Dondakaya Vepudu/Tindora stir fry

Enjoy this simple stir fry of this versatile vegetable......................................

Ingredients:

1lb/500grms. Dondakaya/tindora(cut into medium size discs)

1/4tsp.turmeric powder

1&1/2tsp.red chilli powder(adjust as per spice levels)

Salt to taste

2tbsp.oil

1/2tsp.mustard seeds

1/2tsp.jeera

2springs curry leaves

Preparation:

• Wash dondakaya/tindora and cut the tip and tail ends. Cut them into rounds and keep aside.
• Heat 2tbsp. of oil in a cooking vessel, once the oil is hot enough add mustard, once it starts to crackle add jeera and curry leaves and fry for few seconds till the aroma emanates the kitchen.
• Then add dondakaya pieces, salt and turmeric powder, mix well and saute on medium high heat for 3 mts., then reduce the heat to medium, place lid, let it cook, approx 15 minutes.
• Keep mixing in between to avoid burning. The sauteed tindora will begin to have a wrinkled look. Remove lid at this stage and add red chilli pwder, adjust the salt if needed mix well and cook on low-medium heat for another 15min., without lid. Turn the heat off and serve with steam rice.

Thotakura Vepudu

This is simple and healthy stir fry of Amaranth greens/thotakura that go well with rice and roti.

Things Required:

• 5-6 bunches of fresh&tender stalk Amaranth leaves/thotakura(chopped)


• 1no. onion (chopped)


• 10-12 pods garlic (peeled)


• 4-5 dry red chillies


• 2tsp.oil


• 1/2tsp.urad dal


• 1/4 tsp.jeera


• 1/4tsp.mustard


• 2springs curry leaves


• A pinch turmeric powder


• salt to taste

Method:

• Boil greens with just enough water for 8-10min.(don't strain the excess water if any)


• In a pan heat oil, once the oil is hot enough add urad dal, jeera, mustard, once they start to splutter add garlic(little crushed) curry leaves,fry till the garlic is light brown in color, then add onion, turmeric powder, salt and saute til onions are translucent.


• Add boiled greens, saute for 15min or til done, with out lid on medium flame.


• Once done, remove from the heat and serve it with rice/roti.

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.

Munnakaya Vepudu/ Drumstick Stirfry

This is one of my childhood favorites...........................

Ingredients:

3no.Drumsticks(cut into 3'' pieces)
1Onion(sliced)

Masala Powder:

3tsp.Peanuts
3/4tsp.Redchilli Powder
3-4pods Garlic
1/4tsp.jeera
salt to taste

Dry roast the peanut, husk them out, then all the ingredients under masala power and grind them to coarse powder and keep it aside.

For Seasoning:

2tsp.Oil
1tsp.Urad dal
1/4tsp.Mustard Seeds
1/4tsp.Jeera
Turmeric a pinch
2 springs curry leaves

Method:

Boil the drumstick pieces with little salt and 1/2 cup of water, once they are well cooked drain the water if any. In a pan heat oil, once it hot enough add urad dal, mustard and jeera, once they start to crack, then add curry leaves and onions. Fry the onions until they are translucent, then add boiled drumstick pieces, turmeric and fry for 3min., on medium flame. Then add the ground masala powder and remove from the flame. It can be served as a side for Rice.

Vankaya Vepudu/ Brinjal Dry Curry

This is a simple, but toooo delicious brinjal vepudu. I had fall in love with this curry for the first bite itself, I have tasted it in my friend, Krithi's house, who's also a good cook, but... if we say that, she simply says...........Achoo.....I'm not that good, but indeed she's great. Thank you dear for the recipe.

Ingredients:

• 1lb.Vankayalu/brinjal/eggplant(cut length wise)
• 1/2tsp.tamarind extract,
• 1tsp.sambar powder
• salt to taste
• 4tsp.oil
• 1/2tsp.mustard
• 1/2tsp.urad dal

Method:

• Take brinjal pieces, to them add tamarind extract, salt and sambar powder, mix well. In a pan add oil, once it's hot add mustard and urad dal, once they start to splutter add brinjal pieces, reduce the heat to medium and fry them for about 15min., or until the brinjal skin is light crispy. Serve it as a side with rice or roti.

