Besan wala Tindora

Ingredients:

Tindora - 250 gr
Besan (gram flour ) - 2 tbsp
Oil - 2 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp or as per taste
Cumin seeds - 1 tbsp

Procedure:

1. Slice the tindoras in such a way that they are not completely cut. They need to have 4 slits but not all the way. Wash them and steam for about 15 min in a steamer. If using microwave, microwave high in a covered bowl for about 7 to 8 min.
2. In a pan heat the oil, once the oil is hot enough add the steamed tindoras and fry them till they change the color.
3. Add cumin seeds and continue to fry for another 5 to 7 min.
4. Now add Besan, salt and red chilli powder and stir the mixture so that each tindora is coated with all.
5. Continue to stir it for about 5 to 6 min. Turn off the stove and serve.

Lauki Tomato Dal ( Bottle Ground Tomato Dal)

Ingredients:

Toor Dal - 1 cup
Lauki (Bottle Ground) - 1/2 cup ( cubed)
Tomatoes - 1/2 cup ( diced)
Tamarind - 1/2 small lemon size
Green chillies - 2 or 3 ( as per taste)
Salt - as per taste
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cilantro - for garnish

For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dried Red chillies - 1 (broken into pieces)
Garlic - 2 cloves (optional)
Asafoetida - 1/2 tsp
Curry leaves - 8 to 10

Procedure:

1. Pressure cook the dal with enough quantity of water along with green chillies, lauki and tomatoes. (or) In a pan take dal and water. When the dal is just about the verge of being done add the lauki first and cook till lauki pieces become little transparent. Then add green chillies and tomatoes and continue cooking for another 10 min.
2. After the dal is cooked put that on the stove and add salt, chilli powder, turmeric and tamarind and continue to cook for about 5 to 7 min.
3. Mean while in a small pan take oil for tempering. Once the oil is hot enough add mustard seeds, once they start to splutter add dried red chillies, garlic (optional) and asafoetida. Fry till the garlic turns little brown. Add the curry leaves.
4. Add this tempering to the dal and garnish with cilantro. Serve with rice or roti.

Cauliflower Cutney

Ingredients:
Cauliflower - 1 cup ( cut into fine florets)
1Green Chillies - 3
Chana dal - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Dried Red Chillies - 2 (broken)
Asafoetida - 1/2 tsp
Salt - as per taste
Oil - 2 tbsp
Lemon juice - 1 and half tsp
Cilantro - hand ful


Procedure:
1.In a pan take 1 tbsp of oil and fry the cauliflower florets till they change color or the rawness of the cauliflower is gone. Keep it aside to cool it. 
2. In a small pan add oil, once it is hot enough add mustard seeds, once they start to splutter add chana dal and urad dal. Fry them till they change the color.
3. Add the green chillies and red chillies and fry for a minute or so.
4. Add the asafoetida and take it off the stove. 
5. Grind the tempering that we made above first and then add the fried cauliflower along with salt. Grind the mixture, don't make it to paste. Grind it just enough so that the florets still visible. Add the lemon juice and mix it again.
6. Garnish with cilantro and serve.