Ukde Seeth topped with Batate Hinga Udka Hummana , Coriander Leaves Gojju, Ladies Finger Upkari , Roasted Lemon Pickle , Sun Dried Karathe Kismuri , Curds n Dates drizzled with Ghee
Batate Hinga Udka Humana /Potatoes Cooked in Hing based Gravy
To Grind to a fine paste
Wash n peel the potatoes , cut into medium cubes n keep aside .Grind grated coconut, chillies n tamarind to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and cubed potatoes , boil it n cook till done .. Switch off n add hing water n coconut oil ..Keep covered for sometime before serving .
Coriander leaves Gojju
Grind grated coconut, coriander leaves , green chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .
Bhenda Upkari ( Ladies finger stir fry )
Wash the ladies finger n pat it dry . Remove the top n end part n Cut into roundels n keep aside.
In a kadai add oil , splutter mustard seeds , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Sprinkle little water . Cover it n cook till soft n done .
Sun Dried Karathe /Bitter Gourd Kismuri
- Sun Dried Karathe /Bitter Gourd pieces - 1 /2 cup ( Deep fried )
To Prepare Sun dried Karathe
wash the bitter gourd , dry it n roughly remove the skin n chop into small pieces .Add salt , cover n set aside for 5 to 6 hours n then squeeze it well .. on a clean dry cotton cloth spread the squeezed salted bittergourd pieces n sun dry for about 4 to 5 days . Store in air tight container n use as n when needed .
To Prepare Kismuri
In a bowl add the grated coconut, chopped green chilly, tamarind water , chopped onion n mix well with hands ... add in sun dried bitter gourd cubicles ,mix again n serve immediately .