DUSSEHRA/ VIJAYADASHMI SPECIAL THALI

Good wishes for a joyous Vijayadashmi! May Goddess Durga grant all your wishes and bless you with good health, success and happiness.🙏🌹

May Lord Rama shower you and your family with his blessings and may you always keep sharing love and happiness! Happy Vijaya Dashami to you all.🙏🌹

💝🎉Festive Thali to celebrate Dussehra and Vijayadashami 💝🎉

1. Keshar Basundi

2. Elaichi Shrikhand

3. Jalebi (store bought)

4. Dal Tove

5. Cabbage podi

6. Bhendi Gassi

7. Carrot Kosambari

8. Moong Dal Pachadi

9. Steamed Rice

10. Puri

11. Papad

12. Pickle

KOBI PUDI (Cabbage Bhaji)

Ingredients:

· Cabbage – 300 gms

· Oil/ coconut oil – 1 tbsp

· Mustard seeds – 1 tsp

· Urad dal – 1 tsp

· Hing – ¼ tsp

· Curry leaves – 1 sprig

· Green chillies – 1-2 slit (or dry red chillies)

· Salt

· Grated Coconut - ¼ cup

· Coriander leaves

Method:

· Heat oil in a shallow pan. Lower the flame and add mustard seeds, let it crackle now add urad dal, hing, curry leaves and green chillies.

· Saute the urad dal till it starts changing color. Saute on a low flame, so that the urad dal does not get burnt.

· Now add the chopped cabbage, give a good mix. Cover the lid for 2-3 mins.

· Now add salt. Cover the lid again, cook for 2-3 mins. Open the lid and make the flame high, let the water evaporate.

· Now add the grated coconut and garnish with coriander leaves.

BHENDI GASSI (Cooked in coconut masala)

Ingredients:

· Bhendi (Okra) – 300-350 gms (big ones)

· Tomato – 1 small (diced)

· Kokum – 3-4

· Freshly grated coconut – 1 cup

· Bedgi Mirchi – 5-6

· Coriander seeds- 1 tbsp

· Mustard seeds – ¾ tsp

· Fenugreek seeds – less than ¼ tsp

· Turmeric powder – ½ tsp

· Curry leaves

· Salt

· Oil – 1 tbsp

· Mustard seeds – 1 tsp

· Asafetida

Method:

· Take little oil in a pan slightly roast coriander seeds, mustard seeds, fenugreek seeds and bedgi mirchi.

· Take grated coconut in a mixer, along with the roasted ingredients, add turmeric powder. Grind using very less water. (don’t make it very fine), keep it coarse.

· Take a kadai with little oil and add mustard seeds, asafetida & curry leaves.

· Now add the bhendi and fry for some time. Add kokum pieces and cook and cover with the lid. On the lid put little water, this will help the bhendi to cook properly without burning it from the bottom.

· After 5 minutes add the grounded masala and tomatoes. Give a good mix. Cover and cook again.

· Turn off the flame once bhendi is cooked properly.

· TOGARI BELE TOVE (Toor Dal) – Made using cooked toor dal. While cooking the toor dal, had added 2 green chillies and 1 inch ginger slightly crushed. Added grounded coconut to the cooked dal, while grinding the coconut had added turmeric powder, 2-3 black peppers and 1 tsp roasted cumin seeds.

· CARROT KOSAMBARI (Raita) – Add salt to the grated carrot, squeeze lemon. Garnish with coriander leaves. You can temper with udid dal, green chilies and hing.