Chinese Orange Chutney

Ingredients:
5 - 6 Chinese Oranges
6 - 8 Green Chillies
Big pinch of Asafoetida powder
Salt to taste
3/4 cup grated Coconut
1 tsp Mustard seeds
1/4 tsp Cumin seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Cut the green chillies, chinese oranges(remove the seeds) into medium sized pieces as shown in the picture below.

Put 1 tsp oil in a heavy bottomed vessel, add pinch of asafoetida powder, chopped green chillies and fry them for few seconds. Add chopped chinese oranges, salt and cook them in medium flame for about 4-5 mins without adding any water.

Grind grated coconut into smooth paste by adding sufficient amount of water. Add cooked chinese oranges and grind them together for few seconds.

Put 1 tsp oil, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add pinch of asafoetida powder, curry leaves and add the seasoning to Chutney. Mix well before serving. It goes well with Dosa/Idli/Rotti, etc.

Mixed Vegetable Sandige

Ingredients:
1 KG Indian Ivy Gourd / Thindora / Thondekayi
1 KG Okra / Bendekayi
1/4 KG Green Chillies
1/4 Kg Bitter Gourd
2.5 litres of sour Buttermilk
1 - 1.5 tsp Asafoetida powder or Small grape sized Asafoetida
Salt to taste

Recipe:
Wash the vegetables and keep them aside. Slice each ivy gourd into 2-3 medium thin pieces. Cut the other vegetables 1 inch long as shown in the picture below.

Put buttermilk, salt, asafoetida powder in a vessel and mix well.

Add the vegetables and mix well.

Cover one plastic sheet, place some hard material over that and keep it aside for about 7-8 hrs.

Remove the vegetables from the buttermilk and sun dry.

Evening put this vegetables again in the leftover buttermilk. Repeat this step until all the buttermilk gets absorbed(3-4 days). Sun dry the buttermilk chillies for next 6-8 days. Store them in an airtight container.

Microwave the sandiges or fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk.