Seemebadane - Beans Majjige Huli.

Seeme badane - Beans Majjige Huli is a gravy and can be eaten with  Rice, Chapati, Dosa , Ade ( Dosa prepared with Mixed daals), Idlies, Pooris and even Upma. It is also a healthy dish.

Things Needed :
Beans : 8 to 10.
Seeme badane kai.(Chayote Squash ) : 2 ( Medium sized and tender ones).
Green Cillies : 2 to 3 .
Coconut : 1 cup .( Fresh and grated).
Coconut Oil or ghee : 1 Tea spoon.
Majjige Menasu : 2 .( Green chillies soaked in salt and butter milk and dried in hot sun ).
Salt : to taste.
Curd: 1 cup .
Curry leaves : 4 to 6
Mustard seeds : 1/4 Tea spoon.
Jeera( Cumin seeds) : 1/2 Tea spoon.

Method :
Wash and cut beans and Seeme badane kai.( remove the outer skin ) . Boil with one cup of water till they are soft. Keep them aside. Now grind  fresh and grated coconut with green chillies till paste with little water
 and remove from the jar.
Now keep a pan on the fire. Add boiled Seeme badane kai and beans. Add ground coconut mixture. Add salt and boil for 3 to 5 minutes. Mix in between while boiling. Pu it in a serving bowl. Now keep a small pan and add ghee or oil . Add  mustard seeds and jeera . Let the mustard spurt. Add  curry leaves and majjege menasu and fry nicely till the chillies are black. Put this mixture to the boiled curry.  Mix it well.  When this curry is warm add thick curd and mix thoroughly and serve with Hot rice or chapatis or dosas.

Note: The vegetables must be cooked till soft.( Do not over cook). Add fresh coconut to get better taste. Can add red chillies instead of majjige menasu. ( the taste differ).  Do not make the curry watery.  It should be thick. Can add 1/4 spoon of  soaked raw rice while grinding coconut.  Adding soaked raw rice help the curry to get thick soon. ( but the taste differ).


Serves 2 to 3

PATRODE FRY or Kallu Patrode.

PATRODE FRY OR kallu Patrode is a traditional dish, and its normally eaten with rice.  Can use as side dish also. It should be eaten as hot.

Things needed:
Kesu leaves : 15 to 20
Raw Rice : 2 cups.
Coriander Seeds : 3 to 4 Table spoons.
Methi ( Fenugrik seeds) : 1/2 tea spoon.
Jeera : 1 Table spoon.
Red chillies: 10 to 15.
Tamarind : One handful ball size.
Jaggery : 1/2 a cup ( powder or smash it )
Salt: to taste.
Urd Daal : 1 Tea spoon.
Turmeric powder: 1/4 tea spoon.
Ingh: a pinch.
Coconut : 1 cup.( Fresh and grated).
Oil. : 6 to 8 Table spoons.

Method :
Wash kesu leaves nicely and clean them and  keep it aside. Wash rice, methi and urd daal and soak for 3 to 4 hours. Grind this soaked rice with all the spices except jaggery.( Coriander seeds , jeera, red chillies, tamarind, ingh and coconut ).with little water. Grind it well till its nicely ground.  Add jaggery and salt and grind it until its well mixed. Remove from the jar.  Now take each kesu leaf and apply the ground  rice paste all over the leaf. Add one more on the top of the dough applied leaf and apply the paste. Repeat the same.and roll all the leaves at once tightly and keep it aside.  Now keep a tava  on the fire and heat.  Add one table spoon of oil and spread it.  Cut those rolls in to small round shape and arrange it on the tava and sprinkle 1 to 2 teaspoon of oil over it. Cover with lid and cook on low flame until they turn brown. Turn each roll and cook the other side of the roll till they turn brown.   Repeat the same with the rest .  Serve them with hot rice or  with  jaggery and butter.
Note : Proper quantity of tamarind should be used while grinding rice. Other wise the leaf causes itchy while eating and you will not be able eat that. Cook on the low flame. Can use little more jaggery if  you like sweet taste. We call it this as Kallu Patrode since we use dosa tava to shallow fry these patrodes.
Serves: 4 to 5