Thotakura-Tofu/ Amaranth leaves-Tofu

Well!!!!!!! If you are looking for a yumm curry this is not the right one. If you are looking for a nutritious one with mild flavours this is perfect. It'll go well with roties or as a side for rice.

• Things Required:(serves 2 )


• Thotakura/Amaranth leaves-8 bunches


• Tofu(cubed)-1cup


• Garlic Cloves-12no.


• Whole Red Chillies-4no.


• Onion-1no.(roughly chopped)


• Tomato -2no(chopped)


• Oil-2+1tsp.


• Jeera-1/2tsp.


• Urad dal-1/2tsp.


• Red Chilli Powder-1/2tsp.


• 1/8tsp.turmeric powder.


• Salt to taste

Method:

• In a pan heat 1tsp. oil, fry Tofu till it gets light golden brown color and keep it aside. In the same pan add remaining 2tsp.oil, once it's hot enough add jeera, urad dal, whole red chillies and garlic, once they start getting light brown add onions and fry till translucent.


• Add chopped green, tomato, salt, turmeric powder, 1/8cup water, mix well, cover and cook on medium heat for10-15min. or til the green are cooked.


• Once the greens are cook add red chilli powder, mix well. and adjust the seasoning if required.


• Add tofu pieces to the curry and cook for about 2min. on medium heat adjust the seasoning if required and remove from the heat and serve it with roties or rice.

Note:

• The consistency of the curry should be little wet, if taken with roti, if it's for rice it can be little dry.

Capsicum Paneer Masala

Channa Masala from South tastes totally different from Chole, Similarly the Capsicum Paneer Masala is totally different from paneer curries those hail from other places. This is a typical paneer dish with loads of southern flavours in it................

Things Required to Make:

1Capsicum/green pepper(cut 2''length pieces), 2cups Paneer(cubed, fried), 1no.Onion(chopped), 1no.Tomato(crushed/grounded), 2tsp.Oil, 1tsp.Cream(optional), 1&1/2tsp.Red chili powder, 1/8tsp.Turmeric powder, Salt to taste.

MASALA:

• 2tps. poppy seeds, 2tsp.fresh coconut, 2no.cloves, 2''piece Cinnamon, 1no.elachi, 1/4onion, 8pods garlic, 1''piece ginger, 1tsp.coriander powder, grind all these things to fine past by adding required water.

Method:

• In a pad heat oil, once it is hot enough add chopped onions, fry till translucent, then add crushed tomato, fry till the raw smell is gone.
• Now add the Masala and fry on medium heat till it turn light brown in color(apx.10min.)
• Then add salt, turmeric powder, red chili powder, capsicum and 1/4cup of water and cook till the capsicum is 1/2cooked.
• Now adjust the seasoning and add the fried paneer and cook for few seconds. Now add Cream(if desired) switch off the heat.
• Serve it with your choice of bread.

Methi Gobi

It was so boring to cook regular Gobi, so decided to go for Methi Gobi inspired by Aloo Methi, this saucy gravy suites perfect to all Indian breads.

Required Things:

1Gobi Flower(cut to bite size pieces), 3 bunches Methi(cleaned, chopped), 1/4cup green peas, 1Onion(roughly chopped), 2Tomatoes(diced), 1/2tsp.Red chili Powder, 1/2tsp.coriander powder, 1/8tsp.Turmeric powder, 1/2tsp.garam masala/chicken masala, Salt to taste, 2tsp.Oil, 1/4tsp.jeera, 1tsp.Cream(optional).

Preparation:

• Heat oil in a pan, add jeera and allow to splutter.
• Add onion and fry till soft.
• Now add methi and fry for few mins.
• Then add tomatoes, salt, turmeric, red chilli powder, garam masala, coriander powder, mix well, cover it with lid and cook for 5mins.
• Now add gobi to it, cover and cook in on medium flame for about 15min. or till gobi is done.
• At last add cream (optional) and serve it with roties.

Note:

For this curry we need not add any water, as we get required water from tomatoes, if you feel it's getting dry add 1/4cup of water at the time of adding Gobi.

