curries

Vankaya/Bhaiganfry

Ingredients

• Brinjals - 6 small
• Onions - 1 big
• Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Turmeric - 1/2 tsp
• Salt - as required
• Chilli powder - 1 tsp (adjust according to taste)
• Oil - 3 tbsp
• Curry powder - 3 tbsp

Method

1. Cut brinjals into thin slices lengthwise .
2. Chop onions into small pieces.
3. Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. After mustard seeds starts to splutter, add onion and fry until light brown.
5. Add the cut bhaigan pieces and fry for 5 minutes.
6. Now add turmeric and salt. Fry for another 10 minutes on medium heat.
7. After it's almost done add chilli powder and curry powder.
8. Fry for another 2 minutes and switch off the stove.

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Potato Gravy (for puri)

Note:

For this dish pressure pan is very fast and convenient, though can be cooked in a open vessel.

Ingredients

• Potatoes - 3
• Onions - 2
• Green chillies - 6
• Chilli powder - 1/2 tsp
• Salt - as required
• Turmeric - a pinch
• Oil 3 tsp
• Besan - 1/4 cup

Method

1. Wash, peel and cut pototoes into small pieces.
2. Chop onions and green chillies into small pieces.
3. Heat oil in pressure pan, add onions, green chillies and fry until onions are light brown.
4. Add potato pieces and saute for 2 minutes.
5. Add turmeric, salt and chilli powder.
6. Add about 2 cups of water, close the lid and cook for 3 to 4 whistles.
7. Pour some water in besan and make as a paste.
8. Open the pressure pan lid, add the paste and mix well.(this should be warm enough, otherwise there would be raw smell of besan)
9. This goes very well with puri and chapathi.

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Dondakaya/Tindora fry

Ingredients

• Tindora - 1/2 lb
• Onions - 1 big
• Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Turmeric - 1/2 tsp
• Salt - as required
• Chilli powder - 1 tsp (adjust according to taste)
• Oil - 3 tbsp

Method

1. Cut tindora into thin slices or cut it lengthwise and cut into pieces (semicircles).
2. Chop onions into small pieces.
3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. Add the cut tindora pieces and fry for 5 minutes.
5. Now add turmeric and salt. Fry for another 10 to 15 minutes on medium heat.
6. After it's almost done (about 3/4 fried) add the choped onion pieces and fry for another 5 to 8 minutes.
7. Now add the chilli powder, mix well and take it off the stove.

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Vankaya tomato/Bhaigan tomato

Ingredients

• Brinjals - 5 small
• Onions - 1 big
• Tomatoes - 2 small
• Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Turmeric - 1/2 tsp
• Salt - as required
• Chilli powder - 1 tsp (adjust according to taste)
• Oil - 3 tbsp

Method

1. Wash and cut brinjals into thin slices lengthwise .
2. Cut tomatoes into small pieces
3. Chop onions into small pieces.
4. Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
5. After mustard seeds starts to splutter, add onion and fry until light brown.
6. Add the cut bhaigan pieces and fry for 5 minutes.
7. Now add turmeric and salt.Saute for a minute.
8. Add tomato pieces and cook until brinjal is soft and tender.
9. After it's almost done add chilli powder .
10. Cook for another 2 minutes and switch off the stove.

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Beerakaya paluposi koora/Ribbedgourd

Ingredients

• Beerakaya(Ribbedgourd) - 2 small (about 3 cups of pieces)
• Milk - 1 cup (approximately)
• Oinion - 1 medium
• Turmeric - 1/2 tsp
• Chilli powder - 1 tsp
• Salt - as required
• Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Oil - 2 tbsp

Method

1. Peel, wash and cut beerakaya into small pieces.
2. Also cut onions into small pieces.
3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. After mustard seeds starts to splutter, add onion and fry until light brown.
5. Add beerakaya pieces and cook for about 5 minutes and then add salt & turmeric.
6. Cook for another 10 minutes and add a cup of milk.
7. Add chilli powder and cook slowly for another 10 minutes or until it becomes thick.

