Alsande Palya / Long Beans Sabji

Ingredients

1. Long Beans/ Alsande – 2 cups chopped
2. Grated Coconut – 4 tsp
3. Green Chillies – 2
4. Ginger – 1/4 tsp grated
5. Red Chilly powder – 1/2 tsp
6. Blackgram Seeds - 1tsp
7. Mustard Seeds – 1 tsp
8. Curry Leaves – 4 to 5
9. Ghee/ Oil – 2 tsp

Method

1. Heat oil in a pan, add blackgram and mustard seeds. When starts spluttering, add curry leaves then red chilly powder, ginger and green chillies
2. Add chopped beans and mix well
3. Add little water and allow to cook closing the lid
4. When cooked, add coconut add mix well. Cook for another 2-3 minutes
5. Serve hot with rice or chapati

Undlekaalu

Ingredients

1. Jackfruit in brine – 1 cup
2. Cumin Seeds – 1 tsp
3. Dried Coconut cut into small pieces – 1/4 cup
4. Rice flour – 4 tsp
5. Oil to deep fry

Method

1. Remove Jackfruit from the brine and soak it in water for a day or two. Change the water atleast twice
2. Grind jackfruit to smooth paste
3. Add rice flour, cumin seeds and coconut pieces and make a soft dough. Check if the salt content in Jackfruit sufficient, else add per taste
4. Make small balls from the dough
5. Heat oil in medium flame and carefully drop these balls into it
6. Deep fry till they turn brown
7. Serve cold. You can store in airtight container which lasts for a month

Aloo Bonda

Ingredients

1. Potatoes - 2 medium sized, cooked and mashed
2. Bengalgram flour / Besan – 1 cup
3. Green Chillies - 2
4. Coriander leaves – 3 tsp chopped
5. Curry leaves – 4 to 5
6. Red chilly powder – 1tsp
7. Cumin seeds – 1/2 tsp
8. Pinch of Asafoetida
9. Ginger – 1/4 tsp
10. Pinch of Cumin seed powder
11. Salt to taste
12. Oil

Method

1. Add mashed potatoes, chopped green chillies, red chilly powder, asafoetida, cumin seeds, chopped ginger,salt, curry and coriander leaves. Mix well
2. Make lemon size balls and keep aside
3. Add little water, little red chilly powder and salt to gram flour/besan and make a thick batter
4. Heat oil in a pan, dip potato balls in gram flour batter and drop them in oil
5. deep fry till they turn golden brown
6. Serve hot with ketch up or chutney