anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,mustard seeds,asafoetida (hing),jaggery,red chilli powder,gram flour (besan),curd,coriander (dhania) leaves,lemon,cumin seeds (jeera),tamarind paste,turmeric powder,enos fruit salt,green chillies,sunflower oil

Rasawala Dhokla Recipe, 1 tablespoons Lemon juice,2 Green Chillies,1 teaspoon Enos fruit salt,1 tablespoon Tamarind Paste,Salt - to taste,1 inch Ginger - made into paste,2 Green Chillies - made into paste,1 teaspoon Mustard seeds,1 teaspoon Red Chilli powder,4 sprig Coriander (Dhania) Leaves - chopped,2 cups Gram flour (besan),1 tablespoon Sunflower Oil,1/2 cup Curd (Dahi / Yogurt),1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Jaggery - grated,1/2 teaspoon Cumin seeds (Jeera), 15, Gujarati Recipes﻿, To begin making the Rasawala Dhokla recipe, in a large bowl combine the salt, yogurt and besan, whisk it  together along with water to make a thick batter.Set the batter aside for 3 to 4 hours and allow it to ferment.
After 3 to 4 hours, all the lemon juice, ginger garlic paste and enos fruit salt.
Whisk well to combine.Prepare the steamer by preheating it with 1 cup water at its bottom.
Grease the dhokla plates with oil.Pour the dhokla batter into each plate, filling only up to half its level.Steam for about 12 to 15 minutes on high heat with the lid covered, until the dhoklas are cooked, that when a tester like a clean knife when inserted into the centre comes out clean.
Turn off the heat and allow it to rest for 5 minutes in the steamer.Take out the dholka plates from the steamer and allow it to cool completely before you can cut them into square or diamond pieces.
Arrange them on a serving platter.The next step is to make the rasa.
Heat oil in a heavy bottomed pan.
Add mustard seeds, cumin seeds, hing and green chillies.Once it splutter add turmeric powder, red chilli powder, tamarind pulp, jaggery and salt.Add water as required and make a thin sauce.
Bring to boil.Drop the dhoklas and allow them to simmer in the rasa for 3 to 4 minutes.Garnish with coriander and serve immediately.
Serve Rasawala Dhokla along with Gujarati Methi Thepla and Masala Chai for a filling and delicious breakfast with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Rasawala_Dhokla_.jpg, 16
Ingredients: salt,ginger,jowar flour (sorghum),mustard seeds,asafoetida (hing),methi leaves (fenugreek leaves),gram flour (besan),curd,curry leaves,sesame seeds (til seeds),sooji (semolina rava),turmeric powder,green chillies,instant oats (oatmeal),sunflower oil

Oats Methi Muthia Recipe-Healthy Diabetic Friendly Muthia, 1/2 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1/2 teaspoon Mustard seeds,1 teaspoon Sesame seeds (Til seeds),1/4 cup Gram flour (besan),Salt - to taste,2 tablespoons Sooji (Semolina/ Rava),1/4 cup Instant Oats (Oatmeal) - powdered,2 Green Chillies - finely chopped,1 teaspoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Curd (Dahi / Yogurt),1 inch Ginger - finely chopped,1/4 cup Jowar Flour (Sorghum),1 sprig Curry leaves, 35, Gujarati Recipes﻿, For the Oats Methi MuthiaTo begin making the Oats Methi Muthia Recipe, powder the oats in a mixer grinder and keep it ready.In a large mixing bowl, combine, the powdered oats, jowar flour, besan flour, sooji, dahi, methi, green chillies, ginger, turmeric powder, and salt.Add very little water just to bring the Methi Muthia dough together.
We need a nice, firm dough.
Do not knead the dough too much.Once the muthia dough has come together, divide the dough into three parts, now shape them into long hot dog style rolls and set aside.Heat a steamer on high heat, place these muthia rolls on the steamer plate and cover and cook for 15 minutes.After 15 minutes, open the lid, insert a greased knife into one of the rolls to check if the Oats Methi Muthia has cooked, if the knife comes out clean it is steamed well.If not continue to cook for a few more minutes until done.
Remove these Oats Methi Muthia from the steamer and allow it to cool.Once the Oats Methi Muthia have cooled, cut them into roundels and set aside.For the tadkaIn a pan heat oil, on medium heat, add mustard seeds, and curry leaves and allow them to crackle.Next add the sesame seeds and asafoetida, add the Oats Methi Muthia and toss for a few seconds.Serve this Oats Methi Muthia Recipe along with Lehsuni Pudina Chutney Recipe and Irani Chai Recipe as an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Oats_Methi_Muthia_Recipe_.jpg, 15
Ingredients: wheat brown bread,salt,bananas,milk,sugar,vanilla,eggs,butter,cinnamon powder (dalchini)

