Ukde seeth, Ghardudde/Bottle Gourd Ambat , Bottle Gourd peel upkari adding Potato, Sun dried Karathe Kismuri with a twist , Garlic Chutney Powder Ambuli Nonche n Mango .
Gardudde Ambat ( Bottle gourd cooked in coconut based gravy )
- Gardudde /Bottle gourd .. 1/2 kg
- Onion.1
To grind to a fine paste
- Grated coconut .1 cup
- Roasted dry red chilles ...4 to 5
- Tamarind ..Tamarind seed size
- Salt to taste .
Seasoning
- Oil ..1 tsp
- Onion chopped ..1
Method
Wash the bottle gourd , peel the skin n chop it to 2 inch cubes . Chop onion roughly .
Pressure cook it just for 1 whistle with little water
Grind grated coconut, roasted dry red chilles, tamarind to a smooth paste .
Add the ground paste to the cooked stuffs n boil well . Then give the seasoning .
Bottle Gourd Peel Upkari (Palya )
- Bottle Gourd Peels ...2 cups ( Peel the bottle gourd a little thicker )
- Potato ...1 small
- Salt to taste
Seasoning
- Oil..2 tsp
- Mustard seeds..1/2 tsp
- Dry red chilly...2
Garnishing
- Grated coconut ..1 tblsp
Method
Chop the bottle gourd peels lengthwise .
Wash n chop potato lengthwise ( retain the skin for better taste )
In a kadai add oil, splutter mustard seeds add torn dry red chilly , chopped bottle gourd peels , chopped potato n salt ..add little water n cook till done ..Garnish with grated coconut .
Sun Dried Karathe /Bitter Gourd Kismuri
- Sun Dried Karathe /Bitter Gourd pieces - 1 /2 cup ( Deep fried )
To pound to semi coarse
- Grated coconut - 1/4 th cup
- Green chilly -2
- Dry Red Chilly - 1
- Coriander seeds-1/2 tsp
- Onion Chopped - 1 tblsp
- Tamarind -Tamarind Seed size
- Salt , add only of need as the sun dried bitter gourd pieces already has salt .
Method
In a Mortar, pestle add the grated coconut, green chilly , dry red chilly, coriander seeds, tamarind n pound to a semi coarsely .
in a wide bowl add the pound mixture. chopped onion n deep fried sun dried bitter gourd pieces n mix well .
Serve immediately .
Garlic Chutney Powder
- Garlic bulbs - 3
- Dry Red chillies- 10 long n 5 short or according to the taste
- Dry copra - 1
- Tamarind- Marble sized
- Oil - 2 tsp
- Salt to taste
Method
Grate the dry copra .
Peel garlic flakes , crush them a little and in little oil roast them till brown .Remove it
In a pan add little oil n roast the dry red chillies . Remove it .
Dry roast the grated copra on low flame till it gives a nice aroma ( dont burn it ) .
Allow all of it to cool.
Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted grated dry copra along with salt n grind .
Remove , mix well n store in an air tight container !