Balekayi Gojju

Ingredients:
1.5 large Ripen Raw Banana / Balekayi (Preferred: Nendra Balekayi)
Pinch of Turmeric
Grape sized Tamarind
Small lemon sized Jaggary
1/4 - 1/2 tsp Chilly powder
5-6 Curry Leaves
Salt to taste
1/2 tsp Mustard seeds
4-5 flakes of Garlic
2 tsp Oil

Recipe:

Take off the fiber from the outer cover of raw banana.

Chop the raw banana into small pieces and put it in a vessel containing buttermilk water for about 4-5 mins.

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.

Remove chopped raw banana from buttermilk water and put them in a vessel. Add jaggary, salt, tamrind water, pinch of turmaric powder, chilly powder, little amount of water and cook them well by covering a lid.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Gojju. Remove the outer cover of garlic flakes. Mash and put them in a pan. Add 1-2 tsp oil to this pan and fry them for few minutes until they turn golden in color. Add this fried garlic to Gojju. Mix well before serving. It goes well with Rice.

Kempu Menasu Chutney / Red Chilly Chutney

Ingredients:
1/2 cup grated Coconut
Salt to taste
1 - 2 Red Chillies
Small grape sized Tamarind
1/2 tsp Mustard seeds
2 - 4 Curry leaves
1 tsp Oil

Recipe:
Put red chillies, 1/2 tsp oil in a pan and fry them for 1-2 mins.
Put this fried chillies, tamarind and grated coconut in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Transfer this ground mixture to a vessel, add enough salt and water(If required).
Put 1/2 tsp oil, mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with any kind of dosas.