Caramelized Banana French Toast Recipe, 4 tablespoons Milk,4 tablespoon Butter,1 teaspoon Vanilla Extract,3 teaspoons Sugar,1 teaspoon Cinnamon Powder (Dalchini),2 Ripe Bananas - sliced,4 tablespoons Butter,1 pinch Salt,4 tablespoon Sugar,4 Whole Eggs,8 Whole Wheat Brown Bread, 20, French, To begin making the Caramelized Banana French Toast Recipe first whisk together all the ingredients mentioned under french toast except bread and butter.Place a pan on a medium heat and melt some butter in it.Dip each thick slice of bread in the eggy mixture, soak it on both sides, and then transfer it to the warm pan.Once the butter starts foaming, place the bread slices in the pan.
Cook each side for 3 minutes on medium heat, until it gets golden and crispy.In another pan, melt butter and add sugar to it.
Keep the heat on low so the sugar melts and caramelises gradually, a high heat will cause it to burn.As soon as the sugar melts and turns light golden brown, add the bananas and vanilla extract and allow the bananas to cook till the sugar is syrupy and the bananas have caramelized.Place the french toasts in a plate, top with caramelized bananas and syrup.Serve Caramelized Banana French Toast along with Cold Coffee Smoothie for an indulgent breakfast, or even pack it in a snack box.
Either way, it is delicious!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Caramelized_Banana_French_Toast.jpg, 9
Ingredients: almonds (badam) a,milk,vanilla,dark chocolate,black pepper powder,cayenne pepper,cherries,cinnamon powder (dalchini)

Spicy Hot Chocolate Recipe - Perfect Drink For A Rainy Day or Winters, 1/4 teaspoon Black pepper powder,1 teaspoon Vanilla Extract,1 teaspoon Cinnamon Powder (Dalchini),Slivered Almonds (Badam) - a few,1/4 teaspoon Cayenne Pepper - optional,3 cups Milk,1 cup Dark chocolate - cut into pieces,Fresh Cherries - for garnish, 20, Continental, To begin making Spicy Hot Chocolate Recipe, we have to melt the dark chocolate chunks using the double boiler method.Place a pot of water on high heat and let the water reach boiling point.
Once the water boils, place a glass bowl on top of the boiling water and make sure that the water does not go inside the glass bowl.
Add the chunks of chocolate in the glass bowl and let them melt.
This is called the double boiler method.
Once all the chocolate has melted, turn off the flame.
In another pan, add the milk and bring it to a boil.
Reduce the flame to low and add the melted chocolate and stir continuously until it thickens.
Next add the whole pepper powder, cayenne pepper vanilla extract to the Hot Chocolate.
Stir well to mix all the ingredients until they are well combined.
Stir continuously until the Spicy Hot Chocolate thickens.
Turn off the flame.Add chopped cherries and almonds on top for garnish to the Spicy Hot Chocolate.Serve Spicy Hot Chocolate Recipe along with Whole Wheat Banana Bread Recipe (with Eggless & Vegan Options) for a cold evening snack time drink., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Spicy_Chocolate_Sip.jpg, 8
Ingredients: corn flour,mango pulp (puree),ghee,cardamom powder (elaichi),almonds (badam),condensed milk,milk powder

Aam Peda Recipe - Delicious Mango Peda Recipe, 1 Cup Milk Powder,3/4 Cup Condensed Milk,Slivered Almonds (Badam) - to garnish,1-1/2 Cups Mango Pulp (Puree),1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Corn flour,2 tablespoons Ghee - (more for greasing palms and plate), 30, Indian, To begin making Aam Peda Recipe - Mango Peda Recipe, get all the ingredients ready and handy.
Prepare cornstarch paste by mixing in a tablespoon of cornstarch in a tablespoon of cold water.Grease a plate with some ghee and keep aside.In a big bowl, mix together, condensed milk and milk powder until smooth paste .Add 2 tablespoons melted ghee.
Mix again and keep aside.Take mango puree in a non stick saucepan kept on medium heat.
Add the prepared corn starch paste, the condensed milk mixture in the mango puree and mix well.
Let it cook on medium high heat until the mango peda mixture thickens.Keep scraping the bottom and the sides of the pan.After about 10 minutes, add cardamom powder and continue cooking till the mango peda mixture starts leaving the pan and forms into a dough.
Once done turn off the heat.Remove the Mango Peda on a greased plate and let the mixture cool down for about 5 minutes or till you can handle the hot peda mixture.After about 5 minutes, grease your palms with ghee and take a tablespoon of the aam peda mixture on your palm and shape up into a ball.Press it a little to give it a disc shape and place on a plate.
I have used my icing tip coupler to slightly press on these pedhas in order to make a design, but you can skip this step if you like them plain.
Repeat for all the amm peda and then you can just press 1 or 2 slit almonds on top of each aam peda.Serve the Aam Peda Recipe - Mango Peda Recipe as a bite of dessert along with an Indian thali of Vegetable Bajji Recipe, Mirchi Ka Salan, Matar Paneer Kulcha, Sweet & Spicy Coriander Tadka Raita, and Baby Potatoes Pulao Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Mango_fudge_peda_recipe_new.jpg, 7
Ingredients: curry leaves pat dried,salt,chana dal (bengal gram dal),urad dal flour,asafoetida (hing),black peppercorns,rice flour sieved,sesame seeds (til seeds),butter,sunflower oil

