OK, i didnt go all out to prepare this meal. Its a meal that you can put together for everyday lunch or dinner. And its another simple, fulfilling square meal that will make your palate hungry for more. P loves all the dishes that i cook- but he loves the everyday humble fare more than anything else- the reason being he had been living a bachelor life away from home for the past 9 years. So on weekdays since we have busy schedules, i usually cook the simple everyday meal consisting of poli (which means roti in marathi)-rice-dal (curry)- bhaji (a.k.a vegetable preparation in marathi) and a koshimbir/chutney (salad)- a complete meal in itself- full of carbohydrates, proteins, fats, vitamins and minerals.

Last week i made tondlichi bhaji, kairichi chutney and tamatyacha saar (please refer to my previous recipe) to accompany poli and bhaat and this will be one of my entries to the RCI: Maharashtrian cuisine hosted by Nupur of OneHotStove, in the continuing series started Lakshmi of VeggieCuisine.

Serves 4

500 gms tondli

1-1/2 tbs dhana jeeru powder (cumin and coriander seed powder)

1/2 tsp red chili powder

2 tbs coriander for garnish

salt to taste

1 tsp mustard seeds

1/3 tsp turmeric powder

a pinch of asafoetida (hing)

2 tbs oil

1.Dice the tondli vertically into long thin pieces.

2. Heat 2 tbs of oil and add mustard seeds to it. When they pop, add the turmeric and asafoetida and the tondli. Add salt and mix well. Cover and let cook.

3. When the tondli is completely done, add the dhana jeeru and chili powder and serve hot with rotis.

1 raw mango (kacchi kairi)

8-10 mint leaves

1/2 cup coriander leaves

1 tsp roasted cumin powder

4-5 green chilies

salt to taste

jaggery to taste

1. Finely dice the raw mango, add the rest of the ingredients except the cumin powder and salt. Add a little water and put it through a mixer. Blend it to a pulp consistency and add the cumin powder and salt.