Vegetable-Paneer Medley

Yep..................this is my post quite after a long time, It doesn't mean that I'm not cooking, but little lazy(nope more than little) to click and post. Trying to be on track, at least a recipe a week. This is the recipe that I have tried last week, which is a huge hit with my guests and family......

Ingredients:

1 cup diced beans, 1cup diced carrot, 1/2cup diced green peppers, 1cup diced paneer, 1/4cup chopped onions, 1/2cup diced tomatoes, 1&1/2tbsp.oil, 1/4tsp.jeera, 1/2tsp.garam masala, 1/8tsp.turmeric powder, 1tsp. red chili powder and Salt to taste, Coriander leaves for Garnishing(Optional)

Masala Paste:

2tsp.Poppy seeds, 1tsp.dania /coriander seed powder, 1/4'' piece ginger, 6-7cloves of garlic, 2 cloves, 1''piece of cinnamon, 1no.cardamom, grind all these ingredients to fine paste using little water.

Method:

In a pan heat oil, once it's hot enough, add jeera, once it starts to splutter add onion and fry till they are pick in color, then add tomatoes and cook it they are mashed well, then add salt, turmeric power, red chili powder, garam masala, diced vegetables and 1/2cup of water, cover and cook the vegetables until 3/4 cooked then add ground paste and fry for about 5-10min. on medium heat or til desired consistency, then add cubed and fried paneer and cook for a min. and remove from the flame and garnish with coriander leaves(if desired).. Serve hot with roti.

Easy Veggie Stew

This my version of Easy Veggie Stew with touch of Garam Masala......

Ingredients:

• 1/4onion(chopped)
• 1 tomato diced
• 1potato(cubed)
• 1carrot(cubed)
• 1cup mushrooms(sliced)
• 1tsp.cilantro
• 1/8tsp.ginger(finely grated)
• 1/4tsp.redchilli powder
• 1/8tsp.garam masala, if not can also use all spice powder
• salt to taste
• 1tsp.oil

Method:

Heat oil in the pan, add onion and saute till soft, then add all the above vegetables and spices with 1&1/2 cup of water and cook till the veggies are tender. Serve it hot or warm with bread or roti........

This is going to "Eassy Veggie Dish" hosted by Oraphan.

Aloo chikkudukaya Kura/ Potato,Indian Broad Bean curry

Here is another Indian Broad Bean Curry............

Ingredients:

• 1big potato (peeled and cubed, boiled, add little salt to potato pieces while boiling)
• 1lb.chikkudu kayalu / Indian broad beans(cut into 1''pieces, steamaed, add little salt to bean pieces while steaming)
• 1/2onion(chopped)
• 1tomato(diced)
• 1tsp.red chilli powder
• salt to taste
• 1/4turmeric powder
• 1/4tsp.coriander powder
• 1/4tsp.sambar powder
• 3tsp.oil
• 1/2tsp.mustard and jeera each
• 1spring curry leaves
• 1tsp.poppyseeds(soak in warm water for 20min)+2cloves+1/2''pice cinnamon gind to fine paste.

Method:

• In a pan heat oil, add mustard and jeera, once they start to splutter add onion, turmeric powder and curry leaves, fry till the onions are translucent then add tomato and fry til pulped up, then add the ground paste and fry for 5min. on medium heat, then add cooked potato and bean pieces, salt, red chilli powder, coriander powder, sambar powder and 1/2cup of water, cover and cook it on medium heat till the gravy comes to desired consistency. Serve it with roti or rice.

Gutti Dondakaya/ Stuffed Tindora/Stuffed Ivy Guord

Many of us know that Andhra Stuffed Brinjal curry(gutti vankaya kura) is very delicious, to this equivalent is this stuffed tindora curry, this is also one of the delicacies of Andhra which can not be found in any restaurants...........This tangy and sweet curry makes every one's favorite.

