Stylish Achari

1 cup matki (moth beans) sprouts

½ tsp turmeric powder

Salt to taste

Water as needed

1 tbsp oil

A pinch of asafoetida

1 green chili, chopped

1 tsp red chili powder

½ tsp turmeric powder

Chopped coriander leaves (for garnish)

1 tbsp oil

1 cup onion, sliced

1 tbsp ginger, chopped

4–5 garlic cloves

1 tbsp poppy seeds

1 tbsp sesame seeds

½ cup tomato, chopped

½ cup dried coconut, grated

Water as needed

1 tbsp oil

1 tbsp Kashmiri red chili powder

Prepared vatan

Salt to taste

Water as needed

1 tsp jaggery (optional)

Batatyachi bhaji (potato curry)

Prepared matki sprouts

Kat (spicy curry)

Farsan (savory mixture)

Chopped onion

Fresh coriander leaves

Lemon wedges

Pav (bread rolls)

1. Boil matki sprouts with turmeric, salt, and enough water until soft. Keep aside.

2. Heat oil in a pan. Add onions and sauté until golden brown.Add ginger, garlic, poppy seeds, sesame seeds, tomatoes, and dried coconut.Roast everything well, then grind into a smooth paste with water as needed.

3. Heat oil in a pan, add Kashmiri red chili powder, and sauté for a few seconds.

4. Add the prepared vatan and fry until aromatic.

5. Add salt, jaggery (optional), and enough water to adjust the consistency.

6. Simmer until the curry thickens and the oil separates.

7. In a serving bowl, add a layer of batatyachi bhaji, then matki sprouts.

8. Pour over the hot kat (spicy curry).

9. Top with farsan, chopped onion, coriander leaves, and a squeeze of lemon.

10. Serve hot with pav on the side