POLOS MELLUM

INGREDIENTS

• 1 can polos (Young Jack Fruit)
• 2 tsp ground mustered
• 1 tsp saffron
• 4-5 curry leaves
• 1 small cinnamon pieces
• 2 -3-peppercorns
• 2 cloves garlic
• 1 cup shredded coconut
• Salt
• 1 cup water

METHOD

1. Chop polos to small pieces.
2. Put polos pieces into a pan
3. Add salt, tsp saffron and water.
4. Cook until all the water is absorbed.
5. Meanwhile ground mustered, garlic, curry leaves, peppercorns and cinnamon to make a paste.
6. Add coconut and salt to the paste and mix well.
7. Add the coconut mixture to the polos and cook about 2 minutes, stirring constantly.
8. Adjust salt.

RIDGE GOURD CURRY (VETAKOLU CURRY)

INGREDIENTS

• 500g vetakolu
• 1 tsp raw curry power
• 1 green chilies, sliced
• 1 onion, chopped
• 1 small piece cinnamon tsp saffron tsp fenugreek seeds (ulu haal)
• 1 sprig curry leaves cup coconut milk Salt

METHOD

1. Peel the vetakolu and wash.
2. Cut it lengthwise and then slices.
3. Put it into pan add all the ingredients except coconut milk.
4. Mix well. Cover and put it in very low heat until vetakolu is tender.
5. Then add coconut milk and simmer about few minutes.

FRIED BITTER GOURD SALAD (KARAVILA SAMBOL)

INGREDIENTS

• 2 bitter melons
• 1 medium size onion
• 2 green chilies
• 1 tomato
• 1 tbsp of lime juice
• salt
• Oil for deep frying
  
  

EGGPLANT AND GREEN BANANA CURRY

INGREDIENTS

• 1 eggplant
• 1 green banana
• 1 ½ teaspoons salt
• 1/4 teaspoon turmeric
• 1 cup oil
• 1 large onion sliced fine
• 4 cloves garlic peeled
• 1 green chilli sliced in the middle
• 1 sprig curry leaves
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1/4 teaspoon chilli powder
• ¼ cup water
• 1/3 cup milk

METHOD

1. Slice eggplant into 2 inch length pieces.
2. Wash the eggplant and mix with1 teaspoon of salt and turmeric and marinate for half an hour.
3. Do the same with the green banana.
4. Heat oil in a pan on high heat and when the oil is hot fry the sliced eggplant a few at a time, until they turn to a golden colour.
5. Drain well on a paper towel. Do this till all the eggplants have been fried.
6. Then fry the green banana slices and drain on a paper towel.
7. Deep fry the sliced onions till they are nice golden brown and add the garlic and green chilli, taking care not to let it burn.
8. Add curry leaves and lower the heat and add the mustard seeds and fenugreek seeds.
9. Drain the fried onions and rest of the fried ingredients and to the fried eggplant and green banana mixture..
10. Drain off the oil from the pan and place the pan over the stove on a low heat.
11. Add the chilli powder and salt and water and bring to the boil.
12. When it has boiled for about 5 minutes add the milk and then add the fried ingredients and give it a good stir.
13. Cook for a further 5 minutes dish out the curry and serve

BEET SALAD

INGREDIENS

• 1 Can Sliced Beets
• 2 Tomatoes
• 1 Onion
• 2 Green peppers
• 1 tbs black pepper powder
• salt to taste
• 1 tsp lime juice

METHOD

1. Slice onions and green pepper and tomatoes.
2. Take salad dish and add beet, tomatoes, onions and sliced green peppers.
3. Add black pepper salt and lime juice and mix well.
4. Rearrange the tomatoes, green pepper and beets for visual effect.