Tamil Nadu Style Milagu Thattai Recipe (Peppered Dal-Rice Fritters), 7-8 Curry leaves - pat dried and finely chopped,1 teaspoon Butter (unsalted),Salt - to taste,7-8 Whole Black Peppercorns - freshly powdered,1/2 teaspoon Sesame seeds (Til seeds),1 tablespoon Chana dal (Bengal Gram Dal) - soaked for 20 minutes,pinch Asafoetida (hing),1 cup Rice flour - sieved,1 tablespoon Urad Dal Flour,Sunflower Oil, 60, Tamil Nadu, To prepare Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters), in a medium size bowl, add the sieved rice and the urad dal flour.Add salt, asafoetida, sesame seeds, pepper powder, chana dal, curry leaves and mix all the dry ingredients.Now add butter and rub it into the flour.Add hot oil and add water little by little to form a smooth, crack free dough.Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes.After the resting time, take small portions of the dough in greased hands, roll it into a smooth crack free ball.
While shaping the thattai, keep the remaining dough covered with moist cloth to prevent the dough from drying.Place the dough ball on a dry kitchen towel or butter paper and flatten it into thin roundels.Heat oil in a wok/kadai.
Test the heat of oil by dropping a small portion of dough, if its rises to top immediately, that indicates the oil is hot.Fry the milagu thattai over low/medium flame till the sizzling sound stops and the thattai is uniformly browned.
Overheated oil does not help in even cooking, hence cook on medium flame.Repeat this process for the entire batch.Once cooled, store them in a clean, odour free air tight container.Serve Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters) with filter coffee on a rainy day., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Milagu_Thattai__Pepper_Thattai_from_Tamilnadu.jpg, 10
Ingredients: salt,kashmiri red chilli powder,green chilli,mustard oil,water,curd,yellow mustard seeds,poppy seeds,turmeric powder,green chillies,prawns

Doi Shorshe Chingri - Prawn Mustard Curry Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Poppy seeds,1 Green Chilli,Salt - to taste,300 grams Prawns,2 Green Chillies - slit,1 tablespoon Yellow mustard seeds,1/4 cup Water,1/4 teaspoon Turmeric powder (Haldi),1/4 cup Curd (Dahi / Yogurt),1 tablespoon Mustard oil, 35, Bengali Recipes, To begin making Doi Shorshe Chingri - Bengali Prawn Mustard Curry Recipe first clean and devein the prawns and marinate it with salt, turmeric, chilli powder and keep aside.Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste.Next heat mustard oil in a wok and once the mustard oil is hot add the slit green chillies, lower the heat and  add the mustard paste.Cook for 5 minutes on a medium flame, stirring occasionally.
Add the prawns, salt and the beaten curd and cook the Doi Shorshe Chingri on low flame for another 10 minutes.
Adjust the consistency of the Doi Shorshe Chingri gravy by adding water.
Check the salt and spices and adjust to suit your taste.Once done, turn off the heat and transfer the Doi Shorshe Chingri to a serving bowl and serve hot.Serve Doi Shorshe Chingri with Steamed Rice , Aloo Parwal Sabzi and Mishti Doi Recipe  for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nadira912-gmail.com/DOi_Shorshe_Chingri_Bengali_Prawn_Mustard_Curry_5.jpg, 11
Ingredients: salt,wheat flour,ginger,green chilli,amchur (dry mango powder),paneer,red chilli powder,water,green peas (matar) ground paste,coriander powder,turmeric powder,sunflower oil

