Sabbssige ( Dil leaves ) and Sweet Potato Dry Curry .( Palya ).and Cutlet...

Sabbssige soppu ( Dil Leaves ) and sweet dry curry is a side dish and you can have them with rice , chapati or pooris.
 Things Needed : 
Sweet Potatoes : 2 to 3 .( medium sized ).
Dil leaves. ( Sabbassige soppu ) : 2 to 3 Bundles.
Green chilly : 2
Jeera : 1/2 Tea spoon.
Mustard Seeds : 1/2 Tea spoon.
Salt : to taste.
Oil : 2 Tea spoons.
Turmeric : a pinch.
Method: 
Wash and cut sweet potato in to small and wash again . Boil for 3 to 4 minutes in medium flame. ( See that it does not over cook ). After that drain the water and keep it  aside. Wash and cut Sabbassige soppu ( Dil leaves ) and green chillies and  keep it aside.
Now keep a pan on the fire and heat. Put oil, mustard and let it spurt. Add jeera and cut green chill and fry for 2 seconds and add cut Sabbassige soppu and fry in that oil on low flame for 3 to 4 minutes . Now add boiled sweet potatoes and stir slighty and add salt and turmeric and mix it well.  Cover the mixture and cook on low flame for 2 to 3 minutes. Stir in between.  Sabbassige Soppu - Sweet Potato Dry curry is ready to serve now.  Put the Dry curry in a serving bowl.
Note : Boiling Sweet potato will reduce the use olf oil and the time too. Must take care while boiling Sweet potatoes since it should not be over cooked otherwise the curry will taste differ. Can add red chilly powder while cooking to give a yemmy hot taste . Remember too much hot( chilly taste ) is not good for the health. Can add 1 more table spoon of oil if you wish. Definitely it will taste better.  Can also add vanghibath powder to the curry to get little different taste. Can prepare Cutlets with this Dry Palya.
Serves 2 to 3 

Spicy Cutlet with Palya.
Dil leaves - Sweet Potato Palya : 1 cup.
Bread slices : 2 to 3
Oats : 3 Table spoons.
Garam Masala Powder : 1/2 Tea spoon.
Salt : To taste.
Oil : 2 to 3 Table spoons.
Coriander leaves : 2 Table spoons  . ( Wash and cut it into small).
Ginger : 1/2 table spoon. (Wash ginger, remove the skin, wash again and grate the ginger ).
Method : 
Mash the Dry curry and bread together. Roast oats and leave it for cooling . Now add roasted oats, cut coriander leaves and grated ginger to
the mixture and prepare balls.
Keep a tava on the fire and heat. Put oil and spread it . Take a mixture ball and flat it on the palm and cook on the tava. Sprinkle oil on the top and cook on low flame till both sides are brown. ( Cook on both side ). Use little oil while turning cutlet to cook on other side.
Cutlets are ready to eat. Serve with ketch up.
Note : No need to remove the sides of the bread. Just mash or powder bread slices. Can add cashew nuts or ground nuts to the mixture. Roast nuts before using it.
Serves 2 .

Heerekai( Ridge Gourd ) Sweet Curry.

Heere kai Sweet Curry is a side dish and you can have this with rice , chapati, poori  or dosa too.
All age group people will njoy eating this dish.
Things needed : 
Ridge gourd : 2 
Coconut : 3  to 4 Table spoons.
Jaggery : 1 Table spoon.
Jeera : 1/4 Tea spoon.
Mustard seeds : 1/4 Tea spoon.
Curry Leaves : 5 to 6 .
Red chilly : 2 to 3 .
Raw rice : 1 Tea spoon.
Ghee : 1 Tea spoon.
Salt : To taste.
Method : 
Wash Ridge gourd nicely and remove the edges by scraper. Wash again and remove the skin nicely and cut ridge gourd in to small pieces. Wash and soak raw rice for 10 minutes.
Boil these ridge gourd pieces till soft and keep it aside.( Use 1/2 cup of water). Grind fresh coconut and soaked rice till paste and keep it aside.
Now keep a pan on the fire. Heat and put ghee. Add mustard seeds, red chilly  and jeera to it. Let the mustard sprut. Add curry leaves to it and add boiled ridge gourd and ground coconut. Add salt, jaggery  and little water if required. Mix  nicely and boil for 5 minutes and put off the gas. Serve Ridge Gourd Sweet Curry with Hot rice and a spoon of ghee on the top. 
Note : Can add more jaggery if you like sweet. You can also use watermelon rind , sweet potato or red pumpkin or Snake gourd instead of ridge gourd. Adding soaked rice is to helps the mixture to be thick and it does not separate the water from the vegetable.
Ridge gourd outer skin can be used for preparing Chutney.
Serves 2 to 3 .