Ukde seeth, Dalithoy, Bitter Gourd Sour Hog Plum Hinga Udka Humman .,Drumstick Leaves Sanna Polo n Kirl Ambade Nonche ...
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 .Add water for desired consistency ( medium , neither too thin nor too thick )
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 . Mix well
Bitter Gourd n Sour Hog plum Humman
To grind to a fine paste
Wash n slightly scrap the bitter gourd n chop it into 2 inch length Wise pieces
Roughly Crush the sour hog plums .
In little water add hing n keep aside for 5 mts .
Cook the chopped bitter gourd n sour hog plums in little water ..
Grind grated coconut, roasted dry red chilles to a fine paste .
Add the ground masala to the cooked stuffs along with little water, salt and boil well .
Switch off and add the hing water n coconut oil . Mix well .
Drumstick Leaves Sanna Polo
Wash n soak raw rice n thur dhal in water for about 1/2 an hour
Grind grated coconut , dry red chilles , tamarind to a fine paste .Then add soaked stuffs n grind coarsely . The ground paste have to be thick .
Remove the ground paste , add soaked varahi n salt along with drumstick leaves n mix well .
Heat a Tawa n smear oil , now take handful of batter n pat it with fingers , dipping fingers in water .. close the lid n roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done !
( Tender Bamboo shoot n sour hog plum pickle )
Chop the sour hog plums ... retain the seeds of few n discard the others.
Boil water , allow it to cool completely.
Take a clean porcelain container add the chopped tender bamboo shoots and chopped sour hog plums along with seeds and add in the salt .keep aside .
Grind dry red chilly to a fine paste , just before removing add the mustard seeds n grind coarsely .
Add the boiled cooled water while grinding for right consistency .
Add this ground paste in the porcelain container salted stuffs n mix well with clean wooden spoon .
Note: This pickle doesnt have shelf life ..so consume within a fortnight or a month .