Aloogadde (Potato) Palya - Second method

Ingredients :

Potatoes - 4
Onions finely chopped – 2
smashed Garlic - 3
Coriander leaves chopped - 1 tbsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Oil – 2 tbsp
Jeera - 1/4tsp
Turmeric powder – 1tsp
Salt to taste

Proceed:

Boil and peel the potatoes skin. Mash them and keep them aside.
Heat oil in a kadai and add smashed garlic, Jeera, turmeric powder, Red chilli powder, coriander powder, onion and salt.
Fry until the onions turn translucent. Add mashed potatoes, coriander leaves and mix well.

Aloogadde (Potato) Palya - First Method

Ingredients :

Potatoes - 4
Onions finely chopped – 2
Green chilli – 3
Curry leaves chopped – 5 to 6
Coriander leaves chopped - 1 tbsp
Oil – 2 tbsp
Mustard seeds – 1tsp
Jeera - 1/4tsp
Turmeric powder – 1tsp
Salt to taste

Proceed:

Boil and peel the potatoes skin. Mash them and keep them aside.
Heat oil in a kadai and add mustard seeds, once it splutter add jeera, turmeric powder, green chilles, curry leaves, onion and salt.
Fry until the onions turn translucent. Add mashed potatoes, coriander leaves and mix well.

Hitikida Avarekalu Saaru

Ingredients :

Avarekalu/Flat beans - 2 cup
Grated coconut - 2 tbsp
Big onion -1 (chopped)
Tomato - 1
Ginger - 1 inch piece
Garlic cloves - 6 nos
Red chilli powder - 1 tsp
Dhania powder - 1.25 tsp
Turmeric powder - 1/4 tsp
Cinnamon - 1 inch (2 piece)
Clove - 8
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Proceed:
Remove the seeds (avarekalu) and soak it in water over night. Peel the skin by pressing it between ur thumb finger & fore finger.It will come off easily.After removing the skin,wash the seeds & set aside.This is called as Hitikida bele.
Heat a tbsp of oil in a kadai, add 1 piece cinnamon, 4 clove, garlic, grated coconut, onion, tomato, ginger, red chilli powder, dhania powder, turmeric powder and salute till the raw smell leaves. Once its cooled, Grind it into a fine past adding enough water and set aside.
Heat a tbsp of oil in a cooker add 1 piece cinnamon, 4 clove and hitikida avarekalu (peeled seeds), salt and saute till the raw smell leaves.
Now add the fine paste in to the cooker and mix well (add water if required). Cover & pressure cook it in low flame for one whistle.
Heat ghee/oil in a small pan, add mustard seeds & curry leaves
Open the cooker after the steam is released completely and Garnish with the tadka.