Badanekayi Ellu Pudi Chutney

Ingredients:
1 medium sized Brinjal / Badanekayi / Eggplant
3 - 4 tsp fried Sesame seeds powder/ Ellu pudi
Salt to taste
2 Green Chillies
Grape sized Tamarind
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds/ Jeerige/ Jeera
4 - 5 Curry leaves
Pinch of Asafoetida powder
2 tsp Oil

Recipe:
Put sesame seeds in a pan and fry it for around 4-5 mins in medium flame till it starts spluttering.

Put fried sesame seeds in a mixer, grind it to make smooth powder and keep it aside.
Chop eggplant into medium sized thin pieces, put it in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Cut the green chilly into two pieces. Add 15-20 cumin seeds and oil in a pan. After a minute add pinch of asafoetida powder keep it for few seconds. Add chopped green chilly, chopped eggplant, tamarind and fry them for few minutes. Add little amount of water and cook well.

Add cooked eggplant to a mixer and grind it. Pour this ground mixture in a vessel. Add 3-4 tsp sesame powder and mix well.
Put mustard seeds, 5-10 cumin seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and add it to chutney vessel. Mix well before serving. It goes well with dosas.

Mixed Veg Sambar

Ingredients:

5-6 Tindora/Thondekai

1/4 Carrot

1 flake of Caluliflower/Gobi

3-4 Lentils/Alasande

1/2 Raw Banana/Balekai

1/4 Radish/Mulangi/Muli

1/4 cup cooked yellow lentils/Thogari bele/Toor dal

2 tsp Sambar powder

Pinch of Turmeric powder

Pinch of Tamarind powder

Salt to taste

1/2 cup grated Coconut

1/2 tsp Mustard seeds

1 tsp Oil

2 Curry leaves

Recipe:

Chop all the vegetables into medium sized pieces and put it in a vessel. Add turmeric powder, tamarind powder, salt, 1/2 tsp of sambar powder, water and cook it well.

Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days) Add grated coconut, 1 1/2 tsp saamabr powder in a mixer and grind to a fine paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked vegetables and bring it to boil and stir well. (Add water, salt if required.) Add Mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to saambar.

It goes well with Rice/Dosas/Rottis/Chapathis.