Ladies finger pachadi

Ingredients:

Ladies finger- 300 grams
Small onions- 12
Tomato- 1
Curry leaves- a required amount
Green chilly- 2
Tamarind- size of lemon
Mustard seed- 1 tsp
Urud dhal- 1 tsp
Sambar powder-1/2 tsp
Coconut-1/4 cup
Cumin seed- 1 tsp
pepper- 1 tsp
Anise(sombu) - 1tsp
Oil- required amount
Salt to taste

Method:

1.Cut the ladies finger into small sizes.Then cut the onions, tomato.Cut the chilly in vertical direction.
2.Soak the tamarind in little water.
3.Grind the coconut, anise, cumin and pepper seed and make into a paste.
4.Now heat the oil, add mustard and urud dhal.When it start splitting add curry leaves, chilly and onions and saute for while.
5.Then add the tomatoes and stir well.Now add the ladies finger and fry for few minutes. Then add the tamarind juice, sambar powder and salt.
6.Allow them to boil for few minutes and add the paste and stir for few minutes.
7.Now Ladies finger pachadi is ready to taste.

Beetroot poriyal

Ingredients :
Beetroot - 2 cup
Onion -1
Green chilly - 2
Turmeric powder -1 tsp
Grated coconut - 1/4 cup
Salt to taste
Mustard seed - 1tsp
Urud dhal - 1tsp
Curry leaves - a Pinch

Method :
1.Heat the oil add mustard and urud dhal.When the seed start splitting add onion, curry leaves and chilly and saute for while.
2.Then add the beetroot and turmeric powder and add little amount of water.Then close with the lid.After 15 minutes add the salt and coconut.
Now beetroot poriyal is ready.

Radish fry

Ingredients:
Grated radish-1/4 kg
Small onions-5
Dry chilly -2
Ginger and garlic paste-1 tsp
Gram flour-1/2 cup
Anise seed-1 tsp
Coriander leaves- a pinch
Salt to taste

Method:
1.Grind the flour,dry chilly,anise,ginger and garlic.
2.Then add this mixture to grated radish and add salt.
3.Now heat the oil add this mixture and fry until for its brown color.
Now radish fry is ready.

Eggplant roast

Ingredients:
Eggplant-1/4 kg
Gram flour-1 tsp
Turmeric powder-1 tsp
Ginger and garlic paste-1/2 tsp
Anise(sombu)-1/4 tsp
Pepper powder-1/4 tsp
Salt to taste

Method:
1.Grind the ginger, garlic anise and pepper.
2.Cut the eggplant in vertical shape.
3.Add the grinded paste to the eggplant and add gram flour and turmeric powder.
4.Then add salt.
5.Heat the oil add this mixture and fry until for its brown color.
Now eggplant roast is ready.