Ingredients:

• 1/2lb.dondakayalu/tindora ( make a + slit length wise for stuffing)
• 1 medium onion(roughly chopped)
• 2tsp.red chilli powder
• 1/4tsp.turmeric powder.
• 1tsp. grated jaggery (must add, can be adjusted)
• tamarind (goose berry sized, soak in 1/4 water, squeeze the extract)
• salt to taste
• 1 1/2 tbsp. oil
• coriander leaves for garnishing

Fry 1tsp.cumin seeds, 1Tbsp. urad dal in 1/2tsp. oil. Now grind these fried ingredients with onion, red chilli powder, turmeric and salt to a fine paste and keep it aside.

Seasoning:

• 1/2 tsp mustard & jeera each
• 1spring curry leaves
• 2crushed garlic cloves

Method:

• First Stuff the dondakayalu with the ground paste and keep aside. Heat oil in a pan, once hot, add mustard and jeera , once they start to splutter, add garlic and fry till the garlic is light brown, now add the curry leaves and fry til they are dark green in color, now add the stuffed dondakayalu/tindora and fry on medium heat for 5min. then add the remaining paste and fry for 2min. on medium high heat. Now reduce the heat to medium, cover with lid and saute for few mins.(apx.5-7min.), then turn the dondakayalu/tindora to other side, (this makes even cooking) and saute for another 5mins.on medium heat covered with lid, then add tamarind extract along with 1cup of water, let the curry cook on medium heat, covered with lid till the dondakayalu/tinora are soft, then add jaggery, mix well and cook til the curry reaches light thick in the consistency(like in the picture above). Garnish with coriander leaves and serve it with steamed rice.

Potlakaya Palu Posina Kura/Snake Gourd&Milk Curry

Ingredients:

• 2lb.snake gourds(chopped into small pieces), 1no.tomato diced(optional), 1tbsp.oil, ½tsp.mustard & jeera each, 4no.garlic cloves(crushed), 2springs curry leaves, 1no.onion(roughly chopped), 1tsp.red chilli powder, ¼tsp.turmeric powder, salt to taste, 2cups,milk(whole or 2%).
• 

Method:

• Heat oil in a pan, once it is hot add mustard & jeera seeds, let them splutter, then add the crushed garlic, curry leaves and stir fry for a min., then add chopped onions and saute the onions until they are soft, then add tomatoes and fry for a min.,, then add the chopped snake gourd pieces, salt,turmeric powder and cook on medium heat by covering with lid for 10 min.or until the snake gourd is tender, then add red chilli powder, mix well, then add the milk, bring to a boil, reduce heat, and cook for another 5min., the consistency should be like that in the above pic........serve it hot with roties or rice.
  

Beerakya Senagapappu Kura/ RidgeGourd with Channa Dal

Beerakaya/Ridge guard, this veggie is fav. of many, because of it's tender sweet taste. Cooking it with channa dal, coconut makes it more tasty, It's once of my personal favorites from my childhood.

Ingredients:

• Beerakayalu/Ridge Gourd - 3(medium size, peel and cut to 1''pieces)
• Senagapappu/Chana dal - 1cup(soak for 15min. in water)
• Onion -1/4(roughly chopped)
• Tomato -1(diced)

Masala Paste:

• Coconut -1/4cup
• Ginger root -1/2''piece
• Garlic -2cloves
• Dhania Powder - 1/2tsp
• Cloves -2
• Cinnamon -1/2''piece

Grind all the above ingredients to fine paste using required water.

For Seasoning:

• Oil - 2tsp
  Mustard Seeds-1/4tsp
  Jeera-1/4tsp
  Turmeric Powder - pinch
  Curry Leaves - 4 to 5

  

Method:

• Cook the soaked Channa dal(it should be totally cooked but not mushy) and keep it aside, preserve the channa boiled water. In a pan add oil, once it's hot add mustard, jeera, once they start to splutter add curry leaves, onions and fry till the onions are translucent, then add tomato, turmeric and fry for a min. then add the ground masala and fry for 5min., now add beerakaya/ridge gourd pieces, salt, cooked channa dal water, cover and cook till the ridge gourd is totally cooked, then add the boiled channa dal and cook for another 5min., or until the curry reaches the desired consistency( it should not be too watery or thick, see the above picture for the consistency). Serve it with rice or roti.

