Ridge Gourd Skin ( outer layer of Ridge Gourd ) Dal

 Ridge gourd skin dall is a curry with gravy and you can have this curry with rice , chapatis, pooris or even with dosas.
Things needed :
Ridge gourd skin: 1 to 2 cups.
Moong Dal : 1/2 cup.
Green chilly : 2 to 3.
Jeera : 1/2 spoon.
Ginger : 1 Tea spoon.
Salt : to taste.
Oil : 1 Tea spoon.
Ingh : a pinch.
Mustard seeds: 1/4 Tea spoon.
Tomatoes : 2 to 3 .
Curry leaves : 5 to 6 .
Coriander leaves : 2 Table spoons.
Turmeric Powder : a pinch.
Method :
Wash and Remove the edges of  the ridge gourd and wash it again.  Now remove the outer layer of  Ridge gourd and keep it in a bowl.  Boil with little water till soft and keep it aside.  Wash and Pressure cook moong dal  and keep it aside. Wash green chilly , curry leaves and coriander leaves and cut it into small. Wash and remove the skin of ginger and grate and keep it aside.
Now keep a pan on the fire  and heat. Put oil and mustard seeds . Let mustard spurt. Add jeera and cut greeen chilly and fry for 1 minute. Now add ingh and curry leaves. Add boiled moong dal, boil ridge gourd skin and tomatoes . Add ginger, turmeric powder and salt . Mix thoroughly and cook for 3 to 4 minutes.  Stir in between or it may get burnt.  Add coriander leaves and 1 table spoon of ghee and mix it nicely and  serve Hot Ridge gourd dal  with Hot rice .
Note : Do not add the edges to the curry . Cook the pieces till soft to get the better taste. Adding ghee will give a good taste. You can also add cut onions to the dal and cook . This will give a different taste .
Serves 2 .

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 .