Sunday, June 30, 2019

Ukde seeth, Bombai / Nela Basale Ambat adding Dhal, Coriander Leaves Gojju , Spicy Ladies Finger Songa , Ghardudde Dalithoy /Bottel Gourd Dhal,, Poatato Fries, Home made Curds n Alphonso Mango .

Ukde seeth, Bombai / Nela Basale Ambat adding Dhal, Coriander Leaves Gojju , Spicy Ladies Finger Songa , Ghardudde Dalithoy /Bottel Gourd Dhal,, Poatato  Fries, Home made Curds n Alphonso Mango .

Nela Basale / Bombai Vaali with dhal  cooked in coconut based gravy ) 
  • Nela Basale /Bombai  Vaali )-1Bunch  
  • Onion - 1 Medium 
  • Thoor dhal- 1/4 th  cup 

To grind

  • Grated Coconut- 1 cup
  • Roasted red dry chilles-4 
  • Tamarind- Tamarind seed size 
  • Salt to taste 
  • Oil - 2 tsp
  • Chopped onion - 1 medium 

Roughly chop Nela Basale/Bomabi vaali with tender stem.

Pressure cook Thur dhal , mash it well ..keep aside

Cook chopped nela basale  along with chopped onion ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .

Add the ground paste  to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .

 Coriander leaves Gojju  
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 bunch 
  • Green chillies- 3 or according o the taste
  • Tamarind-Tamarind seed size 
  • Jaggery - Chick peas  size 
  • Salt to taste 


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

Grind grated coconut, coriander leaves , green  chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

Instant Bhenda  Songa /Ladies finger  Spicy Dry Masala

  • Bhenda/Ladies Finger  .. 1/4 th kg tender 
  • Onion ..1 huge
  • Oil ..1 tblsp
  • Red chilly Powder ..2 tsp heaped
  • Tamarind ..Goose berry size
  • Salt to taste

Wash  n chop ladies finger into 2 inch roundels .

Soak tamarind in little water for about 20 mts . Squeeze it well n retain the thick water . 

Chop Onion

In a kadai add oil n add in chopped onion n fry till reddish brown .. Add chopped ladies finger roundles n stir fry well . 

Add red chilly powder ,   stir for few seconds ..Add the thick tamarind water , salt  n mix well cooking for few mts till ladies finger turn soft but not mushy . 

Ghardudde Dalithoy /Bottel Gourd Dhal

  • Toor dal - 3/4 th cup
  • Tender Bottel Gourd /Ghardudde-1 medium 
  • Green chilly - 3  or according to the taste 


  • Oil/Ghee -1 tsp
  • Mustard seeds - 1/2 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste


Wash the bottle gourd n peel the skin n chop into 2 inch pieces . In little water cook till soft but not mushy.
 Pressure cook thur dhal  . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add the cooked bottle gourd pieces . 

In a seasoning  pan add  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 . 

Potato Podi 
  • Potatoes -2 
  • Red Chilly Powder -2 tsp 
  • Turmeric powder-1/4 th tsp 
  • Hing /Asafoetida powder-1/2 tsp 
  • Salt to taste 
  • Rice flour - 1 tblsp 
  • Oil for deep frying 

Wash n peel the potatoes , slice them into roundels 

In a bowl add chilly powder, hing powder, turmeric powder n salt , mix well n then add sliced  potato roundels n mix well , add a tsp of water if needed . 

Heat oil in a kadai , run the marinated potato roundels  over rice flour n deep fry few at a time . 

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