Bendakaya vepudu (Bhindi fry)

Serves for 2 to 3 people
Ingredients

• Bhindi - 500 gms
• Mustard seeds - 2 tbps
• Red chilles - 3 to 4
• Garlic pods (crushed)
• curry leaves
• Till (fried) - 2 tbsp (optional)
• Oil
• salt
• Ground nut powder (optional)
• Chilli powder

Method:

1. Cut Bhindi into small pieces
2. Heat some oil in pan, add mustard, red chillies, curry leaves.
3. Add bhindi and fry till it loses the raw flavour, then add crushed garlic and fry for 2 minutes.
4. Add salt, groundnut powder, chilli powder, fried till and mix well.
5. Leave for 2 mins and switch off the flame.

Note

Bhindi should retain green color.

VankayaTomato Pachadi

Ingredients

• Brinjals 
• Tomatoes
• Green Chilies
• Red Chilies
• Tamarind
• Fenugreek Seeds
• Urad dal
• Mustard Seeds
• Turmeric Powder
• Hing
• Oil

Method

1. Cut brinjals into small cubes and add them to the salt water.
2. Cut the tomatoes, green chillies into small pieces.
3. Heat a pan and add oil to it.
4. When the oil is hot add the fenugreek seeds and urad dal, mustard seeds and fry  Then add the cut green chilies and red chili pieces and asafoetida.
5. Take this into a plate and fry the tamarind in the pan for a minute.
6. To the remaining oil add the chopped brinjal, add turmeric powder and fry brinjals
7. Take them into a plate and add the cooked tomatoes, fry for few minutes till water evaporates and take this into a plate. 

For Grinding

I have used rolu and rokali (motor and pestle) for making chutney
Take the seasoning ingredients in rolu and crush them with a pestle.
Remove the paste and add brinjal pieces and crush, similarly crush the tomatoes. Mix well with fingers.
Transfer the Pachhadi to a serving bowl.

We can also use mixie.