Kusum's Thondekayi(Kovakkai/Dondakaya/Tindora) with Cashewnut

Ingredients :

¼ Kg Thondekayi
Handful of cashew halves
1 tablespoonful grated fresh coconut
3 Green chilies (use according to your taste)
Curry leaves
1 teaspoonful mustard seeds
Salt to taste
1 tablespoonful oil for seasoning

Method :

Soak cashew halves in enough water.
Wash Thondekayi thoroughly and cut each one lengthwise into six pieces.
Slit green chilies.
Heat oil in a shallow pan and add mustard seeds splutter add slit green chilies and curry leaves.
Sauté the green chilies and curry leaves a little.
Add cut Thondekayi and sauté them until translucent.
Add soaked cashew nuts and sprinkle a little leftover water over the mixture
Add coconut and salt and mix well.
Cook covered on a low flame until the

Chandramma Style Pepper Chicken

Ingredients
Naati Chicken 1 Kg
Small Onion – 350 gms
Tomato -1
G. Chilly – 4
Pepper Pd – 10 tsp
Turmeric
Curry Leaves
Cilantro
Rock Salt
Oil - 4tsp

Method
Heat Oil in a Kadai
Add Onions and fry.
Add Slit G. Chilies and fry till onions are half done
Add Tomato and fry for a minute
Add Chicken, Turmeric and fry till chicken changes color.
Add 2 tsp Pepper Pd and fry for few seconds.
Add 3 glasses of water, salt, cover and cook for 15 minutes.

Separate the juice and chicken. Use the juice as soup or with any other curry.
To the chicken, Add the remaining pepper pd, Cilantro and Curry Leaves and fry till dry or to the required consistency.