A quick Dinner

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Curd Rice

Bhindi fry

Mango pickle

Curd Rice.

Freshly cooked or left over rice can be used. Take the cooked rice in a bowl, add enough salt and thick curds to it and mix well.

For the seasoning

2 tbs oil

Mustard seeds

Dry red chillies

Urad dhal

Chaa dhal

2 green chillies

A piece of ginger

Curry leaves

Heat oil in a pan add mustard seeds, urad dhal, and chana dhal and dry red chillies. When the seeds splutter, add finely cut green chillies, ginger and curry leaves. Add this to the rice and mix well.

Bhindi fry

Grind together 2 large onion, chilly powder, garam masala, ginger, and mix salt. Split the Bhindi lengthwise, fill them with the ground paste and shallow fry in low flame.

Quick Mango Pickle

Cut a raw mango into thin and small pieces. Heat oil in a frying pan, add mustard seeds, dry red chillies, Methi seeds, [uluva] and when the seeds splutter, add 3 tablespoon red chilli powder [for a mango] turmeric and asafetida powder. Add the mangoes into the pan and keep covered for a minute. Remove the pan from flame and add enough salt.

Add salt only in the end.