Ingredients

• ½ kg potatoes - preferably small sized • 1 medium sized tomato, diced • Ό kg fresh green peas • 2 tbsp ginger paste • 1 large onion, finely chopped (optional) • 1-2 bay leaves, broken into pieces • 1-2 dry red chillies, split into two each into pieces • 3-4 tbsp. white oil • 2 tbsp. mustard oil (optional) • A handful of chopped fresh coriander leaves for garnishing • 1-2 whole green chillis (cinnamon, cardamom, cloves) • A large pinch of asafoetida ½ tsp cumin seed powder

• ½ tbsp coriander powder or Ό cup curd • ½ tsp turmeric powder • ½ tsp red chili powder • 1 tsp. whole cumin seed • 4-5 whole cloves • 3"stick of cinnamon, broken • 2-3 whole cardamoms • 5-6 whole black pepper • 1 tbsp maida (wheat flour) • 1 tbsp. freshly ground garam masala • Salt and sugar to taste • 2-4 tbsp. ghee

Method
Boil the potatoes with 1 tsp. salt - this will prevent the potatoes from splitting. When old, skin them. Leave them whole if they are small, else, cut them into 1" cubes or wedges.In a fairly large heavy bottomed shallow pan heat white oil along with the mustard oil, if desired (mustard oil imparts a unique flavour), on a medium flame and add the cumin seeds. When they splutter, add the chopped onion (if used) and fry till lightly browned. dd asafoetida, bay leaves, red chillies, finely grated /pounded ginger, the whole spices - cinnamon, cloves, cardamom and pepper. Add the diced tomatoes / smoothly beaten curd and sautι for a while. In a small bowl mix the turmeric, cumin, coriander and red chilli powder to a smooth paste adding little water. Add salt and sugar to taste. Now pour this paste into the pan and sautι well till oil rises on top. Pour ½ cup warm water. Make a smooth paste of maida with little cold water and pour it over the gravy. Stir well and bring it to a boil. Add the potatoes, mix well with the spices and allow it to boil for another 5 minutes. Cook till all the water is absorbed and the spices stick to the potatoes. Add ghee and freshly ground garam masala. Boil green peas separately in enough water so as to just cover them, adding a few grains of sugar or a pinch of cooking soda, to retain the natural green of the peas.Garnish the dish with boiled peas, slit/ whole green chillies and finely chopped coriander. Serve with puris, parathas, chapattis or plain steamed rice and dal.

Variation
The dish is delicious with minimum quantity of water and is very popular as a cocktail snack. However, if more gravy is required, hot water may be poured, bringing the dish to a boil.
 

Moong dal with Karela (bitter gourd)

Ingredients

• ½ cup moong daal Salt (to taste) • 2 medium sized tender karelas 3 tsp. cooking oil • ½" piece of ginger - chopped ½ tsp. mustard seed

• 2 red chillies 1-2 tbs. Ghee A pinch of sugar (optional) • A pinch of turmeric powder (optional)

Method
Clean and wash the daal and if time permits soak it for ½ hour before cooking. The daal will then cook much faster. Either pressure-cook the daal for 5-6 minutes / 1 whistle or boil in a heavy bottomed pan. Churn the dal when cooked till it is smooth. Add turmeric powder (if desired), salt and sugar to taste. Adding turmeric tends to reduce the special flavour of plain moong dal.Cut the karelas into thin round circles / semi circles, sprinkle little salt and keep aside for 15-20 minutes. Heat 2 tsp. of oil in a fairly large heavy bottomed pan and shallow fry the karelas. Add 1 tbs oil in the same pan and pop in the mustard seed, red chillies broken into two pieces each and chopped ginger. Pour the cooked daal over this, mix well and boil it for ten minutes. Make it as thick or thin as you like by blending in warm water. Transfer the dal into serving bowl. Add ghee. Serve hot with plain rice and crispy fried brinjals.
 

Ingredients

• 1 bunch tender spring onion • 2 tbsp. butter or white oil

• 2 cups boiled Pasta salt to taste • Ό cup boiled fresh green peas freshly ground black pepper to taste

Method
Pick and clean the spring onion. Separate the leaves from the onion bulb and  cut them into 1" long pieces. Cut the bulbs into thin rings. Heat oil or butter in a heavy bottomed shallow fry pan over medium flame. Add a pinch of salt. Put the onion rings and stir-fry for a while. Add the onion leaves and stir-fry for 4-5 minutes. In a serving plate arrange the boiled pasta. Transfer the stir-fried onion on this. Place on top the boiled green peas (boil them with a few grains of sugar to retain its natural green colour). Sprinkle freshly ground black pepper and serve hot.