Batata bhaji(kachrya)Crispy sliced potato

Batata bhaji (kachrya) : A simple dry potato curry popular in households all over the western Indian state of Maharashtra. Potatoes are thinly sliced and stir-fried till crispy or well done. Typically served with Rotis/Chapatis but if it's leftover, you can make toasted sandwiches with it and serve with Tomato ketchup for a delicious snack the next day.

Serves: 2

Ingredients:

- 2 large potatoes washed, peeled and cut into thin slices.
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- 1 tsp red chilli powder (adjust as per desired spice level)
- salt
- chopped cilantro

Preparation:
- Heat oil in a wok/kadai. Once oil is hot add cumin and mustard seeds and after they sputter, add the asafoetida and turmeric powder.
- Add the thinly cut potato slices, salt and the red chilli powder. Mix well.
- Cover the wok and let cook for about 10 min on medium heat.
- Once the potatoes are tender keep them on medium heat without the covering lid till the slices are crispy (takes about 5 minutes).
- If you prefer less crispy, you can switch off the heat a few minutes earlier.
- Remove in a serving bowl and garnish with the finely chopped cilantro.
- Serve hot with Rotis/chapatis.

Stuffed eggplant gravy

Stuffed Eggplant gravy (bharli vangi): This is one of those all-India dishes that cannot be tied to a specific region of India. It is essentially stuffed eggplant and potatoes simmered in an onion-based gravy. It has a blend of spicy, tangy and a tinge of sweetness and creates a medley of flavors in your mouth. People who do not like eggplants will start appreciating it after eating this dish (Yours truly is one of those converted souls:)).

Ingredients:

- 4 small eggplants ( you can find them in any ethnic Indian store)
- 1 large Potato (cut into cubes)
- 1 medium sized onion finely chopped
- 1 tbsp kala masala (black masala)
- 1 tsp red chili powder (adjust as per desired spice level)
-  pinch of salt
- 1 tsp mustard seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- Small piece of Jaggery
- 1 tbsp Tamarind juice
- 1/2 cup water
- 1 tsp peanut powder
- 1 tbsp oil


Preparation:

- In a bowl mix the chopped onions, kala masala, salt and chili powder. Mix these  ingredients thoroughly and keep aside.
- Take each eggplant and cut the crowns as well as the stem. Now cut the eggplant just enough to make a  pocket (i.e. cut in a 'plus' sign fashion). Make such pockets with all the eggplants.
- Take each eggplant and fill in the masala that we kept aside earlier.
- Heat oil in a wok/pan. Once the oil is hot put in the mustard seeds and after they sputter, put  in the asafoetida and  turmeric powder.
- Put the cut potatoes and then gently place all the stuffed eggplants in the pan. Put in the remaining masala made for the stuffing and stir all the ingredients gently.
- Cover the pan with a lid and cook till the eggplants and potatoes get tender.
- After the vegetables are tender add in the tamarind juice, water, salt and the small piece of jaggery.
- Stir well and let it simmer. Now add the peanut powder.
- Once the gravy becomes somewhat thick remove in a serving bowl and garnish with Cilantro.
- Serve hot with rotis or rice (preparation serves 2).