Stuffed Bhindi is one of my recent  favorite recipes. I have never eaten bhindi as a kid but now that I am doing all the cooking myself, I do eat all veggies

What you need?
150 gm fresh bhindi
2-tbsp garlic paste
2-tbsp oil
1-tbsp mustard seeds
1-tbsp cumin seeds

For  filling:
5-tbsp besan flour
1-tbsp red chilli powder
1/2-tbsp turmeric powder
3-tbsp lemon juice
2-tbsp cumin+coriander powder
2-tbsp sesame seeds
1-tbsp oil
Salt to taste
Method:
Step 1: Mix all ingredients for filling.
Now wash the bhindi and dry with towel.
Make long slits on the bhindi.
Step 2: Stuff the bhindi with the besan filling.
Step 3: Arrange the stuffed bhindi in a steamer plate.
Step 4: Steam this stuffed bhindi until they are soft approximately 10 minutes in medium flame.
Step 5: Heat the two tbsp oil in a flat pan and add mustard seeds and cumin seeds. When they begin to pop then add garlic paste in it.
Step 6: After that add stuffed bhindi in it gently.
Step 7: Turn the flame law and cook smoothly for 10 minutes so they become crispy.
Step 8: Add reaming filling mater in it. Mix well and cook in law flame.
Step 9: Cover the pan and turn off the flame after one minute. Place it in serving bowl.
Step 10: Serve hot with Roti, Rice and Dal.

What you need?
Pumpkin(ripe)/(Mathanga) - 2 cups
(cut into pieces)
Red oriental beans / Azuki bean - 1/2 cup
Oil - 2 tbsp
Coconut milk - 1 tbsp
Salt - As required

For grinding:-
Grated coconut - 1 cup
Small onions(Kunjulli) - 1 - 2 nos
Garlic pods - 2 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chillies - 2 - 3 nos

For Seasoning
Grated Coconut
Dry red chillies- 2 nos
Mustard seeds - 1 tsp
Curry leaves - 2 sprigs

What to do?
Step 1:Cook pumpkin along with enough water and salt.
Step 2:Cook red oriental beans separately and mix it along with the pumpkin.
Step 3:Grind the ingredients to be ground into a coarse form.
Step 4:Add the ground mixture into the cooked mixture.
Step 5:Cook for sometime and keep aside.
Step 6:Add thick coconut milk and mix well.
Step 7:Pour the above into the cooked pumpkin curry and mix well.
Step 8:Heat oil in a pan.
Step 9:Splutter mustard seeds followed by red chillies and curry leaves, finally grated coconut.

Mavadu / Tender Mango - 4 padi ( 2 Kilos)
Rock Salt/ kal Uppu - 1 : 4 ratio
Chili powder - 200 gm
Musturd seeds - 50 gms
Turmeric powder - 2 to 3 tsp
oil - 1 or 2 tbsp

What to do?

Step 1: Wash the mavadu and spread in a cloth and nicely wipe it , it should not be wet.

Step 2: Add Turmeric powder, oil and mix with hands, so that it will coat in each and every mavadu.

Step 3: Add salt to that and mix well.

Step 4: Close it with a lid and keep it aside for 2 to 3 days. Shake the vessel 2 or 3 times in a day .

Step 5: After 2 0r 3 days the salt will melt and leave water.

Step 6: Grind musturd without adding water.

Step 5: Add Chili powder and musturd seeds and transfer to a air tight container. After a week the mavadu will be ready to use. It will absorb the salt, chili powder and it will be great with curd rice.