A pressure cooker baingan chokha recipe may come as a surprise to you because it is so easy to prepare this comfort food chokha using a pressure cooker. This is the perfect method for people who have been put off by the idea of roasting eggplant and handling open flames to make baingan chokha. Using a pressure cooker and a few simple ingredients, a soft, flavourful mash can be prepared for any meal. A handy tip without compromising on the rustic taste. This pressure cooker version offers a quicker alternative especially on busy days. Eggplant, tomatoes, garlic, and green chillies are cooked together till soft and tender and with just a little effort, a yummy mash is formed. After adding fresh onion, ginger, coriander, mustard oil and spices, the outcome is a delicious chokha recipe that is fresh, hearty and comforting. If you like a smokier taste, just skip adding water and allow the vegetables to cook in their own moisture content. This little change makes it closer to the classic version. Whether you pair it with litti, roti or steamed rice, it is a dish that will never disappoint.

Fruit leather is quite common in Indian snacking for sweet nothings, and mango is the most common variety. What you need to add to your peak summer recipes that you must try is this jamun papad, which is tangy yet sweet. The jamun fruit is quite delicate, and unlike mango, it lacks cohesive strength, so this recipe includes apples to bind the fruit leather and add more sweetness. Jamun papad is made by mixing deseeded jamun, also known as Indian blackberry, with pressure-cooked apple and drying the pulp into a thick sheet until it sets into a chewy, tangy fruit leather. Unlike store-bought candy or fruit rolls, this jamun papad recipe contains no added sugar and uses just two ingredients, relying entirely on the apple's sweetness and the jamun's astringent flavour. What makes this jamun papad recipe particularly appealing is the role of the apple. When pressure-cooked, the apple releases natural pectin, which is a plant-based thickening agent that binds the fruit pulp without any gelatine, agar agar, refined sugar, or preservatives. Jamun is also a nutritionally dense seasonal fruit, rich in vitamin C, iron, and antioxidants, and has long been used in Ayurvedic practice to support digestion and blood sugar regulation.

Pithla recipe is the ultimate comfort food in Maharashtra homes that is simply made with gram flour or besan and onions, which is why it is also called kanda besan. This dish is a little different as it uses raw mangoes or kairi in the dish to turn the dish slightly green and also sour. It is on the spicier end, with the raw mangoes adding a bit of sourness and a spicy chilli-garlic chutney that is added to the tadka. The tadka is made with mustard seeds, cumin seeds, curry leaves, and hing, followed by spices and the besan. What makes this raw mango pitla recipe appealing is how light it tends to be, and it can be made thin and soup-like (jhunka-style) or kept thick like a dip-style pithla, depending on the amount of water added. Marathi cooking relies on fresh garnishes or fried nuts, and this recipe is no exception, using crushed fried peanuts as a final finish. It is best eaten hot with the gluten-free flatbreads of jowar or bajra rotis. It is the perfect dish to make when you run out of vegetables, eggs or meat and want something quick yet filling. Its preparation is similar to the besan kadhi, but this one does not have yoghurt, and the gram flour is roasted before the onions are added. Pithla recipes dominate eateries called Zunka Bhakar Centres with a side of chilli garlic chutney.