Friday, 28 February 2014

Bhenda Upkari

3 cups of chopped ladys finger,
2 byadgi red chillies cut into halves,
1 teaspoon of mustard seeds.
half teaspoon of haldi/turmeric powder,
half teaspoon garam masala powder,
half teaspoon red chilli powder
1 tablespoon of cooking oil.

Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add red chilles and zeera.Now add haldi,redchilli,garam masala powders. Be sure not to burn the masalas.
Step2: Now add chopped ladys finger  and salt to taste. Simmer and close the pan with a lid. Cook until the vegetable is soft.
Step4: Increase the heat and saute for 2 more minutes (this will roast ladys finger to give a nice taste) and switch off the heat.

Bhenda Upkari is ready to serve

Serve hot with rice and daalithoy.

Thursday, 27 February 2014

Tomato Sasam

2 cups of partly ripe Tomatoes finely chopped,
1 cup of scraped coconut.
3 fried byadgi red chillies,
An inch of tamarind.
Salt to taste
For seasoning,
1 teaspoon mustard seeds,
1 tablespoon of cooking oil,
4-5 curry leaves ,
2 slit red chillies.

Step1: Grind together scraped coconut,red chilles and tamarind to make a fine paste.
Step2: Take a round bottom vessel, add the chooped tomatoes and the ground paste.Add some water if the mixture is too thick.Add salt to taste.
Step3: Meanwhile heat a seasoning pan, add cooking oil,musturd seeds.Once they start spluttering and curry leaves and red chilllies.
Step4:Add the seasoning to the tomato mixture.

Serve hot with rice and lonche.

Tuesday, 25 February 2014

Karate Chutney and Karate kismuri


3 karate or bitter gourd , cut into small cubes
half cup grated coconut,
3 byadgi red chillies,
an inch of tamarind
finely chopped onions
few twigs of coriander leaves finely chopped
Salt to taste


Add a little  salt  to bitter gourd . Deep fry them till golden brown and keep it aside.
In a grinder add scraped coconut , redchilllies , tamarind and salt to taste (Remember we have already added some salt to the

deep fried bitter gourd).Make a fine paste.
Add the ground mixture to the fried bitter gourd.
Garnish with chopped onions and coriander leaves when you are ready to serve.

For Karate Kismuri ,
Mix up the fried karate or bitter gourd , finely chopped onions,coriander leaves and 2 teaspoon of scraped coconut.