PALAK KEERAI BONDA, DATES CORIANDER CHUTNEY

                     KEERAI BONDA

INGREDIENTS:

Urud dhall – 200 gms

Ginger – finely chopped 1 tbspn

Green chilly – 2 nos

Keerai – 1 bundle

Onion – 1 big

Salt – to taste

Idli soda – 1 pinch

Curry leaves – few

Coriander leaves , mint – few

Oil – for deep fry

Pepper crushed – few

METHOD:

Soak urud dhall for one hour, then grind it to a nice paste with salt.

Finely chop the washed keerai.

In the urud dhall dough add the keerai, green chillies, ginger, onion, pepper, idli soda, curry leaves, coriander leaves and mix it well.

In a pan heat the oil for deep fry, make the bondas in the dough, cook for a nice golden brown colour and drain the oil.

This bondas will be tasty with dates coriander chutney or gram dhall chutney and nonbu kanji at fasting days.

In tis bondas i have added the palak keerai.

                DATES CORIANDER CHUTNEY

INGERDIENTS:

Coriander leaves – ½ cup

Seedless dates – 5 nos

Red chilly – 4 nos

Onion – 1 small

Tamarind – little

Salt – to taste

Urud dhall – little

Oil – little

MEHOD:

In a pan heat the oil in that add the above said ingredients except dates, sauté for few mins then add dates and grind it to a nice paste. Now the tasty dates coriander chutney ready.