Okra curry (Bendekai)

Ingredients
----------------
Okra 1 cup
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 5 seeds
Tamarind paste 1 tbsp
Peppercorns 5 seeds
Urad dal 1/2 tbsp
Turmeric powder 1/4 tbsp
Asafoetida/hing pinch
Onion 1 small chopped
2 Garlic cloves
Tomatoes 1 big
Shredded Coconut 1/2 cup
Water 2 cups
Salt to taste
oil 1 tbsp

Method
---------
Heat 1 tbsp Oil in a pan.
Add mustard seeds,coriander seeds,dry red chiilis,cumin seeds,Fenugreek seeds,pepper corns,Urad dal,asafoetida.
Constantly stir and cook till the spices give out a nice aroma like 2 to 3 minutes.
Then fry shredded coconut for 2 mints.
Put all the above in a blender, and then add onion, garlic, turmeric powder, tamarind paste and salt to blender.
Blend these by adding little water at a time to make a smooth paste.
In a pan boil Okra by using tamarind water(soak tamarind in water for 10 minutes)and little salt. After 10 minutes add blended mixture, tomatoe and salt. Mix well.
Close pan by lid and allow it to boil.

For Tempering
-----------------
1 tbsp Oil
1/2 tbsp Mustard Seeds
3 cloves Garlic(crashed)
Little Curry Leaves

Method
----------
In a heat pan pour oil and add mustard seeds, Saute till mustard seeds splutter, then add garlic and curry leaves.
Finally add this to Okra curry and mix well.
Serve hot with Rice.

Moong Curry

Ingredients
----------------
Moong beans 1 cup(Sprouted)
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 5 seeds
Tamarind paste 1/2 tbsp
Peppercorns 6 seeds
Turmeric powder 1/4 tbsp
Asafoetida/hing pinch
Onion 1 small chopped
2 Garlic cloves
Tomatoes 1 big
Shredded Coconut 1/2 cup
Water 2 cups
Salt to taste
oil 1 tbsp

Method
---------
Heat 1 tbsp Oil in a pan.
Add mustard seeds,coriander seeds,dry red chiilis,cumin seeds,Fenugreek seeds,pepper corns, asafoetida.
Constantly stir and cook till the spices give out a nice aroma like 2 to 3 minutes.
Then fry shredded coconut for 2 mints.
Put all the above in a blender, and then add onion, garlic, turmeric powder, tamarind paste and salt to blender.
Blend these by adding little water at a time to make a smooth paste.
In a pressure cooker, add in the Sprouted Moong, blended mixture, tomatoe and salt. Mix well.
Close Cooker and allow it to Whistle one time.
Carefully release the pressure from pressure cooker after 5 minutes by running cold water over the lid(in sink) to avoid over cooking.


For Tempering
-----------------
1 tbsp Oil
1/2 tbsp Mustard Seeds
3 cloves Garlic(crashed)
Little Curry Leaves

Method
----------
In a heat pan pour oil and add mustard seeds, Saute till mustard seeds splutter, then add garlic and curry leaves.
Finally add this to Moong curry and mix well.
Serve hot with Rice or Chapatis.

Breadfruit Podi (Jegujje Podi)

Ingredients
----------------
1/2 BreadFruit
1/2 cup Besan
little Hing/Asafoetida
1/2 tsp Red chilli powder
Salt as per taste
Pinch of Baking soda(optional)

Method
----------
Peel and wash the breadfruit. Cut into thin slices.
Mix all the ingredients in a bowl adding little water. Make thick paste.
Coat each slice with paste and deep fry them in oil at medium flame till they turn in to golden yellow.
Remove from oil and place them on paper towel to remove excess oil.
Serve them as a side dish with rice or with Tea as a snack. This Podi is Famous in Mangalore.