Gongura(Sorrel Leaves) Tokku

Ingredients:
1 bunch of Sorrel Leaves /  Gongura Soppu (Around 4-5 cups chopped leaves)
Small lemon sized Tamarind
Salt to taste (Around 3-4 tsp)
5 - 6 tsp Red Chilly powder
1/2 tsp Fenugreek seeds
1.5 tsp Coriander seeds
2 - 3 cloves of Garlic
2 - 3 broken Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida powder
1/2 tsp Turmeric powder
2 strands of Curry leaves
1/2 cup Oil

Recipe:
Wash and chop the sorrel leaves into medium sized pieces as shown in the picture below.

Put 2/3 amount of oil in a heavy bottomed vessel and heat. Add the chopped sorrel leaves and saute it in medium/low flame until it is cooked as shown in the picture below.

Dry roast the coriander and fenugreek seeds in low flame until it gives nice aroma.

Once its cooled, put it in mixer, add chilly powder, salt and make fine powder as shown in the picture below.

Remove the outer cover of garlic and chop it into medium sized pieces. Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, remaining oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, chopped garlic, curry leaves, keep it for few seconds.

Add the cooked sorrel leaves, prepared masala mix and mix them well. Keep this in low flame for about 3-4 mins.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator. I tried this recipe from Vahrehvah. Thanks Sanjay for the recipe.

Baale Dindu Khara Dose / Banana Stem Spicy Dosa

Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
2 cups crushed Banana Stems
1 cup grated Coconut
4 - 5 Red Chillies
4 - 5 strands of Curry Leaves
1/2 tsp Coriander Seeds
Big Pinch of Asafoetida
Small piece of Ginger
Salt to taste
Ghee / Oil

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fibre content as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins.

Put chopped banana stems, red chillies, grated coconut, curry leaves, ginger, coriander seeds in a mixer and crush them together as shown in the picture below.

Grind soaked rice along with crushed ingredients, asafoetida into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve around 15 Dosas.