Paneer and Green Peas Paratha Recipe, 1 inch Ginger - chopped,Salt - to taste,1 teaspoon Coriander Powder (Dhania),Lukewarm Water - for kneading,2 teaspoon Red Chilli powder,1/2 cup Green peas (Matar) - ground into a paste,1 Green Chilli - chopped,Sunflower Oil - for kneading,1 cup Whole Wheat Flour,1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),1 cup Paneer (Homemade Cottage Cheese) - crumbled, 65, North Indian Recipes, To begin making Paneer and Green Peas Paratha prep all the  ingredients ready and keep them handy.To make the dough for the paratha.In a large mixing bowl, add the flour and salt.
Add water little at a time and knead to make a soft and smooth dough.Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.
Cover the dough and we will proceed to make the stuffing.Heat a skillet on a medium heat with some oil, add cumin seeds and allow it splutter for few seconds.
Add in ginger, saute them well.
Then add in the peas.
Saute them till it is half cooked.Add in the crumbled paneer and add all the spice powders, cook them well on the medium heat till the raw smell of the spice goes away.
Keep it aside to cool.Divide the dough portions into medium lemon size balls.
Place some flour aside for dusting.Pat the portion of the dough and dust it in flour.
Roll out the dough into a 5 inch diameter circle.
Spoon a large portion of the filling in the center of the dough .Seal the edges by by bringing together the ends.
Dust the paratha lightly in flour again and roll gently to remove any air pockets.Roll the paratha, adding very little pressure so the filling stays inside and does not ooze out.Proceed the same way to fill the remaining Paneer and Green Peas Stuffed Paratha.The next step is to cook the paratha on the skillet or roti tawa.
Preheat the skillet and then place the rolled out paratha on the skillet.Flip and cook on both sides until you see brown spots appearing on the outside.
Drizzle ghee or oil on the paratha and cook on low to medium heat until the paratha is cooked through and golden brown on both sides.Once cooked, transfer the paratha to a platter and cook the remaining Paneer and Green Peas Stuffed  Parathas the similar way.Serve the Paneer and Green Peas Recipe along with Palak Raita or just a Aam Ka Chunda by the side to relish your for your breakfast meal and lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Paneer_and_Green_Peas_Paratha_Recipe_.jpg, 12
Ingredients: salt,ginger,rice,water,ghee making,green moong dal (split),sunflower oil

Moong Dal Dosa Recipe, 2 teaspoons Salt,1 cup Green Moong Dal (Split),Ghee - for making the dosa,Water - as required,1/2 inch Ginger - grated,Sunflower Oil - for cooking,Salt - to taste,1 cup Rice, 400, South Indian Recipes, To begin making Moong dal Dosa, first we will make the moong dal dosa batter.
This batter can be used for making idli as well.To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice.In a bowl soak the moong dal and the methi seeds together.
In another bowl, soak the rice.
Soak them for at least 6 hours or overnight.Once soaked, you can grind them.
Into a mixer grinder, add the soaked moong dal and methi seeds.
Add little water at a time and grind to make a thick flowing batter.Transfer the ground moong dal into a large bowl.
In the same mixer grinder, add the rice and add just little water at a time and make thick batter.
Transfer the rice into the same bowl as the moong dal.Add the salt and stir well to combine.
Cover the bowl and ferment for 8 hours/ overnight.
Once fermented, give it a stir gently.
You can make idli the first day when batter is fresh with air pockets.
Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required.The next step is to make the Moong Dal Dosa.Preheat a tawa over medium heat and pour a ladleful of the moong dal batter on the tava.
Spread the batter on the tava in a circular way.Drizzle ghee around the inside and the outer edges of dosa.After a few minutes when the top of the dosa starts turning golden brown, flip and cook on the other side for a few seconds.
Flip over again and fold the dosa and serve hot.Serve the Moong Dal Dosa with Tomato Onion chutney, Coconut Chutney & Sambar for a wholesome and delicious breakfast or even a quick weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Moong_Dal_Dosa_Recipe_Video_5_1600.jpg, 7
Ingredients: salt,mustard oil,sesame seeds (til seeds) ground paste,bay leaf (tej patta),cardamom (elaichi) podsseeds,saffron strands,cashew nuts ground paste,curd,sugar,dry red chillies,onion,cinnamon stick (dalchini),black pepper powder,chicken drumstick thighs,cloves (laung),garam masala powder

