karela

The way D likes it. The LM way is to cut karela (take out the middle seed part) into small bits or semi circles and pressure cook with turmeric, tamarind and salt using very less water. 

When it is cooked, squeeze out the water and set aside. In a kadhai, heat oil. Splutter mustard, hing, turmeric, red chilli powder, kadi patta if you like, and add the squeezed out karela. Cook until the oil separates. Add salt, cook some more. Then add a bit of jaggery. Cook until the karela gets glistening coat. That's it.

You can also fry the karela directly in the kadhai first. This needs more oil and 45 mins... 

You asked me for this D just this morning :)

vadu manga

D and I went out o find Vada pav and we found this. So...get them young and green. Wipe each vadu with a dry cloth dipped in castor oil (haha no..didn't have, but that's the wisdom). Salt them in layers. Add a bit ( a wee bit so as not to be jaundiced) of turmeric...curcumin yayyy. And leave it out in the sun. Jiggle bottle twice during the sunbathing. In 3 days, they'll start to wrinkle just a bit. They should remain plump(ish) if they are good vadus. It's important to see no fungus grows. When it's done, it's done. You can add some mustard powder and some chilli powder. But also just have them as they are. With TS :) I remember one year, we sat in Vidya's house in Madurai and made Jadis and Jadis of vadu. Her mum makes it best ones. Btw D...do you remember the counter top?