Bandga Curry Aagri style (बांगड्याचे कालवण)

Ingredients:
5 Bangda fish medium
8-10 garlic cloves
1 cup fresh grated coconut
6-8 Amsul (Kokum)
Kadipatta
2 Tablespoon Oil
8-10 red chillies
2 teaspoons whole dhana
2-3 teaspoons of aagri masala
salt

Procedure:
Soak red chillies and dhana in water for 30 mins
Grind the red chillies, dhana, 6 cloves of garlic with the fresh coconut.
Heat oil.
Add grated 2 cloves of garlic and saute till well done but not brown
Add ground mixture and saute for a couple of minutes
Add aagri masala and saute till the oil starts to seperate
Add the fish, amsul.  Add water to cover the fish and get desired consistency of the gravy.
Bring to boil and cook for a few minutes
Add salt to taste.

Valache bhirde (वालाचे भीर्डे)

Ingredients:
2 cups Vaal (Field Beans) (soaked and peeled)
1/2 cup ole khobre (fresh grated coconut)
1/2 cup finely chopped onion
1 1/2 teaspoon lal tikhat (red chilli powder)
1/4 teaspoon halad (Turmeric)
4-8 amsul (Kolum)
1/2 teaspoon garam masala
2-3 teaspoon gul (Jaggery)
salt
fodni (tempering) material: jeera, mohori, hing, kadipatta
1 table spoon oil

Procedure:
Heat oil
Add mohori and let it crackle
Add hing, jeera kadipatta and stir
Add finely chopped onion and stir till slightly translucent (do not let it get brown)
Add vaal, lal tikhat, halad and garam masala. saute for a couple of minutes
Add warm water to fully cover the vaal (and a bit more) and bring to boil
Add ole khobre, gul and kokam and cook till vaal are cooked
Add salt to taste.


Based on recipe by Viraj's mom. Thanks Aunty.