Manga Elavan Kootan

RAW MANGO 1 SMALL SIZE
WHITE PUMPKIN 250 GMS
FOR GRAVY:GRATED COCONUT 1 CUP
GREEN CHILLI- 5 TO 6
1 CUP CURD
HALDI
SALT
RED CHILLI
METHI (FENUGREEK SEEDS) - HALF TSP
KARI PATHA

cUT PUMPKIN IN 1 INCH SIZE CUBES. sIMILARLY CUT MANGO AS WELL.
COOK THE PUMPKIN IN WATER WITH HALDI AND SALT. WHEN IT IS ALMOST DONE ADD MANGO PIECES AND COOK FOR 5 MINUTES.

GRIND ONE CUP COCONUT WITH GREEN CHILLI TO A FINE PASTE AND ADD IT TO THE COOKED VEGETABLE. ALLOW IT TO BOIL FOR 2 MINUTES. BEAT 1 CUP CURD , ADD IT IN SIM FLAME. WHEN IT STARTS FROTHING REMOVE IT FROM FIRE. SEASON IN ONE TSP OIL MUSTARD,METHI AND 2 RED CHILLI. ADD THE CURRY PATHA.

ANOTHER METHOD:

YOU CAN ADD ONE DRUM STICK. IT GIVES A DIFFERENT FLAVOUR.
FORTHIS BROIL HALF TSP METHI AND 2 RED CHILLIES AND GRIND IT WITH COCONUT AND GREEN CHILLIES.
HAVE IT WITH HOT RICE AND PAPAD AND STIR FRIED VEGETABLES.

BINDI PACHADI

BINDI 200 GMS
IMLI LIME SIZE MEASUREMENT - OR PASTE 4-5 TSP
GREEN CHILLI - 3-4
SALT TO TASTE
CHILLIPOWDER HALF TSP
JAGGERY - TO TASTE
MUSTARD
HING
METHI SEEDS

METHOD
CUT BIND INTO HALF INCH PIECES. SLIT GREEN CHILLIES.
HEAT OIL. PUT 1 TSP MUSTARD, HING AND METHI SEEDS. WHEN MUSTARD CRACKLES PUT THE CUT BINDI AND GREEN CHILLI. FRY IT FOR ABOUT 5 MTS. ADD THE TAMARIND PULP. LET THE BINDI GET COOKED. ADD THE JAGGERY AND KEEP IT ON MEDIUM FLAME TILL THE GRAVY THICKENS. TAKE IT OUT FROM FIRE. CAN HAVE IT WITH MOLAGOOTTAL.

METHOD 2
EVERYTHING SAME. INSTEAD OF PUTTING GREEN CHILLI, GRIND THE SAME WITH 2 TBSP OF GRATED COCONUT, RAW MUSTARD AND ADD IT WHEN THE BINDI GETS COOKED.