Aanpakaya (Bottle Gourd) Allam kura

Ingredients:

• Aanapakaya - 1 No's Medium
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Chana Dal - 1 Tsp
• Red Chillies - 1 No
• Green Chillies - 5 No's
• Ginger - 2 Inch (Add more or less as per taste)
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Hing - 1/4 Tsp
• Oil - 4 Tsps

Preparations:

1.  Peel the skin of Bottle Gourd, clean it and chop into small pieces.
2. Make a coarse paste from green chillies and ginger and keep aside.
3. Take Oil in a pan. Add Chana Dal and  Urad Dal and fry till it turns red. Add Mustard and Cumin seeds and let them Pop. Add Turmeric, Hing, Curry leaves and Red Chillies and stir fry for few seconds.
4. Add green chillies and ginger paste and cook till the raw smell goes off, for about 1 min.
   
5. Add peeled and cut Bottle Gourd pieces to seasoning and cook covered on a medium flame for another 15-20 minutes. Add water at this stage, if required.
6. Cook till bottle gourd is soft and water evaporates. Add required salt and mix well.
7. Turn off heat and serve hot with Rice.
   

Beerakaya (Ridge Gourd) Kura

Ingredients:

• Beerakaya - 2 No's Medium
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Chana Dal - 1 Tsp
• Red Chillies - 1 No's
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Red Chilli Powder - 1 Tsp
• Hing - 1/4 Tsp
• Oil - 4 Tsps

Preparations:

1. Take Oil in a pan. Add Chana Dal and  Urad Dal and fry till it turns red. Add Mustard and Cumin seeds and let them Pop. Add Turmeric, Hing, Curry leaves and Red Chillies and stir fry for few seconds.
2. Add peeled and cut Ridge Gourd pieces to seasoning and cook  covered on a medium flame for another 15-20 minutes. Cook till water evaporates.
3. Add required Salt and Red chilli powder and mix well.
4. Turn off heat and serve hot with Rice.

Tips:

•  We can also add curry powder to enhance the taste at the end.

Aanapakaya (Bottle Gourd) / Beerakaya Nuvvupodi Kura

Ingredients:

• Aanapakaya - 1 No's Medium
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Chana Dal - 1 Tsp
• Red Chillies - 1 No's
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Hing - 1/4 Tsp
• Oil - 4 Tsps
• Sesame Seeds Powder - 3 Tsps

Preparations:

1. Take Oil in a pan. Add Chana Dal and  Urad Dal and fry till it turns red. Add Mustard and Cumin seeds and let them Pop. Add Turmeric, Hing, Curry leaves and Red Chillies and stir fry for few seconds.
2. Add peeled and cut Bottle Gourd pieces to seasoning and cook covered on a medium flame for another 15-20 minutes. Add water at this stage, if required.
3. Cook till bottle gourd is soft and water evaporates.
4. Add required Salt and Sesame seeds powder and mix well.
5. Turn off heat and serve hot with Rice.

Tips:

•  We can also use  Birakaya / Ridge Gourd instead of Aanapakaya and do the same curry.
• Add little salt as sesame seeds powder also has salt in it. 
  
• Refer to Nuvvu podi recipe for Sesame seeds powder.

Beans-Carrot Senagapappu Curry

Ingredients:

• Green Beans - 1 Cup Finely Chopped
• Carrots - 2 No's Medium
• Grated Coconut - 3 to 4 Tbsps
• Chana Dal / Sanaga Pappu - 1/2 Cup Soaked for 1/2 hr
• Green Chilles - 2
• Salt - 1 Tsp
• Chana Dal - 1 Tsp
• Urad Dal - 1 Tsp
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Dry Red Chillies - 2
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Hing - 1/4 Tsp
• Oil - 5 Tsps
• Water - As Required

Preparations:

1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter, followed by the urad dal, chana dal and cumin seeds, let the dal and cumin change color. Add the green chillies,curry leaves, and dry red chillis, and stir fry for a few seconds.Add turmeric and hing and fry well.
2. Add soaked and drained chana dal to the above seasoning and add water to it and cook the dal till it turns soft and tender.
3. Add green beans, peeled and cut carrots and cook till they are completely cooked, for about 15min, adding water if required.
4. Add salt and grated coconut and mix well.Serve hot with Rice.

