Oota from Terrace Thota . Ukde seeth, Vaali Ambat, Spicy Matti Gulla Talasani n Pathrado

Oota from Terrace Thota <3 <3 Ukde seeth, Vaali Ambat, Spicy Matti Gulla Talasani n Pathrado 

Vaali  ambat ! ( Malabar  Spinach with dhal  coconut based gravy ) 

• Malabar Spinach ( Vaali )-1Bunch  
• Onion - 1 Medium 
• Thoor dhal- 1/4 th  cup 

To grind

• Grated Coconut- 1 cup
• Roasted red dry chilles-4 or according to the spice 
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil - 2 tsp
• Chopped onion - 1 medium 

Method
Roughly chop Malabar  spinach  with tender stem.  

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

Cook chopped malabar spinach 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 .

Gulla  Talasani ( Egg plant sauteed in Spicy Masala ) 

• Gulla ( Preferably Matti Gulla , seasonal egg plant ) Or any other variety of brinjal - 4
• Oil- 1 tblsp heaped 
• Mustard seeds-1 tsp
• Hing/Asafoetida- Generous amount
• Red chilly powder-2 tsp 
• Turmeric powder- 1/4 th tsp
• Salt to taste ,

Method
Wash n chop egg plant . 

In a kadai add oil, splutter mustard seeds, add in hing, chilly powder, turmeric powder n chopped egg plant along with salt, cover n cook on sim flame ... stir in between .

Pathrado 

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 cup's
• Hing/Asafoetida-pea  piece 
• Tamarind -Marble size 
• Roasted dry red chilly -8 to 10  or according to the spice 
• Salt a required 
• Pathrade paan /colocasia leaves -14 /18 tender ones ..

Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt ! 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness .