anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green beans (french beans),coriander (dhania) leaves,idli,green peas (matar),carrot,gram flour (besan),onion,cumin seeds (jeera),lemon,black pepper powder,green bell pepper (capsicum),potato (aloo),turmeric powder,green chillies,cabbage (patta gobi muttaikose),sunflower oil

Stuffed Idli Ke Pakode Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - chopped,Sunflower Oil - as required,1 Green Bell Pepper (Capsicum) - chopped,1/2 cup Green peas (Matar) - frozen or fresh,2 tablespoons Cabbage (Patta Gobi/ Muttaikose) - shredded,1 Onion - chopped,1 Carrot (Gajjar) - chopped,2 tablespoons Green beans (French Beans) - chopped,1/2 teaspoon Black pepper powder,1/2 tablespoon Lemon juice,10 Idli,2 cup Gram flour (besan),2 Green Chillies - chopped,2 Potatoes (Aloo) - boiled,1/2 teaspoon Cumin seeds (Jeera), 75, Fusion, To begin making the Stuffed Idli ke Pakode Recipe, heat oil in a pan and add cumin seeds.
Once cumin seeds starts crackling add chopped onions and saute until translucent.Add all chopped vegetables, carrots, capsicum, green beans and cabbage.
Saute for 8-10 minutes or until the vegetables are cooked.Once done add turmeric powder, salt, green chillies, black pepper powder, lime juice, boiled potato and coriander leaves.
Mix well to combine and saute it for another minute and turn off the heat.
Keep aside to cool.Slice each idli from the center into two halves Spread the vegetable mixture on one half and cover it with the other half of the idli.Do this with rest of the idlis and keep them aside.
Now make a batter of medium consistency using gram flour, salt and water.
The batter should be thick enough to coat the back of the spoon.Heat oil in a kadhai.
Once the oil is hot dip the stuffed idli one by one into the batter and deep fry until golden brown and crisp on all sides.Transfert the dli ke Pakode onto a plate with an oil absorbent paper.
Cut the idlis into half and serve them.You can serve Stuffed Idli ke Pakode Recipe with Dhaniya Pudina Chutney or Tomato Garlic Chutney for your tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Stuffed_Idli_ke_Pakodey.jpg, 17
Ingredients: salt,rajgira flour (amaranth flour),potato (aloo),black pepper powder,sunflower oil

Rajgira Puri Recipe (Navratri Fasting/Vrat Recipe), 1 Potato (Aloo) - boiled,2 cups Rajgira Flour (Amaranth Flour),1/2 teaspoon Black pepper powder,Rock Salt - or salt to taste,Sunflower Oil - to fry, 55, North Indian Recipes, We begin making the Rajgira Puri(Navratri Fasting/Vrat Recipe) by mixing all the ingredients into a bowl.
THe rajgira flour has less gluten so it might be little difficult to work with.Knead it to a dough which is moist and not very sticky.Make small balls out of the dough and dust the rolling table with rajgira flour and flatten the puris with the rolling pin.
See to that you make small thick size round out of the dough.As you have rolled all the dough now, heat a Kadai and add oil.
When oil gets heated, gently add a flattened puri.Using a frying spoon or slotted spoon gently press the puri, put some hot oil on top and move in a circular way.You will notice that the puri gets puffed and rises up.
At this point, turn it to the other side and fry till it turns golden brown.
Do not keep the puri in oil for more than 2 Minutes else it will become brittle.Drain it on kitchen towel.Continue the deep frying process for all the other flattened puris.Serve your soft Rajgira Puri(Navratri Fasting/Vrat Recipe) with Apple Tamatar Ki Subzi or Lauki Paneer Kofta Curry., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-21/Rajgira_Puri_Recipe_Fasting_Vrat_Navratri_Food-3.jpg, 5
Ingredients: baking powder,milk,flax seed powder (flax meal),vanilla,caster sugar,cocoa powder,flour (maida),butter

