Sorekayi Palya

Ingredients:

1/2 medium sized BottleGourd / Sorekayi

3-4 tsp Grated Coconut

1/4 tsp Chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Peel the bottle gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below. Remove the seeds if it is ripen.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped bottle gourd and fry it for few seconds. Add 1/4 cup of water, chilly powder, turmeric powder and cook it well. Put grated coconut in a mixer for about 1 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix it well. Keep the palya in low flame for about 2 mins. It goes well with Rice.

Khara Poori

Ingredients:

2 cup Wheat flour

2 tsp All Purpose flour / Maida

2 tsp Bombay Rava / Semolina / Sajjige / Sooji

1- 1.5 tsp Chilly powder

Salt to taste

Oil

Recipe:

Mix wheat flour, semolina, all purpose flour, 2-3 tsp hot oil/ghee, chilly powder, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside for about 30 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottommed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori. Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 pooris.