Broccoli - Snake Gourd Stir Fry with Black Channa

Ingredients:

Broccoli Florets - 1 Cup
Snake Gourd - 1 Cup ( cut into small pieces)
Black Channa - 1 Cup (Soaked over night and cooked till tender)
Mustard seeds - 1 tsp
Broken red chillies - 3 or to taste
Urad dal - 1 tsp
Turmeric powder - 1/2 tsp
Asafetida - a pinch
Fresh coconut - 2 tsp
Salt - to taste
Oil - 2 tsp

Method:

Heat oil in a wide pan and add mustard seed to splutter.  Add the broken red chillies and urad dal and fry till golden brown.  Add broccoli, snake gourd, turmeric powder, asafetida and salt.  Mix well.  Cover the pan and cook the vegetables until tender.  Alternatively, you can also cook the vegetables in the microwave for 4 to 5 minutes, then add it to the tempering.  Now add the cooked black chine and saute for 2 minutes.  Add the fresh coconut and mix well.  Serve hot.

Sending this to MLLA#25 event hosted by Siri

Mangai Sadam ~ Mango Rice

Ingredients:

Cooked rice - 2 cups
Peeled and Shredded raw mango - 1 cup
Mustard seeds - 1 tsp
Slit green chillies - 3
Broken red chillies - 2
Grated ginger - 1 TBSP
Urad dal- 2 tsp
Chana dal - 2 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Curry leaves - 5-6
Oil - 2 TBSP

Method:

1. Heat oil in a wide pan and add mustard seeds.  
2. Now add green chillies, red chillies, ginger, urad dal, chana dal, turmeric powder, asafoetida and curry leaves.  
3. Fry until the dals turn to golden brown.  
4. Add the shredded mango and saute for 2-3 minutes.  Make sure not to over cook the mango.  It will become mushy.
5. Add salt and mix gently.
6. Add the mango mixture to the cooked rice and mix well.
7. Serve hot with raita.

Watermelonade - Thirst Quencher

Watermelon(seedless) - 2 cups
Mint leaves - 2
Honey - 1 tsp

Whip all the above ingredients in a blender until smooth.

Enjoy!