Adige Mane

MENTYA SOPPU DRY PALYA Mentya soppu means fenugreek leaves. Many dishes can be prepared using mentya soppu like paratas, dal, pulav...... This recipe is unique and I learnt it from my mom. I always loved eating it and now love preparing also..... Ingredients: Mentya soppu - 1 big bunch, Besan (ಕಡಲೆ ಹಿಟ್ಟು) - 1small bowl, Dry red chillies - 2, Jaggery - 1 small piece, Tamarind juice - 4 spoons, Red chilli powder - 2 spoons (depends on the taste), Turmeric powder - 1/2 spoon, Oil - 5 big spoons, Mustard seeds - 1 spoon, Salt as per taste. Preparation Method: Heat oil in a pan and splutter the mustard seeds. Cut the red chillies into small pieces and fry them in oil. Add the finely chopped fenugreek leaves and mix well. Allow it to cook for 5 mins by closing the lid. Dry roast the besan for 5 mins on a high flame. Mean while make a thick paste of the besan by mixing the besan, turmeric powder, red chilli powder, salt and water. There should be no lumps in the pa

Bendekayi Gojju Gojju is a recipe which is prepared using different spices. It has a little thick consistency. Bendekayi means okra/ladies finger can also be used to prepare gojju. In South India bendekayi gojju is prepared for auspicious occasions. I learnt this recipe from many people and after all mix n match finally ended on this recipe. Hope at least some people will try this. Ingredients: Ladies finger - 8 to 10, Fresh grated coconut - 1/2, Red chillies - 7 to 8, Mustard seeds - 1/2 spoon, rice - 1 spoon, turmeric powder - 1/2 spoon, Tamarind juice - 1/2 cup, Fenugreek seeds (methi) - 1/4 spoon, Jeera - 1 1/2 spoon, Sesame seeds - 1 spoon, Jaggery - 1 inch cube, Salt as per taste, Oil - 5 spoons. For seasoning: Oil - 1 spoon, Asafoetida -  a pinch, Mustard seeds - 1/4 spoon. Bendekayi Gojju Preparation Method: Dry roast jeera, methi and sesame seeds till they turn slightly brown and sesame seeds starts to splutter. Wash the ladies finger and allow it to d