A PINCH OF HING

  Ingredients.... Mix vegetables 1 bowl ( Brinjal, radish, plantain, taro and tomato) 6 to 7 coconut slices 4 Dry mango 4 to 6 kakharu badhi ( ash gourd vadi ) For paste.... 1 tbsp Mustard seeds 1 tsp Cumin seeds 4 Red chillies 10 Garlic cloves For seasonings.... Pinch of Hing 1 Onion sliced 2 Red chillies ½ Mustard Cumin seeds ½ Fennel seeds ⅓ Fenugreek seeds Few curry leaves Salt Oil Preparations..... Heat kadhai along with 1 tbsp of oil fry vadies remove in a dry plate keep aside. Make a fine paste of all above paste ingredients. Keep aside. Wash dry mangoes to remove all coated salt and soak in 2 cup of warm water and keep aside. Cut all vegetables in 4" long and keep aside. Heat oil, add hing stir well, add onions saute till transulate,  collect onion and keep one side of kadhai, add all seasonings when they start pop-up, add ambula with it's water give a nice boil , add the paste stir add all vegetables, sliced coconut and salt as per taste . Cook till done switch off th

  Ingredients.... For plantain fish patties 4 Plantain 2 Onions chopped 4 Green chillies Salt to taste 2 tbsp Besan 1 tsp Garam masala For gravy ... 4 Onions finely chopped 4 Tomato finely chopped ½ cup coconut cream 1 tsp curry powder 1 tsp Garam masala ½ tsp turmeric powder 1 tsp Coriander powder 1 tbsp GG paste ¼ tsp Hing Oil Salt Water Preparations.... Cut raw plantains with skin in half and boil till they don not boil as much as it's soft and soggy, remove keep in kitchen towel to absorb all excess water. We need dry plantain for best texture to make fish shape. Mash all above kofta ingredients together to mix them well. Do not use water.  Apply little oil in your palm to avoid sticking the mixture Take a big size ball and make an oval with the mixture. The upper part of the oval is thicker than the lower part where we make a hole with our finger and give an exact shape of fish cuts. Fry or deep fry all fish shaped koftas. Heat kadhai along with oil add hing add onions fry til