MIRCHI CHI BHAJI / DAL GANDORI

Today sharing a spicy vegetarian curry recipe which is my most favourite and no one can make it like my younger sister and my AAI. My AAI is no more but tried this recipe and want to dedicate this to her. It is very popular in Vidarbha and Khandesh region of Maharashtra. It is known as MIRCHI CHI BHAJI at my native place but in Khandesh region of Maharashtra it is also known as DAL GANDORI. It tastes best when you make it on open mitti ka chulha. But it is not possible for everyone. As we are living in apartments, I have to make it on gas stove. At my native, it is often made for big gatherings and get togethers. It is a healthy recipe as it has lot of veggies in it. This is type of dal which is very easy and simple to make. It tastes best when served with Jowar Bhakri or rice. Try this delicious recipe and drop a comment below in the comment box. 

INGREDIENTS:

1 Cup Ambat Chuka/ Green Sorel

15-20 Green Chillies [see notes]

1 Onion, chopped

2 Green Tomatoes, chopped

2-3 Brinjal/ Vangi, chopped

8-10 Garlic Cloves

½ “Ginger

½ Cup Chana Dal

½ Cup Tuvar/ Toor Dal

½ teaspoon Cumin Seeds

½ teaspoon Turmeric Powder

½ teaspoon Red Chilli Powder

1 teaspoon Garam Masala

1 teaspoon Coriander Powder

Salt as needed

2 tablespoon Sliced Dry Coconut

2 tablespoon Peanuts

4 tablespoon Oil

2 tablespoon chopped Fresh Coriander

METHOD:

STEP 1 – Wash and soak both dals with enough water for 15-20 minutes.

STEP 3 - Wash ambat chuka, green chillies, tomatoes, brinjals and chop it roughly.

STEP 4 - In pressure cooker, add chopped chuka, both the dals, green chillies, chopped green tomatoes, chopped brinjals, sliced coconut, peanuts and enough water.

STEP 5 – Pressure cook for 3-4 whistles. Let it cool completely. Let the pressure release on its own.

STEP 6 - Remove from cooker and mash it with a masher/ wooden ravi.  Add little water to mash it evenly.

STEP 7 – Heat oil in a pan, add cumin seeds and let them crackle.

STEP 8 – Add chopped onions and roughly crushed ginger and garlic and sauté well for few minutes until raw smell vanishes.

STEP 9 – Then add all spice powders and mix well.

STEP 10 – Add cooked and mashed veggies - green chilli mixture and mix well.

STEP 11 – Then add some more water and adjust the consistency.

STEP 12 – Season it with salt and simmer for 4-5 minutes. Let it boil for 2-3 times.

STEP 13 – Garnish with chopped coriander and mix well. Switch off the flame and serve hot.

Serve hot mirchi chi bhaji with jowar bhakri, onion slices and a lemon wedge and enjoy.   You may serve it with steam rice.

NOTES: *Here I used spicy chillies but you can make it with less spicy ones. 
                   * If you don't find Green Sorrel[ambat chuka], don't worry you can substitute it with spinach/ palak. 

Watch the step by step video recipe here 👇👇

https://youtube.com/shorts/VLUkL3alpgs?feature=share

HOMEMADE GARLIC POWDER

 Garlic powder is a very handy and useful ingredient as it can help when you are running out of time or simply not in a mood to put in a lot of effort in peeling and crushing some fresh garlic cloves. Making homemade garlic powder is a great way to use extra heads before they go bad. If you prefer organic spices, you’ll find making your own garlic powder is a lot less expensive than buying it, too. Believe me this is surprisingly easy. It is obviously a much cheaper option as well. The ONLY ingredient you need to make garlic powder is GARLIC.

So, next time you see garlic on sale, stock up. Or grow it in your garden by planting cloves pointy-side up about three inches deep during early autumn. By next summer, they’ll be ready to harvest. You can store this garlic powder in an airtight container in a cool and dry place for up-to 6 months and in the freezer for up-to 1 year.It can be used in everyday meals like sabzis for additional flavor or in sauces, dips, marinades, pizzas, pastas and toppings. (It comes quite handy while making garlic bread.) No doubt fresh food tastes best but this way to preserve garlic is definitely a helpful backup ingredient for when you run out of fresh garlic !

Garlic powder can be easily found in supermarkets but nothing can beat the homemade one because of its stronger flavor and smell. Also you do not consume the loads of preservatives added to these packaged food items making it a healthier option too.

When I gave it a go, the result was amazing, and much more flavorful than industrial garlic powder! And it’s ridiculously easy, so now I’m hooked! Want to find by out how to make homemade garlic powder? Then just keep on reading!

INGREDIENTS :

Around 400-500 gm Garlic

METHOD :

STEP 1 - Separate the garlic cloves from the bud. To quickly separate the garlic cloves, smash the garlic bud with your wrist.

STEP 2 - Peel the skin of garlic and finely chop. You can use a food processor to chop easily or can skip this step.

STEP 3-  Add all the garlic cloves in a blender jar.

STEP 4 - Blend it coarsely.

STEP 5 - On a big steel plate or tray , spread a plastic sheet.

STEP 6 - Now take very little portion of garlic paste (1 tablespoon ), make a small flat disc. 

STEP 7 - Place them on the plastic sheet. Likewise, make discs with the leftover paste and place them on the sheet as shown in the picture below.

STEP 8 - Sundry for 4 days or until it turns crisp. I changed the side after 2 days.

STEP 9 - After4-5 days , you will see how crispy and hard the garlic turns.

STEP 10 - Now, transfer the dried garlic into a blender, and blend to a fine powder.

STEP 11 - Garlic powder (approx 125 grams) is ready to use.

STEP 13 - Transfer it to an airtight container.

NOTES - * Separate the garlic into individual cloves.

* Alternatively, you can cut off the dry root-end then press on the clove with the flat side of a knife to separate the clove form the papery cover.

 * Sundry really well to increase the shelf life of spice powder for up to 6 months.

 * Garlic powder can be stored in an airtight container.