Kodi Guddu Beerakaaya Kura/ Egg, Ridgegourd Curry

This is one vegetable that has mild sweet taste and which can be paired with Boiled eggs,fresh prawns and even with dried prawns.....these combinations are unique in our coastal region. Among them, one delectable combination is ridge gourd with boiled eggs, these simple combinations make the meal delicious with roties or steamed rice....

• Ingredients:
  2lb.ridge gourd(peeled and chopped), eggs(as required, boiled, shelled, make 3 slits along the sides), 1 large onion(roughly chopped), 1tomato(diced), 1/2tbsp. oil, 1/2tsp. mustard seeds, 1/2tsp. cumin seeds, 2 green chillis( slit length wise), 1/2tsp.red chilli powder(adjust as per taste, but this curry is intended to be mild), 1/4tsp.coriander powder, 4garlic pods(slightly crushed), 2springs curry leaves, 1/4tsp.turmeric, salt to taste.

Method:

• Add 1/2tsp. of oil, once it's warm add little turmeric powder, slit eggs, roast them for a min., remove and keep aside( the other crust can be little brown), in the same pan, add the remaining oil, once it's hot enough add mustard seeds, cumin , once they start to splutter add the crushed garlic, curry leaves, green chillis, mix well, fry til curry leaves turn dark green in color, now add the chopped onions and saute till transparent, then add tomato and fry until the tomatoes are pulped up. Add the chopped ridge gourd, mix well and cook for 8-10 mins., on medium heat, now water oozes from ridge gourad , then add salt and cook for another 7mins., on medium heat, then add the roasted eggs, reduce the flame, and simmer for 5 min., and cook until you get the desired consistency(it should be little watery), then turn off heat and serve hot with rotis or steamed white rice.

Tomato,Spring Onion Curry

This is my fav. curry with simple flavors. I have learnt this from my mom...she used to make this curry with spring onions that are grown in our backyard....she even uses spring onions in gongura pachadi also.......

Ingredients:

• 2Onions(finely chopped), 4Medium Tomatoes(diced), 4Green chillies(finely chopped), 1cup Spring Onions(roughly chopped, green and white), 2cloves Garlic(crushed), 2springs Curry leaves, 1/4tsp.Turmeric powder, 2tsp.Oil,1/2tsp.jeera, 1/2tsp.mustard, 1/2tsp.Cumin powder, 1/2 tsp.Coriander powder, 1/2tsp.Garam masala, Salt to taste, 2tsp.Red chilli powder, 1tsp.Tamarind extract or paste.

Preparation:

• Chop onions, tomatoes, green chillies and spring onions and keep aside. Heat oil in a pan, once it hot add mustard and jeera, once they start to splutter add onions, green chillies and curry leaves and fry till the onions are translucent, then add the tomatoes, chopped spring onions, salt, turmeric powder, tamarind extract, mix well, cover and cook till the tomatoes are soft(need not add any water, as tomatoes gives required water for the gravy), if the curry is too thick add 1/4cup of water, the consistency of the curry should be little saucy, now add cumin powder, coriander powder, garam masala powder, crushed garlic, mix well and cook for 2min. Serve it with rice or roti.
  

Chow Chow Kootu

This is one simple and delicious curry that I have tried from Priya Tasty Recipes, it turned out soo good. I have simply cut and copied the recipe below......

Ingredients:

• 1no Chayote (chopped), 1no Onion(chopped), 1no Tomato(chopped), 1cup Cooked moongdal, 1/2tsp. Turmeric powder, 2nos Green chillies( slit opened), Salt ro taste, 2tsp.Oil, 1/2tsp. Mustard seeds, 1tsp.Urad dal, 1no Dry red chillies, 1tbsp. Chopped coriander leaves.