Carrot, Cabbage Vepudu/ Carrot,CabbageStir fry

Ingredients:

2cups Cabbage(chopped)

1cup Carrot(diced)

Onion(roughly chopped)
2tsp.Oil
1/2tsp.Mustard seeds
1tsp.Cumin seeds
1spring Curry leaves

3Tbsp.Coconut(shredded)

3Green Chillies

1/2''piece Ginger root
1/4tsp.Turmeric powder
salt to taste

Method:

Grind coconut, green chillies and ginger to coarse paste and keep it aside. In a pan heat oil, add mustard and jeera, once they start to splutter add onions and curry leaves, fry them till they are translucent, then add cabbage, carrot, turmeric powder, salt, sprinkle little water and close with lid, cook til the carrot and cabbage are half done, now remove the lid and cook till the veggies are totally done, then add ground coarse paste and fry for about 2min. adjust the seasoning and remove from the flame......serve it with rice or roti.

Chikkudukaya Nuvvula Podi Kura/ Indian Flat Beans with Sesame Powder

Ingredients:
1lb.Chikkudukayalu/Indian Flat Beans(cut to1''pieces), 1/4onion(roughly chopped), salt to taste, 2tsp.oil, 1/2tsp.mustard and jeera each, turmeric powder(little), 1/4tsp.channa dhal, 1 spring curry leaves.

• 4tsp.white sesame seeds
• 1/2tsp.bengal gram/chnna dal
• 1/2tsp.split black gram dal/urad dal
• 1/4tsp.cumin seeds
• 1/4tsp.coriander seeds
• 2-3 dried red chillis
• 2garlic cloves(crushed)
• salt to taste
• 1tbsp. oil

Add oil in a pan, roast all the above ingredients till they are golden yellow in color, do not burn them. Let them cool and grind them to a coarse powder.

Method:

Steam cook chikkudukaya pieces with salt, turmeric and very little water. Let them cool, squeeze out the excess water and keep it aside. In a pan heat 2tsp. oil, once it's hot add channa dal, mustard, jeera and curry leaves, once they start to splutter add chopped onion, fry till they are soft, then add cooked chikkudukayalu/Indian broad beans pieces, fry for 2min. Now add the nuvvula podi/sesame powder, mix well that all the beans gets well coated with the powder and continue to cook for a min., then remove from the flame and serve it with rice or roti.

Bendakaya Masala/ Bhindi Masala(Andhra Style)

This is one more tasty curry of Bhindi.....this is little different from North Indian Bhindi Masala....it's totally infused with Andhra flavours....it's an age old recipe from my grand mother, I cook Bendakaya Pulusu/Bhindi In tamarind sauce and Bendakaya Vepudu/Bhindi fry, these two curries only go with rice, but this curry will go well with both rice and roti.....when I was young, I'm not much into this, as it is not as crunchy as Bhindi Fry.....now I simply love this curry.......tastes do change as we grow(he..he..as we cook!!!).

Ingredients:

• 1lb.Bendakaya/bhindi(cleaned, cut in 1''pieces).

To Grind:

• 2tsp.shredded coconut, 1/2tsp.dhania powder, 1tsp.red chilli powder, 1/4tsp.jeera, 1/4 medium onion. Grind all these ingredients to a coarse paste by adding little water(onion should be very coarse, not smooth paste).

Seasoning:

• 4tsp.oil, 1/2tsp.mustard and jeera each, 1spring curry leaves.

Method:

• Heat oil in a pan, once it's hot add mustard and jeera, once they start to splutter, add curry leaves, bhindi pieces, turmeric, mix well, cover and cook on medium heat, cook covered till little soft, now remove the lid, add salt and continue frying on medium heat until bhindi is totally cooked and crunchy, now add the ground paste to bhindi pieces, mix well, increase the flame to medium high, stir continiously to avoid sticking at the bottom(coconut has the tendency of sticking fast)and cook till the raw smell of the paste is gone and the masala is totally dry and well coated to bhindis........serve it with steamed rice or roties.

Tip: Salt should not be added in the starting, as salt leaves water and makes bhindi soggy and gooey, so it's better to add once the bindi is 1/4done.

Aloo Vankaya Kura/ Potato & Brijal Curry

This is an winning combination, the combination of these veggies itself give an unique flavor and texture to the curry.

Ingredients:

• 2potatoes, 1/2lb.brinjals(purple or green), 1medium onion(roughly chopped), 3tsp.oil, 1/2tsp.mustard and jeera each, 1/2tsp.ginger garlic paste, 1spring curry leaves, 1tsp.red chilli powder, 1/4tsp.turmeric, 1tsp.coriander powder, 1/4tsp.garam masala, salt to taste.

