I love any kind of side dishes accompanying main courses. They make for a tasteful variant to the main course. Indian side dishes, especially are so full of flavor and spice and for vegetarians provide that extra boost of vitamins and minerals that are so vitally needed. I never make salads at home- only because i dont have a penchant for them. But raitas, koshimbirs are a part of the everyday meal that i make. So heres to three marathi side dishes that i learnt from my mom. They are healthy to boot, use very little oil and are indeed tasteful.



Beet raita





1 big beet-boiled, peeled and grated
3/4th cup yogurt
1/3 tsp sugar
salt to taste
2 tsp coriander/cilantor

For tempering
2 tbsp oil/ghee
1 tsp cumin seeds
1/3 tsp turmeric
a pinch of asafoetida
3 green chilies-chopped
7-8 curry leaves

1. Mix the boiled and grated beet and the yogurt in a bowl. Add salt and sugar and mix well.
2. Heat oil or ghee, add in the cumin seeds and when they splutter, add in the turmeric, asafoetida, chilies and curry leaves.
3. Pour this mixture over the beet-yogurt mix, mix well, garnish with cilantro and serve with roti or rice.


Bhoplyacha raita- Pumpkin raita




300 gm pumpkin-peeled and cubed
1 cup yogurt
1/2 tsp sugar
salt to taste
2 tsp coriander/cilantor

For tempering
2 tbsp oil/ghee
1 tsp cumin seeds
1/3 tsp turmeric
a pinch of asafoetida
3-4 green chilies-chopped
7-8 curry leaves

1. Peel the pumpkin, chop into cubes and boil it till its mushy soft.
2. Mash the pumpkin and add in the yogurt. Add salt and sugar and mix well.
2. Heat oil or ghee, add in the cumin seeds and when they splutter, add in the turmeric, asafoetida, chilies and curry leaves.
3. Pour this mixture over the pumpkin-yogurt mix, mix well, garnish with cilantro and serve with roti or rice.



Vangyacha bharit (Baingan bharta)




2 eggplants (the fatty purple ones)
2 small onions-finely chopped
salt to taste
1/2 cup cilantro

For tempering
2 tbsp oil
1 tsp mustard seeds
1/3 tsp turmeric
1/3 tsp chili powder
a pinch of asafoetida
2 green chilies chopped

1. Roast the eggplants over the gas till the outer skin is completely black and the eggplant shrinks in size or alternately in an oven or microwave. We prefer roasting over the gas- it gives a wonderful smoky flavor.
2. Peel off the skin and semi-mash the eggplant with hand. Add salt, onions and cilantro to the mashed eggplant and mix well.
3. Heat oil, add the mustard seeds, and when they pop, add in the turmeric, asafoetida and then chili powder and green chilies in that particular order and pour it over the mashed eggplant mixture. Mix well and serve with rotis.