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00:00-Introduction
01:20-Ingredients
02:44-Roasting the dry spices
03:46-Roasting the wet ingredients
05:05-Blending the masala / vatan
06:25-Making bhaji
09:06-Serving bhaji

no onion garlic gravy | no onion garlic sabji

Today’s recipe is kanda lasun virhit vatan. Shravan month has started. This month is very auspicious. So, many people don’t have onion and garlic in their meal in this month. Not only that, some people follow ‘Chaturmas.” It means that they don’t have onion and garlic in those months. For them this recipe will be very useful. This masala or vatan has a good shelf life of about 15 days in freeze. You can make rassa bhaji using this vatan. If you have this masala ready then you can make any rassa bhaji in a jiffy. You can us this masala for making grevy chi bhaji tarri chi bhaji or even for making stuffed bhaji like bharali vangi. I am sharing perfect proportions. Follow it and make simply delicious bhaji. We already have 2-3 different vatan or masala recipes. This is yet another delicious addition to the list.

Ingredients:
• 500 gm Tomatoes
• 2 deseeded and chopped Capsicum
• 5 gm Cashew nuts
• Melon seeds (Optional)
• Chopped Ginger
• 5 black Peppercorns
• Cinnamon
• 2 green Cardamom
• 5 Cloves
• 5 gm Coriander seeds
• 5 gm Cumin seeds
• 1 tbsp Oil
• 2~3 tsp Oil
• 2~3 tbsp ready Masala
• Red chili powder
• Garam masala
• Jaggery to taste
• Salt to taste
• Boiled Cauliflower and Potato
• Boiled Peas
• Finely chopped Coriander leaves

Method:
• Roast coriander seeds on medium heat until they begin to release nice aroma and add cumin
seeds, black peppercorns, cloves, cardamom and cinnamon.
• Roast it together for about a minute and take them out into a dish.
• Heat up oil in a pan and add capsicum.
• Fry it well until it changes color a little and add tomato, ginger, melon seeds and cashew nuts.
• Make sure you use oval shaped tomatoes and not round ones.
• Using melon seeds is optional. You can skip it if you don’t want.
• In that case use more cashew nuts.
• Mix well and fry it together for about a minute.
• Cover and steam the mixture on medium heat for about 10 minutes until tomatoes are cooked
well.
• If you feel, stir the mixture after about 2-3 minutes.
• Turn off the gas and let the mixture cool down completely.
• Blend the roasted dry spices into fine powder first and add the tomato mixture.
• Blend it together into fine puree. Vatan is ready.
• Store the masala in an airtight container in freeze.
• It has shelf life of about 15 days and in freezer for about 3 months.
• For making bhaji, heat up oil in a pan and add the masala.
• Fry it well for about 2-3 minutes and add red chili powder and garam masala.
• Fry it together for about a minute and add jaggery and salt.
• Add boiled cauliflower and potato and boiled peas and mix well.
• Add coriander leaves and mix well.
• Simmer the bhaji for 5 minutes and flower batata matar rassa is ready.

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