Batani Vade / Green Peas Vada

Ingredients:
1 cup Green Peas
7-8 Green Chillies
1/4 inch sized Ginger
8-10 Curry leaves
1 medium sized Onion
12-15 Coriander leaves
1/4 cup Rice flour
Salt to taste
Oil

Recipe:
Soak green peas in water for about 8-10 hrs. Wash them in water for about 2-3 times and keep them aside.

Grind green chillies, ginger, curry leaves, little amount of soaked green peas into smooth paste without adding water. Grind remaining soaked green peas coarsely without adding water.

Chop onion and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients to the vada batter and mix well. Add salt, rice flour and mix them well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas.

Basale Bendi / Malbar Spinach Curry

Ingredients:
1 bunch of Malabar Spinach
1 medium sized Onion
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small grape sized Tamarind
Grape sized Jaggary (Optional)
3/4 - 1 cup cooked Yellow Lentils
3/4 -  1 cup grated Coconut
Salt to taste
1/2 tsp Mustard Seeds
3 - 4 Curry leaves
1 tsp Oil

Recipe:

Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into medium pieces and stems into 1 inch sized pieces. Chop the onion into medium thin long pieces.

Put tamarind, little amount of water in a bowl, mash it and keep it aside. Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, tamarind water, chopped onion, little amount of water and cook them well (2 whistles). Once the pressure goes off, add the cooked yellow lentils and bring them to boil.

Grind grated coconut into smooth paste by adding sufficient amount of water. Add this ground coconut to a vessel containing cooked malbar spinach, mix well and bring it to boil. Add salt and water if required. Put mustard seeds and oil in a pan. Once it starts spluttering add curry leaves and then add it to curry. It goes well with any kind of Rottis/Chapathis.