Mysore Bonda

Ingredients:

•  Green chillies (finely chopped) - 3 numbers.
•  Cumin seeds - 1 teaspoon.
•  Oil - to fry.
•  Ginger (chopped) - 1 teaspoon.
•  Water - 1 cup.
•  Coconut pieces (finely chopped) - 1 tablespoon.
•  Salt - to taste.
•  Yogurt(curd) - 1 cup.
•  Rice flour - 1/4 cup.
•  Maida/all purpose flour - 1 cup.
•  Cooking soda - 1/2 teaspoon.

Method:

• Mix curd and water. Keep it aside.
• Take a bowl, add maida, rice flour, salt, soda mix well then add buttermilk, make it into a vada batter consistency.
• Now add cumin seeds, coconut pieces finely chopped, green chilies chopped, finely chopped ginger, mix well keep aside for 1 hour.
• Heat oil to fry, make into small round bondas and put into the oil, cook on a very slow flame.
• Remove once it is golden brown color. Serve it with coconut chutney.

Beetroot Chutney

Ingredients used in Okra Fry:

•  Turmeric powder - pinch.
•  Beetroot -2 number
•  Salt - to taste.
•  Garlic - 3 cloves
•  Tamarind pulp - 1 tablespoon
•  Coriander seeds - 1 tablespoon
•  Red chilli dry - 4 number
•  Chana dal - 1/2 teaspoon
•  Urad dal - 1/2 teaspoon
•  Oil - 1 tablespoon.
•  Curry leaves - 1 spring
•  Mustard seeds - 1/4 teaspoon.
•  Cumin seeds -.1/2 teaspoon.
•  Cilantro - 1 spring

Method:

• Dry roast the coriander seeds,red chilli dry,chana dal,urad dal,cumin seeds.
• Keep it aside and let it cool then grind into fine powder.
• Add oil, fry the beetroot pieces till it becomes soft.
• Add tamarind pulp, fried beetroot pieces,garlic cloves,salt and grind into coarse paste.
• Finally add the tempering,cilantro on top of it.