HEEREKAYI/RIDGE GOURD FRY

Ingredients:
Heerekayi - 2
Green Chilli - 2
Onion - 1
Curry Leaves - 3
Oil - 1 Tbsp
Mustard seeds - 1 tsp
Salt - 1.5 tsp
Coconut - 1/4 Cup
Lemon Juice - 1 Tbsp
Chopped Coriander Leaves - 1 Tbsp

Method Of Preparation:
Wash and peel heerekayi. Chop into small pieces.

Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add broken curry leaves, chopped onions & green chillies and salt. Fry for a minute.

Add chopped heerekayi pieces. Mix well and fry for 2 minutes. Close the lid and let it cook for 5-10 minutes. Do not add water. After 10 minutes, open the lid and stir. Cook longer if it needs more cooking. Add grated coconut/flakes, lemon juice, coriander leaves and mix.

 Serve along with chapatis or rice.

METHI PALAK MUTHIA

Ingredients:
Chopped Methi Leaves - 2 Cups
Chopped Palak Leaves - 3 Cups
Wheat Flour - 1/2 Cup
Besan - 3/4 Cup
Rava - 1 Tbsp
Salt - 1 tsp
Sugar - 1/2 Tbsp
Green Chilli - 1
Ginger - 1/2 inch piece
Jeera - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Amchur powder - 1/2 tsp
Temper:
Oil - 1 Tbsp
Mustard seeds - 1/2 tsp
Til/Sesame seeds/ Ellu - 1/2 tbsp
Coconut flakes/grated coconut - 1 Tbsp

Method of Preparation:
Wash palak & methi leaves well. Finely chop them and keep aside.

Crush green chilli, Jeera and Ginger. Mix all the flours, spice powders, salt, sugar & chopped leaves. Do not add water. If required sprinkle little water.

Make small balls. Prepare a pressure cooker for steaming. or you can use steamer. Keep the dough balls in a steel vessel or in idli molds and steam cook for 20-25 minutes on medium high heat without putting the whistle on.

Switch off and let it cool for 5-10 minutes. Cut into small pieces.

Heat 1 Tbsp of oil in a vessel. When its hot add mustard and til seeds. After they splutter add muthia pieces and coconut flakes. Fry for 2 minutes.

Serve. I like to eat muthias along with curd rice :)