Ukde Seeth , Podale bee Sanna Polo, Podale Upkari , Dalithoy n Karathe Tikshe Midshe Amshe Godi Randayi

Ukde Seeth , Podale bee Sanna Polo, Podale  Upkari , Dalithoy n Karathe Tikshe Midshe Amshe Godi Randayi 

Snake Gourd Seed Sannapolo /Spicy Dosa 

• Snake Gourd Seeds ..1 cup 
• Raw Rice ... 1 cup 
• Dry red chilly ..4 to 5 
• Grated Coconut ..1/2 cup 
• Tamarind ..Tamarind seed size 
• Salt to taste 

Method 
Wash n soak raw rice for about 1/2 an hour . 

Drain n grind it with dry red chilly, tamarind n grated coconut n just before removing the batter add snake gourd seeds n grind for just a minute or two .  remove n add salt . 

The ground batter should be coarse n thick .

 Heat a dosa tawa , drizzle oil n spread the batter patting with  fingers dipping fingers in water n cook on both sides 

  Podale  Upkari /Snake Gourd  Stir Fry 

• Podale /Snake Gourd  ..1 
• Oil ..2 tsp
• Mustard seeds ..1/2 tsp
• Dry red chilly ..3 
• Small piece jaggery 
• Water just enough to cook . 
• Salt to taste 

Garnish
Grated Coconut ..1 tblsp

Method 
Wash the snake gourd n from the backside of the spoon scrap it . Chop into crescent shapes .
In a kadai add oil, splutter mustard seeds, add torn dry red chilly n stir for a while , then add the crescent shaped snake gourd n just enough water , jaggery ,salt n cook till done n then do the garnishing .
Dalithoy 

• Toor dal - 1 cup
• Green chilly - 4  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 .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 

Karathe Tikshe Midshe Amshe Godi Randayi / Bitter Gourd Spicy, Tangy n sweet Curry . 

• Bitter Gourd ,,1 
• Salt ..1/2 tsp
• Turmeric powder..1/4 th tsp
• Jaggery ..Lemon size
• Tamarind .. Marble size ( soak in little water for about 20 mts ) 

To roast n  grind

• Oil ..2 tsp 
• Grated coconut..1 tblsp heaped 
• Coriander seeds ..2 tsp 
• Methi /Fenugreek seeds ..1/4 th tsp 
•  Mustard seeds..1/2 tsp 
• Raw Rice..1 tsp ( washed ) 
•  Dry Red Chilly .. 3 or 4 
• Asafoetida /Hing .. 1 pinch 
• Salt to taste 

Season

• Oil ..1 tsp 
• Mustard seeds..1/2 tsp
• Curry leaves ..1 sprig 

Method 
Wash n slightly scrap the outer surface of bitter gourd n cut into roundels . Apply salt n turmeric powder n set aside for about 20 mts n then squeeze it well ... 

In a pan add oil n roast coriander seeds, methi seeds, hing , mustard seeds n dry red chilly ..cool n grind with grated coconut n raw rice to a fine paste . 

In a vessel add about a cup of  water n then add bitter gourd roundels, jaggery , tamarind pulp  , salt n cook ..when half done add the ground paste n boil well . Later give the seasoning .