Items Required:

Sweet pumpkin: 100gms
Potato: 100gms
Ginger: 5gms
Green chili: 10
Turmeric powder: 1 spoon
Green dhal : 4 spoons
Masoori dhal: 50gms
Tomato: 100gms
Onion: 100gms
Coriander leaves: 1 bundle
Togari dhal: 100gms
Bengal gram: 4 spoons
Uddnakalu (Black) : 4 spoons
Salt to taste

Preparation Method:

Cut all the vegetables, coriander leaves, and chilies, meat to be cleaned and cut, again cleaned, extract the water. Onion to be cut, potato to be boil, husk to be removed, cut into pieces. Clean the tomato, and grind it, mix jaggery in vinegar in a vessel when the dhal is cooked, take that  boiling water, put some oil, turmeric powder, and all the other dhals  (cleaning) put in that water, and put the meat pieces, when half boiled, vegetable, green chilies, mix with salt, and when all the things are baked add green chili and salt. Take the meat pieces and keep it in a separate plate, and the dhals to be grinded. In a wide vessel put oil, keep it on the hearth, and mix it with a ladle, mix the grinded vegetables add vinegar, liquid, and when it is boiling the smell comes, and keep that vessel down, then serve. This is a very  famous food of parana people. It is a very popular preparation in all the houses, there. When relatives, visitors visit they prepare and serve this item, and enjoy.

Items Required:

Meat:  250gms
Bengal gram:  50gms
Pepper seed:  ½ spoon
Chili powder : 1 spoon
Coriander leaves:  ½ bundle
Ginger:  5gms
Sugar:  ½ spoon
Tomato : 50gms
Onion:  50gms
Oil: 50gms
Garlic:  4 petals
Garam masala:  ½ spoon
Turmeric powder:  ½ spoon
Salt according to taste

Preparation Method:

Cut tomato, garlic husk removed, ginger to grind nicely, cut the coriander leaves in small pieces. Clean the meat in good water, and cut it into small pieces, and again clean and keep it in a vessel, having a whole at the bottoms that the water can be easily separated. Mix turmeric powder, chili powder, garam masala powder, salt, sugar, grinded ginger, garlic with a little water, put a vessel on the hearth, put oil, onion pieces, roast till it turns to brown. Put tomato pieces, roast till it turns to brown. Put tomato pieces. Nicely grinded mixture with Bengal gram be kept in a pan on the hearth for cooking. Put oil and after it is heated put pepper seed, and put the meat mixed in masala and roast, put grinded onion and tomato, and 2-3 cup of water to be mixed well, add water. After all things are cooked, put the coriander leaves pieces. Keep the vessel down. The method of preparation is very important. Better to serve when it is hot, masala to be thoroughly mixed.