This is most widely sabzi in Maharashtra  State of India. I usually use sprouted Moth Beans but you can use without sprouted as well. Here is link to provide more information onn sprouting.

Ingredients

• 1 cup moth beans or soaked overnight in water
• 2 medium sized tomatoes chopped finely
• 1 medium onion finely chopped
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp coriander powder
• 1/2 tsp garam masala powde
• 1 tsp lemon juice
• oil for cooking
• salt as per taste
  

Direction

• Heat oil in a wide pan, fry onion till light brown.
• Add ginger and garlic paste, fry for 1 more min.
• Add all other spices and fry for 2 minute
  
• Now add moth beans and little water. Stir it well and close the lid, Let it cook for few minutes.
• Now add tomatoes cook for 2 to 3 minutes. Add water to desired consistency and let it cook until seeds it cooked properly.
• Add lemon juice , just before removing from the heat.
  

 Enoy!! Serve hot with Chapati!

One of the most famous version of Burger. They are also known as batata vada. It is one the most famous street food in India- so delicious and tasty Yumm!! I can eat vada pav everyday with smile :) It is commonly eaten is State of Maharashtra, India. Vada is spicy potate mix coated with gram flour and deep frie. Pav is India Bread similar to bun.

Ingredients

•  3 cups boiled, peeled and mashed potatoes
•  1/2 t sp cumin seeds
•  1/2 t sp mustard seeds
•  4-5 curry leaves
•  1/2 tea spn ginger garlic paste
•  2 green chilies
•  3-4 strands coriander leaves
•  1/2 cup chopped onion
•  A pinch turmeric
•  Oil
•  Salt
•  1/2 cup gram flour (besan)
•  1/2 t sp chili powder

Direction

• Heat a little oil.
• Add mustard, cumin seeds.
• When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions.
• fry till onions turn translucent.
• Add the potatoes, turmeric, salt and mix well.
• Add chopped coriander leaves and mix.
• Once the mix is cooled, create golf size balls and keep it aside.
• In bowl mix gram flour, chilli powder & salt .
• Add water to create smooth batter. Make sure there are no lump.
• Now Heat oil in pan for deep frying.
• Once oil is heated, Dip the potatoe ball into the coating batter and deep fry in hot oil. 
• Take lower piece of vada(bun), spread Green Chutney or any other chutney you like, put vada on it (fried potatoe ball) and finally put upper piece of bread and Serve it hot!!

Yummmm.....yes this salad is yummm...works perfect as side dish with any main course. What a elegant and tasty way to serve yogurt with healthy veggies

Ingredients

• 1 Tomtatoe finely chopped
• 1 onion chopped
• 1 tbsp coriander leaves chopped
• Salt 
• Pinch of salt
• 3 cup plain yogurt (low fat will work too)
• 1/2 Roasted peanut crushes coarsely

Direction 

• Mix all ingredients together.
• You can add another surprise to it by adding your favorite veggi.
• You can also tamper it with 2 tbsp hot oil, add mustard seeds into it and asofetida and for little kick add one finely chopped green chilli.

Enjoy with Rice!!

Gram Flour is made of chick peas, widely used in Indian cuisine. Gram flour pancakes are very delicious and woderful as a side dish.

Ingredients

• 1 cup gram flour
• 1 tomatoe finely chopped
• 1 onion finely chopped
• little coriander chopped
• 1 tsp chilli powder(you can use green chillies instead)
• 1/2 tsp haldi/turmeric powder
• salt
• 1/2 tsp jeera/cumin powder
• 1/4 tsp garam masala
• 1/4 tsp amchoor/mango powder
• 2/3 cup of water(approx)
• oil/nonstick spray

Direction

• Add all ingredients in mixing bowl except oil and water. Mix everything together very well.
• Now add water to it and make smooth batter, don't make it too thick or too thin.
• heat skillet, spread little oil over it or non stick spray.
• With the help of ladle spread batter on skillet like pancake.
• Cook one side completely and than flip it to cook other side.
• Use rest of batter to cook remaining chillas/pancakes.
• Enjoy as side dish or as a snack or with hot chapati!

It has so many names....varagu or varai or Moriya or Kodri. Usually eaten during fasting. Very very nutritious and can be cooked like rice and with your favorite spices but this is my favorite style

Ingredients

• 1 cup Varicha Tandul or Moriya
• Salt
• 1 tbsp Oil
• 1 tbsp little cumin
• 3 green Chillies
• 3 Cup Water
• 1 Potatoe sliced in small pieces
• 1/2 Cup roasted curshed  peanuts
• grated coconut optional
• 2 tbsp chopped coriander
• lime juice optional
  

Direction

• Heat oil and add Cumin and green chilies.
• Add Potatoes and Salt. Cook for 2 minutes.
• Now add Moriya and saute for minute.
• Add Peanut and again saute for minute. Finally add water and let it cook.
• Add more water if you need more soft texture. Garnish with Corainder.

