Vankaya Pachisenagapappu koora/Brinjal Chanadal Curry

Vankaya senagapappu is one of the nice combo curry which is good to serve with hot plain rice.quick n easy to prepare.

Ingredients
Brinjal/eggplant - 1lb
Onion - 1
Chana dal - 1 Cup
Ginger garlic paste - 1 Tbsp
Mustard seeds - 1 Tsp
Jeera / Cumin seeds - 1 Tsp
Garam masala - 1 Tbsp
Turmeric - 1/4 Tsp
Cilantro (Chopped)
 Red chilli powder -1 Tsp
Oil -2 Tbsp
Salt to taste


Procedure
1. Cut the brinjal into thin long slices and add them to water ,salt.set aside.

2. Soak chana dal/pachi senagapappu for 2-3hrs. (or) if you have no time you can simply microwave for 2 min in water and set aside.watever the way you follow it should be 3/4th cooked.(it should break if you pinch with hand).

3. Take a pan add oil,when hot add cumin,mustard seeds after they splutter add green chili.

4. Add finely chopped onion fry until it turns light brown colour.Add ginger garlic paste and fry until it looses its rawness.

5. Add the brinjal pieces cook until it becomes soft and tender.

6. Add the soaked chana dal,spices and give a mix.Cook for 4-5mins and switch off. (or) you can add very little water and cook for  a while to get gravy.

Serve hot with rice or roti.

entry to the event "Only Curries" conducting by Pari hosting by Janaki

Gutti Dodakaya Curry/Tindora Curry

Tindora is one of my favorite vege...From my childhood i only used to like it when it is fried.But once my mom cooked this way i forgot about my fry is my fav...I shifted my fav to this dish....luv it anytime...My mom prepares this dish when she find Big ones(tindora/dondakaya) not the tender one..

Ingredients
Tindora - apprx 15-20
Onion(big) - 1
Green chili - 1
Ginger - 1"
Garlic - 1pod(big)
Red chili powder - 1tsp
Salt
Garam masala - 1/2tsp
Oil - 2-3tsp
Tamarind - 1"piece or tamarind pulp -1tsp


Procedure
1.Wash Tindora/donkaya nicely and make slit + sign as shown above.

2.Take a pan add oil,when oil get heat add these tindora/dondakaya and fry until they get tender/soft.and keep aside.

3.When they are frying meanwhile make a paste of Onion,greenchili,ginger,garlic.

4.After the tindora/dondakaya become tender take aside on a plate and add this onion paste to the oil and fry till light brown in colour.

5.Add the tindora/dondakaya and give a mix.

6. Add all the spices,salt,tamarind/tamarind pulp and water till tindora/dondakaya immerse.Cook for 10-12mins with lid on.

7. Cook until the tindora got cooked and it looses oil.all the water should get absorbed.

 Ready to serve with rice.
entry to the event "Only Curries" conducting by Pari hosting by Janaki

Capsicum in Peanut/Sesame Sauce

Me n my hubby are not big fan of capsicum but...We luv this curry.Fully health packed curry..Quick and easy to prepare.I cook brinjal in the same process so tried with capsicum it was a hit in the home...Now i can buy capsicum with full hope that it cannot be stored for long days in refrigerator...:)

Ingredients
Capsicum(Big) - 1
Onion - 1(Medium)
Peanuts - 1/4cup
Sesame - 1/4cup
Tamarind water - 1/2cup
Red chili powder
Salt 


Procedure
1. Dry roast the peanuts and sesame seeds until light brown take aside and cool it.Make a paste by blending the roasted ones by adding little water.

2. Take a pan add oil,add finely chopped onions saute them until they turn light golden colour.

3. Add the chopped capsicum(i like to chop them into chunk size) fry until they become soft.

4. Add the peanut/sesame paste,salt,spices to the capsicum.Give a mix.
5. Add the tamarind pulp,water and cook for 10-15minutes on medium flame with lid, stir in between until capsicum looks tender and gravy thickens.

6. Switch off the flame.

It is served with rice/roti
Sending this recipe as an entry for the event 
 
and 

Black Bean Curry "Perfect for rotis"

Black bean curry is one of the try out recipe..I usually make Rajma masala in the same way with different substitution i started preparing this one...we loved it...with rotis...Black Beans are very high inp
 fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals.

Ingredients
Black beans - 1cup
Onion - 1(big)
Green chilies - 3
Ginger garlic paste - 1tsp
Peanuts/cashews - handfull
Coriander leaves - few
Red chili powder - 1tsp
Garam masala powder - 1/2tsp
Salt - req
Oil - 3tsps
Procedure
1. Wash and Soak the black beans for 4-5hrs.

2. Add pinch of salt and boil the bean.Don't throw the water.keep it aside.It can be used when cooking/grinding.
3. Take half of the boiled black beans and roasted peanuts and make a paste.

4. Take a pan,add oil,finely chopped onion,green chilies saute them until onion turns brown in colour.

5.Add ginger garlic paste fry until it looses its raw smell.

6.Add the boiled black beans and saute them for a while apprx 2 mins.

7.Add the paste,water and spices cook until the sauce get thicken and oil looses out.

8.Finally add the coriander leaves.

Thanq for watching the blog,any comments are appreciated..


This is an entry for the event conducting by Torview

Gutti Vankaya Ullikaram/Onion Stuffed Brinjal Curry

 Hi!Todays recipe is one of the very special andhra dish "Gutti vankaya koora".This dish can be make with many variations.This is one of the variation.My mom regularly cooks this dish which is my fav..:).Simple to make.The stuffing is made with onion masala.

Ingredients
Brinjal/Eggplant/Vankayalu - 1lb/1/2kg
Oil - 2tsp
bay leaf - 1
Cloves - 2
Cinamon stick - 1/2"stick - 1
Cardamom - 1
Tamarind pulp/paste
Red chili powder - 1/2tsp(adjust)
salt
Garam masala powder - 1/4tsp
For Stuffing
Onion - 1(big)
Green chili - 2
Coriander leaves
Salt
Garam masala powder - 1/4tsp
Red chili powder - 1/2tsp
Turmeric powder - 1/4tsp
Tamarind - small lemon sized

Procedure
How to make stuffing.
make a paste of onion,coriander,green chili,tamarind.To that paste add required salt,red chili powder,garam masala powder,turmeric.

2.Wash the Brinjals,make + quaters.

3.Stuff the paste to the brinjal.

4.Take a wide pan add oil,after heating,add cloves, cinnamon stick,bay leaf saute them for a 1/2minute.


5.Add the stuffed brinjals in a pan.add pinch of salt.

6.Saute them in low heat till they get little soft.

7.Add the left over paste and let it cook.till they brinjal get half cooked and paste looses oil.

8.Add water,turmeric powder,red chili powder and cook for 20-30 minutes on slow heat.Do check in between to stir the brinjals without breaking them. the brinjals are three fourth cooked add the tamarind paste and one cup water. Adjust salt.

Cover and cook further for another 15-20 minutes or till the brinjals are well cooked.

Garnish with chopped coriander leaves and serve hot.

Thanq for watching the blog,any comments/feedback are appreciated.