Brinjal Bajji or Brinjal Pakora

Ingredients :

Besan 1 cup
Brinjals 5 small sized
Red chilli powder 1/2 teaspoon
(adjust accordingly)
Baking soda 2 pinches (optional)
Salt as needed
Oil for frying


Preparation:
1. Mix besan and water into a not thick not thin batter.

2. Add paste baking soda, red chilli powder and salt. Mix well.

3. Cut brinjal into round pieces. Soak them in water or they will turn dark. Add to the besan batter.

4. Heat a pan add oil after oil is heated turn to medium low flame. Dip the brinjal pieces in besan batter and put in oil.

 5. Uniformly fry on all sides till pakoras are crispy.

Serve hot with peanut chutney or any chutney.

Dondakaya or Tindora podi kura

Ingredients:

Donadakaya or tindora 1 pound

Onions 2 medium sized

Roasted Chana dal 1/2 cup

Tamarind 1 inch piece

Tumeric powder 1/4 teaspoon

Red Chilli powder 1 teaspoon

Oil 4 teaspoons

Salt as needed

Preparation:

1. Wash dondakaya or tindora. Cut them into pieces. You can cut long or circular pieces.

2. Cut onions into small pieces.

3. Heat a pan or kadia and add oil and turn the stove to medium low flame. Add the chopped onions.

4. When the onions change the color add the tindora or dondakaya pieces and mix well.

5. In a mixie make a powder of  roasted chana dal or potanalu pappu and tamaraind.

5. Add the powder to the curry in the pan .

6.Cover the pan with lid and cook in medium low flame. In between mix well.  After 5 minutes add salt and mix well.

7. Cover with lid and cook for about 15 minutes until the tindora is fully cooked.

8. Add red chilli powder and tumeric power mix well cook for two minutes and switch off the stove.

Serve with rice.

Aartikaya Curry or Raw Banana Curry

Ingredients:

Aartikaya or

Raw banana 3 medium sized

Urad dal 1 teaspoon

Chana dal 1 teaspoon

Mustard seeds 1 teaspoon

Jeera 1/2 teaspoon

Lemon 1

Red chiilies 2

Hing 2 pinch

Turmeric 2 pinches

Curry leaves 6 to 8 leaves

Green chillies 2

Ginger 1 inch piece

Oil 4 teaspoons

Salt as needed

Preparation:

1. Wash aartikaya or raw banana. Peel the skin. Cut them into pieces. Put them in a bowl of water or else they will turn black.

2. Heat a kadia or pan add water to it. After the water is little heated add the aartikaya or raw banana pieces, little salt and tumeric to it.

3. After the raw banana or aartikaya is cooked drain the water and keep it aside.

4. Heat the same pan or kadia and add oil and turn the stove to medium low flame . Add chana dal, urad dal, jeera, mustard seeds, red chilli cut into two pieces, hing and curry leaves. After the mustard seeds start to spulter.

5. Add the cooked raw banana or aartikaya pieces to tadka  and mix well.

6. Make a paste of green chilli and ginger . Mix well. Cook for about 10 minutes .

7. Sqeeze a lemon. Add lemon juice to curry when curry is cool. Mix well.

Berakaya Nuvvulu Kura or Ridge Gourd Sesame

Ingredients:

Bearakaya 2 big sized

Urad dal 1 teaspoon

Chana dal 1 teaspoon

Mustard seeds 1/2 teaspoon

Jeera 1/2 teaspoon

Sesame powder 3 teaspoon

Red chiilies 2

Hing 1 pinch

Turmeric 2 pinches

Curry leaves 6 to 8 leaves

Chilli powder 3/4 teaspoon (adjust accordingly)

Oil 3 teaspoons

Salt as needed 

Preparation:

1. Wash berakaya or ridge gourd. Peel the skin. (Donot throw the skin you can make chutney and pickle with it) .Cut them into pieces.

2.  Heat a kadia or pan add water to it. After the water is little heated add the berakaya or rige gourd pieces,little salt and tumeric to it (or) in a pressure cooker you can cook the berakaya or ridge gourd.

3. After the ridge gourd or berakaya is cooked drain the water and keep it aside.

4. Heat the same pan or kadia and add oil and turn the stove to medium low flame . Add chana dal, urad dal, jeera, mustard seeds, red chilli cut into two pieces, hing and curry leaves. After the mustard seeds start to spulter.

5. After 5 minutes add the sesame powder and mix well. Add salt and tumeric powder and mix well.

 

6. Cook for about 10 minutes and add red chilli powder mix well and switch off the stove.

Potanalu Pappu Pachadi or Roasted Chana dal chutney

Ingredients:

Potnalu Pappu 1 cup

or Roasted Chana dal

Green chillies 2

Ginger 1 inch piece

Garlic 3 cloves

Tamarind piece 1 and 1/2 inch piece

Curry leaves 1 inch

Oil 2 teaspoons

Urad dal 1 teaspoon

Mustard seeds 1/2 teaspoon

Red Chiilies 2

Hing 2 pinches

Preparation:

1. Heat a pan and after it is heated add half teaspoon of oil and turn to low flame. Add the roasted chana dal or potnalu pappu and mix well, after 5 to 7 minutes turn off .

2. After the roasted chana dal or potnalu pappu cools put this in mixie add water (if you want thick chutney add less water) , tamarind, geen chilli , ginger, raw garlic and salt and make into a smooth paste.

3. Transfer it into a bowl.

4.Heat the same pan add the remaining oil and after oil is heated add urad dal, mustard seeds , red chilli broken into two/three halves,hing and curry leaves. After the mustard seeds splutter add the tadka or poppu to the chutney bowl.

5. Mix well and Serve with idly ,dosa,vada and punukulu.