Bitter Gourd Pickle/Pavakka Achar/പാവക്ക അച്ചാര്‍

Ingredients
Bitter gourd-3
Green chilly-6, cut into 1" rounds
Ginger -1" piece, sliced lengthwise
Garlic-5-7, sliced lengthwise
Curry leaves- a handful
Asafoetida( കായം) -1 pinch
Fenugreek powder(ഉലുവ പൊടിച്ചത്)-1/4 tsp
Mustard seeds-1/2 tsp
Vinegar~ 1 tbsp
Oil for frying -gingelly oil (നല്ലെണ്ണ) preferred/ or any vegetable oil

Method
Wash bitter gourd, cut into 2" rounds, discard the seeds and slice into thin strips. Heat oil in a pan and stir in bitter gourd, add salt and stir fry for 15-20 min in medium heat until they become slightly brown and crispy. Keep it aside. Add more oil into the same pan and splutter mustards.  Add ginger, garlic and saute for 2-3 min, then add green chilly and curry leaves.  Finally add fenugreek powder and asafoitida. Turn off heat and pour in vinegar. Check for salt and combine everything well. Once its get cooled, pack the pickle tightly into an air-tight jar. It will be ready to use after few days.

Tips:
If you use fenugreek seeds splutter them after mustard seeds.

Potato stir fry (ഉരുളക്കിഴങു മെഴുക്കുപുരട്ടി)

Ingredients:
Potato-3, medium
Chilly powder-1.5 tsp
Turmeric powder-1/2 tsp
Curry leaves- 1 sprig
Salt
Mustard seeds-1/2 tsp
Oil
Method:
Clean potatoes. Cut them into thin long strips (like french fries). Rub with chilly powder, turmeric powder and salt. Heat oil in a wide non-stick pan, splutter mustard seeds, add curry leaves followed by potato strips. Toss in between. Fry until the potatoes are done.

Kizhangu thoran/potatoes in grated coconut

Ingredients:
Potato-3
Green chilly-3, chopped
Grated coconut -3/4 cup
Onion-1, thinly sliced
Mustard seeds-1/2 tsp
Dry red chillies-1
Oil
Curry leaves - one sprig.
Salt

 

 Method:

1. Peel potatoes and cut them in into long thin pieces.
2. Heat oil in a wide pan, splutter mustards, add dry red chillies, curry leaves followed by potatoes and onions. Saute for a while and add green chillyies, grated coconut and salt. Saute for 5 min, add 1/4 cup of water and cook covered until the potatoes are done. Take care not to overcook the potatoes. Serve with rice.

Leek and carrot stir fry

Ingredients:
Leeks-1cup, chopped (discard the dark green portion)
Carrot-1 cup, thinly sliced
Green chilly-2
Onion-1/2 cup,thinly sliced
Mustard seeds
Oil
Salt

Method: 
Heat oil in a pan and splutter mustard seeds and add curry leaves.Stir in leeks, carrots, green chilly ,onion, salt and stir fry until the carrots are tender.

Pacha thakkali thoran/ raw tomatoes in coconut

Ingredients:

1. Raw tomato/ pacha thakkali-2 medium
2. Grated coconut-1/2 cup
3. Shallots-6
4. Green chilly-1-2
5. Turmeric powder-1/4 tsp
6. Mustard seeds-1/2 tsp
7. Curry leaves- few
8. Dry red chilly-1
9. Salt
10. Coconut oil or any veg oil-1-2 tsp

Method:

• Finely chop tomatoes, green chillies and shallots. 
• Mix together grated coconut, turmeric powder, chopped tomatoes, green chilly, shallots and salt.
• Heat oil in a pan and splutter mustard seeds.Add curry leaves and dry red chilly. Then add the above tomato coconut mixture and cook covered in medium heat until tomatoes are done. Finally open the lid and dry it well. Serve with rice

Chembu puzhungiyathu(Boiled Malanga)

 
Ingredients:
Chembu/ Malanga -4
Salt
Water
For mulaku pottichathu:
Yogurt- 1 cup
Pearl onion-5-6
Green chilly 1-2
Salt

Method:
Peel the skin of chembu (Malanga). Wash and cut into pieces. Boil in plenty of water until they are fork tender. Add salt, cook for 2 more min then drain all the water(Take care not to overcook). Serve hot with mulaku pottichathu.
Mulaku pottichathu: Crush together pearl onion and green chilly. Mix it with yogurt and add salt.

Okra potato curry

Ingredients:

1. Potato- 2, medium, diced
2. Okra-2 cup, diced
3. Green chilly-4
4. Onion- 1, cubed
5. Garlic - 1 tsp, chopped
6. Tomato- 1, diced
7. Chilly powder- 1 tsp
8. Coriander powder- 2 tsp
9. Garam masala- 1/2 tsp
10. Turmeric powder- 1/2 tsp
11. Coconut milk-1/2 cup, thick
12. Curry leaves
13. Salt
14. Oil
    

Method:

1. Heat oil in a pan, splutter mustard, add curry leaves and saute chopped garlic, green chillies, onion, and okra for 5 min. Keep it aside.
2. Add some more oil and fry diced potatoes for 5 min. Combine the above fried okra and mix well
3. Add all the spices( ingredients 7-10), salt and saute for 5 more min. Add tomatoes.
   
4. Dilute half of the coconut milk with 2 cups of water, add to the preparation and cook covered for 10 min until the gravy become slightly thick. Now add the remaining coconut milk diluted with 1/2 cup of water and turn off the heat. Serve warm with rice.