Seeme Badane - Sweet Potato Jeera Curry

Seeme badane kai /Chayote Squash is one of the healthy vegetable. It grows in plenty during winter and is healthy too. I have tried Sweet potato and Seeme Badane Kai jeera curry and the combination of the vegetable suits so well. The curry came out so well and I would like you also try and enjoy this yummy side dish.

Starting of November as the rains stops slowly these Seeme badanekai plants starts to give out the vegetables. It is a climber plant and the vegetables are curvy shaped vegetables which are rich in minerals and vitamins.

Let us see the benefits of eating " Chayote Squash " in our diet.

Chayote squash/Seeme badanekai has no saturated fat or cholesterol. It is a rich source of dietary fiber. The vegetable has good amount of minerals vitamins and good for weight loss. They do contain B complex Vitamins, folates, potassium and Vitamin C. Chayote Squash helps in dissolving kidney stones and regulating high blood pressure. They are good for people suffering from constipation.
No Onion OR No Garlic is added in this " Seeme Badane - Sweet Potato Jeera Curry".
I have used Chayote Squash/Seeme Badanekai (Kannada language), Sweet potatoes, jeera, green chilly and coconut. This curry goes well with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash/Seeme badanekai : 2
Sweet Potatoes :  1 (Medium sized)
Moong or Toor Dal : 1/4 Cup
Methi seeds/Fenugrik Seeds : 1/4 Teaspoon
To Grind :
Coconut : 3 to 4 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Ginger : A small piece
Green chilly : 2 to 3
To Add : 
Salt : As required
Ingh /Asafoetida : A little
Turmeric powder : A pinch
To Season : 
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and pressure cook moong dal and methi seeds with required water ( I have used moong dal) and keep it aside.
2. Wash and remove the outer layers of sweet potatoes and chayote squash nicely.

3. Cut them into small pieces and cook with required water.

4. Grate coconut and grind it with jeera, cut ginger and green chilly with required water till paste.
5. Now keep a pan and put cooked dal, cooked veggies. Add turmeric powder and salt.

6. Let it boil for 2 to 3 minutes. Add ground coconut jeera mixture and mix it well.

7. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt.
8. Shift curry to a serving bowl. Add mustard, jeera and curry leaves seasonings.
9. Serve with hot rice or any choice of your main dish.

Note :

It is better to cook veggies separately. Keep the veggies in a big pan and put some water and then cook till they turn soft. Use of any cooking oil is optional. Use of more/less chilly is optional.
Use of garlic or onions are optional. You can add carrots, beans to this curry. I have not used any curd or tamaraind since the curry is very mild.
Time : 30 Minutes
Serves : 2 to 3 
Type : South Indian/South Canara /Udupi.

APPE MIDI SAARU /Tender Mango Rasam

Appe Midi is one of the special tender mango which is used for pickle. These Appe Midi mangoes are grown plenty in Malenadu areas, in Karnataka./India.

I have prepared Rasam from the " Pickled Appe Midi" and it tasted lovely with its yummy aroma.
I got this recipe from Ananth Hegde Sir. He has posted this recipe in " FOODIE " Blog which is very active and it has innovative members putting up various recipes of their own and the traditional.
Thanks to Ananth Hegde Sir for this particular recipe.It is one of the traditional recipe of Malenadu people.
I have used pickled " Mango Appi Midi " ( Tender Appe mango), little fresh coconut and seasoned with mustard, jeera and green dry chilly. (Majjige menasu/Moru Molagai/ dried green chilly soaked in butter milk).
Let us know little information about Appe Midi mango or tender mango.
These " Appe Midi " mangoes are the best tender mangoes for pickling. Midi means tender and tender mangoes are usually pickled during the season of mangoes. Tender mangoes are bit savoury ad and the spices used for pickle adds to their savoury and gives a good taste which is one of the must  side dish having along with their lunch or dinner and some time along with breakfast.
Appe Midi the particular variety of mango is mostly found in western ghats and Maenadu. Since this mango variety is disappearing slowly because of cutting down the trees and other harmful activities, Bangalore University is helping the farmers to conserve the trees and distributing the plants to grow.

 Let us see the recipe now :

Things Needed : 

Appe Midi : Tender Mangoes : 5 to 6
Fresh coconut : 1 Cup ( 3 to 4 tablespoons)
For seasoning :
Ghee/Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Red chilly (Byadagi Chilly) : 3 to 4
Majjige Menasu/Sun dried green chilly : 2 to 3
Curry Leaves : 6 to 8 leaves
Ingh /Asafoetida : A little
To Add : 
Salt : As required
Water : 2 to 3 Cups
Turmeric Powder : A pinch
Ingh/Asafoetida : A little

Method :

1. Remove the " Appe Midi " ( Tender Mango ) from pickle.
2. Wash it nicely and cut it into halves. Remove the inner seeds. Keep them aside.

3. Grate coconut and keep it aside.
4. Keep a glass of water to boil on the fire in a big bowl.
5. Add salt and turmeric powder. Let it boil.
6. Grind grated coconut, tender mango pieces with little water till paste.

7. Remove it from the mixi jar and keep it aside.
8. See that the water kept on the fire is boiling. Add the ground mango coconut mixture.
9. Mix it well and bring it to a boil. Mix in between so that it does not  come out the pan.

10. Add mustard seeds, jeera, ingh  's seasoning to readySaaru/Rasam. Fry some majjige menasu/sun dried green chilly with coconut oil and add it to Appe Midi Saaru.

11. Shift the Appe Midi saaru to a serving bowl.

12. Add a teaspoon of ghee and mix it well. Serve with plain rice or like a hot soup.

Note :

A few pieces of Appe Midi ( tender mangoes) are enough. It is said that only the very tender ones should be used or you might feel bitter taste in Rasam. Adding a slit green chilly adds to the taste. Do not add any spice as this it self (Appe Midi Saaru) taste heavenly. Use of majjige menasu/moru molagai is optional. I have used coconut oil. (Optional). No other masla /spice is added to this recipe.
Time : 20 Minutes
Serves : 3 to 4 .
Traditiona dish of Malenadu. Karnataka /India.