To roast & grind:

• 2tbsp. Coriander seeds, 1tsp. Fenugreek seeds, 3tbsp. Grated coconut, 1/4tsp. Asafoetida, 4nos Dry red chillies, 1tbsp. Urad dal, Dry roast all these ingredients one by one in simmer flame, grind all these dry roasted spices into a coarse powder, keep aside..

Method:

• Heat enough oil in a kadai, let splutters the mustard seeds, dry red chillies and urad dal, add the chopped onions, chopped tomatoes and slit opened green chillies and sauté until the onions turns transculent and tomatoes turns mushy..now add the chopped chayote pieces, sauté for few minutes, add the cooked moongdal, turmeric powder, salt to the half cooked veggies..bring everything to boil, now add the coarse spice powder and chopped coriander leaves to the kootu, cook for a while and put off the stove...

Vankaya Tomato Curry/ Eggplant and Tomato Curry

These days I'm ringing myself around comfort food.....this is one of the best and typical Andhra curry, like any other curry it also has many variations, but this is my version, which is an altered version of vahchef......

Ingredients

• 1lb. Eggplant(purple kind, cut into 1''pieces), 1Medium Onion(chopped), 2Tomatoes(diced), 3tsp.Oil, 1/2tsp.Mustard and Jeera each, 2Spring Curry Leaves, 2tsp.Red Chilli Powder, 1/4tsp.turmeric powder, 3/4tsp.Dhania Powder, Coriander leaves for garnishing, Salt to taste.

Powder: Dry roast 2tsp.Pea nuts and 2tsp.Sesame seeds and grind them to a fine powder.

Method:

• In a pan heat oil, once it is hot, add jeera and mustard, once they start to splutter add curry leaves and onions and fry til the onions are translucent, then add tomatoes, eggplant pieces, salt, turmeric, red chilli powder, coriander powder, 1/2cup water, close it with lid, cook on medium heat until the eggplant pieces are totally cooked, now adjust the spices and add the ground peanut & sesame powder and cook for few seconds, then remove from the flame and garnish with coriander leaves.....this will go good with steamed rice and roti.

Chikkudukaya Tomato Kura/ Indian Broad Beans with Tomato

when the days are pretty busy, and 'am craving for light and comfort food , the first thing that I turn on, is this curry . This is a simple curry with onion and tomato base, enriched with the seasoning and curry leaves.

• Ingredients:
  2tbsp.Oil, 1lb.Chikkudukayalu/Broad Beans(cut into 1''pieces), 1medium sized onion(chopped), 5 green chillies (finely chopped), 2 springs curry leaves, 1/2tsp. cumin seeds, 1/2tsp. mustard seeds, 1/4 tsp. turmeric powder, 4ripe tomatoes(diced), 1/2tsp.Red Chilly Powder, 1/2tsp.coriander powder, Salt to taste.

Method:

• In a pan, boil about 4 cups of water, to the boiling water add the cut beans, a pinch of salt and let it boil for 10mins. or till soft, drain the water squeeze out the excess water and keep it aside. Heat oil in a pan, once it's hot add cumin,mustard seeds, when they start to splutter, add curry leaves, green chillies, turmeric and fry for about few seconds, then add chopped onion, salt and fry till the onions are translucent. Now add the cooked beans, chilly powder, mix well, cover and cook on medium flame for 5mins. stirring in between to avoid sticking. Then add tomatoes, coriander powder, cover and cook on medium heat until the tomatoes are soft. Then remove the cover and cook on high flame for about 3mins., the curry should be in little saucy consistency..... Serve it hot with steamed rice.

Rajma Chawal(Kidney Bean Curry Served With Rice)

Rajma Chawal is a simple, yet great combination.........I love to have Rajma with rice rather than with roti......I believe simple combinations make wonderful dishes one among such dishes is Rajma Chawal.......

Ingredients:

1cup Rajma(soak for 8hrs. or overnight), 1Onion(grated), 2green chillies(diced), 2tomatoes(pureed), 2tsp.Oil, 2Bay Leaves, 2Cloves, 1tsp.Ginger(grated), 1/2tsp.Coriander Powder, 1/4tsp.Red Chilli Powder( adjust as per spice levels), 1/2tsp.Cumin Powder, 1/4tsp.Black Salt, 1/4tsp.Garam Masala, Salt to Taste.