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Potato fry

Ingredients

• Potato - 3 big potatoes
• Onion - 1 medium sized
• Salt - as required
• Chilli powder -1 tsp
• Turmeric - pinch
• Oil - 2 to 3 tbsp
• Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

1. Peel the potatoes and wash them.
2. Cut the potatoes into small pieces and put them in a vessel with water ( this prevents potatoes into turning brown).
3. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli pieces, curry leaves, mustard seeds, jeera and a pinch of hing.
4. When mustard starts to splutter add onions fry until light brown..
5. Add the potato pieces and fry for 5 minutes. Add salt, turmeric and fry on medium heat until they are cooked and fried.
6. After potato is fried add chilli powder and just fry for a minute and switch off the stove.

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Bendakaya/Okra fry

Ingredients

• Okra - 1/2 lb
• Onions - 1 big
• Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Turmeric - 1/2 tsp
• Salt - as required
• Chilli powder - 1 tsp (adjust according to taste)
• Oil - 3 tbsp

Method

1. Cut Okra/ladiesfinger into thin slices horizontally.
2. Chop onions into small pieces.
3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. Add the cut okra pieces and fry for 5 minutes.
5. Now add turmeric and salt. Fry for another 10 to 15 minutes on medium heat.
6. After it's almost done (about 3/4 fried) add the choped onion pieces and fry for another 5 to 8 minutes.
7. Now add the chilli powder, mix well and take it off the stove.

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Beans fry

Ingredients

• Beans - 1/2 lb
• Onion - 1 medium sized
• Salt - as required
• Chilli powder -1 tsp
• Turmeric - pinch
• Oil - 2 to 3 tbsp
• Curry powder - 3 tbsp
• Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

1. Wash beans and cut them into small pieces.
2. Chop onions into small pieces.
3. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli pieces, curry leaves, mustard seeds, jeera and a pinch of hing.
4. When mustard starts to splutter add onions fry until light brown..
5. Add the cut beans and fry for 10 minutes. Add salt, turmeric and fry on medium heat until they are cooked and fried.
6. After beans are fried add chilli powder and just fry for a minute, sprinkle curry powder and switch off the stove.

Note:

Try the same recipe with frozen french cut beans, reduces the cutting time and looks very good.

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Goruchikkudu senagapappu/Guvar fry

Ingredients

• Guvar beans/goruchikkudu - 1/2 lb
• Chenna dal - 1 cup
• Onions - 1
• Grated coconut - 1/2 cup
• Salt - as required
• Chilli powder - 1 tsp (adjust according to your taste)
• Turmeric - a pinch
• Oil - 2 tbsp
• Seasoning - 1 tsp of mustard seeds ,pinch of hing, 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

1. Soak chenna dal for a hour, and cook them adding water until soft.
2. Cut guvar beans, wash them and cook in water until half done.
3. You can also put both of them in separate vessels and cook in pressure cooker, but be careful not to overcook them.
4. Chop onion into small pieces.
5. Heat oil in a pan, add mustard seeds, red chillies, curry leaves, hing, and jeera.
6. When mustard starts to splutter, add onions and fry until light brown.
7. Add salt and turmeric.
8. Drain all the water from guvar beans and add to the onions. Fry for about 10 minutes until it looks fried.
9. Now add chenna dal to this and fry for another 5 to 8 minutes.
10. Add chilli powder and stir.
11. Add grated coconut and fry for 2 more minutes.

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Vankaya masala (Bhagarabhaigan)

Ingredients

• Brinjals - 8 small
• Onions - 1 medium
• Green chillies - 4
• Oil - 5 tbsp

For paste:

• Onion chopped - 1 cup
• Groundnuts - 1/4 cup
• Sesame seeds (optional) - 2 tsp
• Coconut grated - 1/4 cup
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Chilli powder - 1 tsp
• Cloves - 4
• Cinnamon - small piece
• Tomato - 1
• Tamarind water
• Salt - as required

Method

1. Dry roast peanuts/groundnuts until raw smell is gone, add sesame seeds and coconut in the same pan and fry for 1 to 2 minutes and take away from heat. Keep a lid handy as sesame seeds splitter all around.
2. Grind all the items under For paste:
3. Slit the brinjals into four , not fully (keeping the stem intact).
4. Heat oil in a pan, add green chillies, onions and fry until light brown.
5. Add brinjals, stir for some time. Pour the ground paste, salt and little water.See the taste and add chilli powder or salt according to taste.
6. Cover and cook until brinjal are cooked and gravy is thick, stirring once in a while.
7. Serve hot with fried rice, chapatti or plain rice.

