Dondakaya or Tindora or Kovakka or Tondekayi or Ivy gourd or Little gourd Pulusu or Tamarind curry

Ingredients:

Dondakaya ½ kg or 1 pound

Onion 1 big sized and finely chopped

Chana dal 1 teaspoon

Urad dal 1 teaspoon

Mustard seeds 1 teaspoon

Jeera ½ teapoon

Red chillies 3

Red chilli powder 1 teaspoon

(adjust accordingly)

Curry leaves 1 string

Mustard powder 1 teaspoon

Turmeric powder 3 pinches

Tamarind pulp of 2 inch tamarind

Oil 2 teaspoons

Salt as needed

Preparation

1. Chop donadakaya into small circular pieces. Cook them in a cooker or a deep pan.

2. Heat a deep pan or skillet add oil after oil is heated add urad dal, mustard seeds, red chillies, curry leaves and hing.

3. When mustard seeds splutter and urad dal changes to golden color. Add the onion pieces when they turn translucent, add the tamarind paste.

4. When the pulp starts to boil add the dondakaya pieces and mix well.

  5. Add mustard powder, salt and turmeric powder. Cook for 10 minutes.

6. Add red chilli powder and mix well. Cook for 2 minutes and switch off the stove.

Guntur Brinjal Curry

Ingredients:

Tender small long brinjals or Guntur Brinjals  12

Oil 1 table spoon or 3 teaspoons

Red chilli powder 1 teaspoon

Turmeric powder 2 pinches

Salt as needed

Preparation:

1. Heat a pan and oil after oil is heated turn to low flame. Wash the brinjals and gently wipe them and add brinjals to it.

2. Cover it with a lid and when they are fully cooked and become soft. Add red chilli powder, turmeric powder and salt.

3. Serve with rice.

Sorakaya Mamidikaya pappu or Bottle gourd Mango Dal

Ingredients:

Toor Dal or Kandi pappu 1 cup

Sorakaya or bottle gourd ½ big sized

Raw mango ½ medium sized

Garlic cloves 6

Turmeric ¼ teaspoon

Green chilies 5

Urad dal or Menapa pappu or Black gram split 1 teaspoon

Chana dal or Senaga papu 1 teaspoon

Mustard seeds or avalu or rai 1 teaspoon

Red Chilli 2

Hing 2 pinches

Red Chilli Powder ½ teaspoon

(adjust accordingly)

Curry Leaves 6 to 8

Oil 2 teaspoons

Salt as needed

Preparation:

1. Peel and chop bottle gourd or sorakya and mango into small pieces. Don’t discard the seed. Peel garlic.

2. Heat a deep pan or kadai and add the toor dal and dry roast till you get a nice aroma. Ensure that the dal does not get dark.

3. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped bottle gourd or sorakaya, mango pieces, green chillies and turmeric. Add 2 ½ cups of water and cook until the dal is fully cooked.

4. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing.

5. When mustard seeds splutter and urad dal changes to golden color. Add the dal , salt and red chili powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

Vegetable Cutlets- Variety 1

Ingredients:

Bread 8 pieces

Potatoes 5 big sized

Carrots 3

Corn 1

Kidney beans handful

Green peas 1 cup

Frech beans 10

Onions 2

Green chillies 5

Ginger 1 inch piece

Turmeric powder 2 pinches

Coriander powder 1 teaspoon

Red chilli powder 1 teaspoon

Oil for deep frying

Salt as needed

Preparation:

1. Boil and mash potatoes in a big bowl.

 2. Chop carrots, beans, french beans and onions. Cook the vegetables and mash them.

 

 3. Add red chilli powder, coriander powder, salt and tumeric powder. Mix well.

 4. Heat a pan or griddle, roast bread slices on the pan. When they are roasted on both sides. Add little water mash them into soft pieces.

 

5. Mix the bread pieces and vegetables. Make then into rounds and flatten them.

 

6. Heat a deep pan or skillet and after oil is heated. Switch to medium flame. Gently drop the cutlets into the oil.

 7. When they are uniformly fried on all sides. Transfer them to a tissue paper.

Mango Spinach dal

Ingredients:

Toor Dal or Kandi pappu 1 cup

Spinach ½ packet

Mango ½ medium sized

Onion 1 (optional)

Garlic cloves 6

Turmeric ¼ teaspoon

Green chilies 3

Urad dal or Menapa pappu or Black gram split 1 teaspoon

Mustard seeds or avalu or rai 1 teaspoon

Red Chilli 2

Hing 2 pinches

Red Chilli Powder ½ teaspoon

(adjust accordingly)

Curry Leaves 6 to 8

Oil 2 teaspoons

Salt as needed

Preparation:

1. Chop spinach and mango into pieces. Peel garlic.

2. Heat a deep pan or kadai and add the toor dal and dry roast till you get a nice aroma. Ensure that the dal does not get dark.

3. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped spinach, mango pieces, green chillies, garlic and turmeric. Add 2 ½ cups of water and cook until the dal is fully cooked.

4. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing.

5. When mustard seeds splutter and  urad dal changes to golden color . Add the dal , salt and red chili powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

Bread besan starter or Bread Besan Vada

Ingredients:

Bread Slices 6

Onions 2

Besan powder 1 cup

Red chilli powder 2 teaspoons

(adjust accordingly)

Salt as needed

Oil for deep frying

Preparation:

1. In a bowl mix bread slices and little water and make into paste.

2. Add chopped onions, red chilli powder and salt.

3. Add besan and mix well.

4. Heat a pan and add oil after oil is heated add balls of the batter gently and turn to medium  flame.

5. When they are uniformly fried on all sides transfer them to a tissue paper.

Brinjal Chickudu Gingalu Curry

Ingredients:

Long Brinjals 3

Chikudukaya or Papadi seeds 1 cup

Onion 1

Chana dal 1 teapoon

Urad dal 1 teapoon

Mustard seeds 1 teaspoon

Jeera ½ teaspoon

Red chillies 3

Amchur Powder 1 teaspoon

Red chilli powder 1 teaspoon

(adjust accordingly)

Curry leaves 1 string

Hing 2 pinches

Tumeric powder 2 pinches

Oil 2 teaspoons

Preparation:

1. Chop brinjal and onion into pieces. Heat a pan and add oil to it, add chana dal, urad dal, mustard seeds, jeera, red chillies broken into 3 parts, hing and curry leaves.

2. When the dals change color and mustard seeds start to pop add the onion pieces and mix well. When onion becomes translucent add brinjal pieces and mix well.

3. When the brinjal becomes tender add the chickudikaya gingalu, cover it with a pan and cook well.

4. Mix the chickudu gingalu well. When are fully cooked add salt and tumeric powder, mix well.

5. Add  1 teaspoon amchur powder and red chilli powder. Mix well.