Lauki Channa

For pressure cooking:

• Chana dal - ¼ cup
• Lauki (ghia or bottle gourd) - 1½ cups, cut into ½ inch cubes
• Salt - to taste
• Turmeric powder - ⅛ teaspoon
• Water - ½ cup

For tomato masala:

• Oil - 1 tablespoon
• Cumin seeds - ½ teaspoon
• Green chilies - 2, chopped finely
• Tomato - 1 medium (3/4 cup, chopped finely)
• Salt - to taste
• Turmeric powder - ⅛ teaspoon
• Red chili powder - 1 teaspoon
• Cumin powder - ½ teaspoon
• Coriander powder - ½ teaspoon
• Garam masala - ¼ teaspoon
• Lemon juice - 1½ teaspoon or to taste
• Cilantro leaves - few, chopped finely for garnishing

Suran Tawa Fry

Remove dark skin of suran.
Cut into 1/2 inch thick pieces
Coat it with chill powder, turmeric , salt , evoo and little dry tamarind.
Let it rest for 15-30 min.
Add few drops of oil to Rice rava and mix well.
Coat it with Rice rava on all sides.
Bake it at  500F in Oven/toaster for 12 minute, flipping after 6 minutes.
Serve hot.

Katpadi Bagdo & Magge ambat

Soak bagdo over night. They will double in size.

Cut Ripe Yellowish Magge (Madras/Manglore Cucumber) to cubes and de-seed tem.

Cook soaked bagdo,  Magge with salt  in cooker, for 1 whistle.

Puree : coconut+roasted red chilly+tamarind

Cook coconut puree till it boils. Then add cooked veggies. Adjust salt

Top it off with curry leaves - mustard tempering