My Thali Today... Mango curry....Gontambyachi Andurli or Ambyacha Kol , Karela Upkari(Bhaji) , Fresh Green Peas n Potato Ambat, Stuffed Karela Pickle..Phulka...n...Rice.

 
 
 Mango curry....Gontambyachi Andurli or Ambyacha Kol..

Recipe....

1. peel outer skin of  8 to 10 Gontambo.. these r very small juicy mangoes.add little water in all mango peeled skin.and take out all juice from it.

2. take big vessel &put all mangoes and above juice in it. add enough water .

3. add 1/2 tsp black pepper powder,1 or 2 green chillies(optional),jaggery(gud),salt.keep for boiling.

4. add 2tabsps of rice powder mixed in some water.. and add this paste in it and let it cook for 5 minutes.

5. make tadka. heat 1tabsp.ghee add 1/2 tsp.rai,1whole red chillies ,1/2 tsp hing and  add in above curry and keep lid.

6. serve with rice.

Karela Upkari ..

Chop finely 2 ..3  Big Karelas.. apply some salt n keep it for some time..then squeez it n 

wash it if you dont want bitterness..again squeez it nicely.. You can skip this step..

Then In a pan  Make tadka with some oil ,rai, Udid dal, currypatta, red whole chilli, hing

 n haldi.. 

Then add choppped Karela in it.. add some salt n Gud as per taste.. cover it n cook it on 

low flame.

Then add fresh Grated Coconut n serve..

Fresh Green Peas  n Potato  Ambat...

Recipe....

Cook some fresh Green Peas with some water n salt... You can cook it in pressure cooker 

for 1 whistle.. boil potato n peel it n make medium pieces.

Fry less than 1/4 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it.

Grind Together fresh 1 cup grated coconut,small piece of chinch( Imli , Tamarind)

, 1/tsp haldi,and fried methi & red chillies in to a fine paste. 

Add this ground masala in cooked Green Peas.n Boiled Potato..

Add salt as per taste. boil it.

then make tadka of oil and add 1finely chopped onion.fry till brown and add in curry. 

Ambat is ready to serve.

Stuffed Karela Pickle....

Recipe...

Easy and quick to make..it tastes yummy when served with dal and; rice....This is a andhra pickle.

1.Take small karelas or thin long tender karelas.if it is big make 2 pieces... 250 gms

2.Scrape the skin roughly.give slits to stuff masala.if there are hard seeds remove it...

3.Deep fry the karelas until brown.dont make crisp.

4.Take lots of garlic cloves... 15 to 20,peel it and grind it with red chilli powder..3 to 4 

tabsps salt as per taste ...grind without water.add 1tsp fried karela oil in it.mix it.(I use 

kashmiri or bedgi chilli powder)

5.stuff the ground masala in fried karelas and apply masala from out side.

6.This pickle can be refridgerated for more than 15 days