Chanwaran Dhodho & Sai Bhaji

      For Chanwaran Dhodho:

• Take rice flour, a mixture of chopped onion, green chillies, coriander leaves, some salt and mix it well.
• Add water little by little, to knead it until you get a soft dough.
• Heat a griddle and add some oil.
• Divide the dough into small portions and using a muslin cloth, flatten dough to the thickness of a paratha.
• Carefully transfer it on the griddle and cook using medium flame, flip and cook on the other side. Apply some oil after flipping to make it crisp.
• Serve it hot with sai bhaji.

      For Sai Bhaji:

• Wash spinach leaves along with khatta, methi, dill and chop well.
• Peel and dice arbi, onions, and potatoes. Chop brinjal (dice) and okra (into ¼ inch of rounds).
• Drop the cut veggies in a bowl of water.
• Heat oil in a pressure cooker, add vakhar, and sauté it till tender.
• Add chopped spinach leaves along with khatta, methi, dill, tomatoes, green chillies, ginger, coriander powder, turmeric powder, salt, chana dal, and mix.
• Add little water and close the lid. Cook for 7-8 whistles on a low-medium flame.
• When the pressure settles down, open the lid and mash the contents well. The consistency should be of a semi-dried one.