Bendakaya masala

Ingredients:

• 250 grams bendakaya or ladies finger 
• 3 or 4 tbsps oil
• ½ tsp cumin or jeera
• ¾ to 1 cup onions (finely chopped or processed)
• ¾ tbsp ginger garlic paste
• ¾ to 1 cup tomatoes (deseeded & chopped)
• salt as needed
• 1 green chilli slit (optional)
• ¼ tsp turmeric
• ½ to 1 tsp red chili powder
• ¾ to 1 tsp garam masala
• Water as needed

Method:

1. Wash bhindi under running water well. Drain them and wipe off with a tissues.Chop off both the ends and discard them. Chop them to 3/4 inch pieces.
   

   
2. Heat 1 ½ tbsp oil in a pan. Saute bhindi on a medium flame for about 5 to 7 ins stirring often until they are partially cooked. At the end of this step bhindi should not be sticky.Transfer them to a plate and set aside.
   
3. Add 2 tbsps oil more to the pan. Add cumin,When they begin to splutter add onions and green chili. Saute them until they turn golden.
   
4. Add the ginger garlic paste and saute for 2 to 3 mins till the raw smell of the garlic goes away.Add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
   
5. Add red chili powder, turmeric and garam masala.Mix everything well and saute until the mixture leaves the pan.
   
6. Pour ¼ to ½ cup water to cook the masala. Check the salt and adjust as needed. Do not add too much water.Add fried bhindi. Mix everything well.
   
7. Cover and cook on a low to medium heat until bhindi turns slightly tender and the aroma comes out.
   
8. Serve bhindi masala with roti or rice.
   

Beerakaya Tomato Curry

Ingredients:

• Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces 
• Tomatoes - 2, finely chopped
• Onion - 1, finely chopped
• Green chilies - 1, slit length wise
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1/4 tsp
• Cumin powder - 1 tsp
•  Coriander leaves - 1 tbsp, finely chopped
• Mustard seeds - 1/2 tsp
• Garlic cloves - 1, lightly crushed
• Curry leaves - 1 sprig
• Cooking oil - 1 tbsp

Method :

1. Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute for a few seconds.
   
2. Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped ridge gourd and cook on low to medium flame for 4 mts.
   
3. Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted methi powder and cook for 2 mts.
   
4. Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small cup of water, salt, jaggery and garam masala powder and place lid.
   
5. Cook on medium flame till it reaches curry consistency. \njkgarnish with chopped coriander leaves.
   
6. Serve warm with rice or rotis.