Maharashtrian Naivedya Thali for Ganapati Bappa

Ingredients

• Varan Bhat
• Kadhi
• Koshimbir
• Modak
• For Peas and Potato Subji
• 3 Boiled potatoes (peeled and cubed)
• 1/2 cup Green peas
• 1 tablespoon Ghee
• Cumin and mustard seeds 1 tsp each
• 1/4 tsp Hing
• 3 Chopped green chillies
• Curry leaves 10
• 1 tsp Grated ginger
• Salt, sugar chilli powder, turmeric powder and coriander powder as per taste
• leaves Chopped coriander
• 1 tablespoon Lemon juice
• For sweet potato stir fry (ratalyachya kachrya)
• Boiled sweet potatoes 3 (peeled and sliced in roundels)
• Salt, chilli powder, turmeric powder, cumin and coriander powders, aamchur powder as per taste
• 2 tablespoons Ghee
• leaves Chopped coriander
• Chapati (poli)

Steps

1. To make the peas and potatoes subji:
2. Heat ghee in a pan. Add mustard, cumin and let them pop. Then add chillies, ginger, curry leaves and stir fry for 2 minutes.
3. Add the peas, all the spices and add 1/4 cup water. Cover and cook till soft.
4. Then add the potatoes, add more salt and spices if needed and mix well. Cook further till all the flavours are absorbed.
5. Turn off heat, add lemon juice and coriander leaves. Serve hot.
6. To make the sweet potato stir fry:
7. Mix all the spices,ghee and sweet potato slices together in a bowl. Cover and keep for 10 minutes till all the flavours are combined.
8. Heat a tawa/ skillet and arrange the slices on top. Stir cook them while turning in between.
9. Cook till crisp and golden on both sides. Serve hot, garnished with chopped coriander leaves.