Boodida gummidikaya koora/ Ash gourd curry

With all the pumpkins and gourds around in season, I thought of posting an Andhra style curry with the Ashgourd also called "Boodida gummadi" in telugu. It is used in various dishes such as daals, sambhar, and even candies (called petha) in Indian cuisine. This simple and quick recipe here involves cooking ashgourd in tamarind sauce with grated coconut and is a yummy and light accompaniment with hot rice or rotis.

Ingredients:

Ashgourd quarter peeled and cut to small cubes

juice from a a small lemon sized ball of tamarind

2 chopped green pepper

1 tbsp grated jaggery

3 tbsp grated fresh or dry coconut

pinch of hing (asafoetida)
salt to taste

for tempering:

3 tsp oil

1 tbsp chana daal

1 tbsp urad daal

1 tsp cumin

1 tsp mustard

2 dried red pepper

1 tsp turmeric

few curry leaves

Method:

In a large pan heat oil for seasoning. Add  all the seasoning ingredients in order mentioned, ending with turmeric so it doesnt blacken. When seeds start to splutter add the curry leaves and chopped green pepper. Sprikle the seasoning with a pinch of hing. Now stir in the cut ashgourd pieces mix and cook with a cup of water.

When the gourd is slightly tender add the tamarind juice and cook until it looses the raw smell and starts to reduce and thicken.  now add the grated jaggery, adjust the salt and mix well. Stir in the grated coconut and take off the flame. The yummy hot and sour ashgourd curry is ready to serve. Enjoy!

Serving suggestions:

Serve hot with steaming rice dish or rotis

 

Curried blackeye beans in coconut gravy

Black eye beans are rich in fiber, vitamins and minerals. They are called “lobia” in Hindi or “alachandalu” in telugu. Like chickpeas they are low fat low sodium and high in protein. They are soft and easy to cook due to a sparse seed coat. The following recipe using cooked blackeye beans in coconut-onion gravy, spiced with coriander is a wholesome combo paired with chapathi/roti or naan and is my family’s favorite dinner menu.            

Ingredients:
2 cups Black eye beans washed and pressure cooked until soft
1 large onion cut to cubes
1 cup fresh or dry coconut
2 fresh green pepper sliced
¼ cup coriander seeds (dhania)
½ cup chana daal
1 twig coriander leaves
1 tsp cumin seeds
½ tsp turmeric
1 tbsp garlic paste

Method:
Roast the chana daal and dhania in a pan. Grind the roasted seeds, onions, and coconut into paste in a grinder.
Heat oil in a wok, add the cumin seeds, turmeric, green pepper followed by garlic paste. Then add the ground onion coconut paste to it. Let cook for a few mins until the raw smell of onions is gone. Now stir in the precooked blackeye beans. Mix well while partially mashing the beans with the spatula. Cook for a few mins on simmer and turn off the flame. Garnish with coriander leaves and serve.


Serving suggestions: Serve with chapathi naan or any rice dish

Reposting this recipe for an entry to the following events:

Think Spice corriader seeds hosted by Priya from Priya's tasty and easy recipes and initiated by Sunitha


My Legume love affair - 16th helping hosted by Cook Sister and administered by Susan of The Well seasoned Cook

Carrot-Moong Medley

Here is a simple vegetable side with carrots and moong dal. This is one of those day to day vegetable dish, a healthy one that can be relished with roti or rice. This is so vibrant that the beautiful color attracts attention even when you serve as part of a multiple course meal and makes you want to have some instantly. The ginger added in this dish and the onions gives it a well blended flavor. Moong daal adds in that protein you need when you simply eat it with rice or roti. And it is quick and easy to make. Try it for yourself.... 

Ingredients:
2 Cups grated carrots
1 onion thinly sliced
1 cup moong daal (I used the ones without coat, you can also use whole, soaked in water for couple of hrs)
2 green chillies chopped
1 tsp dried red pepper powder (optional)
1 tsbp ginger paste
salt to taste
Chopped Cilantro for garnish
Curry leaves (optional)

For tempering
2 tbsp oil
1 tsp urad daal
1 tsp mustard
1 tsp cumin
1/2 tsp turmeric

Method:
Heat oil in a kadai. Add the tempering ingredients in the order mentioned. As the seeds start to splutter add the chopped green chillies, curry leaves, onions followed by ginger paste. As the onions turn golden stir in the soaked and drained moong daal. Let cook on medium flame with lid closed and occasional stirring for a few mins until the daal is cooked. If necessary add a tbsp or so of water. As the daal is cooked and is slightly soft (doesnt have to be very soft as for daals) add the grated carrots and cook while stirring occasionally. When the carrots are tender and lightly start browning on the sides add the required amount of salt. If you like the dish hotter mix in the dried red pepper. Turn off the flame and garnish with corriander leaves and carrot-moong medley is ready to serve.

