Ridge Gourd Dal

Ingredients:

Ridge gourd 1
Toor dal 1 cup
Green chillies 5
Garlic pods 3
salt to taste
Oil 1tbsp
mustard seeds 1tsp
cumin seeds 1tsp
red chillies 1

Method of preparation:

Cook dal with sufficient amount of water until its done more than half.(it breaks easily)
Wash n peel the skin of ridge gourd.
Grind the peeled skin as coarse paste using little amount of water.
Heat oil in pan, add mustard seeds, cumin seeds, red chillies(broken), green chillies, garlic pods and fry for 1min.
Now squeeze the water from the paste and add it to the tampering.
Fry in open pan in low flame until the dal is dry. Serve with hot rice and ghee.

Chana Dal with Cocunut

Ingredients:

Chana dal 1 cup
Grated coconut 3 tbsps
Mustard seeds 1 tsp
Urad dal 1 tsp
Cumin seeds 1 tsp
Broken red chillies 5
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash and pressure cook chana dal for 3 whistles.
Heat oil, add mustard seeds, urad dal, cumin seeds, broken red chillies.
When dal turns light brown, add cooked chana dal.
Stir fry for few seconds before adding coconut.
Mix well and serve.

Bachali Tomato Kura

Ingredients:

Malabar Spinach 2 bunches
Tomato 2 small
Onion 1 large
Green Chiles 2
Coriander Powder 1 tbsp
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop ceylon spinach.
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
When onion turns translucent, add ceylon spinach.
Cook covered on low flame until spinach wilts.
Uncover, add tomato, coriander powder, red chile powder, turmeric powder and salt.
Stir fry for a minute or two and remove from heat.
Serve hot with steamed rice or roti.

Notes: Garnish with roasted peanuts for little crunch.

Snake Gaurd Seeds Chutney

Ingredients:

Snake Gourd 1 thick n long
Yogurt 1 cup
Freshly Scraped Coconut 2 tbsps
Tamarind 1/2 inch sized ball
Green Chiles 2
Asafoetida a pinch
Turmeric Powder a pinch
Cilantro few leaves
Salt to taste
Oil 1 tsp

Method of preparation:

Clean, wash and finely chop cilantro.
Remove stems, wash and roughly chop green chiles.
Wash, slit and remove all the seeds inside snake gourd (abt. a cup).

Heat oil in a pan, add green chiles and snake gourd seeds.
Fry for a minute or two and add asafoetida.
Once cooled to room temperature, grind the fried snake gourd seeds and green chiles with coconut, tamarind, turmeric powder and salt into smooth paste.

In a bowl, mix together yogurt and above ground snake gourd seeds paste.
Garnish with chopped cilantro and serve