Bakesbae

Ingredients: Grated Coconut -1 cup Ginger- 1"piece Green Chilly-2 Dry chilly-3 Curry leaves-2 stems Mustard seeds- 1 tsp Oil-1 tbsp Small onions- 4 chopped finely Salt-as required Optional Tomatoes-1 chopped finely Method: Grind together coconut, ginger, greenchillies and little curry leaves with little water. In a pan, add oil, add mustards, dry red chillies, curry leaves and small onions and saute well until golden brown. Add the ground coconut paste and salt to this and mix well. When it boils, turn off and serve. To make Tomato varient of the same: Follow the steps of the chutney above and while frying the small onions, you can add chopped tomatoes and saute till you get a dry gravy and later add the coconut paste and salt Note:  To Make the coconut chutney colorful, you can add 1 tsp of chilly powder in place of greenchillies.

Dates-  ¼ kg coarsely chopped after removing the seeds Ginger- 1 small piece coarsely chopped Small onion- ½ cup chopped Green chilly- 7 slit into two Salt- to taste                Jaggery- one ball Tamarind- one small lemon size Oil- 4 dst spn Method: In a pan heat oil, add ginger, onion, green chilly, and salt. Sort the same. Add dates and sort again. Melt the jaggery with little water and strain it. Add this into the dates mixture. Add tamarind water also to this. When the mixture thickens, remove the same from the flame.

Dates- 150 gm Clove-6 Sugar- 2 tbsp Coriander leaves- ½ bunch Salt & Mint leaves- according to taste Red Chillies- 5 Vinegar- ½ cup(100 ml) Ginger- 1 inch piece Method: Remove the seeds of the dates. Grind the chillies. Add the dates and the remaining ingredients. Use vinegar for grinding. Make it a paste. Water should not be used while grinding. The chutney can be kept for few days.