Served with steaming rice and a tsp of ghee, with papad on the side makes one satisfying nutritious meal.

Variations: Add a few drops of lemon juice concentrate and mix before garnish after taking of the flame for a tangy taste.

Matar Paneer

Matar paneer is a classic north Indian curry made with green peas-“matar” and Indian cheese- “paneer” as the name suggests. One can tell from the ingredients it is highly proteinaceous with a considerable amount of fat in the paneer. It is made very tasty and spicy by use of the typical Indian spice the garam masala which adds significant heat to the dish and dhania (coriander seed) powder. It is quintessentially on menu in any north Indian restaurant you may visit. Although the procedure to make it is a little elaborate the result is delectable. Here is a simpified recipe you can follow to make it at home and enjoy-:)

Ingredients:
2 cups garden peas (canned or presoaked in water if using dried ones)
1 cup cubed paneer
1 large onion – thinly sliced
1 cup tomato puree
½ cup milk
3 tbsp oil
1 tsp turmeric
1 tsp cumin
2 tbsp garlic paste
1 tbsp dhania powder (coriander seed powder)
1 tbsp garam masala
Salt to taste


For marinating paneer:
1 tbsp red pepper powder or paprika
2 tsp lemon juice
1 tsp ginger paste
1 tsp salt

Method
Marinate the paneer first by mixing all the marinating ingredients with cubed paneer and store in refrigerator for an hour or more. If desired to avoid the sweet taste from peas as some people may wish, also marinate the peas in the same manner separately (or you may use them as is)

Heat 2 tsp oil in a pan; add turmeric, cumin the sliced onions and garlic paste and sauté. Now add dhania powder and garam masala and mix well. Add the paneer and sauté until they turn golden brown and are cooked well and devoid of that raw taste. Follow it with peas and stir in the tomato puree and let cook until it blends well. If desired for a creamy taste add half a cup milk and cook until the gravy is reduced and all the flavors infused into the peas and paneer. Adjust the salt. Turn of the heat, garnish with fresh chopped cilantro and serve hot

Variations: If paneer is added direcly to the dish, usually you get a raw taste so one has to fry or cook it enough before adding to the dish. If you plan ahead paneer can be prepared in different ways for the dish. One way is to roast the marinated paneer in an oven at 350oC until they turn golden brown and can be added to the sautéed onions as above. Or you can pan roast the paneer separately before mixing it with the cooked onions.

Serving suggestions: Serve with chapathi, puri or any north Indian bread as naan, paratha, kulcha or rice.

Sorakaya (bottle gourd/kaddu) Curry

Bottle gourd is a tropical vegetable that seems to be originated in India and Africa. Gourds in general are low in saturated fats and cholesterol. They are rich in fibre and vitamins Riboflavin, Thiamine and vit C and milnerals - Iron, Zinc, Magnesium and Manganese. It is a good candidate for a weight loss diet. It is used in traditional medicine for treating indigestion, acidity and ulcers. Learn more about bottle gourd here.
I would like to share here a andhra style recipe for very appetizing and nourishing vegetable side using bottle gourd also called Sorakaya or anapakaya in telugu

Ingredients:

1 big sorakaya peeled and cut to small cubes
2 green peppers sliced
6-8 curry leaves,
1 tsp ginger paste
2 table spoons oil
1 tsp nutmeg
½ cup milk
3 cups water
2 tbsp maida or besan
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
1 tsp mustard seeds
2 teaspoons urad daal
A pinch of turmeric

Method:
Heat oil in a pan and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, ginger paste and curry leaves. Stir in sliced green pepper and sorakaya, mix in with 2 cups of water and milk and cook until tender. Add the salt,red pepper powder and nutmeg and mix. Mix the maida or besan in one cup water and mix to prevent any lumps. Now slowly stir in this mix into the sorakaya curry and stir to avoid lumps. Cook for 5 more min. Take off the flame and serve hot.
Serves 6

Serving tips: This is a yummy vegetable side with puri or chapathi, and also can be served with rice

This dish has been presented to the Side dish event hosted by Viki's kitchen.

