Dideer Mango spicy Sasive.

Mango ( mavina hannu ) spicy curry is quick and no need to cook.  Its spicy and can be eaten with chapatis , pooris or rice or can be used as one of the side dish.
Things Needed:
Ripe Mango : (Savoury taste). :  2 ( Medium sized).
Salt : to taste.
Majjige Menasu:  2
Mustard seeds: 1/2 Tea spoon.
Urd daal: 1/2 Tea spoon.
Curry leaves: 5 to 6.
Oil : 1/2 Tea spoon..

Method : Wash and squeeze out the pulp from the mango and keep it aside. Keep a small pan on the fire and heat . Put oil and mustard and urd daal. Let the mustard spurt. Add Majjige Menasu to the mixture and fry until its brown. Add this mixture to mango pulp. Add salt and mix well. Serve this with Chapatis or Pooris.
Note : Majjige Menasu is also called also Balakada Menasu or Sandige Menasu . In Tamil they call it Moru Molagai.  You can also use green chillies instead of Majjige menasu.

It gives a different taste. If the Mango is more savoury use little jaggery. ( Sweet tooth people can surely use jaggery).  Do not add water.
Serves 2 to 3.

Beetroot Mosaru Bajji.

Beetroot Mosaru Bajji is a side dish and can be eaten with Rice, Chapati or Pooris. 

Mosaru means curd bajji is a gravy curry prepared using some vegetables/leaves.
Mosaru bajji is simple raitha with very little spice.
I have used beetroot, curd, green chilly, coriander leaves and some spices.
Let us see some benefits of eating Ingh/Asafoetida in our diet.
Asafoetida is the dried latex( gum) from the tap root of several species of Ferula. ( One of the perennial herb).
Asafoetida has loads of properties like it is an anti inflammatory, anti arthritic, antiviral, antibacterial, antiseptic, anti oxidant, antitoxic and digestive stimulant. Asafoetida helps in reducing the blood pressure and it is good for easy digestion. It is used as medicine for mental disorder and respiratory disorders in Ayurveda. Asafoetia helps to reduce cholesterol levels and helps in improving cholesterol metabolism in our body. It helps in reducing gas, bloating and abdominal pains.
Let us see the recipe now :
Things Needed:
Beetroot : 1 ( Big size).
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon.
Urd Daal: 1/2 Teaspoon.
Oil: 1/2 Teaspoon.
Curry leaves: 5 to 6 leaves.
To Add :
Curd /Yogurt : 1 Cup
Coriander Leaves : 1 Tablespoon.
Green chillies :2
Asafoetida : a pinch.
Salt : as required.

Method:
1.Wash and cook beetroot in a pressure cooker for 6 to 8 minutes. Peel off its skin once it is cooled.

2.Cut green chillies . coriander leaves and curry leaves into small pieces.

3. Grate beetroot and put it in a big bowl.

4.Add curd to this mixture and mix well.

5.Now keep a pan on the fire. Heat the  pan and put oil. Put mustard seeds and urd daal .
6.Let the mustard spurt. Add curry leaves and ingh to it and put off the fire.
7. Add  this mixture to the curd mixture and mix well.

8. Serve Beetroot Mosaru Bajj along with other dishes .

Note:  

Adding  Majjige Menasu ( balakada menasu) taste better. (Optional). Do not use savory or spoiled curd.  I have cooked beet in a pressure cooker and then removed its outer layer. It is easy. (Optional).
 This tip is given by SHIVLEELA,which helps to cut the beetroot easily too.
Time : 20 Minutes
Serves : 3 to 4.