Carrot Senagapappu Curry

Ingredients:

• Carrots - 3 No's Medium
• Grated Coconut - 3 to 4 Tbsps
• Chana Dal / Sanaga Pappu - 1/2 Cup Soaked for 1/2 hr
• Green Chilles - 2
• Salt - 1 Tsp
• Chana Dal - 1 Tsp
• Urad Dal - 1 Tsp
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Dry Red Chillies - 2
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Hing - 1/4 Tsp
• Oil - 5 Tsps
• Water - As Required

Preparations:

1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter, followed by the urad dal,chana dal and cumin seeds, let the dal and cumin change color. Add the green chillies,curry leaves, and dry red chillis, and stir fry for a few seconds.Add turmeric and hing and fry well.
2. Add soaked and drained chana dal to the above seasoning and add water to it and cook the dal till it turns soft and tender.
3. Add peeled and cut Carrots and cook till they are completely cooked, for about 15min, adding water if required.
4. Add salt and grated coconut and mix well.Serve hot with Rice.

Beans Sanagapappu Curry

Ingredients:

• Green Beans - 1 Cup Finely Chopped
• Grated Coconut - 3 to 4 Tbsps
• Chana Dal / Sanaga Pappu - 1/2 Cup Soaked for 1/2 hr
• Green Chilles - 2
• Salt - 1 Tsp
• Chana Dal - 1 Tsp
• Urad Dal - 1 Tsp
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Dry Red Chillies - 2
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Hing - 1/4 Tsp
• Oil - 5 Tsps
• Water - As Required

Preparations:

1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter, followed by the urad dal,chana dal and cumin seeds, let the dal and cumin change color. Add the green chillies,curry leaves, and dry red chillis, and stir fry for a few seconds.Add turmeric and hing and fry well.
2. Add soaked and drained chana dal to the above seasoning and add water to it and cook the dal till it turns soft and tender.
3. Add green beans and cook till they are completely cooked, for about 15min, adding water if required.
4. Add salt and grated coconut and mix well. Serve hot with Rice.

Aloo, Onion Curry

Ingredients:

• Potatoes - 2 Medium
• Onion - 1 Medium
• Mustard - 1/2 Tsp
• Cumin - 1/2 Tsp
• Chana Dal - 1/4 Tsp
• Urad Dal - 3/4 Tsp
• Hing - 1/4 Tsp
• Turmeric - 1/4 Tsp
• Green Chillies - 5 
• Ginger - 1/4" Piece
• Salt - 3/4 Tsp
• Oil - 5 Tsps
• Curry Leaves - 1 Strand
• Coriander - 3 to 4 Springs

Preparation:

1. Wash the Potatoes,boil them in a Microwave, peel and cut into cubes.
2. Peel the Onion and cut into thin slices.
3. Heat a pan and add Oil to it.When the oil is hot add Chana dal, Urad dal and fry till it reaches golden brown color. Then add mustard and cumin seeds and fry them well. 
4. Now add Hing, curry leaves, finely chopped green chillies, ginger and fry them well. 
5. Add thinly sliced onions and fry till they are transparent. Now add the turmeric powder, salt and mix well. 
6. Finally add the potatoes and mix well till the curry is uniformly coated with the turmeric color. 
7. Garnish with finely chopped coriander leaves and serve hot.

