Bhindi Coconut Masala ( Bhenda Sagle - Konkani)

Masala
 1/2 small cup grated coconut
1 tbspn coriander + 1/2tbspn  urad dhal
roast  in to light brown in a little oil
 grind the coconut with 1 tbspn moderate  spicy chillipowder  along with roasted grains in to paste adding little water

Method:

Wash dry and cut 250 grams okra (bhindi) in to 1" pieces and keep.

Heat 3 tbspn oil in a kadai add 1 tspn mustard and few curry leaves and 1 tspn jeera .
When the mustard splutters add cut bindi , salt to taste 1/2 tb spoon, tamarind paste and little jaggery powder
Mix every thing together and close it with a lid on a medium fire stirring frequently
When the bhindi is cooked, add the masala and mix stirring frequently till the masala is dry
Serve with rice and dhal or with rotis.

Aloo Baingan Masala ( Potato Brinjal Curry)

Ingredients:
5 to 6 medium size brinjals, cut lengthwise in 4 pieces  and soak in water
1 medium size potato, peel and cut into  lengthwise pieces, wash and keep aside

Chop two medium size onion lengthwise
1/2 cup of chopped tomatoes
4 to 5 slit green chilies
1 tbspn  garlic ginger paste or 6 cloves of mashed garlic
2 tspn coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp amchur powder ( optional)
1 tsp garam masala powder
2 tsp red chili powder
1/4 cup chopped coriander leaves
1 t sprig curry leaves, 1/2 tsp asofotida powder

Method:

Heat 3 tbsn oil in a kadai
Splutter 1 tsp mustard and add 1/2 tsp jeera
Add onion and ginger garlic paste
Fry for some time till onion become translucent
Add tomatoes fry till they become little mushy
Add all the above powders and mix
Add brinjal and potatoes also the chopped coriander leaves and curry leaves
Stir it and add salt to taste add 1/4 or little less water and mix and pressure cook it with one or two whistles or cook covered on stovetop.
Relish with rotis or chapatis

Sprouted Moong Upkari (Mooga Upkari)

 1 cup green moong, soak in water in the morning
 Drain the water and close the vessel tight overnight
Next day it will sprout; in winter it may take two days to sprout
 

Method:

Heat 3 tbspn oil in a kadai
Add 1 tspn mustard , 1/2 tspn jeera
when mustard splutters, add
3 to 4 red chili bits
Add the sprouted moong and 1tspn asofoetida powder
Add 1/2 cup water or more if necessary , and salt to taste
Close the pan with a lid and cook on medium flame for few minutes tossing frequently. when done remove from stove . Relish with plain dhal and rice. Healthy dish!