Ukde seeth, Ambuli Nonche, Terrace Grown Kalalva Paan Alwathi with Sour Hog Plum , Dalithoy with coriander leaves , Gointa Podi , Curds n Mango Slice
To grind to a semi coarse paste
Finely chop Colocasia leaves with stem (pathrade panna)
Crush hog plums.
Finely chop ginger n green chilles .
Cook chopped Colocasia leaves along with crushed hog plums with little water n then add chopped ginger n green chilles .
Grind grated coconut and chillies. ( the ground masala shouldnt be too coarse nor too fine ) medium ! Add the ground masala to cooked stuffs add salt and boil well !
Give the seasoning.
Dalithoy with coriander leaves
- Chopped Coriander leaves ...2 tsp
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 n garnish with coriander leaves . Mix well
Gointa Podi / Pointed Gourd deep fried
wash n scrap the skin of pointed gourd n slice them .
In a bowl add red chilly powder, hing, turmeric powder n salt . Add the sliced pointed gourd n mix well ..keep aside for 5 mts .
Heat oil in a kadai , dip the marinated pointed gourd in rice flour n deep fry few at a time till crisp .