Cabbage Curry with Onion

Ingredients:

• Cabbage - 1/2 Slice
• Onion - 1 Medium
• Green Chilies - 5
• Ginger - Small Piece
• Curry Leaves - 1 Strand
• Salt  - To Taste
• Turmeric Powder - 1/4 tsp
• Chana Dal - 2 tsps
• Urad Dal - 1 1/2 tsps
• Mustard Seeds - 3/4 tsp
• Cumin Seeds - 3/4 tsp
• Hing - 1/4 tsp
• Oil - 5 tsps

Preparation:

1. Heat a pan and add oil to it. 
2. When oil is hot add Chana Dal, Urad Dal and fry well. Fry till the seeds change color. Then add mustard seeds and cumin seeds and fry till the seeds splutter. 
3. Add the Hing, chopped curry leaves and finely chopped green chillies and ginger (or coarsely ground chilli-ginger paste) and fry well.
4. Add finely chopped onions and fry till they become translucent.
5.  Add turmeric powder and mix once. 
6. Add the finely chopped cabbage to the pan and mix. Cook till it becomes soft.
7. Add salt, mix and cook for few seconds.
8. Transfer this curry to a serving bowl. Serve with hot rice.

 Note: Use very little water while cooking the cabbage as the cabbage itself holds lot of water. Sprinkle just few drops while cooking. If required you can add few more drops and cook the cabbage.

Cabbage Curry with Coconut

Ingredients:

• Cabbage - 1/2 Slice
• Coconut  - 6 tsps Grated
• Green Chilies - 5
• Ginger - Small Piece
• Curry Leaves - 1 Strand
• Salt  - To Taste
• Turmeric Powder - 1/4 tsp
• Chana Dal - 2 tsps
• Urad Dal - 1 1/2 tsps
• Mustard Seeds - 3/4 tsp
• Cumin Seeds - 3/4 tsp
• Hing - 1/4 tsp
• Oil - 5 tsps

Preparation:

1. Heat a pan and add oil to it. 
2. When oil is hot add Chana Dal, Urad Dal and fry well. Fry till the seeds change color. Then add mustard seeds and cumin seeds and fry till the seeds splutter. 
3. Add the Hing, chopped curry leaves and add finely chopped green chillies and ginger (or coarsely ground chilli-ginger paste) and fry well.
4. Add turmeric powder and mix once. 
5. Add the finely chopped cabbage to the pan and mix. Cook till it becomes soft.
6. Add salt, mix and cook for few seconds. Then add grated coconut and mix well. 
7. Transfer this curry to a serving bowl. Serve with hot rice.

Note: Use very little water while cooking the cabbage as the cabbage itself holds lot of water. Sprinkle just few drops while cooking. If required you can add few more drops and cook the cabbage.

Tomato - Onion Curry

Ingredients :

• Oil - 2 to 3 tsp
• Mustard seeds (Rai) - 1/2 tsp
• Cumin seeds (Jeera) - 1/2 tsp
• Black Gram Dal (Urad Dal) - 1 tsp
• Bengal Gram Dal (Chana Dal) - 1 tsp
• Asafetida (Hing) - 1/8 tsp
• Turmeric Powder (Haldi) - 1/4 tsp
• Green Chillies - 3 to 4 chopped
• Ginger - 1/2 tsp Minced
• Curry Leaves - Few
• Coriander Leaves - 4 to 5 springs chopped
• Salt - To Taste
• Water - 1 cup
• Gram Flour (Besan) - 2 tsp
• Onion - 1/2 Medium chopped Length wise
• Tomatoes - 2 Medium

Preparation :

