Seeme Badane Kai (Chayote squash) Gasi......

Seeme Badane kai  Gasi is a thick curry and can be eaten with rice, Chapati, poori or even with Doda or Idlies..

Things needed :
Seeme Badane kai :1
Fresh grated Coconut: 3 Table spoons.
Green chillies : 3 to 4
Ginger : small pieces.
Jeera : 1/2 Tea spoon.
Turmeric powder: a pinch.
Salt : as required.
Oil or ghee : 1 Tea spoon.
Mustard seeds: 1/2 spoon.
Urd Daal: 1/2 Tea spoon.
Curry leaves: 6 to 8.
Coriander leaves.
Method:
Wash and remove the outer skin of Seeme Badane kai, cut into small pieces and cook them until they are very soft. Grind grated coconut, green chilly, jeera and ginger with little water. Grind till paste, remove from the mixi jar and keep it in a small bowl. Cut coriander leaves and keep it aside.
Now keep a pan on the fire. Add ghee or oil and heat.
Add mustard seeds and urd daal. Let the mustard seeds spurt. Add asafortida and curry leaves to it. Add cooked Seeme badane kai pieces and ground coconut mixture. Put salt and a pinch of turmeric powder. Add little water if required.
Boil for 3 to 4 minutes and put off the gas. Now  add cut coriander leaves and serve Seeme badane kai Gasi with Hot rice and a spoon of fresh ghee on the top.
Note : Must cook the vegetable till its soft.  You can also use beans carrots and potatoes along with Seeme badane kai. No tomato or tamarind should be added to this curry.
Serves : 2 to 3.

Padavala kai Tirulina Chutney .( Snake gourd Pulp chutney)

Snake gourd is called Padavala in Kannada and tirulu means the inner tender part of Padavala. ( The seed also should be tender). This chutney is a side dish and goes well with Rice, Chapatis and Idlis.
Things Needed:
Padavala kai Tirulu:  1 cup.
Urd daal : 1 Table spoon.
Red Chilly : 5 to 6
Fresh Grated coconut: 4 to 5 Table spoons.
Ingh : a pinch
Salt: as required.
Tamarind pulp : 1 Table spoon.
Turmeric Powder: a pinch.
Curry leaves : 4 to 5
Coriander seeds : 1/2 Tea spoon.
Oil.: 1 Tea spoon.
Method:
Remove the soft part inside Padavalakai( Snake gourd) and keep it aside. ( Remember the seed should not be ripe or hard, Remove the seeds if it is hard or ripe). Cook this with tamarind pulp, salt and coriander seeds. Leave it for cooling. Now grate or cut fresh coconut and keep it aside. Keep a pan on the fire. Heat and put oil. Put urs daal and fry. Add red chillies and fry until urd daal is brown.( on the low flame). Then add curry leaves and ingh to it. Put off the gas and add coconut and mix well. Leave this for cooling. Now add the cooked Padavala pulp and roasted mixture of daal and coconut and grind with required salt till paste adding required water little by little. Remove from the Mixi jar and put it to the serving bowl.  Serve this Padavala chutney with hot rice and a spoonful of ghee on the top of hot rice.  Serving a piece of raw onion along with chutney with rice.
Note : One must not use the ripe padavala seeds along with its pulp. ( soft inner part of snake gourd). Fry daal on lower heat.  Can also add spurt mustard to this chutney will  definitely give a better taste.
Serves 2 to 3