Ukde seeth, Bombai / Nela Basale Ambat adding Dhal, Coriander Leaves Gojju , Spicy Ladies Finger Songa , Ghardudde Dalithoy /Bottel Gourd Dhal,, Poatato Fries, Home made Curds n Alphonso Mango .

Ukde seeth, Bombai / Nela Basale Ambat adding Dhal, Coriander Leaves Gojju , Spicy Ladies Finger Songa , Ghardudde Dalithoy /Bottel Gourd Dhal,, Poatato  Fries, Home made Curds n Alphonso Mango .

Nela Basale / Bombai Vaali with dhal  cooked in coconut based gravy ) 

• Nela Basale /Bombai  Vaali )-1Bunch  
• Onion - 1 Medium 
• Thoor dhal- 1/4 th  cup 

To grind

• Grated Coconut- 1 cup
• Roasted red dry chilles-4 
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil - 2 tsp
• Chopped onion - 1 medium 

Method
Roughly chop Nela Basale/Bomabi vaali with tender stem.

Pressure cook Thur dhal , mash it well ..keep aside

Cook chopped nela basale  along with chopped onion ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .

Add the ground paste  to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .

 Coriander leaves Gojju  

• Grated coconut- 1/4 th cup 
• Coriander leaves- 1 bunch 
• Green chillies- 3 or according o the taste
• Tamarind-Tamarind seed size 
• Jaggery - Chick peas  size 
• Salt to taste 

Seasoning

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

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

Instant Bhenda  Songa /Ladies finger  Spicy Dry Masala

• Bhenda/Ladies Finger  .. 1/4 th kg tender 
• Onion ..1 huge
• Oil ..1 tblsp
• Red chilly Powder ..2 tsp heaped
• Tamarind ..Goose berry size
• Salt to taste

Method

Wash  n chop ladies finger into 2 inch roundels .

Soak tamarind in little water for about 20 mts . Squeeze it well n retain the thick water . 

Chop Onion

In a kadai add oil n add in chopped onion n fry till reddish brown .. Add chopped ladies finger roundles n stir fry well . 
Add red chilly powder ,   stir for few seconds ..Add the thick tamarind water , salt  n mix well cooking for few mts till ladies finger turn soft but not mushy . 

Ghardudde Dalithoy /Bottel Gourd Dhal

• Toor dal - 3/4 th cup
• Tender Bottel Gourd /Ghardudde-1 medium 
• Green chilly - 3  or according to the taste 

Seasoning

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

Method
Wash the bottle gourd n peel the skin n chop into 2 inch pieces . In little water cook till soft but not mushy.
 Pressure cook thur dhal  . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add the cooked bottle gourd pieces . 

In a seasoning  pan add  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 . Mix well . 

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 .