Chayote Squash Curry

" Chayote Squash/Seeme Badane Kai Curry " is a gravy dish and it goes well with plain rice, chaptis, pooris, dosa, idli and almost all the main dishes.
It is good to eat some pulses during rainy season and winter because they help to keep our body warm and give good strength and energy.
I have used just some spices, black eyed beans/White Cowpeas and Chayote Squash/Seeme badane
kai.

Let us see some benefits of eating "Black Eyed Beans/Cow Peas in our diet.
Cow peas are rich with carbohydrates, average content of protein and low in fat. Cow peas are full of fiber and slow in digestion and it helps to prevent diabetic.  It helps to balance the energy levels in us.
They do contain soluble and insoluble fiber and helps to stabalize blood suger level in our body. It aslo helps to ease the constipation problems who suffer. It has an abundance of Vitamin K, which is essential for blood clotting. It also contain B Vitamins and Vitamin A. Vitamin B helps in producing the red blood cells. Vitamin A helps to promote good Vision. It contain minerals like potassium, manganese and iron/folate.
"Seeme Badane /Chayote Squash Curry " has no garlic or onions. 

Things Needed :

To Cook :
Chayote Squash/Seeme Badane Kai : 2
Black Eyed Peas/Cow Peas : 1 Cup (1oo to 15o grams)

Spice :
Urid Dal : 2 Teaspoons
Red chilly (byadagi chilly) : 3 to 4
Curry Leaves : 5 to 6
Ingh : a pinch
Daniya/Coriander seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon

To Grind :
Coconut : 2 to 3 Tablespoons
Fried spices
Tamarind : A marble size

For seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 6 to 8
Oil : 1 Teaspoon

To add :
Salt : As required
Coriander leaves : 2 to 3 Tablespoons
Turmeric powder : A pinch

Method :

1. Wash and cut chayote squash and cook them separately.

2. Wash and cook black eyed beans in a pressure cooker using required water. Grate coconut.

3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of oil.
4. Put urid dal and fry till they turn golden brown. Add red chilly and fry for 10 to 20 seconds.
5. Add grated coconut and put off the fire. Add coriander seeds and jeera to it. Mix it well.

6. Let the fried mixture cool. Add tamarind and grind it with required water.

7. Keep a big bowl on the fire. Add cooked black eyed beans and Seeme badane/Chayote squash.
8. Add salt, turmeric powder and mix it well. Add little water and let it boil for a minute.
9. Add ground coconut - spice mixture and mix it well. Let it boil for 2 to 4 minutes.

10. Shift the curry to a serving dish and add mustard seasoning to it.
11. Add cut and washed coriander leaves.

12. Serve with the main dish you have prepared.

Note :

You can soak the black eyed beans over night or for at least 6 to 8 hours and then use it. Adding more spice is optional. Adding garlic and onions are optional. No need to add any cooked dal to it.
Time : 3o Minutes
Serves : 4 to 5

Ginger-Methi Parata

Ginger -Methi Parata is prepared using Ginger Tambuli. Tambuli is very famous dish in South Canara and it is prepared using butter milk/curd.
Ginge r- Methi Parata is nice to have for breakfast, as snack or dinner. It is stomach filling dish.
I have used ginger tambuli, methi leaves, some spices and Wheat flour.

Let us see some benefits of using ginger in our diet.
Ginger is thought to have originated in the Himalayan foothills of Northern India. Ginger root is one of the popular root herb used in culinary and it is loaded with medicinal properties. Ginger is loaded with anti inflammatory, anti-flatulent, anti-oxidant and anti microbial properties. It is good for easy digestion, nausia and reducing the pain. (It is said to be a good pain killer). It is good for common cold.

NOnion - No Garlic  Dish . " Ginger - Methi Parata ".

Things Needed : 

Wheat Flour : 2 Cups
Methi Leaves : 1 Bundle  (Small bundle)
Ginger Tambuli : 1 Small Cup.
Salt : As required
Turmeric powder :  A little
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Oil :  4 to 5 Tablespoons

Method :

1. Wash and cut methi leaves (only leaves) into thin pieces.
2.Take a big bowl and add wheat flour, cut methi leaves, garam masala, chilly powder, jeera, salt and 1 tablespoon of oil. Mix it well.

3. Add Ginger Tambuli and mix it well. Add required water. Prepare parata dough.

4. Divide the dough into small portion. Keep some dry wheat flour in a small bowl.
5. Take a small portion of parata dough, kneed well and roll it as chapati.

6. Keep a tava/pan on the fire. Heat and add very little oil (1/4 teaspoon) on the tava.
7. Put rolled parata on the tava and cook on both sides. Sprinkle some oil on the parata on both sides.

8. Ginger-Methi Parata is ready to serve. Serve with a cup of curd and the side dish you have prepared.

9.Repeat the same with remaing dough.

Note : 

You can leave the dough for resting. (5 to 10 minutes will do). Adding more oil is optional. Adding more spice is optional. It is better to use only methi leaves, since the stick is not easy to roll while preparing (rolling) parata.
Time : 30 Minutes
Serves : 3 to 4 

Tambuli Recipe :

http://nsomayaji.blogspot.in/2011/07/ginger-tambuli.html