Methi pallo Ani Seemebadane ambat-Fenugreek Greens and Chayote Squash in Spiced Coconut Masala Seasoned with Onions

This is yet another authentic version of ambat,a combination of greens with a vegetable unlike in my past previous post,jeev batane ambat with a combination of vegetable and a pulse/legume.The taste is unique but the flavour of fenugreek makes it more healthy and tasty.Similarly any other leafy greens may be combined with a vegetable(sambhar cucumber,chayote etc).Tastes best when served with white/boiled red rice and a stir fried vegetable(upkari).

Ingredients:

Methi leaves(cleaned,washed)                     1cup
Onion,chopped(M)                                            1 nos
Chayote(S)peeled,cubed                                 1 nos
Tuvar daal (split pigeon peas)                    1tbsp
(soak for 20 minutes)

For masala:

Fresh grated coconut                                        1/2cup
Jeera(cumin)                                                       1/2tsp
Tamarind                                                               size of a peanut
Roasted red chillies                                           3-4

Other ingredients:
Salt                                                                          to taste
Jaggery                                                                 1tsp

For seasoning:
Oil                                                                           3-4tsp
Onion(Small)
finely chopped                                                  1nos

Method:

• In a pressure cooker take the tuvar daal,chayote chunks,onion,and methi leaves(only leaves),add a cup of water and cook for 1 whistle then lower the flame for 2 minutes.switch off
• Prepare a smooth masala with contents mentioned  in the masala using required quantity of water.
• Transfer the pressure cooked contents into a soup pot,add salt,jaggery and bring to boil(if water is too much set it aside in a bowl for consistency adjustments later)
• Add the prepared masala and water(used reserved water if any)to get curry consistency and bring to a good rolling boil and lowering the flame cook for further 5-7 minutes for the rawness of masala to fade off.
• In a small seasoning pan heat oil and saute onions to golden brown and pour over the cooked curry.
• Switch off the flame.
• Serve with white/red rice.

Chayote squash-

Seeme badane Upkari(subzi)- Sauteed Chayote Squash with spices and Fresh coconut

"Upkari" in Konkani means shallow fried,sauteed and cooked.This is similar to palya, poriyal,thoran prepared in other South Indian States.It can be prepared with different vegetables or even combining two or more.An excellent accompaniment with rice and daal or can snack it in a bowl as well.Here is an easy recipe with Chayote Squash(seeme badane in Kannada/Konkani,Bengalur Katirika in Tamil,Bengalur vankaya in Telugu and Chow Chow in general)a less familiar vegetable in most kitchens.I just love it and use it in sambhars,Ambat(a Konkani curry) too.

Ingredients:
Chayote squash                              2 nos
Salt                                                       to taste
Fresh grated coconut(optional) 2 tbsp.

For seasoning:
Oil                                       3tsp
Mustard seeds              1tsp
Urad daal                       1tsp
Chana daal                    1tsp
Red chillies                   2-3
Curry leaves                5-6

Method:

• Peel,wash and chop the cubes into small squares(there will be a soft seed within,can be discarded or used.I use it)
• Heat oil in a wok.
• Toss in mustard,after cracklin add chana daal,then urad daal,red chillies,curry leaves and roast till daals turn golden
• Add the chopped squash,fresh coconut(if using)ans stir on high heatadding salt to taste for a minute
• Add little water and cover it cooking further on a low flame,checking in between for lack of mositure,if so sprinkle little water
• Once the squash is tender it is done.

Serve as an accompaniment with rice/roti and daal.

Below is the pic of Chayote Squash-

Seemebadane Mosaru Bajji-Chayote Squash In A Mildly Spiced Yogurt

The term bajji immediately reminds us of any  fritters that are dipped and coated with chickpea flour batter(besan)and then deep fried.This is nothing but a cold salad that can be prepared with vegetables like chayote,cucumber,brinjal,sambhar/Mangalore cucumber,white pumpkin and so on.A raita which is prepared adding a coarse paste of coconut and spices is simply awesome and goes best when served as an accompaniment in any south indian meals or even with rice varieties like tamarind rice(puliyogare),lemon rice etc.,
In this kind of salad if using tomato,onion,cucumber then it need not be boiled whereas other veggies need to be cooked.The recipe credit goes to Ms.Archana Prabhu who is also a food blogger and passionate gardener too !!Thanks dear for this easy and tasty recipe.

Ingredients:
Chayote squash                 1 (chopped,when chopped into small cubes yields abt a cup)
Water                                     1/2cup ,for boiling the squash
Salt                                         to taste
Curds/yogurt                     3/4cup

For the masala:
Fresh grated coconut     1tbsp
Mustard seeds                  1/4tsp
Cumin(jeera)                    1/4tsp
Green chilli                       1

For tempering:
Mustard seeds                 1/4tsp
Asafoetida(hing)           a pinch
Curry leaves                    3-4
Oil                                       1tsp

Method:

• Wash,peel and chop the chayote into small squares discarding the soft seed.
• In a small vessel take the cubed squash along with water and bring to boil.
• Cook on a medium flame till the squash becomes tender.
• Drain and transfer into a bowl,sprinkle salt
• Meanwhile with the help of a small blending jar pulse all the ingredients mentioned in the masala to a coarse consistency,need not add water.
• Once the squash is completely cooled add the prepared masala,curds and mix well.
• In a small seasoning pan heat oil and toss in the mustard followed by curry leaves and then hing.
• Pour this over the mixture which is called mosaru bajji.

 Note:
I have used only 1 green chilli ,yet it was on the spicier side..so adjust according to  suit your spice requirements

A view of the chayote squash-