Sautekayi Bol huli

Ingredients:
Mangalore sautekayi- 1 no. slice into small square pieces
Toor dal- 1 1/2 cups(small)
Tamarind juice made of lemon size tamarind
Salt to taste
Curry leaves, mustard & Jeera for garnishing
small piece of jaggery
a pinch of Hing
1/2 tsp turmeric
1-2 green chillies
Oil- 1 tsp

Method:
Boil the Toordal and keep aside.
In a vessel boil the sautekayi in water& salt. Also add the slit chillies into this. Sautekai is cooked if you can easily break it. Once the vegetable is boiled, add the dal to it. Extra water may be added if required. Now put the tamarind juice and let it boil for a while. Now add the tadka(roast the mustard, jeera, curry leaves in oil. Once it splutters, add hing & Turmeric) into the dal & sautekayi mixture. Add jaggery and let it boil for sometime. You may garnish it with coriader leaves if required. Serve with hot rice.

Similarly you could try the same with Ladies Finger as well. Chop the ladies finger into 1 inch pieces, fry in oil till the stickiness is gone, then add water, salt and green chillies to it and cook. then continue with the above process.

Jhunka

Ingredients:
Besan- 2 cups
Mustard- 1/2 tsp
Jeera- 1/2 tsp
Garlic & Ginger paste- 1/2 tbsp
Oil- 3-4 tbsp
Turmeric Powder- 1/2 tsp
Chilli Power or Green chillies according to taste
Salt to taste
Curry leaves, Cocomut, Coriander leaves for garnishing
Onion- 2 no.s
Lemon- 1 or Tamarind juice can be used
2 1/2- 3 cups of water

Method:
Dry roast the besan in a kadai and keep aside. Now heat little oil, add mustard & Jeera to it. Now add curry leaves and onion. Once the onion is cooked, add the ginger & garlic paste and turmeric & red chilli powder. Now add water to this mixture. Once the water starts boiling, slowly start putting the besan into the water mixture. Take care to continuously mix so that there are no besan balls in the mixture. Once it is mixed fully, close the kadai with a lid and let it cook for a while. May be for 5 mins. Now remove from fire and add coconut, coriander leaves & lemon. Spread the mixture on a large plate and cut into small pieces like kaju katli. This is best when eaten hot. Can be had as a side item with rice or if prepared like a paste(add more water in that case) then with Chapatis.