Korolla Motorshuti Bhaji (Bitter Gourd With Peas)

Serves four to five people.

Ingredients:

• Korolla (bitter gourd) - 3 to 4
• Sweet peas - ¼ cup
• Sliced green chili - 4 to 5
• Chopped onion - 1 cup
• Ground turmeric - ½ teaspoon
• Salt - 1 teaspoon (as needed)
• Oil - ¼ cup

Preparation:

• Deseed the bitter gourds and the cut them into thin pieces.
• Clean them in water with a little bit of salt.
• Keep aside.

• Heat oil in a pan and fry the bitter gourds with turmeric and salt.
• Keep over medium heat and stir frequently until the bitter gourds become soft and tender.
• Note that fresh bitter gourds become soft quickly. Add a little bit of water if necessary.

• Add the peas, onions and green chili.
• Fry lightly until the oil starts to separate out.
• Serve hot with rice.

Lau Bhaji (Bottle Gourd)

Serves four to five people.

Ingredients:

• Small lau (bottle gourd) - 1
• Peas - ¼ cup
• Sliced onion - ½ cup
• Chopped garlic - 1 teaspoon
• Green chili - 3 to 4
• Ground turmeric - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Salt - 1 teaspoon (as needed)
• Oil - ¼ cup

Preparation:

• Cut the bottle gourd into small, thin pieces. Clean and rinse.
• Heat the pieces with salt and turmeric in a covered pan over medium heat for 4 to 5 minutes.
• Remove the lid and let the water dry up.
• Turn off the heat and keep aside.

• Heat oil in a pan and fry the onion and garlic for a minute.
• Stir in the panchforon, bottle gourd pieces, green chili and peas.
• Keep over medium heat for 5 to 7 minutes.

• Cook until the water dries up and serve.

Pepe-o-Alu Bhaji (Papaya and Potatoes)

Serves four to five people.

Ingredients:

• Green papaya - 1
• Thinly sliced potatoes - 1 cup
• Chopped onion - 4 tablespoons
• Chopped garlic - 2 tablespoons
• Ground turmeric - ½ teaspoon
• Green chili - 4 to 5
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Salt - 1 teaspoon
• Oil -4 tablespoons (as needed)

Preparation:

• Peel and cut the papaya into thin, long pieces. Clean and rinse.
• Boil the pieces in lightly salted water for about 5 to 6 minutes in a covered pot.
• Let the water dry up, and keep the papaya aside.

• Heat oil in a pan and fry the onion, garlic and panchforon for a minute.
• Stir in the sliced potatoes, turmeric and rest of the salt.
• After a while, mix in the papaya and keep stir some more.
• Keep over low heat.

• After 3 to 4 minutes, add in the green chili and cover.
• Serve once the vegetables are cooked and completely dry.

Alu Palong Curry (Potatoes with Spinach)

Serves three to four people.

Ingredients:

• Chopped spinach - 4 cups
  
• Potatoes - 2
• Chopped coriander - 4 tablespoons
• Chopped onion - 4 tablespoons
• Chopped garlic - 1 tablespoon
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Green chili - 3 to 4
• Bay leaves - 2
• Salt - ½ teaspoon (or, as needed)
• Oil - ¼ cup
  

Preparation:

• Peel the potatoes and cut into small pieces.

• Heat oil in a pan and lightly fry the onions, garlic and bay leaves.
• Then add the potatoes, turmeric, chili powder and salt.
• Stir fry for 2 to 3 minutes.

• Add in the chopped spinach, coriander and green chili. Keep frying for another 2 to 3 minutes.
• Pour in 4 tablespoons of water and keep stirring gently over low heat.

• Once the gravy starts to slightly thicken, turn off the heat and serve with rice.
  

Celery Fulkopi Bhaji (Celery and Cauliflower Mix)

Serves four to five people.

Ingredients:

• Celery - 1 bunch
• Mid-sized cauliflower - 1
• Chopped onion - 4 tablespoons
• Green chili - 3 to 4
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Salt - ½ teaspoon
• Oil - ¼ cup
  

Preparation:

• Remove the fiber from the celery and cut into small, thin slices.
• Cut the cauliflower into small pieces as well.
• Clean them both together and drain all the water out.