Viki's Kitchen.: Announcing an event ... 'Side dish for chapathi'

Dondakaya Stir fry

As I have promised you quick easy recipes, here’s one of those easiest.… and simply- one ingredient dish that you can make when you do not want to deal with too many things. Dondakaya is referred to as Ivy guard in English. Also if you are one of those fry fans and yet have to watch your calories as I do too, you will love this one. You will not be guilty eating it, since Donadakaya is a low calorie vegetable unlike other fried vegetables like potatoes. Also it does not need too much oil to fry. It contains pretty good amount of water and so even if you use very little oil as you start frying, it leaves out water and becomes tender and crisp very quickly. The recipe follows below-

Ingredients:
2 pounds Dondakayalu – washed and each one slit twice lengthwise leaving out the bottom to keep it as whole
1/2 tsp turmeric
1/2 tsp red pepper powder
1 tsp zeera
1-2 tblspn oil
Salt to taste

Method:
Heat oil in a wok. Add the zeera, when they start to splutter add the dondakayalu and fry till they become tender, lightly browning on edges and crispy while mixing occasionally. Stir in desired amount of salt and red pepper powder and take off the flame.

Serving suggestions: Serve hot with rice.

For more on Dondakaya recipes- click here

Sorakaya koora (Anapakaya/kaddu/bottle gourd)

Bottle gourd is a tropical vegetable that seems to be originated in India and Africa. Gourds in general are low in saturated fats and cholesterol. They are rich in fibre and vitamins Riboflavin, Thiamine and vit C and milnerals - Iron, Zinc, Magnesium and Manganese. It is a good candidate for a weight loss diet. It is used in traditional medicine for treating indigestion, acidity and ulcers. Learn more about bottle gourd here.
I would like to share here a andhra style recipe for very appetizing and nourishing vegetable side using bottle gourd also called Sorakaya or anapakaya in telugu

Ingredients:

1 big sorakaya peeled and cut to small cubes
2 green peppers sliced
6-8 curry leaves,
1 tsp ginger paste
2 table spoons oil
1 tsp nutmeg
½ cup milk
3 cups water
2 tbsp maida or besan
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
1 tsp mustard seeds
2 teaspoons urad daal
A pinch of turmeric

Method:
Heat oil in a pan and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, ginger paste and curry leaves. Stir in sliced green pepper and sorakaya, mix in with 2 cups of water and milk and cook until tender. Add the salt,red pepper powder and nutmeg and mix. Mix the maida or besan in one cup water and mix to prevent any lumps. Now slowly stir in this mix into the sorakaya curry and stir to avoid lumps. Cook for 5 more min. Take off the flame and serve hot.
Serves 6

Serving tips: This is a yummy vegetable side with puri or chapathi, and also can be served with rice

This dish has been presented to the Side dish event hosted by Viki's kitchen.

Viki's Kitchen.: Announcing an event ... 'Side dish for chapathi'

Vankaya masala

(Brinjal/Eggplant in gravy)

Ingredients:
2 pounds small round brinjal –make 4 slits in each as in the picture
1 small onion cut
half cup fresh or dry coconut
half cup peanuts

2 dried red pepper
3 tbsp dhania seeds
2 tbs chana daal
2-3 fresh green peppers sliced
1 tsp turmeric
1 tsp cumin
1 tbsp garam masala
2 tsp garlic paste
1 tsp ginger paste
2 bay leaves
4 tsp oil for seasoning
Salt to taste

Method:
Roast peanuts, chana daal and dhania seeds and red pepper. Grind these with the coconut and onion with enough water to a paste and keep aside.
Heat oil in a pan and add cumin seeds, turmeric, ginger garlic paste bay leaves and garam masala, add green peppers, and brinjal and cook with the lid closed until the brinjal are soft and completely cooked. Add the ground paste and desired amount of salt and cook for few more min. until blended well and masala is absorbed into brinjal.
Serve hot with chapathi, Pulao, or fried rice.

