Genasina Podi / Sweet Potato Fritters

Ingredients:
1 medium sized Sweet Potato / Sihi Genasu
3/4 cup Bengal Gram flour / Besan flour / Kadle hudi
3/4 cup Rice flour / Akki hudi or Rice Batter / Akki Hittu
1.5 tsp Chilly powder
Pinch of Cooking Soda
Big pinch of Asafoetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Carom seeds / Ajwain seeds / Oma
Oil

Recipe:
Peel the skin of sweet potato and cut it into medium thin round pieces as shown in the picture below. Put little amount of water, salt in a vessel and mix well. Soak the chopped sweet potato in this water for about 5 mins. Remove the sweet potatoes pieces from water and keep it aside.

Put rice flour/batter, bengal gram flour, asafoetida, cumin seeds, carom seeds, cooking soda, 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 piece of sweet potato, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup or as it is along with tea or coffee.

Tindora Channa Masala

Ingredients:
1/2 kg of Indian Ivy Gourd / Tindora / Thondekayi
1/2 cup Bengal Gram seeds / Kadle Bele / Channa Dal
2 medium sized Tomatoes
1 large Onion
2 - 3 Garlic pods
1/2 tsp Chilly powder
1/2 tsp Garam Masala
1 tsp Coriander powder
Pinch of Turmeric powder
Grape sized Jaggery
1 tsp Butter
6 - 8 Curry leaves
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafoetida powder
1 - 2 broken Red Chillies
4 - 5 Coriander leaves
Salt to taste
2 tsp Oil

Recipe:
Wash the bengal gram seeds in water, add required amount of water and cook them in a pressure cooker. (2-3 whistles).

Chop ivy gourd into medium thick round pieces as shown in the picture below. Chop the onion, tomato, garlic into small pieces as shown in the picture below.

Put oil, cumin seeds, mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves, chopped garlic and fry them for about 2 min in medium flame. Add chopped onion, salt, turmeric powder and fry them for about 3-4 mins in medium flame, until onion turns golden in colour. Add garam masala, chilly powder, coriander powder, chopped tomato and fry them for about 2-3 mins in medium flame. Add chopped ivy gourd, salt, jaggery, little amount of water and mix them well.

Cook them well by covering a lid for about 15 mins.

Add cooked bengal gram seeds, mix it well and bring it to boil. Add butter and mix them well.

Add chopped coriander leaves, mix them well and serve hot.

It goes well with Chapathi / Rotti. I tried this recipe from vahrehvah.com. Thanks Sanjay for the recipe.