VERY VERY SIMPLE !!!

                      RIDGE GOURD CHUTNEY     

INGREDIENTS

1 medium toorai (ridge gourd)

2-3 green chillies

2 tsps tamarind paste

A pinch of hing (asafoetida)

1 tsp udad dal(black gram)

2 tsps til (sesame seeds)

1/2 tsp jeera (cumin)
1tsp oil

salt to taste

METHOD

Heat 1 tsp of oil. Add the jeera and udad dal. Roast till the udad dal becomes slightly brown. Now add the til and mix well. Add the hing. Then add the green chillies and fry well. Now add the chopped ridge gourd and salt. Mix well and cover for some time. Keep the flame low. When the ridge gourd becomes soft, remove from the stove and allow to cool. Now grind to a paste adding the tamarind water.

Temper with mustard seeds, udad dal and curry leaves and the ridge gourd chutney is ready to be served.

                                                                  

                                                

          

                               

                          BEANS CHUTNEY 

INGREDIENTS

1 cup chopped beans

2-3 green chilies

3-4 tsps grated  fresh coconut

1 tsp oil

1tsp udad dal( black gram)

1/4 tsp of jeera (cumin seeds) OR 1/2 tsp of  dhania (corriander seeds) 

You can choose either of the flavours.

1 tsp tamarind paste
salt to taste

METHOD

The preparation of this chutney is exactly like the previous one. But, do not fry the coconut. Add it while grinding the chutney.

                                            

                    

Both these chutneys can be had by mixing it  with rice.   

                               BITTER GOURD RAITA

INGREDIENTS

1 medium sized bitter gourd (karela) chopped very finely

1 cup fresh curd

2-3 tsps of oil

1/2 tsp mustard seeds

3 tsps  fresh grated coconut

A pinch of haldi ( turmeric powder)

Salt to taste

METHOD

Heat oil in a pan. Add the mustard seeds and allow them to splutter. Now add the finely chopped bitter gourd and fry till they become crisp. Add a pinch of haldi and fry well. Remove from the pan and keep aside. 

Grind the coconut to a fine paste along with a few seeds of mustard, green chilly and salt. Add this paste to the curd and mix well.

Just before serving, add the fried bitter gourd and mix well.

This raita can be had by mixing  with plain white rice.

               

LADY'S FINGER SAMBHAR

INGREDIENTS
1 Cup arhar/toovar dal (pigeon peas lentils)

3 cups chopped lady's finger
1 medium sized tomato

2-3 tsp tamarind paste

2 tsp sambhar powder

1/4 tsp haldi (turmeric powder)

A pinch of amchur (This is to prevent sticking of the lady's finger while frying)

4-5 tsp oil

Mustard seeds 

A pinch of hing

A sprig of curry leaves

Salt to taste

METHOD

Boil the dal and keep aside. 

Wash the lady's finger and wipe them dry. Chop them into approx 1/2 inch pieces. Heat oil in a thick bottomed pan (a non-stick pan would be easier to fry the lady's finger.) Add mustard when it splutters add hing and curry leaves. Now add the lady's finger and start frying. Add a pinch of amchur while frying to avoid stickiness. Do not add salt while frying and do not stir frequently. Stir lightly on slow flame. Fry till it becomes slightly crispy.Then add haldi and sambhar powder and fry for a few secs. (You will get a nice aroma of the sambhar powder)

Grind the tomato to a paste in the mixer (I do this to save time).

In a vessel, mix the boiled dal, ground tomato, salt, tamarind paste, a few curry leaves, a pinch of sugar (optional) and boil well.

Now add the fried lady's finger and boil for a few secs. Do not boil too much after adding the lady's finger.

Serve with steaming rice and ghee!

Note: The same method can be followed for making bitter gourd sambhar. Do not boil the sambhar after adding the fried bitter gourd.

MIXED SPROUTS

This dish is very simple to make but very healthy and tasty.

INGREDIENTS

2 cups mixed sprouts

1 medium sized onion

1 medium sized tomato

a few curry leaves

a pinch of haldi

Chilly powder and salt as per your taste.

METHOD

Soak legumes like moong(green gram), matar(peas) ,chana (bengal gram) etc. for 4-5 hours. Then tie them in a thin cloth and allow them to sprout. (Keep the cloth wet by sprinkling water occasionally for better results). 

I have used moong, moth, chana, matar, green chana and methi(fenugreek) seeds. Adding methi gives a nice flavour.                                                                                                             

                                                                Heat oil in a pan. Add mustard seeds, curry leaves and a pinch of hing. Now add the chopped onions and saute till they become transparent. Add chopped tomatoes and salt. Fry till the water of the tomatoes almost dries up. Add haldi and chilli powder. Mix well and add the sprouts. Add a little water and cover and cook till the sprouts become soft.

This goes well with rotis and also rice.
This can also be served garnished with finely chopped onions, corriander leaves and fine sev.