Bendakaya vepudu

Ingredients

Okra (bhendi) – 20
1 Onion chopped
Curry leaves
a pinch of turmeric
Oil – 2 tb sp
Salt to taste

Seasoning

Minapappu (urad dal) – 2 tsp
Mustard seeds - 1 tsp
Red chillies - 3 to 4
Green chillies - 5-6 (slit into two halves)

Preparation

1. Wash okra and wipe them up with a dry cloth.
2. Slice each one into small thick pieces.
3.In a pan heat oil, add seasoning, when the seeds splutter add curry leaves, onions and a pinch of turmeric. Fry till onions are soft but not brown in color.
4. Add okra pieces, salt to taste, mix and cover the lid for 3-4 mts.
5.remove the lid and let it cook for itself undisturbed. Stir in between but not frequently.
6.once the pieces are soft and slightly crispy turn the flame off and serve hot.

Sorakaya Payasam - Doodhi Kheer

Sorakaya Payasam Recipe

Ingredients:

2 1/4 cups low fat milk
1 cup grated bottle gourd/sorakaya/dhoodi, squeeze out water
4 tbsps sugar (adjust)
1/2 tsp cardamom pwd
pinch of saffron, mix with 1 tsp milk
5-6 cashew nuts/almonds, toasted
1/2 tbsp ghee

1 Heat a vessel, add ghee and toast the cashew nuts and almonds till golden brown. Remove from vessel, keep aside.
2 In the same vessel, add the grated bottle gourd and saute for 5-6 mts. Add the boiled milk and simmer for 15-16 mts, stirring once in a while. Add sugar and simmer for another 10-12 mts, stirring once in a while.
3 Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.