Thotakura or Amarnath leaves or MulaiKeerai or Chavli onion curry

Ingredients:

Thotakura leaves / amaranth leaves 1 bunch

Onion big sized 1

Chana dal 1 teaspoon

Urad dal 1 teaspoon

Mustard seeds 1 teaspoon

Red chilies 3

Jeera ½ teaspoon

Garlic cloves 3

Red chili powder 1 teaspoon

(Adjust accordingly)

Turmeric powder 2 pinches

Hing 1 pinch

Curry leaves 1 string

Oil 1 tablespoon or 3 teaspoons

Salt as needed

 Preparation:

1. Wash thotakura or amaranth leaves thoroughly and chop them very finely. Don’t throw out the tender stalks. You can make sambar with it.

2. Add little water and pressure cook the thotakura or amaranth leaves or cook it in a pan or vessel.

3. Chop onions and garlic into small pieces. Heat a pan add oil after oil is heated add mustard seeds, chana dal, urad dal, jeera, red chilli cut into three pieces, hing, garlic pieces and curry leaves.

4. When the mustard seeds start to splutter and dals slightly change color add onion pieces and saute well.

5. When the onion becomes translucent add the cooked thotakura and mix well. Add turmeric powder and salt, mix well.

6. After 5 minutes add rice flour and mix well. Add ¼ teaspoon of oil. Mix well.

7. Cook for 10 minutes and add red chilli powder mix well and switch the stove.

Kakarakaya Ulli Karam or Bitter gourd or Karela or Pavayka or Hagalakai Onion gravy curry

Ingredients:

Kakarakaya or Bitter gourd 6 or 1 pound or ½ kg

Green chilies 3

Turmeric powder ¼ teaspoon

Ginger 1 ½ inch piece

Onion 1 big sized

Coriander powder or Dhaniya powder 1 tea spoon

Oil 1 ½ table spoon

Salt as needed

Preparation:

1. In a deep vessel or bowl add ½ teaspoon salt and turmeric powder and mix well. Cut bitter gourd into 1 ½ or 2 inch length wise. Mix the pieces with the salt and tumeric powder mix well and set it aside for about an hour . This decrease the bitterness of bitter gourd.

2. Cut onion into pieces. Make a paste of onion, green chilies and ginger. Don’t add water to the paste this increases bitterness of the bitter gourd.

3. Heat a skillet or deep pan and add oil when oil is hot add bitter gourd pieces and mix well. Cover it and cook.

4. When the bitter gourd becomes tender and turns golden brown color add the onion paste and mix well.

5. When the onion paste is fully absorbed add coriander powder and mix well.

6. Cook for 5 to 10 minutes and switch off the stove.

Usirikaya Charu or Gooseberry/ Alma / Nellikka Rasam

Ingredients:

Usirikaya or Gooseberries or Amla 6 big sized or 1 table spoon paste

Tomatoes 2 medium sized

Turmeric powder 1 pinch

Mustard seeds or rai or avalu ½ teaspoon

Jeera ¼ teaspoon

Menthi seeds or menthulu ¼ teaspoon

Red chillies 2

Garlic cloves 3

Rasam powder 1 teaspoon

Oil 1 teaspoon

Hing or asafoetida 2 pinches

Curry leaves 1 string

Salt as needed

Preparation:

1. Pressure cook or cook gooseberries or amla or usirikaya. When they become tender deseed the gooseberries and grind them or mash them into a smooth paste.

2. Wash and chop tomatoes and garlic into pieces. Heat a pan and add oil after oil is heated add mustard seeds, menthi seeds, jeera, red chilli cut into three pieces, curry leaves, hing and garlic.

3. When the mustard seeds start to splutter and garlic slightly changes color add the chopped tomatoes.

4. When the tomatoes become tender add 3 cups of water when the water starts to boil add rasam powder, tumeric powder and salt, mix well.

5. After two minutes add the gooseberries paste and mix well.

6. Boil for about 5 to 10 minutes in medium low flame. Switch off the stove.

Dondakaya or Tindora or Kovakka or Tondekayi Curd curry

Ingredients :

Dondakaya or Tindora or Ivy gourd ½ pound or ¼ kg

Yogurt or Curd 2 tablespoon

Onion 1 (optional)

Mustard Seeds ½ teaspoon

Chana Dal ½ teaspoon

Urad Dal ½ teaspoon

Jeera ½ teaspoon

Hing 1 pinch

Red chillies 2

Red chilli powder ½ teaspoon

Curry leaves 1 string

Turmeric powder 2 pinches

Oil 2 teaspoons

Salt as needed

Preparation:

1. Cut and cook the dondakaya or tindora in a pan or cooker.

2. Heat a deep pan or skillet add oil to it. Add mustard seeds, chana dal, urad dal, jeera, red chili cut into 3 pieces, curry leaves and hing.

3. When the mustard seeds start to splutter and dals slightly change color add the cooked dondakaya or ivy gourd mix well.

4. Add turmeric powder and salt and mix well. After 5 minutes add curd and mix well.

5. Cook for till the curd is fully absorbed or for about 5 minutes.

6. Add the red chilli powder. Mix well.

Raw banana oven chips

Ingredients:

Raw Bananas 4

Oil 1½ teaspoon

Red chilli powder 1 teaspoon

Chat masala ½ teaspoon (optional)

Tumeric powder 1 pinch

Salt as needed

Preparation:

1. Cut banana into thin slices and soak in salt water for 10 minutes.

 2. Dry them in a cloth or tissue paper. 

3. Grease a oven pan and spread the banana slices. Spray oil using pam or gently spread oil over the slices.

 4. Preheat the oven and bake in 350 F or 150 degrees for 10 to 15  minutes. Change from bake to broil mode and broil for 5 to 10 minutes, till the color  changes slightly.

5. Sprinkle salt.

 6. Add red chilli powder and chat masala powder, mix well.

7. Serve with rice or you can eat as a snack.

Long Beans or Alchandalu or Achinga or Karamani Curry

Ingredients:

Long Beans 1 pound

Onion 1 (optional)

Urad dal 1 teaspoon

Chana dal 1 teaspoon

Mustard seeds 1 teaspoon

Jeera ½ teaspoon

Besan or chana dal powder 3 table spoons

Turmeric Powder 2 pinches

Red Chilli Powder 1 teaspoon

Hing 1 pinch

Oil 2 table spoons

Curry Leaves 1 string
Salt as needed

Preparation:

1. Cut the long beans into small pieces. Cook them in a pressure cooker or pan.

2. Heat skillet or deep pan, after oil is heated add oil and turn to medium low flame. Add mustard seeds, chana dal, urad dal, jeera, curry leaves, hing and red chillies cut into three pieces.

3. When the mustard seeds start to pop and dals slightly change color (Add the onions and saute till they are translucent. Add the cooked long beans and saute well. Cover and cook for 5 minutes. Add the besan or chana dal powder and mix well. Add 1 teaspoon of oil after 2 minutes. Add salt and tumeric powder and mix well. Cook for 10 to 15 minutes until nice aroma of cooked besan comes.

4. Add red chilli powder mix well and switch stove after 2 minutes.

I am sending this recipe to the event. Bookmarked recipe hosted by  Aipi and Priya.