Mamidakaya Pappu & Ridgegourd Bajji

Ingrediets for Raw Mango Dal:
Raw Mango - 9 pieces
Toor dal(Kandi Pappu) - 2 cups
Onions - 4 no(small size),chopped
Greenchillies - 2 no
Fenugreek Seeds - 1/2 tspn
Redchilli pwd - 1tspn
Turmeric - a pinch
Salt to taste
For seasoining
Mustard seeds - 1/2tspn
Curry leaves - 1 sprig,chopped
Oil - 1tspn

Method:
Take a vessel put washed toor dal, pinch of turmeric ,water and place it into the pressure cooker on a medium falme .When steam starts coming,place another plate on the vessel and add mango pieces,fenugreek seeds,onions ,green chillies and close the cooker top and put weight valve and allow it to cook on medium flame until 3 whistles come.Remove from the fire.Let it cool for some time until valve realeses easily.Dal should cook soft so make sure to add adequate water.Release weight valve and mix the dal to make into soft paste. Heat oil in pan add mustard seeds after it splutters add curry leaves,boiled dal,red chilli pwd,boiled onions,green chillies ,salt and stir well.
Add a cup of water to it and boil it for 5 minutes by covering with the lid.Now add boiled mangoe pieces and cook for another 7 or 8 minutes.Through out making dal you will get the aroma of mangoes which will fill the whole house.Add a spoon of ghee to the dal before removing from the fire.Ghee enhances the dal taste.Serve hot with steamed rice ,papads ,fried and salted green chillies.

Fried and Salted Green chillies:
Heat a 1/2tspn of vegetable oil in a pan and fry the thinly slitted greenchillies by sprinkling a pinch of salt.Remove from fire when it changes its color.

Beerakaya Bajji/Ridgegourd Bajji:
Wash Ridgegourd
here and peel with a vegetable peeler to remove most of the outer skin and rough ridges.Cut into roundshapes and add red chilli pwd ,a pinch of salt to it.

Mix bengalgram dal with a sufficient water,salt,redchilli,a pinch of vamu pwd and mix well to make a perfect bajji batter.Heat oil in deep fry pan/kadai dip the ridgegourd rounds into the batter and slowly leave it into the hot oil.Fry the baggis to golden brown color and Strain it on a tissuepaper to take out of excess oil.Serve hot with Coffee.
My mom used to do these bajjis in the evenings for our hungry stomaches.We used to finish one round and used to wait for another round.Afterthat she says "These bajjis are for your dad".So,we will stop after hearing to her.So,afterthat i learnt from my mom and iam preparing myself and i got oppurtunity to share the recipe with you people.
Today after making,i felt why i cant take these bajjis for Meena's Picnic at the park
Check for Ridgegourd Recipes here, ridgegourd-tomato curry , Beerakaya Pappu. and more information here.
Recipe Source:Amma