• Steam them over low heat in a covered pan with salt. Stir lightly.
  
• Once the celery and cauliflower pieces soften up and are steamed, turn off the heat.

• Heat oil in a separate pan, and add panchforon and onion.
• Drop the steamed celery, cauliflower and green chili.
• Stir gently for a while.
• Once the oil separates out, turn off the heat and serve hot.

Shorshe Shak Bhaji (Mustard Green Leaf Mix)

Serves three to four people.

Ingredients:

• Chopped mustard green leaves - 4 cups
• Shrimps - ½ cup
  
• Chopped onion - 4 tablespoons
• Chopped garlic - 2 teaspoons
• Green chili - 3 to 4
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Salt - 1 teaspoon
• Oil - ¼ cup

Preparation:

• Clean and drain the mustard green leaves before chopping them into pieces.
• Steam the leaves in pan with a few pinches of salt and cover over medium heat.
• Uncover after 2 to 3 minutes and turn the leaves over.
• Turn off the heat once the water dries up and the leaves are boiled. Keep aside.

• Fry the onions and garlic in oil in a separate pan.
• Stir fry the shrimps, turmeric, chili powder and the rest of the salt in the pan over low heat.
• When the mix turns a little reddish, add the boiled leaves and green chili.
• Continue to stir fry over low heat for another 5 to 6 minues.
• Serve hot with white rice.
  

Alu Bhaji (Potatoes)

Serves three to four people.

Ingredients:

• Thinly sliced red potatoes - 4 cups
• Chopped onion - 3 tablespoons
• Green chili - 3 to 4
• Ground turmeric - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Salt - 1 teaspoon
• Oil - ¼ cup

Preparation:

• Heat oil in a pan and fry the onion and panchforon.
• After a couple of minutes, add the sliced potatoes, turmeric, salt and green chili.
• Stir for 3 to 4 minutes to mix the ingredients thoroughly.

• Add 4 to 5 tablespoons of water and cover the pan over low heat.
• After another 3 to 4 minutes, remove the cover and stir some more.

• Serve once the potatoes are lightly fried and brown.

Begun Bhaja (Fried Eggplants)

Serves three to four people.

Ingredients:

• Large, round eggplant - 1
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Salt - ½ teaspoon
• Oil - ½ cup
  

Preparation:

• Cut the eggplant crosswise into round ½-inch slices.
• Clean and dry the pieces completely.
• Mix with turmeric, salt and chili powder and set aside for 2 to 3 minutes.

• Heat oil in a pan and deep fry the eggplant pieces over medium heat.
• Turn the pieces over after 1 to 2 minutes.
• Turn off the heat once both sides of the pieces turn brown.

• Serve hot.

Dherosh Bhaji (Okra)

Serves three people.

Ingredients:

• Fresh okra - 250 gm
• Chopped onion - 2 tablespoons
• Green chili - 3 to 4
• Salt - ½ teaspoon
• Oil - 4 tablespoons

Preparation:

• Clean the okra and cut into thin, round pieces.
• Hit the oil in a pan and add all the ingredients. Cook over low heat.
• Keep stirring frequently to ensure the okra does not get burnt. Do not let the okra turn brown.
• Turn off the heat once the okra is cooked and the oil separates out.
• Serve.

Fulkopi Dim Bhaji (Cauliflower Egg Mix)

Serves four people.

Ingredients:

• Medium sized cauliflower - 1
• Beaten eggs - 2
• Chopped onion - 2 tablespoons
• Green chili - 3 to 4
• Salt - 1 teaspoon
• Oil - ¼ cup

Preparation:

• Cut the cauliflower into tiny pieces.

• Heat oil in a pan and fry the onion.
• Once the onion softens, add cauliflower.
• Add salt and green chili.
• Stir with a little water and cover the pan.
• Cook over low heat.

• Occasionally stir the mix until the cauliflower is fully boiled.
• Once the oil starts to separate out, add the beaten eggs.
• Cook until the cauliflower starts to turn slightly red.
• Serve hot.