Tomato Launji


Ripe Tomato (Nati) – 5
Sugar/Jaggery – 3 to 4 tbsp
Panch Phoran – 1 tsp
Red Chilli – 1
Raisins – handful
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/8 tsp
Salt to taste
Oil – 1 tsp

Soak Raisins in hot water.
Panch Phoran consists of Mustard seeds,Fennel Seeds,Cumin Seeds,Fenugreek Seeds,Kalonji.

Wash and chop the tomatoes into small pieces.
Heat Oil in a pan. Once hot, break the red chilli and add it to the oil.
Add Panch Phoran and fry for few seconds.
Add Turmeric powder .
Add the chopped tomatoes and salt.
Mix well,cover and cook the tomatoes till it becomes mushy.
Add Red Chilli Powder and cook for few more minutes.

Drain the raisins and add to the tomato paste.
Add jaggery/sugar and cook for 10 more minutes .

Tomato Launji is ready.This dish goes well with Parathas.


BitterGourd Chutney


Bitter Gourd – 250 gms
Onion – 1 large
Peanuts – 2 tbsp
Roasted Sesame seeds – 1 tbsp
Grated Coconut – 1 tbsp
Tamarind paste – 1 tsp
Grated Jaggery – 1 to 2 tsp
Garlic Cloves – 4
Green chilli – 1
Mustard seeds – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Goda Masala – 2 pinch (Optional)
Oil – 2 to 3 tsp


Wash, scrape and grate bitter gourd.
Mix a tsp of salt to grated bitter gourd and set aside for 30 minutes.

Squeeze out all the water from the bitter gourd.
Left over water can be had as a drink.

Coarsely crush green chilli and garlic cloves.
Cut the onions into thin slices.

Roast the peanuts.Remove the skin and slightly crush the peanuts.

Heat oil in pan. Once hot, add mustard seeds.
Once the mustard seeds crackle, add sliced onions and fry them till brown.
Add green chilli+garlic paste and fry for few seconds.
Add turmeric powder.
Add the grated bitter gourd and salt.
Fry for 10 minutes sprinkling little water now and then if required.
Add coriander powder and goda masala if using at this stage.

Add tamarind paste and fry for few more minutes.
Add grated jaggery .Cook till jaggery melts and mixes well with bitter gourd.

Add the crushed peanuts and sesame seeds.
Add grated coconut.
Mix well and switch off the stove.

This chutney can be had as a side dish to rotis and rice.

Baba Ganoush


Large Brinjal/Eggplant – 1
Garlic Cloves – 4
Olive Oil – 3 to 5 tbsp
White Sesame seeds – 3 tbsp
Apple cider vinegar – 1 tsp
Cumin powder – 1/2 tsp
Red chilli powder/Paprika powder – a pinch
Juice of half a medium-sized lime

Finely chopped coriander/parsley leaves
Olive oil – 1 tbsp
Sumac powder – little bit for dusting on top


Wash and apply oil on the Brinjal.Pierce the Brinjal at few places and roast on the fire or oven.
Once the outer skin of brinjal is charred and becomes completely black, put the brinjal in cold water to cool down.
Peel the charred skin and keep the brinjal pulp aside.

Roast the sesame seeds .Once cool, in a mixer jar, add the sesame seeds and finely powder it.
To the powdered sesame seeds , add the garlic,brinjal pulp,vinegar,lime juice and salt.
Add cumin powder and red chilli powder.
Pulse the entire contents.
Add olive oil little by little 1 tbsp at a time and pulse till the entire contents come to a smooth paste.

Empty the contents into a serving bowl. Add finely chopped coriander leaves.
Check for the salt .

Make a well in the center. Pour 1 tbsp of olive oil in the center.
Sprinkle little sumac on the top.

Serve as a dip with pita bread .

Note: If using Tahini paste, omit sesame seeds and reduce the garlic to 2 cloves.

Pirandai Thogayal


Pirandai (Adamant Creeper) is rich in calcium.It is good for strengthening bones,joint pains,lack of appetite,indigestion etc.

Pirandai – 5 to 6 small sticks
Tamarind – lemon sized ball
Grated coconut – 1/4 cup
Chanadal – 1.5 tbsp
Udad dal – 1.5 tbsp
Jeera – 1/4 tsp
Black pepper – 3 to 4
Red chillies – 3 to 4
Thippli powder(Optional) – 2 pinch
Jaggery (Optional) – 1/4 tsp
Garlic cloves – 4
Ginger – 1/2 inch
Curry leaves – handful
Oil – 1 tsp

For Tempering:
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Hing – a pinch
Oil – 1/2 tsp


Cleaning of Pirandai:
Oil your hands or wear gloves while handling pirandai as it itches a lot.
Remove any leafs attached to pirandai. These leaves can be added while frying pirandai.
Cut off the ends of pirandai sticks.
With a help of a peeler, remove the ridges of the pirandai sticks. Wash and chop into small pieces.

In a tawa or flat pan , add 1 tsp of oil. Once oil is hot, add red chillies,chanadal,udad dal and roast for few seconds till it slightly changes color. Add Jeera,pepper and fry for few seconds. Add cut pirandai pieces,ginger and garlic and fry till pirandai changes color.
Add curry leaves and grated coconut and fry till coconut is light brown. Add tamarind pieces and fry for few seconds.
Switch off the stove.Let the mixture cool down. Grind with salt,Thippli powder (if using it) and jaggery by adding little water into a paste.

