Potato Gravy Upkari ( batate pej-upkari )

Ingredients:


Potatoes - 4
Green chillies - 3 
Red chillies - 3 
Mustard seeds - 1 tsp
Asafoetida powder - little ( mixed in water )
Curry leaves - 8 to 10
Salt - to taste
Water - 2 cups


Method:


Cook the potatoes and leave it to cool. Chop them into tiny cubes without removing the peel. Keep aside.
In a kadai, add water and cooked potatoes. Lightly mash the potato pieces. Add the green chillies. Cook for 2 minutes. Add salt and cook again. Add asafoetida water & cook.
In a seasoning laddle, add oil and heat it. After it gets heated, add mustard seeds. When it starts crackling add red chillies and curry leaves.
Add the tempering to the potato mixture.
Serve hot with white rice and dal ( dalitoy ). 

Crispy Okra

Ingredients:


Okra - 20 to 25 ( cut into medium long or small round pieces )
Besan - 1/2 cup
Red chilli powder - 1 tsp
Mustard seeds paste - 1/2 tsp
Chaat masala - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Corn flour paste - 1/2 tsp
Salt - to taste
Oil - as required for deep frying


Method:


In a bowl take the okras . Wash them and allow for sometime so that the water drains out completly .
In a bowl, combine besan, red chilli powder, mustard seed paste, chaat masala, turmeric powder, cumin powder. Add the okra pieces and toss or mix them so that okra gets the flavour of mixed spices. Sprinkle the corn flour paste and little water. Mix it and leave for a while.
Deep fry the okra pieces in heated oil.
Serve hot with tomato sauce.

Masoor daal

Recipe by Suphala Shenoy

Ingredients:

1 cup Masoor daal

half teaspoon haldi pwd

1 teaspoon chilli pwd

1 teaspoon coriander pwd

3-4 pods of garlic

1 medium sized onion

2 teaspoons coconut oil

mustard

curry leaves

salt to taste

Method:

Pressure cook masoor daal in enough water for about 2 mins after whistle. Mash the daal a little and add haldi pwd, chilli pwd , coriander pwd and salt. Broadlt cut garlic and onions and add it to the dal. Cook on low flame and boil it nicely. Finally temper it with mustard and curry leaves in coconut oil.

Serve hot with rice or chapati. A nice alternative to the usual dalithoy and dal fry.