Ingredients Ivy gourd( chopped)-1 cup Onion-1 (chopped) Green chilli-2 (sliced) Dried red chillies-2 (broken into two) Channa dal-2 tspn Turmeric powder-1/4 tspn Mustard seeds-1 tspn Olive oil or coconut oil-1 tblspn Grated coconut-1 tblspn A few curry leaves Salt to taste Preparation 1.Heat oil in a pan.Splutter mustard seeds. 2.Add channa dal and fry it until it turns golden brown color 3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour. 4. Add the grated coconut and stir it until it turns golden brown colour. 5.Add Ivy gourd,turmeric powder and salt.stir well. 6.Keep the lid closed and cook it in low heat until the Ivy gourds are tender. Serve with rice.
Ingredients Ripe Mango – 1 (peeled and cubed) Green Chillies – 4 (sliced into two) Shredded Coconut – 1/2 cup Cumin Seeds – 1/2 tspn Sour Yogurt – 1/2 cup Water – 1/2 cup Red Chili Powder – 1/4 tspn or to taste Salt to taste Coconut Oil – 1 tspn Mustard Seeds – 1/2 tspn Dry Red Chillies – 2 (Broken into two) A few Curry Leaves Turmeric Powder – 1/4 tspn Fenugreek powder – a pinch Preparation 1.Wash, peel and cube the Mango. 2.Soak and work the seed of the Mango in Water till clean. 3.Gently mash the Mango and transfer Mango and the liquid to a saucepan. 4.Bring to a boil on medium heat, cook for 2-3 minutes and then reduce flame to a simmer. 5.Meanwhile, grind Green Chillies, Coconut, Cumin Seeds and a little bit of Yogurt, to a smooth paste. 6.Add the mixture to the balance of the Yogurt and mix well. 7.Take the pan off the flame and add in the Yogurt/Coconut paste to the Mango. 8.It is important to constant stir while adding the paste. Also, add a little at a time. This will prevent the Yogurt from curdling. 9.Once mixed in, the saucepan goes back on the flame on a low flame and allow it to come to almost a boil, keep stirring constantly. 10.Take it off the flame and work on the seasoning. 11.Heat Coconut Oil in a pan. 12.Add the Mustard Seeds and allow them to pop. 13.Add in the Dry Red Chili, the Curry Leaves and the Turmeric Powder. 14.Mix into the Mango Curry and mix. 15. Sprinkle with a pinch of Fenugreek Powder and serve hot with Rice.
