Aloo - Vankaya Fry Recipe

 

Ingredients

• Brinjal - 1/4 kg
• Potato - 1
• Salt - 1/2 tsp
• Chilli Powder - 1 tsp
• Curry Leaves - Few
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1 tsp

Preparation

1. Wash potato and brinjal and cut into small pieces.
2. Heat a pan with 3 tbsp of oil on medium flame. When oil is warm, add seasoning.
3. When it starts spluttering, add potato and brinjal pieces. Stir.
4. Cover with lid and let it fry on low flame. Stir now and then.
5. When curry is fried and roasted a little, add salt and scald.
6. Add chilli powder and curry leaves. Scald again and turn off the flame.

Gutthi Vankaya Kura - Stuffed Brinjal Curry Recipe

Ingredients

• Vankayalu (Brinjal) - 6
• Kura Podi - 3 tbsp
• Salt  - 1/2 tsp
• Chilli Powder - 1 tsp
• Oil - 1+3 tbsp

Preparation

1. Select tender small and good quality brinjals. Wash and cut the brinjals from top to middle and from other direction down to middle .
2. Mix Kura Podi, salt and chilli powder with a tbsp of oil. Stuff each brinjal with the powder, little by little.
3. Take a thick-bottomed vessel with 3 tbsp of oil on low flame. Put brinjals one by one.
4. Cover with edged plate and pour a cup of water in the plate (in this process brinjals will be cooked well under steam). Stir now and then.
5. When brinjals become very soft, turn off the flame.

Ponnaganti Aaku Pesarapappu Kura - Water Amaranth with Greengram Dal Fry Recipe

Ingredients

• Ponnaganti Aaku - 4 bunches
• Pesarapappu (Moong Dal) - 1/2 cup
• Salt - 3/4 tsp
• Chilli Powder - 1/2 tsp
• Oil - 3 tbsp
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1tsp 

Preparation

1. Pluck the leaves of Ponnaganti, wash and cut into pieces.
2. Soak Pesarapappu for an hour. Drain the water and spread on dry cloth for 5 min.
3. Put a pan with oil on medium flame. Add seasoning.
4. When Urad Dal turns light brown in colour, add Pesarapappu to the pan and stir fry.
5. When it turns light golden, add Ponnaganti leaves. Raise the flame and stir fry for 2 min.
6. Cover with lid and let it fry on low flame. Stir now and then.
7. When colour of the leaves changes and it is coarse, turn off the flame.

Note - Vadiyalu (Frimes) and Pickled Mirch (Oorina Mirapakayalu) will be tasty with this curry.

Aratikaya Vepudu with Kurapodi Recipe

 

Ingredients

• Raw Banana - 2
• Kura Podi - 2 tbsp
• Chilli Powder - 3/4 tsp
• Curry Leaves  - Few
• Salt to Taste
• Seasoning - Urad Dal - 1 tsp, Mustard Seeds - 1/4 tsp

Preparation

1. Wash, peel and cut bananas into small pieces.
2. Heat a pan with 3 tbsp of oil on medium flame.
3. When oil is warm, add seasoning to the pan.When it starts crackling, add banana pieces.
4. Stir fry in frequent intervals on low flame and cover with lid.
5. Add salt and stir fry again. Cover for another 2 min.
6. Check whether curry pieces have become soft. Add chilli powder, Kura Podi and curry leaves.
7. Mix well and turn off the flame.

Kobbarikoru - Senagapappu Kura - Chana Dal and Grated Coconut Curry Recipe

 

Ingredients

• Chana Dal (Senagapappu) - 1 cup
• Grated Coconut (Narial) - 1 cup
• Salt - 1 tsp (approx.)
• Chilli Powder - 3/4 tsp
• Curry Leaves - 1 spring
• Oil - 3 tbsp
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1 tsp, Cumin Seeds - 1/4 tsp, Red Chilli - 1

Preparation

1. Soak Chana Dal for about 2 hours and cook it in a steam cooker without water.
2. Heat tava with oil in medium flame and add seasoning one by one. Slit chilli and add to it.
3. When seasoning starts crackling, add Chana Dal and stir fry for about 2 min.
4. Add grated coconut, salt, chilli powder and curry leaves.
5. Mix well for a minute and turn off the flame.

