Vendakkai Mandi

Ingredients:

• Ladys Finger - 200gm
• Potato - 1
• Small onions - 100gm
• Garlic - 75gm
• Green chillies - 5 to 8
• Oil - 3 tbsp
• Tamarind pulp - 2 tbsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Split urudh dhal - 1 tsp
• Fenugreek - 1 tsp
• Asafoetida - 1/2 tsp
• Dry red chillies - 3
• Curry leaves - a string.
• water drained by cleaning rice - 1 cup

Method:

Cut the ladys finger into 1" long pieces. peal the onion and garlic. Cut them into two. Slit the green chillies.
Wash the rice for the days use and save the water.
Cut the potato into squares to match the onions and ladys finger and half boil it, drain and keep aside.
Heat oil in a kadai, season with urudh dhal, fenugreek seeds, asafoetida, red chillies and curry leaves. Add the cut ladys finger and green chillies and saute for two minutes, add the cut onion and garlic and saute again, now add the half cooked potato, turmeric powder and saute until the color changes slightly and ladys finger reduces in size.
Now pour the water that you have saved from washing the rice and let it boil. Once it boils well and the oil starts to come up add the tamarind pulp and salt let it simmer for about 5 minutes. the very thin gravy will turn glassy and saucy.
Turn off the stove and serve with rice.

Note: The water that you get from washing the rice is called "mandi" in tamil. meaning residue. This makes the gravy turn thick saucy and glossy. It also gives the taste. If you had forgotten to take the mandi use normal water but you will not get the complete taste.
This is usually very spicy and served with curd rice.

Egg Kuzhambu

Ingredients:

• Boiled egg - 2
• Small onions - 1/4 cup
• Tomato - 1
• Garlic - 3 pod
• Cinnamon - 1/2" stick
• Pepper - 1/2 tsp
• Fenugreek seed - 1/2 tsp
• Curry leaves - 2 strings
• Tamarind - very small ball
• Chilli powder - 1 tsp
• Coriander powder -  1tsp
• Turmeric powder - 1/2 tsp
• oil - 2 tbsp
• Coconut - 2 tbsp (Optional)

Method:

Peel the onions and cut into two if they are big. same with garlic also. Cut the tomatoes. Heat oil season with cinnamon, pepper, fenugreek, curry leaves and red chilli. Now add the onion and garlic and sauté  well. add the tomatoes. When the tomatoes are cooked pour the tamarind water add salt, chilli powder, turmeric powder, coriander powder and salt. bring it to boil. remove the shell of the boiled egg and slit it at two places so that the gravy can go in. now drop the egg and bring it to a boil again.

Make a paste of the coconut and add to this. After adding the coconut paste do not boil for quiet a long. serve it with rice. 

Note: If you want to make the gravy thick increase the coconut paste and when you pour the tamarind water do not let it to be too watery.