Ya I know its a herb and how am I suppose to cook it as vegetable? but folks trust me it does work well. This receipe I picked up from my in-laws, works well as side dish and garlic adds extra flavor to it..........its addictive and healthy

Ingredients

• 2 bunch of cleaned Dill/Shepu
• 5 pods of Garlic/lahsun sliced finely
  
• salt
• oil
• 2 green chillis chopped
• pinch of asoefetida/hingt

Direction

• Heat little oil in Pan. When heated add Hing/asoefetida.
• Now add Garlic and Green Chillis, once garlic turns little reddish, add Shepu/Dill.
• Stir Dill and cover it for 10 minutes and keep it on low.
• it is ready to be eaten :)
  

I can't express in words how much I love eating this. Usually Indians eat sabudana during fasting but they are so gud that I can keep fast just to eat them :) I tried to make them several time and failed to make the way ladies make in our home but finally I made it and that to in Microwave. No more sticky sabudana.......There are lot of ways to make them but I love this Maharastrian style.

Ingredients

• 1 cup Soaked Sabudana/Tapioca--I usually soak them overnight and to see best results, soak them in water and just leave little extra water above sabudana. More water will result into lumpy sabudana. Next day if you feel they are overdried, sprinkle little water.
• 3/4 cup Roasted coarsely grinded peanuts
• little oil
• couple of Kadi patta/Curry Leaves
• 1 small boiled potatoe cut in cubed
• 1/2 tsp jeera/cumin seeds
• 1 tbsp sugar
• 1 tsp chopped Green chili
• 1/2 lime squeezed
• 1/4 tsp red chili pwd
• 2 tbsp chopped coriander leaves
• salt as per taste 

Direction

• Gently mix Sabudana with Peanuts, Salt, Sugar, chilli powder and potatoe.
• In microwave safe bowl add little oil, Cumin seeds, Curry leaves and Green Chilli and microwave for 1 minute.
• Add Sabudana mix now and microwave for 2-3 minutes take a break for couple of minutes and microwave again for 2-3 minutes. Repeat this process 1 more time and they should be cooked properly now. Based on you microwave adjust time.
• Garnish with Coriander leaves and server with Dahi/Plain yougurt if you like or squeez Lemon.

  Enjoy!

Its a very common staple food of villagers in India. Tasty and Healthy but little tough to make

Ingredients

• Sorghum/Jowar Flour 2 Cup
• Warm Water
• Salt
• 1 bunch of Spring Onions finely sliced
  
• 2 green Chillis finely sliced
• 1 tomatoe finely sliced 
  
• little fresh coriander
• 1 tea spoon oil

Direction

• Mix all ingrdients and make a soft dough. make small several round balls.
  
• On a flat surface, sprinkle little jowar flour and pat the ball with your palm. Use flour as required.
• Keep flattening the ball in circular motion to make round shape like roti/tortilla. Don't make it too thin.
• Now the tricky part is to put this on tawa or griddle. Heat a griddle(or a flat pan) and slide bhakri from the flat surface and place it on the griddle.
• It should be in such a way that, the lower surface of the bhakri should go on the tawa(upper surface upwards). Turn heat to low. 
• Now sprinkle little water where ever you see dry flour.When one side is cooked turn it over and cook other side. 
• Ideally one side should be cooked directly on heat but that cannot be achieved since this bhakri or bread is very fragile.
• you can apply little butter or oil as required. 

Server hot with yougurt  or curry!

Ingredients

• 1 cup gram flour,
• 1 onion,
• 3-4 green chilies,
• coriander leaves,
• salt,
• asafoetida,
• turmeric powder,
• 2 teaspoon mustard seeds,
• 4 teaspoon oil

Method

• Mix together gram flour, salt and some water for desired consistency. Remove the lumps.(There is an alternative method for this. First follow the step 2, and add water directly to it. When water starts boiling, add gram flour and stir. Watch out for lumps.)
• In a deep pan, heat oil. Add mustard seeds, asafoetida and turmeric powder.
• Add chopped onions. Give vertical slits to the chilies and add them.
• When onion pieces become transperent, add the paste of gram flour. Now keep stirring to avoid lump formation.
• Cover and turn the heat on medium.
• Remove the lid and stir after 5 minutes. Pithale is ready to serve when the raw smell goes.
• Garnish with coriander leaves and serve with plain rice or bhakri.
  

Enjoy!