mustard seeds start spluttering. Then add curry leaves and saute for...