Ukde Peja , Teppla Chutney n Mysuru Badane Masala Palya

 Ukde Peja , Teppla Chutney n Mysuru Badane  Masala Palya   
Teppala /Szechuan pepper Chutney .

• Grated coconut ...1 cup 
• Roasted dry red chilly ...4 to 6 
• Tamarind ... Tamarind seed size
•  Teppala /Szechuan pepper .. 8 to 10 
• Salt to taste 

Method .
wash n slighty crush the Teppala /Szechuan pepper n soak in little water for about 1/2 an hour  . 


Grind grated coconut, dry red chilly n tamarind to a fine paste n just before removing add the slightly crushed Teppala /Szechuan pepper n just grind for a second along with the soaked water ... remove add salt ... 

Remove the Teppala /Szechuan pepper n serve with rice/dosa/Idly .

Mysuru Badane  Masala Palya  

• Mysuru Badane /Green Long or Purple Long  - 4 
• Oil- 1 tblsp 
• Mustard seeds-1 tsp
• Hing/Asafoetida- Generous amount
• Red chilly powder-2 tsp 
• Salt to taste 

Method
Wash n chop the brinjals n add in water to avoid discoloration  . 

In a kadai add oil, splutter mustard seeds, add in hing fry for a few seconds , then add chilly powder, n chopped brinjal's  along with salt, cover n cook on sim flame ... stir in between , sprinkle little water if required .