Pudalankai Kootu

Snake Gourd – 2 cup, chopped

Moong Dhal - 2 tbsp.

Channa Dhal - 2 tbsp.

Turmeric - 1 tsp

Sambhar powder - 1 tsp

Salt

Coconut - 1/4 cup, grated

Cumin seeds - 1 tsp

Red Chilli - 3

Peppercorn - 1 tsp

Oil – 1 tbsp.

Mustard – 1/2 tsp

Urad Dhal - 1 tsp

Shallot – 1

Asafetida - a pinch

Curry leaves – few

In a pot add the chopped Snake Gourd along with Moong Dhal, Channa Dhal, Turmeric, Sambhar powder, required Salt and 1/2 cup Water. Cook closed for 5 min.

In a blender add Coconut gratings along with Cumin seeds, Red Chilli and Peppercorn. Grind this mixture to a fine paste.

To the vegetable mixture add the Coconut paste. Mix well and cook closed for 10 min.

Temper Mustard, Urad Dhal, Shallot, Asafetida and Curry leaves in hot Oil and pour over the Kootu.

Kadai Bhendi

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Coriander seeds - 1 tsp, crushed

Onion - 1, chopped

Ginger Garlic paste - 1 tbsp.

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Salt

Ladies Finger - 2 cup, chopped

Cilantro

Heat Oil in a medium pan.

Temper Cumin seeds and Coriander seeds.

Add Onion and saute until the Onion turns translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomato and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander, Cumin powders and required Salt. Add the Ladies Finger and cook closed for 10 min. Remove from heat and garnish with Cilantro

Chicken Makhni