Sorekayi Sippe Chutney

Ingredients:
1 - 1.5 cups Bottle Gourd Skin / Sorekayi Sippe
1 - 2 Green Chillies
Grape sized Tamarind
Grape sized Jaggary (Optional)
1/2 - 3/4 cup grated Coconut
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Peel the bottle gourd skin, wash and cut it into medium sized pieces as shown in the picture. Cut the green chilly into two pieces.

Put bottle gourd skin, green chilly, salt, tamarind, jaggary, little amount of water in a pressure cooker container and cook. (1-2 whistles)

Put cooked bottle gourd skin and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.

Sweet Potato(Genasu) Chips

Ingredients:
3 large Sweet Potatoes / Genasu
Salt to taste
Oil

Recipe:

Peel the sweet potatoes, wash them in water and keep them aside.

Take each sweet potato and make thin slices using chips grater or knife. 

Put 1 tsp salt and 4-5 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put chopped sweet potato to hot oil and fry them in medium high flame.Once they are almost fried sprinkle salt water and fry them in medium flame until they turn golden in color.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.