1. Chop the Tomatoes and keep aside.
2. In a pan, heat Oil on a medium flame.
3. Once hot, add in Channa Dal, Urad Dal and stir for 30 seconds till the color turns to golden brown.
4. Add in Mustard Seeds, Cumin seeds and allow them to pop.
5. Add in  Ginger, Green Chillies, Asofoetida, Turmeric and Curry Leaves. Cook for 30 seconds.
6. Add in the Onions and cook covered for 2 minutes or till the Onions start getting translucent.
7. Pour the Water and add Salt. Taste the liquid to check salt. It should be a little intense. 
8. Add Chopped Tomatoes.
9. Mix Besan in cold water without any lumps and add it to the curry to reach the desired consistency.
10. Take Cardamom (Elaichi) - 2, Cloves (Lavang) - 2, Cinnamon Stick (Dalchini) -1 and crush them into fine powder in Motor and Pestle and add it to the curry for additional flavor. (Note: This step is Optional).
11. Note, it will thicken a little over time. Take the pan off the flame.
12. Add in the chopped Coriander leaves (Cilantro).
13. It is ready for Puri or just with Chapatis.

Aloo - Matar Curry

Ingredients :

• Potatoes – 2 medium
• Frozen Green Peas – 1 cup
• Green Chillies - 3 to 4 chopped
• Ginger -1/2 tsp minced
• Oil – 2 tsp
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Turmeric Powder – 1/4 tsp
• Asafetida (Hing) - 1/8 tsp
• Salt – To taste
• Subzi Masala - 2 tsps
• Coriander  – 5 to 6 Springs
• Water – 1 cup

Preparation :

1. Boil, peel and cube the Potatoes. Keep aside.
2. In a pan, heat Oil on a medium flame.Add in Mustard Seeds, Cumin seeds and allow them to pop.
3. Add in Asofoetida, Turmeric, Ginger and Green Chillies. Cook for 30 seconds.
4. Add Cubed Potatoes and water and mix well.Add green peas and cook for 5 minutes.
5. Add Salt and subzi masala and mix well. Cook covered on low flame for 2 minutes so  that the vegetables get the flavors. 
6.  Garnish with the chopped coriander leaves and serve hot.

Aloo,Tomato and Brinjal Curry

Ingredients :

• Brinjals – 6 to 8
• Potatoes – 1
• Tomatoes – 1
• Ginger –1/4”Piece
• Green Chilies – 6
• Cumin Seeds (Jeera) – 1/2tsp
• Bengal Gram (Chana Dal) – 3tsps
• Black Gram (Urad dal)– 2tsps
• Mustard Seeds – 1 1/2tsps
• Salt To Taste
• Turmeric Powder – 1/4tsp
• Coriander Leaves (Kothimeera) - 5 springs
• Curry Leaves (Karivepaku) - 1 Strand
• Oil – 5tsps
• Hing

Preparation :

1. Take a bowl and add some water and little salt to this water and mix. Wash and clean the brinjals. Cut the brinjals into pieces and put them in the salt water. 
2. Peel the potato and cut it into cubes.
3. Cut the tomato into pieces.
4. Cut Ginger and Green chilles and make a coarse paste in a Motor and Pestle (Haman Dasta) or in a mixer.
5. Heat a pan and add oil to it. When oil is hot add bengal gram, black gram,mustard seeds and cumin seeds and fry. Fry till the seeds start changing color. 
6. Add hing,curry leaves and green chili and ginger paste and fry for 1 minute. Add the turmeric powder and mix well. 
7. Add all the cut vegetables and mix well.Add some water and cook covered on slow flame stirring after every 3 minutes till the vegetables are cooked. Then remove the lid and cook for few more minutes.Add required Salt.
8. Garnish with chopped coriander leaves and serve hot with Plain Rice or Chapathis.

