Joy of cooking

Ingredients: 1 cup Kadale KaaLu/Black Channa 3-4 Green Chillies 3-4 tbsp Grated Coconut 1/2 chopped Onion 1/2 tsp mustard seeds pinch of hing/asafoetida Curry leaves Coriander Leaves Lemon juice little Oil Salt Method: 1. Soak black channa over night in water and pressure cook them till they are soft & drain water and keep aside. 2. Heat a little oil in a pan add mustard seeds, curry leaves and a pinch of hing. 3. After the mustard seeds splutter, add in chopped green chillies and onions. Once the onions begin to turn golden brown, add in the cooked Channa and salt as per taste cook for few minutes. 4. Garnish it with grated coconut, coriander leaves and sprinkle lemon juice mix well and serve.

INGREDIENTS Bottle Gourd / Sorekayi - 1/2 medium size 1 - Small Onion Curry Leaves 2-3 Green chillies 1-2 Red chillies 1 tsp - Urad dal 1/2tsp - Fenugreek seeds 1-2 tsp Groundnut/Peanuts 1tsp - Mustard Pinch of hing small lemon size Tamarind Salt to taste Chopped coriander leaves Oil Method: 1. Peel and cut Bottle Gourd in to small pieces. 2. Cut onion in to pieces. 3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal, groundnuts and red chillies fry till golden brown and add chopped bottlegrourd, onion, green chillies, fry and close the lid for few seconds. 4. put everything in blender, add salt, tamarind and grind it for few seconds, now u can taste and adjust spice & salt again. 5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional) 6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.