Method:

• Boil the potatoes and cut them into 1''cubes, and cut the brinjals to 2''pieces.
• In a pan heat oil, once it hot add jeera and mustard, once they start to splutter add onions, curry leaves and fry till the onions are translucent, add ginger garlic paste and fry for a min., then add the boiled potato pieces, brinjal pieces, salt, turmeric, red chilli powder, coriander powder, mix well, cover and cook till the brinjal pieces are 3/4 done.
• Remove the cover and cook on medium heat until the brinjal pieces are totally cooked(I like to over cook the brinjal in this curry, this enhances the flavor and add a good texture to the curry).
• Add garam masala, mix well and remove from the flame. Serve it as side for roti or rice.

Banana Peppers curry

I love these Peppers for their refreshing color and flavor.........

Ingredients:

4 banana peppers, 1/2tsp. oil, 1/2tsp.mustard and jeera each, 1 spring curry leaves, 1/4tsp.bengal gram/chana dal, 1/4tsp.coriander seeds, 1/4tsp.bhuna chana, 2-3 whole red chillies(adjust as per spice levels), a pinch turmeric powder, salt to taste.

Method:

• Dry roast coriander seeds, bhuna chana, chana dal and whole red chillies until they are light golden brown in color, then add coconut and grind them into coarse powder.

Cut banana peppers into 2''pieces, remove the seeds and keep them aside. In a pan heat oil, once it's hot add mustard and jeera, once they start to splutter add curry leaves, banana pepper pieces, salt, turmeric powder, mix well and sprinkle little water, cover with lid and cook for 2min. on medium heat, after 2min. remove the lid and fry for another 2min. or less(the pepper should not loose their crisp) then add the ground powder, mix well and remove from the flame......this will go good with rice or roti.

Cabbage Nalla Senagala Kura/Cabbage with Black Chana

This post was sitting in the doc. for more than a week..................Last week for Dasara there was Durga puja in my friends house.......so she gave raw Black chana/nalla senagalu as prasadam(it's Southern Indian Tradition). The next day when I opened my fridge..........the first thing I could see is A big Cabbage:P and next to it was Chana.............. so you all might have guessed!!!!!!yep........the result is......this post........I don't want to tell that this is a very tasty curry or must try.. but I can say that it adds little color to the cabbage curry, healthy and different from the routine....

Ingredients:

• 2cups Cabbage(finely chopped), 1/2cup Nalla Senagalu/Black Chana(cooked), 1/4onion(roughly chopped), 1tsp.Shredded Coconut+2Green Chillies+1/2''ginger root(grind them to a coarse paste), 1tsp.Oil, 1/2tsp.mustard and jeera each, 1spring curry leaves, turmeric and salt as required.

Method:

In a pan heat oil, once it's hot add mustard, jeera, once they start to splutter add onion and curry leaves and fry until the onions are translucent, then add cabbage, salt and turmeric powder, cover and cook on low flame until cabbage is cooked, then add Black Chana and the ground paste and fry for a min. and remove form the flame and serve it with rice........or roti.(I had it with rice).

Chikkudukaya vepudu/Indian Borad Beans Stirfry

This is one of the common Indian house hold vegetable.......The recipe shown below is a simple and standard way of making a stir-fry curry with it.

Ingredients:

1lb.Chikudukaayalu/Indian Broad Beans(cleaned, cut into 1''pieces),add little salt and steam them, once they are cooled squeeze them a little to remove the excess water, if any and keep aside.

Masala Power:

3tsp.dry shredded coconut, 2tsp.dry red chilli powder(adjust as per spice levels), 2cloves of garlic and salt. Put all the masala powder ingredients in the blender and make a coarse powder and keep it aside.

Method:

In a pan heat 1tsp. oil, once it's hot add 1/2tsp.mustard and curry leaves(about 1spring), once they start to splutter add the cooked chikkudukayalu/Indian broad beans pieces, a pinch of turmeric powder and fry for 2min. Now add the masala powder and mix well that all the beans gets well coated with the powder and continue to cook for a min., then remove from the flame and serve it with rice or roti.

Aloo Methi/Potato with fenugreek leaves

Ingredients:
1big bunch methi leaves, 2 potatoes(cubed), 1/2onion (roughly chopped), 3 green chillies(finely chopped), 1clove garlic minced, 1/4 tsp turmeric, salt to taste, 1tbsp.oil, 1/2tsp mustard seeds, 1/2tsp.jeera.