Heat oil in a small pan. Once hot, add Udad dal and fry till it becomes light brown. Add mustard seeds and wait till it crackles.Add hing .Switch off the stove.Pour over the thogayal.

This thogayal is a good side dish for rice  . This thogayal tastes good when mixed with little hot rice and ghee.



Chokha’s are basically dips to go along with Sattu Paratha or sattu littis.This is a traditional healthy Bihari recipe.

Tomato Capsicum Chokha:
Medium size tomatoes – 4
Capsicum – 1
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 2 tsp

Brinjal Chokha:
One big Brinjal(Bharta variety) – 1
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 2 tsp

Potato/Aloo Chokha:
Potatoes – 2
Onion – 1
Garlic – 3 cloves
Green chilli – 1 to 2
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 4 tsp


For all the Chokha’s, finely chop Onions, garlic, green chillies and coriander leaves.
Boil potatoes. Once cool , peel and mash the potatoes.

On the stove top or a tawa, roast the tomatoes,capsicum and Brinjal till their outer skin is charred.If we insert a knife through these veggies,it should easily slide through them.

Once the vegetables are cool to handle, peel the skin of tomatoes,capsicum and brinjal.

Finely chop tomatoes and capsicum after peeling the charred skin.
Mash the brinjal and set aside.

Tomato Chokha:
In a bowl, add chopped tomatoes and capsicum. Add chopped onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Brinjal Chokha:
In a bowl,add mashed brinjal,onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Potato/Aloo Chokha:
In a bowl, add mashed potatoes,onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Serve with Sattu Paratha or litti.These Chokha’s can be had separately as a salad also.

Mango Salsa



Ripe Mango – 2
Red onions – 1
Coriander leaves – a handful
Green chilies – 1
Lemon – 1
Pepper powder – 1/2 tsp
Mixed Herbs (Optional) – 1 tsp
Boiled Chickpeas (Optional) – 2 tbsp
Salt to taste


Peel and chop the mangoes to small pieces.
Finely chop the onions and coriander leaves.

Deseed the green chilli and chop it fine.

Take a bowl. Add the mangoes,chopped onions,chopped coriander leaves.
Add pepper powder,mixed herbs,boiled chickpeas,lemon juice and salt.

Mix well and serve as a side dish to your main course.

HungCurd Dip



Hung curd – 1 Cup
Coriander leaves – a handful
Sesame seeds – 1 tbsp
Garlic – 1 Clove
Sugar – a pinch
Salt – to taste


Finely chop coriander leaves.
Roast sesame seeds till it pops in the pan. I have used a combination of white and black sesame seeds.

Crush garlic and sugar into a fine paste.

Take a bowl. Add hung curd,chopped coriander leaves,salt ,garlic and sugar paste.
Mix well. Garnish with roasted sesame seeds.

This dip goes well with Parathas and Thepla.
It can also be used as sandwich spread.

Mutabal Eggplant Dip


Eggplant Large – 1
Onion – 1
Garlic Cloves – 2 to 3
White Sesame seeds/Tahini – 3 Tbsp
Hung Yogurt – 2 Tbsp
Sumac powder – For taste
Olive Oil – 1 tsp
Lemon Juice – 2 tsp
Pomegranate Seeds – handful
Parsley/Coriander leaves – For Garnish


Apply oil on eggplant and roast it in Oven or on Stove top till the top skin in charred.
Similarly Roast the Onion and garlic in Oven or in a pan and keep aside.

If using sesame seeds, Roast the sesame seeds and powder them in a mixer.

Peel the eggplant skin and add it in the mixer along with powdered sesame seeds.
Add roasted onion and garlic .
Whip the mixer till all of the above forms a smooth paste.

Take the mixture in a mixing bowl. Add lemon juice,olive oil,yogurt and salt.
Mix well.
Add chopped parsley/Coriander leaves to the dip.
Sprinkle some pomegranate seeds and sumac on the top.

Add few drops of olive oil on the top as garnish.

This dip goes well with Pita bread. We can add this as a sauce while making Kathi rolls.

Peanut Chutney


Raw Peanuts – 1 cup
Onion – 1 medium size
Green Chilli – 1 or 2
Garlic – 1
Tamarind pulp – 1/2 tsp
Grated Coconut – 1 Tbsp
Jeera Seeds – 1 tsp
Jaggery – 1/4 tsp
Oil – 1 tsp

Mustard Seeds – 1 tsp
Udad Dal – 1 tsp
Hing – a pinch
Oil – 1/2 tsp


In a pan, dry roast peanuts .Take it out and cool. If required, can remove the skin.
I have kept the skin.
In the same pan ,heat 1 tsp of oil.Once hot, add Jeera,Garlic,Green chilli.
Fry for few seconds.
Add chopped onion and fry till it is brown.
Off the stove. Add tamarind and coconut and fry in the heat for few minutes.Mix in the roasted peanuts.

Once the above mixture is cool, grind to smooth paste adding water.
Instead of water,we can add curd or milk also.

Heat oil in a tadka pan. Once hot, add Udad dal,Mustard seeds and Hing.
Fry well and pour over the chutney.

Serve with idlis ,dosa,appam.