Bengali Style Chicken Rezala Recipe - Chicken Korma Recipe, 1 tablespoon Garam masala powder,1 cup Curd (Dahi / Yogurt),4 Dry Red Chillies,1 teaspoon Sugar,2 Bay leaf (tej patta),1 Onion - ground to paste,1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,10 Cashew nuts - ground to paste,1 kg Chicken - drumstick and thighs,2 tablespoon Mustard oil - for cooking,2 tablespoon Sesame seeds (Til seeds) - ground to paste,4 Cloves (Laung),1 teaspoon Black pepper powder,10 Saffron strands - for garnish, 45, Bengali Recipes, To begin making the Bengali Style Chicken Rezala Recipe - Chicken Korma, grind the onion, half of ginger and half of garlic in a mixer to a smooth paste.Once the paste is made, remove and transfer it into a bowl.
Wash the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and grind it into a smooth paste and set aside in a bowl.Wash the chicken pieces well and place it in a bowl.
Add half of the ground onion paste, half of cashew-nut and poppy seed paste, and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix.Marinate the chicken for at least 1 hour in the refrigerator, this will help to tenderise the chicken pieces.Heat a kadai with mustard oil, once it is heated up, add all the whole spice like cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the spice are roasted well.
This will just take a minute.Add the remaining chopped onion, ginger and garlic into the pan and saute for a couple of minutes.Add in the remaining poppy seed and cashew nut paste and give it a stir.Finally add in the marinated chicken pieces along with all the curd mixture into the pan, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a slight mix.Close it with the lid and allow the Chicken Rezala to cook on medium heat for 25 minutes until the chicken is tender and cooked.Make sure you turn the chicken pieces in the middle and give the curry a stir so the chicken gets evenly cooked.Open the lid and sprinkle a teaspoon of sugar and give it a stir and turn off the heat.
Check the salt and adjust according to taste.Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot.Serve the Bengali Style Chicken Rezala Recipe along with Whole Wheat Onion Stuffed Kulcha and Begun Bhaja Recipe, Pickled Onions Recipe by the side to make your meal complete., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Bengali_Style_Chicken_Rezala_Recipe__Chicken_Korma_1600.jpg, 16
Ingredients: salt,cumin powder (jeera),ice cubes,curd,cucumber,mint leaves (pudina)

Afghani Dhoog Recipe - Cucumber Mint Buttermilk/ Chaas, 2 cups Curd (Dahi / Yogurt),1 teaspoon Cumin powder (Jeera),Ice cubes - a few,Salt - to taste,1/4 cup Mint Leaves (Pudina),1 cup Cucumber - peeled and chopped, 10, Afghan, To begin making the Afghani Dhoog Recipe - Cucumber Mint Buttermilk/ Chaas into the preethi zodiac blender tall jar add yogurt, mint leaves, cucumber, cumin, ice cubes and salt to taste.Turn on the puree function and blent to make a smooth drink.
Pour the Afghani Dhoog into serving glass and serve chilled.Serve this Afghani Dhoog Recipe - Cucumber Mint Buttermilk/ Chaas with Lehsuni Methi Paneer and Tawa Paratha Recipe - Plain Paratha for lunch., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Cucumber_Lassi_Recipe_Afghani_Doogh_with_Cucumber-1_1600.jpg, 6
Ingredients: salt,parangikai pumpkin,asafoetida (hing),mustard seeds,red chilli powder,curry leaves,cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,300 grams Kaddu (Parangikai/ Pumpkin) - cut into chunks,1/4 teaspoon Asafoetida (hing),Sunflower Oil,1 sprig Curry leaves, 45, Maharashtrian Recipes, To begin making the Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi, we will first pressure cook the pumpkin in a pressure cooker with 2 tablespoons water and salt to taste.
Pressure cook for only 1 whistle and turn off the pressure cooker.Release the pressure immediately, by placing the cooker under running water and open the lid.
This will prevent the pumpkin from getting over cooked.Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds.Add curry leaves and allow it to crackle.
Stir in the asafoetida, red chilli powder, turmeric powder and garam masala powder and cooked pumpkin.
Sprinkle salt and give the Bhoplya Cha Bharit a gentle toss.
Stir fry the Bhoplya Cha Bharit for about a minute so all the masalas come together.Once done, check the salt and spices and adjust according to taste.
Turn off the heat and transfer the Bhoplya Cha Bharit to a serving bowl and serve hot.Serve the Bhoplya Cha Bharit Recipe/ Pumpkin Sabzi along with Punjabi Bhindi Kadhi, Moong Sprouts Salad and Ragi Phulka to create a delicious and healthy lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Maharashtrian_Style_Dangar_Chi_Bhaji_Recipe__Easy_Dry_Pumpkin_Sabzi_.jpg, 10