Two hardcore Maharashtrian dishes- with some calories from the Peanut and sesame powder and the bananas- but homemade comfort sumptious food. But once in a while and in moderation doenst hurt, right?
Kelicha raita (Keli means Bananas in Marathi)
2 medium bananas
4 tbsp yoghurt
1/2 tsp sugar
salt to taste
1 small green chili diced
1/3 tsp crushed mustard seed powder (optional)
2 tbs coriander
1. Finely dice the bananas into small pieces.
2. Blend the yoghurt to form a smooth consistent thick paste.
3. Mix the yoghurt, bananas and the rest of the ingredients and serve with rotis and rice as a side dish/raita.
I tried out this recipe from Tee's of Bhaatukli and i must say it was amazing. Thanks for the recipe Tee. I just changed the quantity of peanut and sesame powder (since they are prone to cause acidity) and used garam masala instead of goda since i didnt have any left. Refer to Tee's recipe for a step-by-step pictorial.
8 baby indian eggplants
1 cup ground peanut powder (roast the peanuts, remove the peel and crush them into a semi-fine powder)
1/4th cup roasted sesame powder
2 tsp garlic
2 tsp ginger
1 tsp red chili powder
4 tsp goda masala (or garam masala if you dont have it)
1/3 tsp turmeric
a pinch of asafoetida
1 red onion finely chopped
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp jeera/cumin
salt to taste
2 tsp jaggery
1. Slit the eggplants into quarters but not entirely.
2. Next mix the peanut, sesame, salt, chili, turmeric, ginger-garlic and goda masala and stuff this masala-powder mixture into the slit baby eggplants. Keep the remaining powder aside.
3. Next, in 2 tsp of oil, add the mustard and cumin seeds. When they crackle add the asafoetida and a pinch of turmeric and saute the onions till they turn translucent and brown.
4. Now add the stuffed eggplants and saute them on each side for 3-4 minutes.
5. Now add the remaining masala from before, the jaggery and 3/4th cup warm water to the eggplants and let cook till they are completely done.
6. Garnish with coriander and serve hot with rotis.