Spinach sabji

My friend Gayatri got this sabji for lunch to work. We also make it but had forgotten about it somehow. What I like most about it is the crispy texture spinach gets coz its cooked open.

INGREDIENTS:
Spinach: 1 Baby spinach box from Costco(You can use a lot of spinach, since it will shrink a lot).
Onion: 1 big onion.
Turmeric powder: 1/2 teaspoon
Dhania powder: 1.5 teaspoon
Chilli powder to taste.
Salt to taste.

METHOD:
Take oil in a kadhai. Add the chopped onion once the oil is hot. Cook till onion is golden brown. Add dry masalas (turmeric, dhania, chilli powder). Immediately add chopped spinach and salt and cook it open over medium or lower flame till spinach is well cooked (15-20 min).

Bharwa Karela

INGREDIENTS:
Karele: 11 in number.
Onion: 3 large onions.
Garlic(optional): 14 cloves, fry and grind.
Saunf: 2 tablespoon.
Turmeric powder: 1 teaspoon.
Dhania powder: 3 teaspoon.
Amchur powder: 4 teaspoons
Chiili powder: as per taste.
Salt as per taste.

METHOD:
Peel karelas, make a slit lenght wise and add little salt inside them. Keep in sun for 4-5 hrs or microwave for 2-3 min. Then boil them in pressure cooker for 1/2 whistle (As soon as the pressure is made switch off the gas). After cooling squeeze each one of them between your hands so that all the water is drained and take out the seeds from inside.
Grind all the masalas (Onion, Garlic, saunf, dhania powder, amchur powder, chilli powder) and fry it in little oil till golden brown (15-20 min).
When masala is cool, stuff it in karelas and tie them with thread. Fry them in little oil on sim flame till golden brown. When they are cool cut the thread out.
I know its too much of work, so I try to make it in bulk or I use same masala with chopped karela. But believe me the taste of bharwa karela is worth all the hard work :)

Bharwa Karele......... coming soon :)

Kathal (JackFruit) sabji

INGREDIENTS:
Oil: 3 teaspoon
Onion: 1 large onion
Kathal: 1 bag frozen (defrosted) or medium size (boiled for 1 whistle)
Turmeric powder: 1/2 teaspoon
Dhania powder: 1.5 teaspoon
Amchur powder: 2-3 teaspoon
Chilli powder: 2 teaspoon
Salt to taste

METHOD:
Take oil in kadhai, add onion. When it becomes golden brown add all masalas except amchur powder, and immediately add kathal. Cover and cook till kathal is cooked. Add amchur powder in the end.