Method:

• Cook the soaked rajma, if using pressure cooker, cooker for 2 whistles, lightly mash the cooked rajma with a spatula, this will help in the consistency of the curry and even rajma soaks up the flavours.
• In a pan heat oil, once it's hot add bay leaves, cloves, once they start spreading the aroma add the grated onion, green chillies and fry till the onion mixture gets little brown color, now add the tomato puree and fry until the raw smell of the tomatoes is gone(it takes appx.2-3min.), then add coriander powder, cumin powder, red chilli powder and fry for a min., then add the cooked rajma and 2cups of water and allow it to boil on medium heat for 10min., or until the gravy comes to an semi liquid consistency, then add the grated ginger, black salt and garam masala, mix well and remove it from the flame.........

Serve it with STEAMED RICE.

I'm Sending this to My Legume Love Affair announced by Cook sister ,event created and administered by Susan of The Well-Seasoned Cook , And also to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi .

Masala Vada Kura/Parapu Vada curry/ Dal vada Curry

This is sure a treat to people who like Masala curries like Kurmas. This curry is mostly cooked in the coastal areas of Nellore only(as per my knowledge), I have never tasted it anywhere else, there are other variations...but this is the most simple and delicious curry......I know, the word Masala Vada/ Dal Vada itself sound delicious and that too curyy:)....mmm, it's really tempting.......so friends I'm sharing my fav.recipe here...I hope you all enjoy this too....

For Masala Vada/Dal Vada/Parapu Vada Rcipe Click here.

Vada Curry Ingredients:

• 6Masala Vadas/Dal Vada, 1/2onion(sliced). 1/2toamato(diced), 2tsp.oil, 1/2tsp.mustard and jeera each, 2spring curry leaves, 11/2tsp.red chilli powder, few pinches turmeric powder, salt to taste.

Masala :

• Grind 1/4cup coconut, 3cloves garlic, 1''piece of ginger, 1''cinammon stick, 3cloves, 1tsp.coriander powder and 1/4 onion, into fine paste using little water.

Curry:

• In a Pan heat oil, once it is hot add mustard and jeera, once they start to splutter add onions, curry leaves and fry till the onions are tasnslucent, then add tomatos and fry for a while, then add ground masala, salt and turmeric powder and fry on medium heat until masala is light brown in color now add red chilli powder, 1cup of water and cook for about 5min., once the gravy starts to boil, drop in the masala vadas and switch off the heat, close it with the lid......( the gravy should be little watery consistency before dropping the vadas, later vadas absorb the water and the gravy gets thick)serve it after 15min., this helps vadas to incorporate the flavors of gravy and they turn little soft......

Sorakaya Palu Posina Kura/Bottle Gurard with Milk

This is a summer vegetable in my home town........which acts as a natural cooling agent...this vegetable is cooked in different ways.......but here's a simple and delicious recipe with milk which enhances the taste of this mild flavored vegetable.

Ingredients:

1Medium sized Sorakaya/Bottle Guard/Doodhi(peeled, diced), 1cups milk, 1/4onion(roughly chopped), 1tomato(diced), 2-3 green chillies(do not add more chillies because this curry should have mild sweetness of vegetable and the milk), 1tsp.oil, 1/2tsp jeera and mustard each, 1/4tsp. turmeric powder, 1 spring curry leaves, salt to taste.

Method: In a pan add oil, once it is hot add mustard and jeera seeds, once they start to splutter add onions, green chillies and curry leaves, once the onions are translucent add tomatoes and fry for a min., then add Sorakaya mukkalu/bottle guard pieces, turmeric, salt and close it with the lid (need not add any water because there's lot of water in this vegetable)and Cook on medium heat until the bottle guard pieces are totally cooked, then add 1cup of milk to the curry and cook it til the milk boils(it takes appx.1min.) then turn off the heat. This curry should in thin consistency.. It can be served with rice or roti.