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Potato Kurma

Ingredients

Coming soon

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Carrot fry

Ingredients

• Carrots - 3 cups of pieces or grated
• Onions - 1 medium
• Grated coconut - 1 cup
• Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Turmeric - 1/2 tsp
• Salt - as required
• Chilli powder - 1 tsp (adjust according to taste)
• Oil - 3 tbsp

Method

1. Wash carrots and cut them into small pieces or grate them.
2. Chop onions into small pieces.
3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. After mustard seeds starts to splutter, add onion and fry until light brown.
5. Add carrot and fry for some time. Add salt, turmeric and fry for another 10 minutes.
6. When carrots look fried and cooked, add chilli powder and 1 cup of grated coconut.
7. Fry for another 5 minutes and switch off the stove.

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Capsicum gravy

Ingredients

• Capsicum - 2 medium
• Onions - 2 medium
• Peanuts or sesame seeds - 1/4 cup
• Coriander seeds - 1/4 cup
• Ginger - small piece
• Garlic - 4 flakes
• Garam masala - 1/2 tsp
• Salt - as required
• Turmeric - a pinch
• Chilli powder - 1 1/2 tsp (adjust according to your taste)
• Oil - 2 tbsp

Method

1. Wash and cut capsicum into slices, lengthwise.
2. Chop onion into pieces.
3. Heat a small pan, dry roast coriander seeds and peanuts(or sesame seeds).
4. Add half of the onion pieces and fry until raw smell goes.
5. When cool enough, grind coriander seeds, peanuts(or sesame seeds), onions, ginger, garlic and garam masala.
6. Heat oil in a pan, add remaining onions and fry until light brown.
7. Add capsicum pieces and saute for 2 to 3 minutes.
8. Add salt, turmeric, chilli powder and mix.
9. Add grounded paste, about 1/2 cup of water and cook until capsicum is soft and gravy thickness.

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Sorakaya paluposi(Bottlegourd)

Ingredients

• Sorakaya - 1 small (about 3 cups of pieces)
• Milk - 1/2 cup (approximately)
• Oinion - 1 medium
• Turmeric - 1/2 tsp
• Chilli powder - 1 tsp
• Salt - as required
• Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Oil - 2 tbsp

Method

1. Cut sorakaya into small pieces.
2. Also cut onions into small pieces.
3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. After mustard seeds starts to splutter, add onion and fry until light brown.
5. Add sorakaya pieces and cook for about 5 minutes and then add salt & turmeric.
6. Cook for another 5 minutes and add milk.
7. Add chilli powder and cook slowly for another 10 to 15 minutes or until it becomes thick.

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Capsicum fry

Ingredients

• Capsicum - 2 big or 4 medium
• Onions - 1 big
• Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Turmeric - 1/2 tsp
• Salt - as required
• Chilli powder - 1 tsp (adjust according to taste)
• Oil - 3 tbsp

Method

1. Cut capsicum into small pieces (or cut them lengthwise, but takes more time to fry them.
2. Chop onions into small pieces.
3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. After mustard seeds starts to splutter, add onion and fry until light brown.
5. Now add capsicum and fry for 10 minutes.
6. Add salt, turmeric and fry for another 10 minutes or until done.
7. Don't cover the pan with lid if you want capsicum to be dry fried, if you do so it gives some water to the capsicum.
8. Now add chilli powder and sprinkle with some curry powder.
9. After a minute take it away from the stove.

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Sorakaya fry

Ingredients

• Sorakaya - 1 small (about 4 cups of pieces)
• Oinion - 1 medium
• Turmeric - 1/2 tsp
• Chilli powder - 1 tsp
• Salt - as required
• Garam masala - 1/2 tsp
• Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
• Oil - 2 tbsp

Method

1. Cut sorakaya into small pieces.
2. Also cut onions into small pieces.
3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. After mustard seeds starts to splutter, add onion and fry until light brown.
5. Add sorakaya pieces and cook for about 5 minutes and then add salt & turmeric.
6. Cook for another 10 to 15 minutes, after done add chilli powder and garam masala powder.