White Rice , Dalithoy , Salla / Brined Raw Jackfruit happolu , Semebadane /Chayote Squash Upkari , Coriander Leaves Gojju n Appi Midi Nonche

White Rice , Dalithoy ,  Salla / Brined Raw Jackfruit happolu , Semebadane /Chayote Squash Upkari , Coriander Leaves Gojju n Appi Midi Nonche

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 3  

Seasoning

• Oil/Ghee -1 tsp
• Mustard seeds - 1 tsp
•  Curry leaves - 1 sprig 
• Dry red chillies -2
• Hing/Asafoetida water- 1 tsp
• Salt to taste

Method
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 .
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.

Semebadane Upkari /Chayote Squash Stir Fry

• Tender Semebadne/Chayote Squash ..2
• Oil..2 tsp
• Mustard seeds..1/2 tsp
• Urid  Dhal-1 tsp 
• Dry red chilly .. 2 
• Green chilly ..1 
• Hing /Asafoetida -1 pinch
• Salt to taste 
• Grated coconut..1 tblsp 

Method 
Wash n chop chayote squash into 2 inch square pieces . 

In a kadai add oil, splutter mustard seeds, add urid dhal  , fry for few seconds , then add chopped green chilly, torn dry red chilly , hing n stir for few seconds .Then chopped chayote squash with little water, salt  n cook till done .Garnish with grated coconut . 

Coriander leaves Gojju 

• Grated coconut- 1/4 th cup 
• Coriander leaves- 1 cup 
• Roasted dry red chillies- 3 or according to the spice 
• Tamarind-Tamarind seed size 
• Jaggery - Marble size  
• Salt to taste 

Seasoning

• Oil-1tsp
• Mustard seeds-1/2 tsp
• Curry leaves-1 sprig 

Method
Grind grated coconut, coriander leaves , roasted dry red chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .