Eggplant Chutney (Badanekayi Chutney)

Ingredients
4 large long eggplants(badanakayi)
10-15 small green chillies or depends on your taste
2 tsp brown sugar or jaggary(bella)
4 big clove garlic(bellulli)
1 stalk curry leaves(karibevu)
1/2 cup coriander leaves(kotumbari)
1/2 lime juice(nimbe rasa)
Salt to taste
Method
Wash the eggplants and place it on stove top. Burn the eggplants like it is shown in the picture. Peel the skin after cooling and keep it aside. Take a blender,add all the ingredients  mentioned above except the burned , peeled eggplants. Blend the ingredients smooth, then add the peeled burned eggplants and blend. Your chutney ready to eat.
It goes well with everything.

Besan Ladoo

Ingredients
2 cups besan(kadalebele hittu)
1/4 sooji or farina (chiroti rava or sanna rave)
1cup ghee (thuppa)
1 1/2 cups powdere sugar ( sakkare pudi)
4-5 cardamom (elakki)
Method
In a pan add besan, sooji and ghee. At low flame fry until pinkish brown or until raw smell goes away. Then take off from the stove top let the mixture cool down a little. Now add powdered sugar and cardamom. Mix it well and let the mixture cool again. After the mixture cools shape it like ping-pong size ball. Your besan ladoo is ready to eat.

Bendekayi(okra) mosarina saaru

Ingredients
1 pound or 1/2 kg bendekayi or okra
2 cups curd or yogurt (mosaru)
1/2 cup fresh or frozen coconut (thenginakayi)
1 tbsp black gram(uddinabele)
1tsp mustard seeds (sasuve)
8-10 green chillies or depend on your taste(hasi menasinakayi)
1 stalk curry leaves (karibevu)
3/4 tbsp cooking oil
Salt to taste
Method 
Fry bendekayi or okra in low flame till golden brown or crispy.Take another pan or pot add oil. Afters it heats up add mustard seeds, curry leaves, black gram dal and green cut chillies then add fried bendekayi or okra and fry little while then take off from the stove top.Blend the coconut till very smooth with water. Add blended coconut, curd and salt to seasoning pan.Your bendekayi mosarina saaru redy to eat.
It goes well with Rice, Chapathi and Roti.