Mango Pickle

Mamidikaya Pacchadi

Ingredients :

Mango Raw (chopped) 4 cups

Red Chilly Powder 2 cup

Salt 1 cup

Fenugreek Powder 1 tbsp

Cumin seeds Powder 1 tbsp

Ginger Paste (fresh) 2 tbsp

Garlic Paste (fresh) 1 tbsp

Sesame Seeds Oil 1 cup

Preparation :

Wash and wipe mangoes with cotton cloth and keep them a side.

Roast fenugreek seeds, cumin seeds and grind them to fine powders.

Now cut mangoes in to 1/2 inch size pieces.

Take a wide bowl and mix oil, red chilly powder, fenugreek powder,

cumin seeds powder, ginger paste, garlic paste and salt .

Then add mango pieces to it, mix it thoroughly, cover it with lid and let it

marinate for 2 days.

Open it after 2 days, mix it and taste, whether salt is enough or not,

If not add little more and adjust it.

Note :

Should not use any wet vessels or wet hands while preparing this pickle.

If salt is not adjusted properly, it may spoil very soon.

Ridge Gourd Curry

Beerakaya Kura

Ingredients :

Ridge Gourd 1/4 kg (Beerakaya)

Green Chilly 5

Onion 1 small

Curry Leaves 4

Urad Dal 2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Milk 2 tbsps

Oil 1/2 tbsp

Salt to Taste

Coriander leaves few sprigs

Preparation :

Peel the skin of ridge gourd and cut in to small pieces.

Chop onion, remove the edges of green chilly and chop.

Heat oil in a vessel, add urad dal, after few seconds add cumin seeds, mustard seeds.

After spluttering add curry leaves, onion, ginger garlic paste and turmeric powder.

After 2 mins add ridge gourd pieces and salt, mix it well (do not add water).

Put lid on it.

After few mins, you can see soup in it, remove the lid and cook till the soup drains,

Now add milk and coriander leaves and cook for more 5 mins.

Ridge gourd is done.

Serve it chapati, rice ......etc

It takes approx 15-20 mins to prepare.

It makes 2-3 servings.