Ukde seeth , Birinda Saaru , Ambuli Nonche , Terrace Grown Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala,Terrace Grown Matti Gulla Talasani with Bimbul ( Seasonal Brinjal stir fry with Bilimbi ), Vodi n Pappodu

 Ukde seeth , Birinda Saaru , Ambuli Nonche , Terrace Grown Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala,Terrace Grown Matti Gulla Talasani with Bimbul  ( Seasonal Brinjal stir fry with Bilimbi  ),  Vodi n Pappodu

Birinda Saaru /Dried Kokam Petals Plain Rasam 

• Birinda Sola /Dried Kokam Petals ..10 to 12 
• Green chilles ... 3  slit 
• Jaggery... Gooseberry size, 2 
• Water -4 cup's 
•  Salt to taste 

Seasoning 

• Oil ...2  tsp
•  Garlic Flakes -8 to 10 , slightly crushed . 
• Dry red chilly ...2 broken 

Method 
Wash the Dried kokam Petal with enough water to remove dirt n soak it in 4 cup's of   water for about 1/2 an hour , Boil this well along with slit green chilly n jaggery ... Add salt , then season 

Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala

• Vaigana/Purple long Brinjal - 4 to 6
• Tamarind - Goose berry size 
• Jaggery - Goose berry size 
• Salt to taste 

To roast n grind 

• Oil -2 tsp
• Coriander seeds - 1 tblsp 
• Cumin seeds -1 tsp 
• Chana Dhal - 2 tsp 
• Hing /Asafoetoda - 2 pinch 
• Dry Red Chilly - 4 , add per the spice 
• Grated coconut - 1 tblsp 
• Raw Rice - 1 tsp 

Method 
Wash n chop the brinjal's n put in water to avoid discoloration.

Boil chopped brinjal with tamarind n jaggery till cooked but not mushy .

In a pan add oil n roast coriander  seeds, cumin seeds, chana dhal , hing n dry red chilly . Remove it cool n grind to a semi coarse paste along with grated coconut n raw rice. 

Add the ground paste to the cooked stuffs along with salt  n boil well . 

Note: The Gravy should be semi solid , neither liquid nor solid . The consistency should be medium . 

Matti Gulla Talasani with Bimbul  ( Seasonal Brinjal stir fry with Bilimbi  )

• Matti Gulla/Seasonal round brinjal ... 2
• Drumstick ..2
• Bimbul /Bilimbi .. 2 
• Salt to taste

Seasoing

• Oil.. 2 tsp
• Mustard seeds.. 1 tsp
• Dry red chilles ... 4

Method
Wash n chop the matti gulla into 2 inch pieces .

Wash , chop the drumstick to 2 inch pieces n remove the fibre .

Wash n chop the bimbul length wise .

In a kadai add oil, splutter mustard seeds, add torn dry red chilles, chopped matti gulla, chopped drumstick , bimbul , little water , salt n cook till done