Method:

Pick the leaves off the stems, and wash the leaves, chop the leaves fine and keep aside. Boil the potatoes until 3/4done. Heat oil in a pan, once it is hot add mustard seeds, jeera, once they splutter add the onions, green chillies, and garlic. Saute till golden add turmeric, potatoes, chopped methi leaves and salt, mix well, cover and cook on medium heat for about 5-7min. or till the potatoes are totally cooked. Mash the potatoes slightly till everything gets combined.Serve it with roti...or steamed rice....

Alasanda Kura/ Indian Long Beans Curry

One of my friend got these long beans for me, there are grown in her back yard...........Even I got this recipe from her............it really tasted good.

Ingredients: 1lb.longbeans/alasandalu, 1/4tsp.dania powder, 1tsp.shredded coconut, 1/4onion, 1/4tsp.turmeric powder, 1/2tsp.red chilli powder(adjust as per spice levels), salt to taste. 2tsp.oil, 1/4tsp. jeera and mustard each, 2spring curry leaves.

Method: coarsely grind the onion, coconut, salt, dania powder, turmeric with little water and keep it aside. Then wash, cut the long beans into 2''pieces and add little salt and cook until they are totally cooked, it them cool for a while and then squeeze out the water from the vegetable and keep it aside. Now in a pan heat oil, once it is hot, add jeera and mustard , once they start to splutter then add curry leaves and add the squeezed long bean pieces and fry for a min., then add the ground paste and fry for 7min. on medium heat or until the raw smell of onion is gone....Serve it with roti or steamed rice.

Beans Senagapappu Kura/Beans with Chana Dal

Goruchikkudukaya(Mattikaya)Vepudu/ClusterBean Fry

Vankaya Allam Mirchi Kura/Egg plant with ginger

This is one of the best combinations........the flavor of ginger marry well with brinjal.

Ingredients: 1lb.brinjals/eggplant,(cut into cubes), 3tsp.oil, salt to taste, 1/4tsp.turmeric.

Seasoning: 1/2tsp.mustard, 1/4tsp.jeera, 1/2tsp.chana dal, 1tsp.urad dal, 2springs curry leaves.

Paste: 1''ginger, 5-6no.green chillies(grind them into a coarse paste)

Method: Heat oil in a pan, once it is hot enough, add mustard seeds, jeera, chana dal, urad dal,curry leaves once they are fried, add eggplant pieces,salt,mix well, cover with a lid and cook until half done, now remove the lid, add turmeric and cook until the eggplant are fully cooked. Now add the ground ginger and green chilli paste, mix well cook for a min. and serve.......it go well with steamed rice and roti.

Bangala dumpa Vepudu/ Crispy potato stir fry

Dondakaya Kobbari Karam koora/Tindora with coconut

This is the recipe that I have learnt recently form one of my good friend......I'm glad to tell you all that, this is the most tasty tindora/dondakaya curry that I have tasted...........not only me, even my whole family likes this curry.....

Ingredients:

1lb.tindora/dondakaylu(cut in lengthwise,into 6pieces), 1/4tsp.turmeric powder, 3tsp.oil, 2springs curry leaves, 1/2tsp.jeera,1/4tsp.mustard seeds, 1/4tsp.urad dal/black gram, salt to taste.

Ingredients for Kobbari Karam:

5tbsp.fresh shredded coconut, 1/2tsp.red chilli powder, 1clove garlic, 1/4tsp.jeera and 1/4onion(chopped roughly)........grind all the ingredients to coarse paste(do not add water, once the onions are crushed, we get enough water to grind)and keep the paste aside.

First wash and cut the tindora into pieces. Take the chopped tindora/dondakaya pieces in a vessel(that fits in the pressure cooker), sprinkle Little water, salt and pressure cook for about 2 whistles, once it is cooled, squeeze the excess water from the tindora/dondakaya pieces and keep it aside.....In a pan heat the oil, once it is hot, add urad dal/black gram, mustard, jeera, curry leaves, once they start to splutter, add the squeezed tindora/dondaka pieces, turmeric powder and let it be on medium flame for 15min.(mix in between to avoid burning), now add the ground kobbari karam, mix well and cook it on medium flame until the raw flavor of the onion is gone(for about 5min.)...Serve it with rice or roti.

Bendakaya Vepudu( Okra stir fry)