Eggless Marble Cake Recipe, 225 grams Butter,1-1/2 teaspoons Baking powder,3 tablespoons Cocoa Powder,3 tablespoons Flax seed powder (flax meal),1 teaspoon Vanilla Extract,1/2 cup Milk,200 grams Caster Sugar,225 grams All Purpose Flour (Maida), 45, Continental, To begin making the Eggless Marble Cake, prep all the ingredient and keep them ready.In a mixing bowl, add the flax seed powder and 9 tablespoons water and stir well to combine.
Allow this mixture to rest for 10 minutes.
After 10 minutes you will notice that the mixture has become slimy like an egg.
This mixer is called the flax meal egg replacer or the flax egg.In a mixing bowl, cream the butter and sugar till light and fluffy.
Add milk and mix well until creamy.Add the flour, baking powder, vanilla essence and flax egg to the sugar butter mix.
Mix gently such that everything blends well.Now divide the cake dough to 2 parts.
Add the cocoa powder to one portion of the cake batter and make a smooth chocolate mix.Now both vanilla and chocolate cake batter is ready.Preheat the oven at 170 C for 10 minutes.
Line the baking tray with butter paper and grease with oil and keep aside.Pour all of the white batter into the prepared pan.
Top with the chocolate batter in circles as shown below.
Then with a fork/knife make marble like patterns gently combining both the eggless chocolate marble cake batter to give it a marble like finish.Place the eggless chocolate marble cake into the preheated oven (170 C) for 40 minutes or until a toothpick inserted comes out clean.Set eggless chocolate marble cake aside to cool down completely on a wire rack and then cut into slices.Serve Eggless Marble Cake during your tea part along with Carrot and Peas Sandwich and Masala Tea.
You can also pack it in your kids snack box for a sweet delight., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/EGGLESS_MARBLE_CAKE_1600.jpg, 8
Ingredients: cashew nuts,khoya (mawa),cardamom powder (elaichi) cardamom powder,saffron strands,rose water,water,soda,gulkand,sugar,edible silver foilleaf (chandi ka vark),cardamom powder (elaichi),rose (dry ),sooji (semolina rava),flour (maida),sunflower oil

Gulkand Kala Jamun Recipe, 10 Rose Petals - (dry or fresh),2 tablespoons Gulkand,1/2 teaspoon Cardamom Powder (Elaichi) - 1/2 tsp Cardamom powder,1 Edible Silver Foil/Leaf (Chandi Ka Vark),1 tablespoon Sooji (Semolina/ Rava),2 cups Water,1/2 teaspoon Cardamom Powder (Elaichi),1 tablespoon Cashew nuts - finely chopped,1 teaspoon Rose water,3 tablespoons All Purpose Flour (Maida),1 cup Khoya (Mawa),1 pinch Cooking soda,1 pinch Saffron strands,1-1/2 cups Sugar,Sunflower Oil - to deep fry, 35, Rajasthani, To prepare Gulkand Kala Jamun Recipe, proceed with making khoya balls first.How to make Khoya BallsIn a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough.
Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins.Heat sufficient oil in a wok for deep frying.Meanwhile prepare the balls.Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix.Make a depression in the center with your index finger and drop little gulkand, small pinch of cardamom powder and few chopped nuts in the center.Fold the dough mix from the sides towards inside and seal the ball.Now gently roll the ball between your palm and keep aside in a tray.Similarly make many more balls from the dough mix and line them on a tray.How to make Sugar SyrupTo make sugar syrup, in a saucepan add water and sugar and allow it to come to boil.Now add saffron, rosewater and cardamom powder and let the sugar cook with water till it gets a one string consistency.
Turn off heat and keep aside.Frying the khoya ballsWhile the sugar syrup is getting done, start by heating a deep frying pan with enough oil to deep fry.
As soon as the oil is medium hot, lower the flames to medium heat and drop in the gulkand stuffed khoya balls in equal batches.
Remember not to overcrowd the kadai.Simmer the gas and allow the balls fry from all sides till they turn almost black in color.Transfer the fried balls on a kitchen napkin for about 30 seconds, or until to drop the second batch into oil.
Transfer to the prepared sugar syrup.Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely.Gulkand stuffed kala jamun is ready to serve when garnished with edible silver and rose petals.
Serve them as dessert during festivals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Gulkand_Kala_Jamun.jpg, 15
Ingredients: salt,ghee,jaggery,black peppercorns,cloves garlic,curd,curry leaves,dry red chillies,coriander (dhania) seeds,lemon,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind paste,turmeric powder,cloves (laung),mutton on the

