Alasande - Sauthe Kaai Gasi.

Alasande and  Mangore Sauthe ( also called Bannnada Sauthe) Gasi is a thick curry and can be eaten with rice, chapatis, pooris , dosa or Idly also .Even for Akki Rotti this curry is a good combination.

Things Needed :

Manalore Sauthe kai - 1 ( Medium size).
Alasande ( Cow pea ):  1 cup.
Coconut : 3 Table- spoons.
Red Chilly - 5 to 6 ( Byadagi).
Jeera - 1/2 Table spoon.
Tamarind : Very little ( 1/2 of  1 marble size).
Oil. - 1 Tea spoon.
Mustard Seeds - 1/2 Tea spoon.
Urd Daal: 1/2 Tea spoon.
Ingh - a pinch.
Curry leaves: 5 to 6.
Salt : to taste.

Method :

1. Wash and soak Alasande /Cowpea, overnight or 5 to 6 hours.
2. Wash and remove the outer layer of Southekai/Mangalore Cucumber and cut into desired size. Soak the pieces in normal water for 5 minutes.
3. Wash and pressure cook Alasande Kalu/Cow peas for 5 to 6 minutes.
4. Cook Mangalore Southekai with required water separately.
5. Great fresh coconut and grind it with red chilly, tamarind  and jeera/cumin seeds with required water.
6. Keep a big pan on the fire. Add cooked Alasande  pods, cooked mangalore southekai.
7. Add Salt, little turmeric and little water if required. Let it cook for 3 minutes.
8. Add ground coconut -jeera mixture and mix it well. Let it cook for another 2 to 3 minutes.
9. Shift the ready curry to a serving dish.
10. Add coconut oil seasoning and serve.

Note : 

It is better to soak Alasande pods over night. Cooking Alasande pods without soaking is optional.
Adding onions or garlic is optional. Adding more red chilly is optional. You can add little jaggery.
serves 4 -5.
Time : Soaking time 5 hours or over night. Cooking time 30 minutes.

Sambrani -Capsicum Cutlet

Sambrani is a vegetable similar to potato but small in size.  This vegetable is called as Arvi  in Hindi..  It is called as Sambrani ( not Lobana ) in Dakshina Kannada side. ( Udupi - Mangalore ).  We can also make palya ( dry curry). Sambar, Majjige Huli and many more items with this vegetable and dishes are loved by all  age group.
 Sambrani - Capsicum cutlet is a snack and you can even have them for break fast .

Things Needed :
Sambrani ( Arvi ) :  10 to 15.
Capsicum : 2 to 3.
Carrots : 2
Ginger : 1 big piece. ( an inch ).
Green chilly : 2 to 3
Red chilly Powder : 1/2 Tea spoon.
Jeera ( cumin seeds ). 1 Tea spoon.
Salt : to taste.
Oats : 1 cup.
Oil : 1/2 cup.
Coriander leaves : 4 to 6 Tea spoons.
Bread slices : 3 to 4.

Method :
1. Wash and boil Sambrani in  a pressure cooker . ( 6 to 8 minutes ).   Leave it for cooling.
2. Then remove the outer skin part and keep it aside.
3. Grate carrots, ginger and cut capsicum , coriander leaves, green chilies  and keep it aside.
4. Roast Oats nicely and leave it for cooling.
5. Keep a pan and put 1 tea spoon of oil and heat.
4. Add  jeera, cut green chilies and cut capsicum and fry for 2 to 3 minutes.
5. Leave it for cooling. Put bread slices to a small mixi jar and powder it and keep it aside.
6. Now take a big bowl and put cooked Sambrani and smash it nicely.

7. Add ginger coriander leaves and fried capsicum and grated carrots and red chilly powder.
8. Add salt and roasted Oats. Add  powdered bread to the mixture.
9. Mix all the ingredients nicely in hand.  Now the mixture is ready to prepare cutlets.

10.Keep a pan on the fire and heat.  Sprinkle a spoon of oil on the pan.
11.Take a handful of  mixture and give a shape of your wish and shallow fry them on both sides. 12.Cook on low flame to get the crispness.
13.Use the same method and  prepare cutlet with the rest of the mixture.
14.Serve Hot Sambani Cutlet with coconut chutney or Ketchup.

Note :
Frying capsicum will help the cutlet to get a better taste. Must cook on low flame so the cutlet is fried nicely.  You can use Oats with out roasting . But  it gives a sticky feeling. You can add beans or peas.  You can add more green chillies to get a spicy taste. You can also add garam masala powder instead of red chilly powder
Serve Hot cutlets to get the good taste.  Remember these cutlets are heavy after eaten.
.10 to 12 cutlets can be made. ( small size).