Bendi Bhaga

Ingredients

1) Tomatoes - 3
2) Onions - 1 large
3) Ladies fingers - 25 (cut into pieces)
4) Coriander powder - 1 table spoon
5) Cumin powder - 1 table spoon
6) Chilli powder - 1 table spoon
7) Gharam masala powder - 1/2 table spoon
8) Turmeric powder - 1/2 tea spoon
9) Ginger paste - 1 table spoon
10) Garlic paste - 1 table spoon
11) Fresh cream - 1/2 cup
12)  Oil as needed
13)  Salt as per taste
14)  Coriander leaves for garnish
15)  Water - 1/2 cup


Procedure
1. Take 1 spoon oil in a pan and heat it.
2. After oil is heated add sliced onions,ladies fingers and fry them until they turn into light brown color and  keep a side.
3. Now Prepare the tomato pury and keep a side.
4. Take 2 to 3 table spoons of oil in a pan add ginger and garlic paste.
5. Add the tomato pury and mix well.
6. Add coriander powder,gharam masala powder,cumin powder,chilli powder,turmeric powder into it and mix them thoroughly.
7. Cook the mixture  until it becomes very thick paste.
8. Then add the cream and water and mix thoroughly for 3 to 4 miniutes.
9. Now Add the fried onions and ladies fingers,salt into it and mix it well.
10. Close lid and boil it for 10 miniutes.
12. Remove the lid of the pan, the mixture gets little thick and add coriander leaves and mix it well.
11. Bendi Bhaga is ready and serve hot.
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Gongura Rice

Ingredients

1) Gongura(sour leaf) - 

2) Onion - 1 large

3) Green chillies - 8

4) Rice

5) Cumin seeds(Jeera) - 3 grams

6) Chana Dal - 4 grams

7) Salt - as per taste

8) Fenugreek Seeds - 3 grams

9) Oil - as needed

10) Coriander leaves for garnish

Procedure

1. Initially, prepare the rice and keep it ready.

2. Take one table spoon of oil in a pan and heat it.

3. When oil is heated add feugreek seeds and add sour leaves.

4. Fry the sour leaves in a meadium flame until all the sour leaves are becomes soft.

5. Once cooldown grind these soft leaves into a paste and keep aside.

6. Now take a pan and add 3 table spoons oil to it.

7. After oil heated add cumin seeds,chala dal and fry them until they turn into golden coulour.

8. Add the onions and fry them(don't fry too much because the crunchyness is needed).

8. Add the sour leaf paste and mix thoroughly and let it heat for 5 minitues.

9. Now add the cooked rice to the mixture and mix thoroughly.

10. Add salt to it and mix it well.

11. Saute it until color of rice changes slightly, now switch off the flame.

12. Garnish with coriander leaves.

13. Gongura(sour leaf)Rice is ready and serve hot.

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