Ukde Seeth topped with Batate Hinga Udka Hummana , Coriander Leaves Gojju, Ladies Finger Upkari , Roasted Lemon Pickle , Sun Dried Karathe Kismuri , Curds n Dates drizzled with Ghee :)

Ukde Seeth topped with Batate Hinga Udka Hummana , Coriander Leaves Gojju, Ladies Finger Upkari , Roasted Lemon Pickle , Sun Dried Karathe Kismuri , Curds n Dates drizzled with Ghee :) 

Batate Hinga Udka Humana /Potatoes Cooked in Hing based Gravy 

• Potatoes-3 or 4 medium sized
• Salt to taste

To Grind to a fine paste 

• Grated Coconut- 2 cup's
• Roasted dry red chilles-4 to 6 
• Tamarind -Tamarind seed size

Garnishing 

• Asafoetida -1/2 tsp ( Add in 2 tsp water n mix well ) 
• Coconut oil -2 tsp

Method 
Wash n peel the potatoes , cut into medium cubes n keep aside .Grind grated coconut, chillies n tamarind to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and cubed potatoes , boil it n cook till done .. Switch off n add hing water  n coconut oil  ..Keep covered for sometime before serving . 

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 .

Bhenda Upkari ( Ladies finger stir fry )

• Tender Ladies Finger- 1/4 th kg
• Oil-2 tsp 
• Mustard seeds -1/2 tsp 
• Dry Red chilles- 2 to 3 , broken 
• Salt to taste .

Method
Wash the ladies finger n pat it dry . Remove the top n end part n  Cut into roundels n keep aside.

In a kadai add oil , splutter mustard seeds   , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Sprinkle little water . Cover it n cook till soft n done .  

Sun Dried Karathe /Bitter Gourd Kismuri

• Sun Dried Karathe /Bitter Gourd pieces - 1 /2 cup ( Deep fried )

To Prepare Sun dried Karathe  

• White Bitter Gourd -3 
• Salt - 2 to 3 tsp 

Method 
wash the  bitter gourd , dry it n roughly remove the skin n chop into small pieces .Add salt , cover n set aside for 5 to 6 hours n then squeeze it well .. on a clean dry cotton cloth spread the squeezed salted bittergourd pieces n sun dry for about 4 to 5 days . Store in air tight container n use as n when needed . 

To Prepare Kismuri 

• Grated coconut...1/2 cup 
• Green chilly 2 or 3 
• Tamarind ...Goose berry size ( soak in very  little water for 10 mts , squeeze well n discard the residue n retain the water ) 
• Onion ...finely chopped ... 1

 Method .. 

In a bowl add the grated coconut, chopped green chilly, tamarind water , chopped onion n mix well with hands ... add in sun dried bitter gourd  cubicles ,mix again n serve immediately .