Aloo - Onion Curry for Puris

Ingredients :

• Oil - 2 to 3 tsp
• Mustard seeds (Rai) - 1/2 tsp
• Cumin seeds (Jeera) - 1/2 tsp
• Black Gram Dal (Urad Dal) - 1 tsp
• Bengal Gram Dal (Chana Dal) - 1 tsp
• Asafetida (Hing) - 1/8 tsp
• Turmeric Powder (Haldi) - 1/4 tsp
• Green Chillies - 3 to 4 chopped
• Ginger - 1/2 tsp Minced
• Curry Leaves - Few
• Coriander Leaves - 4 to 5 springs chopped
• Salt - To Taste
• Water - 1 cup
• Gram Flour (Besan) - 2 tsp
• Onion - 1/2 Medium chopped Length wise
• Potatoes - 2 Medium

Preparation :

1. Boil, peel and cube the Potatoes. Keep aside.
2. In a pan, heat Oil on a medium flame.
3. Once hot, add in Channa Dal, Urad Dal and stir for 30 seconds till the color turns to golden brown.
4. Add in Mustard Seeds, Cumin seeds and allow them to pop.
5. Add in Ginger, Green Chillies, Asofoetida, Turmeric and Curry Leaves. Cook for 30 seconds.
6. Add in the Onions and cook covered for 2 minutes or till the Onions start getting translucent.
7. Pour the Water and add Salt. Taste the liquid to check salt. It should be a little intense. 
8. Roughly crush the Potatoes either with your hands or with a masher or cut into cubes with a knife and mix into the Liquid.
9. Mix Besan in cold water without any lumps and add it to the curry to reach the desired consistency.
10. Take Cardamom (Elaichi) - 2, Cloves (Lavang) - 2, Cinnamon Stick (Dalchini) -1 and crush them into fine powder in Motor and Pestle and add it to the curry for additional flavor. (Note: This step is Optional).
11. Note, it will thicken a little over time. Take the pan off the flame.
12. Add in the chopped Coriander leaves (Cilantro).
13. It is ready for Puri or just with Chapatis.

Note : You can also prepare this dish with Tomato and Onion. Check out this recipe @ Tomato - Onion Curry.

Mixed Vegetable Curry

Ingredients:

• Oil - 2 to 3 tsp
• Mustard seeds (Rai) - 1/2 tsp
• Cumin seeds (Jeera) - 1/2 tsp
• Black Gram Dal (Urad Dal) - 1 tsp
• Bengal Gram Dal (Chana Dal) - 1 tsp
• Asafetida (Hing) - 1/8 tsp
• Turmeric Powder (Haldi) - 1/4 tsp
• Red Chillies - 2 to 3
• Green Chillies - 3 to 4 chopped
• Ginger - 1/2 tsp Minced
• Curry Leaves - Few
• Coriander Leaves - 4 to 5 springs chopped
• Salt - To Taste
• Water - 1 cup
• Mixed Vegetable Subzi Masala - 1 1/2 - 2 tsp
• Cauliflower - 10 to 15 Medium size Florets
• Potato - 1 Medium
• Tomato - 1 Medium
• Frozen vegetables like Beans, Carrot, Sweet Corn, Green Peas - 1 Hand Full

Preparation :

1.  In a pan, heat Oil on a medium flame.
2.  Once hot, add in Channa Dal, Urad Dal and stir for 30 seconds till the color turns to golden brown.
3.  Add in Mustard Seeds, Cumin seeds and allow them to pop.
4.  Add in Red chillies, Asofoetida, Turmeric, Curry Leaves, Ginger and Green Chillies. Cook for 30 seconds.
5.  Mix well and add the sliced tomatoes. Cook covered for 3 minutes or till the tomatoes gets cooked nicely.  Now stir once to mix well the seasoning and tomatoes. 
6.  Pour the water and add Potatoes and cook covered for 3 minutes or till the potatoes are soft.
7.  Add cauliflower and cook covered for 2 minutes.
8.  Add any other frozen vegetables and cook covered for 2 minutes.
9.  Add Salt and Mixed vegetable subzi masala and mix well. Cook covered on low flame for 2 minutes so  that the vegetables get the flavors. 
10.  Garnish with the chopped coriander leaves. 
11.  This goes well with Chapathis or Rice.

Note : You can also prepare this dish with Cauliflower, Tomatoes and Potatoes.