Mavinakai Chutney / Mango Chutney

Ingredients

• 1 raw mango 
• 1cup channa dal
• 1tbs jeera
• 1/2cup jaggrey
• 2tbs red chilli powder
• 10 curry leaves
• 5-10 garlic cloves
• Salt to taste

Method

Dry roast channa dal until golden brown, then soak in water for half an hour. Add all ingredients and grind until desired consistency paste. 

Mango chutney is ready to server with chapati/ roti/ rice.

Stuffed Haagalakai / Stuffed Bitter Gourd Palya

Ingredients

• 3-4 Bitter Gourd
• 2tbs Oil
• 1tbs Mustard

Grind below to form a paste and keep it aside

• Handful of Roasted groundnut
• 10 garlic cloves
• 4tbs fresh grated coconut (optional)
• 1tbs Jeera

Add below ingredients, to paste (above) which is kept aside

• 2 Finely chopped onions
• Pinch of haldi
• 3tbs red chilli powder
• 1/2tbs Garam Masala
• 2tbs Jaggrey
• 2tbs Tamrind paste
• 3tbs Niger seeds/ Gurellu
• Salt to taste

Method
Peel the Bitter Gourd little bit and make a slit, remove seeds from inner part. Now Bitter Gourd is ready for stuffing. 

Note: Soak it overnight in salt water to reduce the bitterness.

Mix all the above mentioned ingredients to form filling masala,  take 2-3tbs masala and fill it into slit Bitter Gourd, repeat this for all the pieces.

Heat a kadai, add 2tbs oil & add mustard seeds. Once it starts spluttering add stuffed pieces to kadai. Add a little water, so that Bitter Gourd gets cooked. Cook it for around 30-40mins on low flame with lid closed. Take a spoon and try cutting piece to check if its cooked. 

Ready to server with chapati/ roti/ rice.

Kadale Kaalu Palya

Serves 3-4 people

Ingredients

• Black Channa/ Kadale Kaalu, 2 cup soaked over night
• 1 medium sized onion chopped into small pieces
• 4-5 green chilies
• Mustard seeds ¼ tsp
• Jeera
• Gurellu pudi/ Niger seeds,ಗುರೆಳ್ಳು 3 tbs
• Turmeric a generous pinch
• Sabji masala 1/2 tbs
• Curry leaves 8-10
• Fresh Coriander a handful chopped
• 3 tbs Oil
• lemon juice  1 tea spoon,
• 1/2 tbs sugar
• Salt to taste

Method

Soak black channa overnight, in morning pressure cooker it with 3 whistles. Take a pan, heat 4tbs of oil, once oil is heated add mustard, jeera, curry leaves, green chilies, onion, fry onion till it turns golden. Then add turmeric, sabji masala, sugar, salt. Drain the water & keep it aside, add cooked black chaana to pan, add gurellu pudi, lemon juice, coriander, 1/2 cup drained water and mix well, allow it to boil for 10mins. 

Ready to server with chapati/ jawar roti 

Shenga Chutney Pudi/ Groundnut Chatney

This chutney can be stored for the longest time. It really tastes good and can be served with almost everything.

Ingredients

• 1 Cup peanut/ shenga
• 1/4 Cup roasted chana dal/ putani
• 1/2 Cup curry leaves/ karibevu
• 1/2 Tbsp Jeera/ jeerige
• 15 Garlic love/ belluli
• A small piece of jaggey/ 1 tbs sugar
• 3 to 4 Tbsp red chilli powder ( depending upon the spicy)
• Salt as per taste

Method

Roast peanut and keep a side to cool down, then take roasted peanut, roasted chana dal, curry leaves, jeera, garlic, chilli powder, jaggery and salt in mixer jar and grind it into powder. Shenga Chutney Pudi is ready to taste. 

This chutney can be served with roti's or chapatti's with ghee or curd. Also it can be applied over roasted bread slices – it tastes very good.