Karela _ quick pickle

 Cut Karela, remove seeds if hard, leave if tender

Add ginger, green chilli, methi powder - optional, lime pieces or juice, salt.

Mix in bottle. Ready to eat in 2-3 days.

Stays for 3-6 months 

Methi dal

Dal 1

Fry dhania, green chillies. Grind with coconut

Boil dal and methi

Add mix with imli and tadka.

Dal 2

Can make sambar with methi and eggplant

Dal 3

Tadka with green chillies, dal, methi 

Tips

 Sambar powder

To use rasam powder as Sambar powder, add dalchinj, methi powder and hing to it 

Hasi Majige

 Grind coconut, jeera, green chilli, 1/2 tsp dhania seeds

Mix with yogurt and salt

Fry bhindi in Rai tadka and add 

Garnish with hara  dhania if needed

Can also be made with Kheera, snake gourd etc.. 

Gojjus (Simple)

 Kai-Saswei gojju

Grind Coconut, mustard, red chilli, imli, jaggery

fry bhindi or cook ash gourd

Add masala, salt, cook a bit

add tadka or rai, hing and curry leaves

Simple rasam powder gojju

fry bhindi or cook ash gourd  or green tomato in tadka of rai, hing and curry leaves

Add rasam powder, salt, imli and boil

can add a little rice powder to thicken if needed.

For tomato Gojju, a little coconut can be added.