Mutton Ghee Roast Recipe, 1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Tamarind Paste,2 teaspoon Coriander (Dhania) Seeds,2 sprig Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),6 Dry Red Chillies,6 cloves Garlic,1/2 cup Curd (Dahi / Yogurt),2 Cloves (Laung),2 tablespoons Ghee,1 teaspoon Methi Seeds (Fenugreek Seeds),500 grams Mutton - on the bone,2 teaspoons Jaggery,1 teaspoon Whole Black Peppercorns, 51, Mangalorean, To begin making the Mutton Ghee Roast Recipe we will first marinate the mutton.
To marinate the muttonIn a mixing bowl, combine the mutton, along with the yogurt, turmeric powder, salt and lemon juice.
Mix well and massage the marinade onto the mutton pieces, set aside for a minimum of 30 minutes or even overnight.To make the ghee roast masala Heat a skillet on medium heat, to this add the dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds.
Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air.
Turn off the flame and allow the spices to cool down.
Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water.
Transfer the ghee roast masala into a bowl and set aside.
To make the Mutton Ghee Roast Into a pressure cooker, add the marinated mutton with 1/4 cup of water and close the lid.
Pressure cook for about 3-4 whistles, or till it is about 80% done.
Turn off the flame and allow the pressure to release naturally.
Once done, transfer the mutton to a bowl and set aside.
Heat a kadai, on medium flame, to this add the ghee.
Once the ghee is hot add the curry leaves.
When the curry leaves splutter, add in the the freshly ground ghee roast masala, and cook until the ghee comes up to the surface.
This will take about 4-6 minutes on medium heat.
To this cooked ghee roast masala, add the pre cooked mutton along with 1/4 cup of the stock from the pressure cooker.
We want our mutton ghee roast to be of a thick coating consistency, so do not add too much of the stock unless you are looking to make the the mutton ghee roast to be a gravy dish.
Now add in the jaggery and adjust salt.
Continue to cover and cook the Mutton Ghee Roast Masala for about 8-10 minutes on low heat.
Turn off the flame once done.
Check the salt and spices and adjust according to taste.Transfer the Mutton Ghee Roast Masala to a serving bowl and serve hot.Serve Mutton Ghee Roast Recipe along with Ghee Roast Dosa Recipe  or Cucumber Neer Dosa for a hearty Sunday brunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Mangalore_Mutton_Ghee_Roast_Recipe_15_1600.jpg, 16
Ingredients: tomato,coriander (dhania) leaves,puffed rice,chivda,carrot,cloves garlic,mango,onion,peanuts (moongphali),cucumber,green chillies

