Sukha aalu masaledar aur Tawa Machli Kaddu Khatti dal

It was a busy Sunday and we were out most of the morning and we came home in the afternoon and just slept the whole afternoon. But the time I got back onto my feet and start thinking about dinner it was already 7 PM and I had to whip up a quick, and by quick I mean quick, dinner.

                    The one thing I had on hand was bottle gourd (Hara Kaddu) and ofcourse the ever standby vegetable-the old faithful Mr.Potato. And I had some fish. So the dinner items ready in 30 minutes along with rice in the rice cooker.

Sukha Aalu Masaledar (Shallow fried potatoes with Spices)

Sukha Aalu Masaledar

Ingredients:

1. 2 medium large potatoes peeled and cubed into 1 inch pieces
2. 1/2 teaspoon each of salt, chilly powder, coriander powder, cumin powder, turmeric, dried mango, chaat masala
3. 2-3 tablespoons oil

Heat oil in a pan and add the potato pieces and cover and fry till you get a nice golden crust and the potatoes get tender. Add all the powdered ingredients except dried mango and chat masala and fry for 5 minutes. Don't forget to switch on your exhaust.Cut the heat and add mango powder and chaat masala and stir well to combine. Serve as is, as a snack or with rice and dal

Tavva Machili (Pan fried fish with spices)

Tavva Machli

Ingredients:

1. 6 steaks swai or tilapia or any other mild fish
2. 1 tablespoon fresh lemon juice
3. 1/2 teaspoon each of ginger-garlic paste, salt, chilly powder, turmeric, coriander powder, cumin powder
4. oil of shallow frying

Wash and pat dry the fish. Mix all the ingredients except fish and oil in a boil and apply it to both sides of the fish and set aside for 15 minutes. Heat oil in a pan or griddle (tavva) and fry the fish covered 10 minutes-12 minutes on each side on medium heat. Don't touch the fish for these 10-12 minutes. Turn and fry for 10-12 minutes on the other side. Serve as is or with rice

Kaddu Khatti Dal (Lentils and bottle gourd in sour tamarind juice)

Kaddu Khatti Dal

Ingredients:

1. 2 cups bottle gourd pieces
2. 1 cup toor dal
3. 1/4 cup chopped onions
4. 3 cups juice from a small lemon sized tamarind
5. 1 tablespoons oil
6. 1/2 teaspoons each of cumin, mustard seeds, chilly powder, turmeric
7. 1 teaspoon salt
8. 2 green chillies
9. few curry leaves
10. 1 garlic pod chopped

In a pressure cooker cook the dal with kaddu and turmeric and 2 cups water for 3-4 whistles. After the steam escapes, open the cooker and mash the dal a bit. Add tamarind juice and onions and salt and chilly powder and bring to a boil and boil for medium for 10 minutes. In a pan heat the oil and fry the rest of the ingredients and add thie tempering to the dal and boil for 5 more minutes. And serve with hot steaming rice