Thali of White Rice , Baingan Masala , Ambe Upkari, Palak Ambat , Dalithoy n Matti gulla Tawa Rawa Fries .

Thali of White Rice , Gulla  Talasani  , Ambe Upkari, Palak Ambat , Dalithoy n Matti Gulla Tawa Rawa Fries

 Gulla  Talasani ( Egg plant sauteed in Spicy Masala ) 

• Gulla ( Preferably Matti Gulla , seasonal egg plant ) Or any other variety of brinjal - 4
• Oil- 6 tsp 
• Mustard seeds-1/2 tsp
• Hing/Asafoetida- Generous amount
• Red chilly powder-2 tsp 
• Turmeric powder- 1/4 th tsp
• Salt to taste ,

Method
Wash n chop egg plant . 

In a kadai add oil, splutter mustard seeds, add in hing, chilly powder, turmeric powder n chopped egg plant along with salt, cover n cook on sim flame ... stir in between . 

Ambe Humman /Upkari ..A typical amchi seasonal delicacy ! its sweet ,spicy n tangily yummz !

• 8 -Ambe gointa ( a small variety of  mango which is preferred for this ) ..if not use any other variety ..
• 3-green chillies
• 2-dry chillies
• small piece jaggery
• 1/2 tsp -mustard
• 2 tsp-oil
• 1sprig- curry leaves
• 1 tsp- rice flour or maida
• 3/4 th glass water
• salt to taste

Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add d peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery ..

Palak Ambat ( Spinach cooked in Coconut based gravy )

• Palak - 1 bunch 
• Onion -1 

To grind

• Grated coconut- 1 cup
• Roasted dry red chilies- 4
• Tamarind -Tamarind Seed size
• Salt to taste 

Seasoning 

• Oil- 1 tsp 
• Onion - 1 ( chopped ) 

Method 
Wash the spinach leaves , chop roughly . 

Chop onion roughly .

In a vessel add little water, chopped spinach , chopped onions n boil till cooked .

Grind all the ingredients meant to grind to a fine paste . 

Add the ground paste to the cooked stuffs along with salt n boil well n then do the seasoning . 

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 1 /2 or according to the taste 

Seasoning

• Oil/Ghee -1 tsp
• Mustard seeds - 1 tsp
•  Curry leaves - 1 sprig 
• Dry red chillies -2
• Hing/Asafoetida water- 1 tsp
• Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .
In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . 

Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries ) 

• Matti Gulla / Seasonal Green Round Brinjal - 1 
• Red chilly powder- 2 tsp 
• Rice flour - 2 tsp 
• Turmeric powder- 2 pinch 
• Hing water- 1 tsp 
• Fine Rawa / semolina - 4 tsp 
• Salt to taste 
• Oil as required  to shallow fry  

Method 
Wash n remove the stem of seasonal green round brinjal .. Pat dry n slice it to 1 inch thickness . 

In a bowl add Chilly powder, rice flour, turmeric powder, hing water, salt ..mix well then add the sliced brinjal  ,sprinkle little water  n mix well again..keep aside just for 5 mts . 

Heat a dosa tawa , add a tsp or 2 of oil ... Run the marinated sliced brinjal pieces over the semolina n place them on the tawa n shallow fry on sim to medium flame on both sides .