Onion tomato gravy

Ingredients :

onion - 1big
tomato - 2 medium
Ginger - 1"piece
garlic cloves - 3
greated cocconut - 3tbs ( 2"piece)
red chilly powder - 1tsp
salt - 1tsp
turmeric- 1/4tsp
garam masala - 1tsp
coriander leaves / cilantro - few sprigs
oil / ghee - 1tbs
Jeera - 1tsp

• Finely chop onion .
• Puree tomatos .
• Graind ginger , garlic , coconut into smooth paste .
• Heat oil in a skillet on medium flame .  when oil is hot ,  add jeera and fry it for few secs . Now add the chopped onion to the skillet and saute until light bown color .

• Once onions turn brown , add pured tomatos and cook until it turns little dry .

• Now add grounded ginger , garlic and coconut paste and cook it until it leaves it raw smell .

• Add red chilly powder , turmeric , garam masala and saute for 1 minute .

• Add 1 cup of water , salt to the fried mixture and cook it for 10 minutes or until desired consistency .

• Add chopped coriander leaves and check for the seasoning and take it off from the flame .

• Serve it with naan , chapathi , biryani or any rice dishes .

Batani vankay kura / Peas egg plant curry

Ingredients:

Vankayalu / egg plants : 1kg(2lbs)
Peas(dry) - 1/2cup
Onion  -1big
Ginger - 1" piece
Garlic  -  4 cloves
Green chillies - 8-10
Coriander leaves / cilantro - few springs
Curry powder / turmeric - 1/2tsp
Salt - 2tsp(divided)

For tempering:

Mustard seeds - 1tsp
Split black gram - 1tsp
Jeera - 1/2 tsp
Whole red chilly - 1
Oil - 1tbs

• Soak peas in water for atleast 4 hrs and pressure cook until 2 wistles ( or until cooked well ).
• Add 1tsp of salt to water , chop the egg plant in to 1" cube and put them in salted water so that they don't turn brown . Chop the onions in to 1" strips .

• Do the tempering - heat oil in skillet on medium flame , when oil in hot add all the tempering ingredients and fry until mustard seeds pop .  
• Now add chopped onions to the the tempered mixture and saute them until they turm little brown .

• Add the cooked peas to the browned onions and saute them until they are fried little bit .

• Mean while ground ginger , garlic , green chilly in to course paste .

• Once peas are fried add the grounded paste and fry it until it leaves its raw smell .

• Now add the chopped egg plant ,  salt and close it with lid and let in cook on low flame until it is cooked .

• Once the curry is done , curry powder and chopped coriander leaves and mix it well let it cook for 1 minute and take it off from flame .

• Serve Batani vankay kura with rice / chapathi

batani vankaya kura with rice

NOTE:
      - Can we fresh / frozen peas instead on dry peas . If ur are using fresh / frozen peas , just add them to the fried onions .

Cabbage carrot curry

Ingredients :

Cabbage - 1small head
Carrots - 1lb(1/2kg)
Green chillies - 3
Garlic chilly powder / red chilly powder - 1tsp
Curry powder / turmeric - 1tsp
Salt - 1tsp

For tempering :

Mustard seeds - 1tsp
Split black gram - 1tsp
Jeera - 1/2tsp
Whole red chilly - 1
Oil - 1tbs

• Wash and cut the cabbage , carrots (small bite size pieces ), split the green chillies .

• Do the tempering - heat oil in a big sauce pot / slillet on medium flame . Once oil is hot , add all the tempering ingredients and let them fry until mustard seeds start popping .
• Now add the green chillies , saute it for few seconds , add chopped cabbage and carrots . add salt and saute well ( salt will release all the moisture from the veggies).

• Colse it with lid and let it cook by stirring once a while .

•  When the veggies are cooked , add the garlic chilly powder , curry powder and mix it well .

• Check for the final seasoning and take it off from the heat .
• Serve cabbage carrot curry with rice / chapathi

carrot cabbage curry with chapathi

NOTE:
      -If you like onion flavour , can add it with green chillies .
      - If the curry looks dry , add little water while cooking .

Beerakaya tomato kura / Ridge guord tomato curry

Ingredients:

Beerakaya / Ridge guord - 1large
Tomato - 2
Onion - 1big
Green chillies - 2
Vellulli karam / garlic chilli powder - 1tsp
Sambaru podi / curry powder -3/4tsp
Salt - 1tsp

For tempering :

Mustard seeds - 1tsp
Split black gram dal - 1tsp
Jeera - 1/2tsp
whole red chilly - 1
Oil - 1tbs

• 
  
  Wash and peel the ridge gourd (i only peel the ridges , not the whole green part)

                                  

• 
  
  Cut all the veggies to small pieces .

                                      

• 
  
  For tempering - Heat oil in a skillet on medium flame . Once oil is hot , add all the tempering ingredients (mustard seeds , split black gram , jeera , halfed red chilly) and fry until they pop.

                                       

• 
  
  Add chopped onions and saute till transperant. Add the chopped tomatos ,green clillies and cook it for 2 minutes .

                                      

• 
  
  Now add the chopped ridge guord , salt and stir it once . Cover it with lid and let it cook .(don't add water . by adding salt , ridge gourd will ooses its natural water )

                              

• 
  
  Stir it once in a while until it is cooked .

                             

• 
  
  When it is almost done , add the garlic chilly powder , curry powder and mix well .

                             

• 
  
  Check for the final seasoning and let it cook for 1 minute and take it off from the flame .
• 
  
  Serve it with rice and ghee .

NOTE:
      - Garlic chilly powder can be substituted with red chilly powder.
      - Can use turmeric powder instead in curry powder .
      - If curry turns dry add little water while cooking .

Bendakaya Masala /Okra Masala

Ingredients:

Bendakaya/Okra -1lb

Onion -1 big
Green chillys - 2
Maida/All purpose flour - 1/2 cup
Ginger garlic paste -1tbs
Garam masala - 1tsp
Chilly powder - 1tsp
Turmeric powder - 1/2 tsp
Salt - 1 1/2 tsp(divided)
Oil for deep frying

•  Wash and cut okra into 1cm pieces by removing the tips and tails .

• Finely chop the onion and green chillys .
• Heat 1tbs of oil in heavy bottom pan on medium heat and saute them until they turn light brown colour.

• Once the onion turn light brown add ginger garlic paste to it and fry until it leaves it raw smell .
• In a saperate bowl mix 1/2 tsp of salt and 1/2 tsp of chilli powder to the maida and mix well .

• Now add the okra pieces to the maida mixture and leave it for few minutes .

• Mean while heat the oil in skillet on medium high .
• When the oil is hot , dust off the excess maida and deep fry the okra until golden brown colour or until crispy .drain the fried okra on paper towel to take off any excess oil . (don't try to fry all the pieces at once , it may bring the oil temperature down and okra will be saugy .)

• Add the fried okra to the sauted onion and mix it will by adding salt , chilly powder , turmeric , garam masala .

• Fry it for 5 minutes on low flame

     Serve it with rice as main dish or it taste even better with sambar/ rasam as side dish .

  Note:

    Okra seeds will pop while frying , so don't stand too close to the frying pan .