Ukde seeth, Mogarnad Kirlayile Bagdo Ambat adding Magge , Semebadane Kochla Talasani , Ambuli Chutney Hingu Pullanu , Potato Podi n Curds

Ukde seeth, Mogarnad Kirlayile Bagdo Ambat adding Magge , Semebadane Kochla Talasani , Ambuli Chutney Hingu Pullanu , Potato  Podi n Curds 

Sprouted Bagdo Ambat 

• Bagdo /Dried Bean -1/2 cup
• Magge /Mangalore Yellow Cucumber , remove skin n chopped into 2 inch pieces .-1 cup 
• Salt to taste 

To grind to a fine paste 

• Grated coconut- 2 cup's
• Roasted Red chilliy- 5 to 7 
• Tamarind -Tamarind seed size 

Seasoning 

• Oil -2 tsp 
• Onion finely chopped -1

Method 
Wash n Soak Bagdo overnight in enough water ,  next day morning drain the water. Tie it in a cotton cloth n leave aside for one day . 

Gently remove the skin of the sprouted bagdo n cook it with skinned Mangalore yellow cucumber till soft adding salt .


 Grind grated coconut, roasted dry  red chilliy n tamarind into fine paste .

Add this ground paste to the cooked stuffs n boil for 5 mts . 

Give the seasoning 

Semebadane Kochla Talasani /Chayote Squash uneven cut  Talasani  / Garlic Stir fry

• Semebadane / Chayote Squash - 2
• Oil - 2 tsp
• Garlic -1 bulb
• Dry red chilly -4
• Salt to taste .

Method

Wash n roughly peel the skin of semebadane ,can retain the skin if tender  n slice it uneven thin way . Keep aside

Remove garlic flakes from m the bulb's n Crush them .

In a kadai add oil, then add crushed garlic flakes n roast till its brown , add broken dry red chilly n stir for few seconds . Add uneven sliced semebadane  , little water  , salt n cook till done

Note : The cutting of the semebadane  is the specialty of this stir fry . 

Ambuli chutney with Hing /(Raw Mango chutney )

• Raw Mango- 1 medium
• Grated coconut- 3/4 th  cup 
• Oil - 1 tsp
• Crystal Hing /Asafoetida - small piece  
• Green chillies-2 or according to the taste 
• Salt to taste 

Method 
Clean n scrap the tough skin of the raw mango, remove the seed n chop it . 

In a tsp of oil roast Crystal hing ..keep aside 

Grind grated coconut, chopped raw mango, green chillies , roasted hing  n salt to a semi coarse paste . 

Note: This chutney shouldnt be too fine nor coarse .

Potato Podi 

• Potatoes -2 
• Red Chilly Powder -2 tsp 
• Turmeric powder-1/4 th tsp 
• Hing /Asafoetida powder-1/2 tsp 
• Salt to taste 
• Rice flour - 1 tblsp 
• Oil for deep frying 

Method 
Wash n peel the potatoes , slice them into roundels 

In a bowl add chilly powder, hing powder, turmeric powder n salt , mix well n then add sliced  potato roundels n mix well , add a tsp of water if needed . 

Heat oil in a kadai , run the marinated potato roundels  over rice flour n deep fry few at a time .