Kappa Masala

Coconut Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1/4 tsp

Dry Red Chilli - 2

Curry leaves

Pearl Onion - 1/2 cup, diced

Green Chilli - 4, minced

Tapioca - 2 cup, steamed and cubed

Turmeric - 1 tsp

Salt

Coconut - 2 tbsp., grated

Heat Coconut Oil in a medium pan.

Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves.

Add Onion and Green Chillies, sauté until they begin to soften.

Add cooked Tapioca and season with Turmeric and required Salt.

Add the grated Coconut and mix well.

Turn off heat and serve warm.

Batata Nu Shaak

Fennel seeds – 1 tbsp

Cumin seeds – 1 tsp

Oil – 3 tbsp

Bay leaves – 2

Cinnamon – 1 inch

Cloves – 5

Green chillies – 4, slit

Ginger – 1 tbsp, grated

Turmeric powder – 1 tsp

Red chilli powder – 1 tbsp

Water – 1 cup

Potatoes – 6 medium, boiled, peeled, and cubed

Fresh coriander – 1 cup, chopped

Salt to taste

Lightly crush fennel seeds and cumin seeds together using a mortar and pestle.

Heat oil in a pan.

Add bay leaves, cinnamon, and cloves.

Let the spices release their aroma.

Add the crushed fennel and cumin seeds, followed by slit green chillies and grated ginger. Sauté for a few seconds.

Add turmeric powder and red chilli powder. Immediately add 1 cup water so the masala doesn’t burn.

Cook for about 30 seconds.

Add the boiled potato cubes. Add salt and chopped coriander.

Mix well so the potatoes are evenly coated with the masala.

Cover and cook on a medium to low flame for about 4–5 minutes so the flavours come together.

Serve hot with puri, roti, or as part of a Gujarati meal.

Shengdanyachi Bhindi

https://www.youtube.com/watch?v=sPns3RGfXzs