Ingredients:
Tomato - 500 gm (chopped)
Oil - 3 tbsp
Methi (Fenugreek) seeds - 1/2 tsp.
Tejpatta - 2
Dried Red Chilly - 2 (each broken into half)
Saunf (Aniseed) - 1/2 tsp.
Jaggery - 400 gm.(broken down to small stones)

Method:
Heat oil in karaahi, add methi, dried red chilly, tejpatta and saunf.
When saunf begins to splutter, add tomato to it.
Saute for 2 minutes.
Add jaggery and let the tomato cook in it on slow flame for 15 minutes.
Serve with chapaatis or use as an accompaniment to snacks.

Source: Thanks to www.bawarchi.com

Preparation Time : 5min

Cooking Time : 10min

Serves / Makes : 4 persons

Ingredients
1 cup chopped cabbage

5-6 red chillies

2 tbsp urud dhal

2 tbsp onion

3 tbsp of tamarind juice

2 tbsp of oilasafoetida

- a pinchsalt

Method
Heat oil in a pan. Saute urud dhal until it changes its color.Add red chillies and asafodita and cook for few minutes. Then saute chopped onions for 2min till translusent,and then add cabbage. cook it until the raw smell goes.Remove above mixture from heat and allow it to cool.Put it in the mixer along with tamarind juice, salt. grind to a fine paste.

User Comments & Tips
serve with chapatis, dosa

Source: http://www.tarladalal.com/

Peanut Chutney Recipe (another version - thanks to bellaonline.com)

Ingredients:

• 1 cup unsalted roasted peanuts
• 1 onion, chopped
• 1 tbsp tamarind concentrate or powder
• 1 tbsp yogurt
• 1 tsp ground cumin
• ½ tsp red chili powder, to taste
• 1 tbsp oil, vegetable or canola
• salt to taste

Method:

In a sauté pan on medium high heat, add the oil and sauté the onions until they are golden brown in color. Add the peanuts, salt, ground cumin and red chili powder. Stir fry for 2-3 minutes until fragrant. Remove from the heat and let cool.Using a blender or food processor, grind the onion/peanut mixture along with the rest of the ingredients into a paste. The consistency may be adjusted according to personal preference. You may add a little water for a slightly thinner consistency. Store in the refrigerator and use within 1 week.

This is one of my favourite...love this Chutni with Dosa, Idli, Jolada Rotti, Rice, ..in fact with any dish. I have to with oil, or Curd (Yogurt) or just plain dry powder....

Shenga Chutni (Pea nut) chutni - dry version is easy to make. Here is the fast and simple process to make this at home:

Ingredients:

• Two cups Peanuts
• One cup fried gram
• Salt to taste
• Red chillies - 3-4 (depends on how spicy you like it)
• Garlic - 3-4 cloves
• Jeera - 1 spoon

Method:

Fry the Peanuts till golden brown color. Rub them to remove the skin and blow and remove all skin. Warm the fried grams a little. Fry the red chillies, Garlic and Jeera in a separate pan. Put all these in the Mixer/Grinder, add Salt to taste. Grind all together, till you get a fine powder. Enjoy it with Dosa, Idli, Chapathi, or anything....

I love this vegetarian dish a lot, espcially with Jowar Bread (called Jolada Rotti in North Karnataka). Pundi Pallya - is simply awesome - has lot of green content, Iron, and energy from Rava or Broken Jower cooked. I also love the Garlic taste in it and boiled Peanuts. I have asked several North Kannadigas on the preparation method for this and found the most simplest, fastest way to prepare it, especially, ifyou like in the Bay Area in US.

You can buy Pundi Pallya soppu in many of the Indian Groceries around Bay area. You need to take the leaves out one by one, wash them clean. Take a cup of Rava and mix them in a vessel, which can be put into a Pressure Cooker. Add two cups of water (basically double the size of Rava), cook this along with some Chana Daal, Peanuts, few pieces of Garlic, 2-3 green chillies chopped. Add a pinch of turmeric, Salt for taste, Oil - 2 tea spoons, Hing for smell. After cooking, mix the whole thing to make a uniform paste. If too, think add little water and mix again.

Enjoy this with Chapaties, or Jowar Roties. This can be stored for 2-3 days also and eaten. It tastes great either cold or hot, so doesn't really matter......enjoy!!

More stuff to come later......