Beetroot fry curry

Ingredients:
(Yields 4 servings)
3 medium size Beetroot (de-skin, chopped and boiled)
1 large size onion chopped
2 green chillies slit lengthwise
1 tbsp each of chilli powder
Salt to taste
1 tsp turmeric
for seasoning:
3 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp chana dal
1 tbsp urad dal
5-6 curry leaves
2 garlic cloves broken
2 red chillis.

How i make it :

• Peel the skin of  beetroots and chop them into tiny chunks and boil them in a pressure cooker with 1 cup of water.
• Grease the pan with 3 tbsp oil and season it with mustadr, cumin, chana dal, urad dal, curry leaves, garlic and red chillis and saute for a while.
• Add onions, chillis and start cooking them until tender. Dump in the boiled beetroot removing the colored water.
• SAVE THE WATER FROM THE BOILED BEETROOT AND USE FOR MAKING RASAM, WHICH HAVE LOT OF NUTRITIONAL VALUE.
• Cook the beetroot by flavouring it with chilli powder, salt and turmeric.
• Cook the beetroot untill no raw smell for 10 mins stirring in the middle. 

Top it with coriander leaves and serve hot with Rice or Roti. This is a great side dish for Pappu or Dal. Enjoy!

Aloo Besan Curry (Potato Chick pea flour Curry)

Ingredients:
(Yields 4 Servings)
2 medium size potatoes (boiled and chopped)
2 heaping tbsps Besan flour or Chick pea flour
1 large onion chopped
1 tbsp ginger garlic paste
2 cups water
2 green chillis
1 tsp chilli powder
1 tsp turmeric
Salt to taste
3 tbsp Oil
1/2 tsp of mustard and cumin seeds
1 tsp each of urad dal and chana dal
Curry leaves
Coriander leaves for garnish.

 How i make it :

• Boil the potatoes and chop them into cubes. Mix 2 tbsps of besan flour in to 1/2 cup water ans set aside.
• Heat 3 tbsps oil in a non stick pan and season with mustard, cumin, curry leaves, urad dal and chana dal. Add onions to the seasoning and cook till tender, add ginger garlic paste to onion and cook for a while.
• Dump in the boiled potatoes to the onions and spice it up with chilli powder, turmeric, salt and stir in the besan flour mix and add the rest of water to the curry and cook on low heat for 5-10 mins and granish it with Coriander leaves.

Enjoy the curry with Chapathi or Puri.

Plantain Fry Curry(Aratikaya vepudu)

Ingredients:
2 medium plantains
1 medium onion
2 green chillies
Curry leaves
1 tsp each of mustard seeds, cumin seeds, red chillis, 2 garlic cloves(for seasoning)
3 tbsp oil or more.
1 tbsp each of chana dal, ural dal for seasoning.
Coriander leaves for topping.

How i make it :

• Cut the Plantains into half and pressure cook it in a cooker untill 2 whistles.
• Cool down the Plantains once taken out from cooker and chop them into small cubes.
• In a non stick kadai or pan  heat 3 tbsp oil and season it with mustard, cumin seeds, garlic, curry leaves, urad dal, chana dal, red chillis and add onions. Saute the onions untill tender.
• Add the chopped plantain and cook for 2 mins. Then to it add chilli powder, turmeric, salt and 1/4 cup water. Cook it with closed lid with 5-7 mins stirring in the middle.
• Stir fry for 5 more mins with open lid and Granish it with coriander leaves.

Enjoy! this dish with rice and sambhar.

Gutthivankaya curry (eggplant fry)

Ingredients:
2 pounds brinjal round
1 medium onion chopped
1 medium tomato chopped
1/2 cup coconut poppy seed paste
1 tsp dhaniya powder
3 tbsps oil
1 tbsp chilli powder
1 tsp tuermeric
1 tbsp salt
1 tbsp ginger garlic paste
1 tsp garam masala powder

 How i make it :

• In a non stick kadai or pan, heat a tbsp oil. Saute  onion and tomato untill half cooked.
• Cool the sauted veggies, blend the onion, tomato, coconut poppy seed paste into paste form and set a side. Mix in ginger garlic paste, salt, chilli powder, turmeric, dhaniya and masala.
• Wash and slit the brinjal on the top and stuff it with masala paste and set aside.

  

 

• Heat 2tbsp oil in a pan and place all the stuffed brinjal and left over masala in the pan and cook the gravy and brinjal cooks. Use spoon or spatula for stirring it, but gently roll over the brinjal and cook other side of it. Cook untill all the gravy was fully cooked, and garnish with coriander leaves.

Serve along with Pulao and Roti. Enjoy !

Beerakaya Senagapappu Curry (Ridge gourd chana dal masala)

Ingredients:
2 Large Ridge gourds
1 medium onion chopped
1/4 cup chana dal
2 green chillis chopped small
2 tbsps oil
mustard and cumin seeds for seasoning
5-6 curry leaves
1 tbsp ginger garlic paste
1 tsp of garam masala
Chilli powder, turmeric, salt as required.

 How i make it :

• Boil 1/4 cup chana dal with double amount of water. Dont over cook it. Mean while peel the skin and chop the ridge gourd into small.
• In a non stick pan, heat 2 tbsp oil and season it with mustard and cumin seeds, curry leaves. Then add chopped onions and chillis and saute for 3 minutes, once brown add ginger garlic paste and saute for a minute.
• Add the ridge gourd pieces, and to it add salt, chilli powder, turmeric and cook it for 5-10 minutes. 
• Add the boiled chana dal to the curry and cook for 5 minutes untill the curry is near. Sprinkle some garam masala and cilantro on the top and serve it hot with Chapathis or Plain rice. Enjoy!