Bhaji - Maharashtrian cooked vegetables

Ingredients

for Radish Bhaji

• 3 Radish bunches, cleaned and chopped finely

for Potatoes Bhaji

• 4 Potatoes,medium sized raw, peeled, uartered and sliced
• 1 Onion (optional), sliced finely lengthwise
• some Pieces Peas, frozen (optional)
• 1-2 handfulls Cilantro (optional)

for Zucchini or other suash Bhaji

• 3 Cup Zucchini, "half moons"
• 1 or more handfulls Cilantro, finely chopped

for Beet Salad

Steps

1. Clean and cut the vegetables and put them on a big plate
2. Measure out the spices into separate heaps on a small plate. (Each heap will be put in separately by brushing it from the plate with a dry thumb.)
3. If making the Cabbage salad, add the salt 15 minutes or as much as 2 hours before serving.)
4. For other salads, assemble the ingredients 1/2 hour or less before eating.
5. Mix together the Ingredients for the particular salad.
6. To make the Phodni, heat the oil in a small pan. Add the whole chillies and Mustard Seed (Mohri). Fry until half or more of the Mohri turns greyish and/or pops. Remove the pan from the flame. Add Turmeric and swirl. Add the Hing (Asafetida), swirl briefly and pour it into the salad.
7. Pour Phodni over the salad and mix again
8. Taste and adjust seasonings. If the salad is not spicy enough, add Mirchi (Caynne or ground red chillies).
9. For best results, use organic ingredients. The flavors are much better.
10. (Carrot and Cabbage can be grated in the food processor ahead of time, for several meals. Grated cabbage and carrots will keep in a plastic bag in the refrigerator for up to a week.)