Karnataka Style Churumuri Recipe-Spicy Puffed Rice Recipe, 1 Carrot (Gajjar) - grated,4 cloves Garlic,1 Cucumber - chopped,1 Onion - chopped,2 cup Puffed rice,1/2 cup Coriander (Dhania) Leaves,3 Green Chillies - chopped,1 Mango (Raw) - grated,1/2 cup Chivda,4 tablespoon Raw Peanuts (Moongphali) - roasted (optional),1 Tomato - chopped, 25, Karnataka, To begin making the Karnataka Style Churumuri first make the green chutney by grinding all the ingredients listed in a mixer to a coarse paste.Prep all the ingredients and keep it ready.
Take a bowl and add all the ingredients  into it along with the chutney and toss it.You can add salt according to your taste.
If you want some sweetness you can add Date and Tamarind Chutney Recipe - Khajur Imli Chutney.
Serve the Karnataka Style Churumuri (Spicy Puffed Rice Recipe) along with some chat Chatpati Chana Dal Recipe (Chaat) and Aam Ka Panna Recipe (Raw Mango Juice) ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Churumuri_Spicy_Puffed_Rice_Recipe_1600.jpg, 11
Ingredients: salt,coriander (dhania) leaves,green chilli,rice,ghee,hara chana,potato (aloo),red chilli powder,dry red chilli,lemon juice from lemon,onion,cumin seeds (jeera),turmeric powder,cloves (laung)

Hare Chane Ka Pulav Recipe, Salt - as required,1 Green Chilli - finely chopped,2 Dry Red Chilli,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 cup Hara Chana,Coriander (Dhania) Leaves - few sprigs finely chopped,1 cup Rice,1 Potato (Aloo) - peeled and cut into small cubes,1 teaspoon Lemon juice - Juice from half lemon,2 Cloves (Laung),1 tablespoon Ghee,2 Onion - thinly sliced,1 teaspoon Turmeric powder (Haldi), 60, North Indian Recipes, To begin making the Hare Chane Ka Pulav, firstly heat ghee in a wok.
Add cumin seeds, cloves, red dry chillies and let it cook for about 15-20 seconds.After 15-20 seconds, add onions and green chillies and let it cook till the onions become soft and translucent.Once it is done, add in the potatoes for about 2 minutes on medium heat.
After 2 minutes add in the hare chane.
Cover the lid and cook it till the potatoes are half cooked.Next, add the rice, red chilli powder, turmeric powder, lemon juice and salt.
Mix everything properly and cook it for abut 2-3 minutes.Add the required water, cover the lid and let it cook on medium flame till the water is absorbed.
If the rice is still not cooked, add more water and cook it for few more minutes.Once done, switch off the heat and garnish it with chopped coriander leaves.Serve Hare Chane Ka Pulav with Burani Raita for a healthy and light meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/hare_chae_ka_pulav_1600.jpg, 14
Ingredients: salt,ginger,groundnut oil,rice wine vinegar,black pepper powder,mint leaves (pudina),sesame (gingelly) oil,carrot,orange juice lemon,coriander (dhania) leaves,red chilli,cloves garlic (or chives),red onion,sesame seeds (til seeds)

Carrot Ribbon Salad With Asian Sesame Dressing Recipe, 2 Carrots (Gajjar),3 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,2 tablespoon Sesame (Gingelly) Oil,2 tablespoon Rice Wine Vinegar,1 tablespoon Sesame seeds (Til seeds) - lightly toasted,1 Red onion - sliced,2 tablespoon Groundnut oil,2 cloves Garlic - finely minced (or chives),1-1/2 tablespoon Honey,2 sprig Mint Leaves (Pudina) - chopped,1 teaspoon Black pepper powder - crushed,1/2 inch Ginger - finely grated,1 Fresh Red Chilli - finely sliced,2 teaspoon Fresh orange juice - or lemon juice, 20, Continental, To begin making the Carrot Ribbon Salad with Asian Sesame Dressing, first trim the ends of the carrots.Using a vegetable peeler, peel the outer skin and discard it.Keep peeling around the carrots, so that you get thin, long strips or ribbons.In a small bowl or a glass bottle, whisk together the oils, vinegar, honey, black pepper, lime juice, garlic, ginger, salt and red chilli.
Make sure that everything is mixed properly.In a salad bowl, toss together the carrot ribbons, sliced onion, coriander, mint and the above mixture.Keep aside for 5 minutes and then garnish it with the sesame seeds.Serve Carrot Ribbon Salad With Asian Sesame Dressing with Broccoli Pesto pasta for a light weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Carrot_Ribbon_salad_with_Asian_Sesame_dressing.jpg, 14
Ingredients: peanut oil,salt,asafoetida (hing),methi powder (fenugreek powder),fennel seeds (saunf),gram mustard seeds,gram kashmiri red chilli powder,turmeric powder

