Comments on: Gyarsi Dhodho-Bhaji~Ekadashi Fasting Food

By: Subhash Khitani

Subhash Khitani — Mon, 03 Nov 2014 09:58:59 +0000

Even i love to eat Ghyarsi food without Ekadashi also. Any ways all religion people are crazy for SINDHI Dishes…
even we are proud to be sindhi.

Jai jhulelal…..

By: Nilesh

Nilesh — Sun, 02 Nov 2014 19:16:44 +0000

This month is one if my favorite
because at kartik maas there we are doing deep arti in front of Lord Krishna..it is also called as Damodar aarti

By: Deepa Hardasani

Deepa Hardasani — Wed, 13 Nov 2013 13:15:43 +0000

Bagar its also called as Varai… Maratha’s make varai cha Bhaath (mean rice).. a simple as we cook rice.

I also add this in making sabudana vada’s, its said that it reduces the oil absorption while making the vadas.

I make Thalipeth for fast, using Varai flour, sabudana, singdana (grounded peanuts), and boiled potatoes, which comes out quite well

By: Kaya

Kaya — Thu, 17 Jan 2013 12:48:06 +0000

In reply to Kaya. Sorry. forgot to mention that gravy is thick when I use this recipe. I do this way as I like thick gravy. But you are right "This curry is supposed to be watery" :)

By: Kaya

Kaya — Thu, 17 Jan 2013 12:44:46 +0000

I love it… I don’t wait for ekadashi. 🙂
It tastes better if we use boiled potatoes. In third step – I add boiled potatoes, salt and black pepper. I “bhuno” it for 2-3 mins. then I add water. When water comes to boil, I add tamarind paste.

(Gravy is always thick :))