Ukde seeth topped with Kanchi , Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber n Curds

 Ukde seeth topped with  Kanchi , Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber n Curds

Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches . 

• Lime - 5, Huge ones 
• Green Chillies - 8 to 10
• Fresh Tender Green Pepper Bunch- 4 to 6  
• Ginger - 1 , 4 inch piece 
• Rock Salt - 5-6 tblsp  , can add more as required . 
•  A  clean glass jar or any non-reactive container-1 

Method

Sun dry lemon , green chilly , Tender Green pepper bunches n  Ginger for an hour or two . 

Chop the lime into 8 pieces .

Slit green chilly 

Peel the skin of ginger n finely chop into bits . 

In a clean dry glass jar or Bharnee add chopped lemon, slit green chilly, finely chopped ginger , tender fresh green pepper bunches n rock salt . Close the lid of the glass jar n place so for nearly two weeks ..Once in two days shake the jar or gently mix it with clean moisture free spoon at night . 

Kanchi tastes good after its completely brined n takes around 2  to 3 months for wholesome taste . 

It has a shelf life nearly for an year , when done with care . 

  Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber

• Palak /Spinach - 1  bunch

Magge /Mlore yellow cucumber pieces -1 cup 

• Onion -1 
• Tomato -1  
• Thur Dhal- 1 /2 cup
• Tamarind-  Goose berry size 
• Hing /Asafoetida - 2 pinch ( i use solid hing ) 
• Sambar powder- 2 tsp heaped . 
• Salt to taste 

Seasoning 

• Oil- 1 tsp
• Curry leaves- 1 sprig 

Method
Wash  palak   , chop it roughly . Chop onion n tomato .  

Wash n pressure cook Thur dhal, cool n mash it well . 

Pressure cook chopped palak , onion , tomato n Magge pieces for 1 whistle . 

Soak tamarind in little water for 10 mts n extract it n throw the residue 

Soak Hing in little water , till it dissolves . 

Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt  n boil well n then season .  :)