Ukde seeth,Kabuli Chane Ghassi with Kooka adding Ambado , Potato Happolu, Tomato Pickle n Mango Slice .

Ukde seeth,Kabuli Chane Ghassi with Kooka adding Ambado , Potato Happolu, Tomato Pickle n Mango Slice .

Kabuli Chane Ghassi with Kooka adding Ambado  ( white chickpeas cooked in coconut based gravy with Chinese Potato n Sour Hog Plum  )

• Kabuli  chana/chickpeas -1/2 cup  
• Kooka /Chinese Potatao , peeled n chopped into two - 1/2 cup
• Sour Hog Plum /Ambado -2 , slightly crushed 

To grind to a  paste 
Grated coconut -2 cups 
Red chilies -6 to 8  or according to the taste 

Roasted Methi seeds/Fenugreek seeds - 1/2 tsp 
Salt to taste

Seasoning 
Oil-1 tsp
Mustard-1/2 tsp
Curry leaves -1 sprig  

Method 
wash n Soak white  Chana/Chick peas overnight .

Pressure cook the soaked chana ,for about 10 to 14 whistle's or till cooked .

Pressure cook Chinese potato n sour hog plum for one whistle .

Grind grated coconut, Roasted dry red chilly to a semi coarse paste n just before removing the paste add the roasted fenugreek seeds n grind just for a few seconds 

 
Add the ground masala,along with salt  to the cooked chana, Chinese potato n sour  hog plums 

Season the gravy with mustard seeds n curry leaves.

Tomato pickle ..

• Ripe tomatoes-6
• Red chilli powder-2 tbsp 
• Turmeric powder-1/4 th tsp 
• Methi /Fenugreek powder-1tsp( Dry roast n powder methi seeds )
• Jaggery -a small piece
• Oil -4 tbsp 
• Salt to taste

For seasoning

• Oil-1 tbsp
• Mustard seeds-1tsp
• Hing/Asafoetida-2 pinch
•  Curry leaves-3 sprigs
•   Garlic cloves- slightly crushed -10

Method

wash, dry and slice the tomatoes n keep aside.

Add oil in a heavy bottomed vessel, add the sliced tomatoes and cook  till the oil separates and the tomatoes turn mushy.then add jaggery ,chilly powder,turmeric powder n methi powder . Combine well. 

In a pan add oil , mustard seeds n when it crackles add hing, curry leaves n crushed garlic cloves n saute for few minutes n add this seasoning to the above mix ... mix well .. Cool and store in an airtight bottle. Refrigerate it.

 Note : More oil can preserve the pickle for longer time .