Paneer stuffed Bindi/Ladies finger

Ingredients:
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Tender ladyies finger             -           250 grams
Onion , grated                      -            1
Tomatoes                            -            3
Red chilli powder                 -            1/2 tsp
Garam masala                      -            1/4 tsp
Oil                                       -            1 tbsp
Salt                                      -            to taste
Ginger-garlic paste               -           1/2 tsp
Coriander chopped              -            1 tbsp

To be mixed into a cottage cheese stuffing
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Grated paneer         - 1 cup
chopped coriander  - 2 tbsp
chopped green chillies - 1/2 tsp
Salt to taste

Method:
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• Wash,dry and slit the ladies finger lengthwise.Keep aside.
• Stuff the ladies fingers with the cottage cheese stuffing.

• Put the tomatoes in a vesselful of boiling water for 10 min. Peel and chop finely. Keep aside.
• Heat 2 tsp of oil in a non stick pan, add the ladies fingers and cook until slightly soft.

• Add the remaining 1 tsp oil in the same pan and fry the onions till golden brown.
• Add the ginger-garlic paste and the red chilli powder mixed with 1 tbsp of water and fry for a few min.
• Add the tomatoes, garam masala and salt and cook again for a few min.
• Sprinkle a little water and add the sauteed ladies finger and cook again for a few min.

Serve hot garnished with coriander.

Puli Inji- Traditional Brahmin side dish for curd rice

Ingredients:
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• Green chillies       -   7
• Ginger                -    2 inch piece  ( approx : 25 grams)
• Gingelly/Til oil     -   1/2 cup ( Nalla ennai)
• White til/ellu        -    1/2 tbsp
• Curry leaves        -    3 sprigs
• Jaggery               -    80 to 100 grams
• Puli / Tamarind   -     80 grams ( a ball in the size of a sweet lime)
• Salt                    -   according to taste
• Mustard seeds    -   2 tsp
• Chana dal/ kadalaparupu  -  1 tsp
• Asafoetida/Perungayam   - a pinch
• Turmeric powder            - 1/4 tsp

Method:

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• Extract pulp from tamarind.
• Pour oil in a thick bottomed pan. Add mustard seeds,til,curry leaves and chana dal. 
• When the seeds splutter and the dal turns brown add finely chopped ginger and green chillies.
• Fry for a minute. Add tamarind extract.
• When it boils add turmeric powder, asafoetida and salt.
• Let boil for 5 - 10 minutes.
• Add powdered/crushed jaggery to the tamarind extract and mix well.
• Let it boil for a few more minutes on a low flame until the oil leaves the paste.
• Cool and store in airtight containers for 10 - 15 days.

This tastes best with curd rice/dosa.