Maharashtrian Achar Ka Masala (Pickle Mix Recipe), 2 tablespoons Asafoetida (hing),2 cup Salt,1-1/2 cup Turmeric powder (Haldi),200 gram Mustard seeds,2 tablespoon Methi Powder (Fenugreek Powder),250 gram Kashmiri Red Chilli Powder,2 tablespoons Peanut oil,1 tablespoon Fennel seeds (Saunf), 20, Maharashtrian Recipes, To prepare Maharashtrian Achar Ka Masala recipe, Heat oil in a kadai over medium heat.
Add hing, fenugreek powder and saute it for a few seconds until aroma rises.Add chilli powder , mustard, dal, fennel seeds, turmeric (except salt) and mix well.
Turn off the heat.Now add salt and mix well.Let the Maharashtrian Achar Ka Masala cool down to room temperature.Keep it in airtight bottles until required for Spicy Lime Pickle, Aam ka Achar, or in dishes like Achari paneer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kritika_deoras/Achar_Ka_Masala_recipe.jpg, 8
Ingredients: baking powder,salt,britannia,cheese (at ),eggs,milk,strawberries,vanilla,caster sugar,flour (maida),butter

Strawberry Cheesecake Muffins Recipe, 1/2 cup Strawberries - chopped,3/4 cup Caster Sugar - (1/4 + 1/2),2 teaspoons Baking powder,1/3 cup Butter - melted,1-1/4 cups Milk,1/4 teaspoon Salt,225 grams Britannia Cream Cheese - (at room temperature),1 Whole Egg,1/4 teaspoon Vanilla Extract,2-1/2 cups All Purpose Flour (Maida), 55, Continental, To begin making the Strawberry Cheesecake Muffins Recipe, first prep all the ingredients and get them ready.In a large mixing bowl, add the cream cheese and 1/4 cup sugar, using a hand mixer beat well until light and fluffy.
Add 1/4 cup fresh chopped strawberries in it and fold it in with help of spoon or fork.
Keep the cream cheese batter aside.In a mixing bowl, sift the flour, baking powder and salt, keep aside.In a large mixing bowl, using a hand mixer, beat together the egg, 1/2 cup of sugar.In a separate bowl, beat together egg, milk, rest of the sugar (1/2 cup), butter and vanilla extract.
Gradually add the flour mixture and beat until the cake is well combined.
Add the remaining strawberries into the cake mixture and fold it in.Preheat the oven to 180 C and grease the muffin pan or line it with muffins paper.
Spoon half the cake batter into the bottom of the pan.
Next, spoon the cream cheese batter on the top and another spoon of the cake batter.Essentially the cream cheese batter is sandwiched between the cake batter.Once done, place the Strawberry Cheesecake Muffin in the oven and set it to bake for 12 to 15 minutes, until a tester inserted inside comes out almost clean.
There will be a few crumbs of the cheesecake that will be stuck to the tester, and that's ok.Once done, remove from the oven and set it to cool completely.Once cooled, the Strawberry Cheesecake Muffins are ready to be served during tea time or as a dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Strawberry_Cheesecake_Muffins_Recipe-1.jpg, 11
Ingredients: mixed herbs (dried),coriander (dhania) leaves,mozzarella cheese,virgin olive oil,salted butter,garlic,parsley leaves,black pepper powder,pav buns

