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 / White Navy Beans - 1/2 cup
- Potato - 1 small
- Green Chilles-2
- Salt to taste
- Oil-1 tsp
- Crushed garlic flakes- 6
- Dry red chilly - 1
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
- Oil..1 tsp
- Mustard seeds ...1/2 tsp
- Torn dry red chilles ...3
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
To grind to a fine paste
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 .