Ukde seeth , Tingalavre Saar Upkari , Left over small quantity mixed veggie upkari ,Happolu, Gointa/Pointed Gourd fries with ground masala n Ambuli /Raw mango pickle

Ukde seeth , Tingalavre Saar Upkari , Left over small quantity mixed veggie upkari ,Happolu, Gointa/Pointed Gourd fries with ground masala n Ambuli /Raw mango pickle  

Tingalavare Saar Upkari  ( White Navy Beans  Plain Rasam ) 

• Tingalavare /  White Navy Beans - 1/2 cup 
• Potato - 1 small 
• Green Chilles-2 
• Salt to taste 

Seasoning 

• Oil-1 tsp 
• Crushed garlic flakes- 6 
• Dry red chilly - 1 

Method 
Wash , soak Navy beans for about 20 mts n then pressure cook it for about 4 to 5 whistle or till cooked .

Wash , peel n chop potato into 3 inch cubicles n then pressure cook it for only 1 whistle .

Add both the cooked stuffs, slit green chilles, salt in a vessel along with  water for desired rasam consistency n cook well . Then do the seasoning . 

Mixed Veggie /Barshi Upkari 

• Magge pieces /Mlore yellow cucumber pieces .. 1/2 cup
•  Tendle /Ivy Gourd sliced ...1/2 cup
• Kuvale /Ash gourd pieces...1/2 cup
• Ridge gourd /Ghosale pieces ..1/2 cup
• Water ...little
• Salt to taste

 Seasoning 

• Oil..1 tsp
•  Mustard seeds ...1/2 tsp
•  Torn dry red chilles ...3 

Method 
In a kadai add oil n sputter mustard seeds then add torn red chilly stir for a while ...Add all the chopped veggies ,little water,salt cover n cook till done .

 Gointa  Podi /  Pointed Gourd  deep fried with Ground Batter 

• Gointa/Pointed Gourd -  6
• Oil for deep frying 
• 
  

To grind to a fine paste 

• Raw Rice- 3/4 th  cup 
• Dry red chillies- 4 to 6
• Asafoetida /hing-2 pinch ( i use solid hing )
• salt to taste 

Method 
wash n scrap the skin of pointed gourd n slice them . 

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a thick batter ( sprinkle little water while grinding )  

Apply the ground batter to sliced pointed gourd  n keep aside for 1/2 an hour 

Heat oil in a kadai  n deep fry the marinated pointed gourd till crisp  3 to 5  at a time .