Beerakaya - Ullipaya Kura - Ridge Gourd - Onion Curry Recipe

 

 Ingredients

• Beerakaya (Ridge Gourd) - 1 (large)
• Onion (Ullipaya) -1 (large)
• Chilli Powder - 1.5 tsp
• Salt - 3/4 tsp
• Oil - 2 tbsp
• Curry Leaves - Few
• Seasoning - Mustard Seeds -1/4 tsp, Urad Dal - 1tsp

Preparation

1. Peel and cut Beerakaya into 1/2" pieces and onion into small pieces.
2. Heat tava with oil. Add seasoning.
3. When seasoning starts crackling, add chopped onion. Stir fry.
4. When onion turns light brown in colour, add Beerakaya pieces, salt and chilli powder. Mix well.
5. Stir fry till oil starts oozing. Finally add curry leaves and turn off the flame.

Beetroot - Coconut Curry Recipe

 

Ingredients

• Beetroot - 1
• Grated Coconut - 1/2 cup
• Chilli Powder - 1tsp
• Salt - 3/4 tsp
• Curry Leaves - 1 spring
• Seasoning - Mustard Seeds - 1/4 tsp, Urad Dal - 1 tsp

Preparation

1. Peel and cut Beetroot into 1/4" pieces, sprinckle a pinch of sugar and cook.
2. Keep tava in medium flame, pour 2 tbsp of oil.
3. Add seasoning, when it turns brown in colour, add Beetroot.
4. Stir fry and add salt, chilli powder and grated coconut.
5. Stir again and put curry leaves.
6. Mix well and turn off the flame.

Kakarakaya - Senagapindi Vepudu - Karela - Besan Fry Recipe

Ingredients

• Karela - 1/4 kg
• Besan (Gram flour) - 1 tbsp
• Salt - 1/2 + 1/2 tsp
• Chilli Powder -3/4 tsp
• Seasoning - Mustard Seeds - 1/4 tsp, Urad Dal - 1tsp, Green Chilli - 1, Curry Leaves - 1 Spring.

Preparation

1. Wash and cut Karela into equal size pieces.
2. Chop green chilli and curry leaves.
3. Take 2 tbsp of water and add besan, 1/2 tsp salt and chilli power. Mix well and make batter.
4. Heat 3 tbsp of oil in medium flame.
5. When oil is warm, add seasoning. 
6. When mustard spluttering, add green chilli and Karela.
7. Add salt and fry well.
8. When Karela has fried well, add Besan batter and stir frequently.
9. When batter has mixed well with Karela, add chopped curry leaves and turn off the flame.

Note - Green chilli will reduce, bitterness in Karela.

Potlakaya - Senagapappu Kura Recipe

 

Ingredients

• Potlakaya (Snakegourd) - 1 (medium size)
• Senagapappu (Chana Dal) - 1/2 cup
• Chilli Powder - 1tsp
• Salt - 3/4 tsp
• Seasoning- Mustard Seeds 1/4 tsp, Urad Dal - 1 tsp, few Curry Leaves.

Preparation

1. Soak Chana Dal for about 3 hours.
2. Cut Snakegourd into 1.5 cm circles.
3. Cook both  Chana Dal and Snakegourd.
4. Keep tava on flame, put seasoning.
5. When Mustart crackling add  cooked Snakegourd and Chana Dal.
6. Stir now and then.
7. When curry fried well add Salt, Chilli Powder and Curry leaves.

Note - Fried achari-mirch enhances the taste of this curry.