Doddapatre(SaambraaNi) Bajji(Pakoda/Podi)

Ingredients:
25 - 30 Coleus Aromaticus / Doddapatre / SaambraaNi
1 cup Bengalgram flour / Besan flour / Kadle hudi
1/4 cup Rice flour / Akki hudi
1/4 tsp Garam Masala
Pinch of Cooking Soda
Big pinch of Asafetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Ajwain seeds / Oma
1 tsp Chilly powder
Oil

Recipe:
Separate the Doddapatre leaves, wash them and keep it aside.

Take two leaves and place it together face to face as shown in the picture below.

Put rice flour, bengal gram flour, asafetida, cumin seeds, ajwain seeds, cooking soda, garam masala, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take each pair of Doddapatre leaves, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup.

Neeru Mavinakayi(Brined Raw Mangoes) Hasi Gojju

Ingredients:
4 Brined Raw Mangoes / Neeru Mavinakayi (Mangoes that are smooth in texture are preferred)
3 - 4 Green Chillies
5 - 6 Curry Leaves
1 tsp Mustard seeds
1-2 broken Red Chillies
3 - 4 flakes of Garlic
Big pinch of Asafeotida powder
2 tsp Oil

Recipe:

Wash the mangoes and keep it aside.

Remove the outer cover of mangoes and put them in a mixer and grind it to smooth paste by adding little amount of water. Squeeze the mangoes and add around 1/2 cup of water. Mash the green chillies as shown in the picture below.

Remove outer cover of garlic flakes, mash and put them in a pan. Add 1-2 tsp oil to this pan and fry them for few minutes until they turn golden in colour. Add mustard seeds, broken red chillies and fry. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and add it to Gojju. Mix well before serving. It goes well with Rice.