Aloo-mattar

Ingredients:
5 potatoes

1 cup garden peas (mattar) - fresh or frozen
2 green peppers chopped
8-10 curry leaves
1 tsp powdered red pepper
Salt to taste
3 tbsp lemon juice
Seasoning:
3 tsp oil
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal
1 red peppers dried

Method:
Cut potatoes in half and pressure cook in a cooker. After cooked potatoes are cool remove the peel and mash then and keep aside.
Heat oil in a pan. Add all seasoning ingredients. When seeds start to splutter add curry leaves green pepper and peas and saute. After the peas are cooked add the mashed potato salt to taste and red pepper powder, add water if desired to required consistency and cook on low flame for 5 min. Add the lemon juice and mix well.

Tips:
This is a great side dish with puri or chapathi

Capsicum curry (Bell pepper) – quick and easy side

Ingredients:
5 bell pepper –cut to squares
2 red peppers dried
8-10 curry leaves
3 tsp oil for seasoning
3 tbsp besan (chana daal powder)
1 tsp powdered red pepper & Salt to taste
Seasoning:
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal

Method:
Heat oil in a pan. Add all seasoning ingredients. When seeds start to splutter add curry leaves and cut bell pepper. When cooked well add besan, salt to taste, and powdered red pepper and mix well. Cook on low flame for few more min. and remove from flame.

Serve hot with rice or chapathi.

Bendakaya-masala (Bhindi masala/Curried Okra)

Ingredients:

2 pounds okra –sliced into long one inch pieces
2 large tomatoes –Cut
1 large onion – thinly sliced
2 green peppers chopped
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal
1 tbsp dhania powder (coriander seed powder)
1 tbsp garam masala
2 tsp garlic paste
8-10 curry leaves
4 tsp oil for seasoning
Salt to taste

Method
Heat 2 tsp oil in a pan; add the sliced okra and sauté. While the okra is cooking heat the remaining two tsp oil in another pan, add cumin, mustard, urad daal, turmeric and dhania powder and garam masala. When seeds start to splutter add the green pepper, curry leaves and onions and sauté till golden brown. Add tomatoes and cook well.
When okra is sautéed enough add the cooked onion-tomato mix to it and add salt to taste. Cook on simmer for a couple of min. and turn off.
Serve hot or cold with chapathi or rice

Beerakaya curry (ridge gourd) - quick & easy side

Ingredients:
2 pounds beerakayalu –cut to cubes
1 large cup onion -cut
2 tbsp besan (chana daal powder)
8-10 curry leaves
3 tsp oil for seasoning
Salt to taste
Seasoning:
1 red pepper dried
1 green pepper sliced
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal

Method:
Heat oil in a pan. Add all seasoning ingredients. When seeds start to splutter add onions and curry leaves. sauté till golden brown. Follow by adding the cut beerakaya. When cooked well add besan and salt to taste, mix well, cook on simmer for few more min. and remove from flame.

Serve hot with chapathi or rice

Zesty Cauliflower-Pea medley

Ingredients:
1 cauliflower, florets separated or cut
2 cups peas
1 cup carrots
1 small onion – sliced
1 red pepper
6-8 curry leaves,
2 table spoons oil
2 tbsp besan (Chickpea flour)

Salt to taste
For tempering:
2 tsp cumin seeds
1 tsp mustard
2 teaspoons urad daal
A pinch of turmeric

Method:
In a pan heat oil and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves. Stir in rest of the vegetables and saute with closed lid until the vegetables get tender. Stir occasionally. Adjust the salt and add besan and mix well. saute for 3 more min and take off the flame.
Serves 4
Serving tips: Serve hot or cold with chapathi or puri or with plain rice.

Senagalu koora / Chick pea platter

Ingredients:
2 cups ckick peas soaked in water for 3 h. and precooked(or replace with washed canned chickpeas /Garbanzo beans)
1 dried red pepper

2 sliced green pepper
6-8 curry leaves,
2 table spoons oil
Salt to taste
For tempering:
2 tsp cumin seeds
1 tsp mustard
2 teaspoons urad daal
A pinch of turmeric

Method:
In a pan heat oil and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves and sliced green pepper. Stir in chick peas and saute for 5-8 min. Stir occasionally. Adjust the salt and take off the flame.
Serves 6
Serving tip: Serve hot or cold either directly or with chapathi or plain white rice.