Perfect Gooey Mozzarella Garlic Bread Recipe, Mixed Herbs (Dried) - for  seasoning,2 tablespoons Garlic - finely chopped,Black pepper powder - as required,2 tablespoons Salted butter - softened,1 tablespoon Parsley leaves - finely chopped,1 cup Mozzarella cheese - shredded,4 Pav buns,1 teaspoon Coriander (Dhania) Leaves - finely chopped,1 to 2 tablespoons Extra Virgin Olive Oil, 20, Fusion, To begin making the Perfect Gooey Mozzarella Garlic Bread, preheat the oven to 200 degrees C.Stir together the butter, oil, garlic and parsley in a small bowl.Cut the buns into half horizontally and place the top side of the bun facing down on a baking tray.Using a pastry brush, butter them with the garlic mixture.
Top each pav with generous amount of cheese and a sprinkle of black pepper and Italian seasoning.Bake at 200 degree C for 5 to 6 minutes until bubbly with some golden spots - note to check them often.
The cheese will also melt.
You don't need to toast these buns.Garnish with coriander and some melted butter.
Serve Perfect Gooey Mozzarella Garlic Bread along with Desi Style Masala Pasta or or along with Roasted Vegetable Pizza Recipe With Oat Flour Crust for a perfect weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vibha_Bhutada/Perfect_Gooey_MozzarellaGarlic_Bread_with_a_Twist.jpg, 9
Ingredients: salt,spring onion greens,ginger,cloves garlic,soy sauce,red chilli sauce,green beans (french beans) trimmed

Gan Bian Dou Jiao Recipe (Dry Fried Sichuan Haricot Beans), Salt - to taste,4 cloves Garlic - finely chopped,2 teaspoons Red Chilli sauce,3 Spring Onion Greens - finely chopped,1 teaspoon Soy sauce,2 inch Ginger - finely chopped,400 grams Green beans (French Beans) - trimmed and halved,1 tablespoon Honey, 25, Sichuan, To begin making the Stir Fried Sichuan String Bean Recipe (Gan Bian Dou Jiao Recipe), first prep all the ingredients.
Steam the green beans along with salt on high for about 5 minutes until just about done.
The beans have to be still crunchy, drain it under cold water in order to stop cooking.Heat oil in a heavy bottomed pan over medium heat, add the ginger, garlic, and spring onions and saute until the aromas come through.Add honey, salt, soy sauce, Sichuan sauce and the steamed green beans and toss on high heat until the beans are well coated with the spices and flavors.Check the salt and adjust to suit your taste.
Once done, turn off the heat and serve.Serve the Stir Fried Sichuan String Bean Recipe (Gan Bian Dou Jiao Recipe), along with Chinese Sichuan fried rice or Chinese Vegetable Fried Rice for a delicious weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-4/Chinese_Style_Schezwang_Green_Beans_Recipe_Gan_Bian_Si_Ji_Dou-1.jpg, 7
Ingredients: tomato,turmeric powder,salt,red chilli powder,curry leaves,gourd,oil,sambar powder,cumin seeds

 Karnataka Style Sorakkai Palya (Recipe In Hindi),  1 tomato - chopped, 1 teaspoon cumin seeds, 1 teaspoon red chilli powder, 1 teaspoon turmeric powder,1 gourd - peel and chop, 2 tablespoons sambar powder, 1 sprig curry leaves, salt - as per taste, oil - use accordingly, 40, Karnataka, To make Karnataka Style Soraakkai Palya, first heat the oil in a pressure cooker.
Add cumin seeds, curry leaves and cook for 10 seconds.
Now add tomatoes, salt and cook till the tomatoes become soft.
After the tomato becomes soft, add turmeric powder, red chili powder, sambar powder, gourd and mix it well.
After 2 minutes, add 1/2 cup of water to it, close the cooker and cook till 3 cities come.
Let the pressure drain automatically.
Open and serve the cooker.
Serve the Karnatka Style Sorakka Palya with Kirai Sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-24/Sorakkai_Palya_-_Karnataka_Style_Bottle_Gourd_Sabzi-1.jpg, 9