Keerai Poriyal (Spinach dry curry)

Ingredients
1 bunch Spinach leaves(palak)

1 Onion (diced)
2 clove Garlic (crushed)
3 tbsp moong dal
Green chillies
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Split black gram
Curry leaves
2 pinch Asafoetida powder
2 pinch Turmeric powder
3 tbsp Fresh grated coconut
3 tsp Oil
¼ tsp Salt (or to taste)

Wash and finely chop spinach leaves and keep them aside. Wash and soak green gram(moong dal) for 30 minutes. Cook it in 1/2 cup water until slightly soft, do not over cook, it should be just soft enough to be visible in the fry. Heat oil in a pan, splutter mustard, cumin seeds, split black gram, green chillies and curry leaves. Sprinkle the asafoetida and add chopped onions and garlic. Saute for a while and then add the spinach leaves with turmeric and salt. Fry until the spinach turns tender. Now add the cooked green gram and grated coconut. Mix well to combine and serve

Green Papaya Dry Curry

Ingredients:

Green Papaya – 1 medium, chopped into cubes
Green chilies – 2
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Sesame seeds
Red Chili powder
Sambar powder
Curry leaves
Salt – to taste
Oil – 1tbsp

Method:

•Microwave the papaya pieces with ½ cup water until tender (it took about 10 mins in my mw).
•Heat oil in a sauté pan, add mustard seeds, cumin seeds, sesame seeds; after the seeds splutter add curry leaves and green chilies.
•Then add the microwaved papaya pieces, turmeric, sesame powder, sambar powder and salt. Cover and cook for 5 minutes for the flavors to mingle.
•Uncover and increase the heat to medium-high and cook for 2-3 minutes, until the pieces turn slightly golden brown around the edges.
•Serve hot with rice and sambar