Cabbage Tella senagalu kura/ Cabbage and Chickpea curry

I have planned to do Chole for roti.......but, did not feel like cooking and eating this regular curry.....I opened my refrigerator to see if any vegetable will go with chick peas, usually my mom cooks chickpeas and raw plantain , it tastes good.....I had no plantain with me, I could see a big cabbage lying in the refrigerator......I usually use fresh garbanzo bean with cabbage. So, just substituted with dried ones.......it came out well....I don't think it's a go good curry with rice.....but, it's good with roti.

Ingredients: 1/2cup chickpeas(soaked & cooked), 2cups chopped cabbage. 1/2onion(roughly chopped), 1tomato(diced), 1/4tsp.turmeric powder, 1/2tsp.dhania powder, 1/4tsp. garam masala, 1/4tsp.ginger garlic paste, 1tsp.redchilli powder(adjust as per spice levels), 1tsp.oil, 1/2tsp.mustard and jeera each,1 spring curry leaves, coriander leaves for garnishing.

Method: Cook the chickpeas and keep them aside. In a pan heat oil, once it's hot add mustard, jeera, once they start to splutter add onion, curry leaves and fry till onions are translucent, then add ginger garlic paste and fry for a while, now add tomato and fry for a min. then add chopped cabbage, salt, red chilli powder, turmeric, coriander powder, garamasala and 1/2cup of water, cover and cook it on medium high for 7min. or until the cabbage is 3/4done, now remove the lid, add the boiled chickpeas and cook till the curry reaches the desired consistency and garnish with coriander leaves.....it will go good with rotis.

Potato, onion Curry for poori/Chapathi

This is a common curry which is served with Poori and Chapathi . This is a simple recipe which I have learnt from my mom..........it's so easy that I used to make this from my college days....how ever you do, it doesn't matter.....it turns out good.

Ingredients:

2medium sized onions(sliced length wise), 1big potato(boiled and lightly mashed), salt to taste, 1/4tsp.turmeric, 3-4green chillies(adjust as per taste), 2tsp.sanagapindi/besan, 2tsp.oil, 1/2tsp.jeera and mustard each, 2 spring curry leaves.

Procedure:
In a pan heat oil, once it's hot add jeera and mustard, once they start to splutter add curry leaves, sliced onion, green chillies, salt , turmeric and fry them until onions are translucent. Now add the mashed potato, mix well, add 2 cups of water and cook it for 5-8min. Now add 1/4 cup of water to besan and make it into a fine and smooth paste(there shouldn't be any lumps), now slowly add this mixture to the curry, mix well and allow it to boil until the curry is little thick........Serve it hot with Poori/Chapathi.

Vankaya Gongura/Egg plant with sorrel leaves

I think most of you must have not heard of this combination........it's mostly famous in the southern coastal region of Andhra.....This is one of the must try combinations......The main thing here is we usually get Erra Gongura/Sorrel leaves with red stems, but for this curry we need Tella Gongura/Sorrel leaves with white stems, which is less tangy compared to the red one.



Ingredients:
1lb.Vankayalu/egg plant(wash, cut into cubes), 1bunch Gongura/sorrel leaves(pick the leaves from the stems, wash and roughly chopped), 6green chillies,cut(adjust as per spice levels), 1/4 onion(cut into big chunks), 1tomato(cut into pieces), 1/4tsp.turmeric powder, salt to taste, 2tsp.oil for seasoning, 1/2tsp.mustard seeds, 1/2tsp.jeera, 2spring curry leaves, 2whole red chillies, a pinch of hing.

In a cooking pan add the cut vankayalu/egg plant chopped gongura/sorrel leaves, green chillies, onion, tomato pieces, salt and turmeric powder and cover with lid and cook on medium heat until the eggplant pieces are soft(if needed add 1/4cup of water) , then In a pan heat oil, once it is hot add dry whole red chillies, mustard and jeera seeds, once they start to splutter add curry leaves and hing and turn off the heat and add this to the cooking curry and cook it for 5min. and remove it from the flame and serve it with steamed rice........