Gawar Beans Curry / Goru Chikkudukaya Koora

(Serves 2)
Ingredients

1. Gawar Beans - 1/2 kg
2. Water - 1 cup
3. Green chilly - 1
4. Coconut - 2 table spoons
5. Mustard Seeds - 1 table spoon
6. Jeera - 1 table spoon
7. Oil - 2 table spoons
8. Salt as needed

Method

• Wash the Gawar beans thoroughly and cut them into small pieces.
• Heat the oil in a pan.
• Add mustard seeds and jeera.
• Once they start spluttering, add cut green chilly.
• Once the chilli is fried, add the cut gawar beans.
• Add 1/2 cup water, stir and cook with a closed lid.
• After 5 minutes, stir again and add another 1/2 cup water.
• Close the lid and let it cook for a while.
• Keep stirring in between to avoid the vegetable from being charred.
• Once cooked, add coconut, salt and stir for a while.
• This curry is easy to cook and highly rich in fiber.

Bottle Gourd Curry / Sorakaya Koora

(Serves 2)
Ingredients

1. Bottle Gourd - 1/2
2. Turmeric - 1 table spoon
3. Red Chilli Powder - 1 table spoon
4. Salt as needed
5. Besan or Gram flour - 3 table spoons
6. Jaggery - 2 tablespoons
7. Oil - 2 tablespoons
8. Mustard seeds - 1 tablespoon
9. Jeera - 1 table spoon
10. Water - 1/2 cup

Method

• Heat the oil in a pan
• Add mustard seeds and jeera seeds
• Once they start spluttering, add the cut bottle gourd pieces
• Boil the vegetable with a closed lid.
• Keep stirring to avoid the pan base from getting charred.
• Once the vegetable is cooked, add turmeric, red chilli powder, jaggery and salt.
• Let it cook for a while with closed lid.
• Mix the besan or gram flour in 1/2 cup of water.
• Add this water to the cooked vegetable and stir till a consistency is achieved.
• This curry is easy to prepare and tastes very good with roti/rice.

Brinjal Tomato chutney

(Serves two)

Ingredients

1. Smal round brinjal - 3
2. Tomato -1
3. Tamarind Paste - 1 tablespoon
4. Salt as needed
5. Coriander - 1/4 bunch
6. Turmeric - 1 teaspoon
7. Oil - 2 tablespoons
8. Mustard seeds - 1 teaspoon
9. Cumin seeds - 1 teaspoon
10. Green Chillies - 1
11. Asofaetida - a pinch

Method

• Heat the oil in a sauce pan.
• Add mustard,jeera and asofaetida and fry till they splutter.
• Fry the green chillies in the same oil.
• Add tomato pieces and fry till the tomato gets half cooked.
• Add brinjal pieces and cook till they get soft.
• Tamarind paste has to be added and mixed with the veggies.
• Transfer the entire content into a grinder.
• Add salt, coriander and grind into coarse paste.

Kalchina vankaaya chutney/Smoky Brinjal chutney

(Serves 2 people)

Needed:
Tiny round Brinjal - 5
Oil - 2tablespoons
Green chillies - 1
Tamarind Chutney - 1 teaspoon
Coriander - 1/4 bunch
Salt as needed
Asofaetida - a pinch
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon

Method:

1. Peel the skin of the brinjal stem on the body. Let the s
2. tem remain intact to help us burn the vegetable.
3. Coat the brinjal with a thin layer of vegetable oil.
4. Place it on the stove and burn the vegetable till the skin turns black.
5. Let the brinjal cool down. Meanwhile fry the green chilly in oil.
6. Peel the binjal skin.
7. Add brinjal, gree chilli, salt, tamarind paste, coriander and Asofaetida to a grinder and turn it into a coarse paste.
8. Season the chutney with mustard and urad dal.

Tomato Spring Onion Gojju

No ample time to cook ? Here is a shortcut recipe for a 15 minute delicacy.

Ingredients :
Diced Tomatoes - 2 cans
Spring onions - 1 set
Cumin seeds - 1 table spoon
Coriander power - 1/2 tea spoon
Cumin powder - 1/2 tea spoon
Rasam powder - 11/2 tablespoon
Chilli powder - 1 tea spoon
Turmeric powder - 1 tea spoon
Asofaetida - pinch
Oil - 2 table spoons
Salt as required

1. Add the oil to a pan and heat on medium flame
2. As it gets hot, sprinkle the cumin seeds and wait for them to splutter
3. Add asofaetida and fry till a tasty aroma spreads.
4. Add the cut spring onions and fry them till they get a little cooked
5. Add 2 cans of diced tomatoes, mix well and heat with a closed lid on medium flame for 10 minutes
6. Add cumin powder, coriander powder, turmeric, chilli powder,Rasam powder and salt.
7. Mix well and heat again with closed lid for 5 minutes.

Serve this gojju with chapathi or rice and enjoy the tangy taste

Aagalkaayi Gojju/ Bittergourd Gravy

Bittergourd - 6
Onion -1
Red chillies - 4
Jeera - 1 teaspoon
Mustard - 1 teaspoon
Crushed Jaggery - 4 teaspoons
Tamarind - 1 teapoon
Oil - 3 tea spoons
Turmeric - 1 tea spoon
Salt as required
Red chilli powder as desired.

1. Chop the bittergourd into thin circle and sprinkle turmeric.
2. Close the lid and keep it overnight in the fridge.
3. This ensures that bitterness is reduced.
4. Start with the seasoning of mustard, jeera  red chillies and onions
5. Fry till the onions turn brown.
6. Add the bittergourd, sprinkle a little water and close the lid.
7. This prevents the vegetable being charred.
8. As the bittergourd gets softer, add 1/2 cup of water.
9. Mix tamarind paste and jaggery to get a thick gravy.
10. Heat it on low flame for 5 minutes.
11. Add red chilli powder if more spice is needed.
12. Heat for another 2 minutes while stirring.
13. Relish the bitter and sweet combo.

Tomato Bisi uppinakayi

Needed

1. Ripe Tomatoes - 6
2. Red Chillies - 5
3. Sesame seeds -2 teaspoons
4. Fenugreek Seeds - 1 teaspoon
5. Oil - 2 tespoons
6. Asoefatida - a pinch
7. Turmeric powder - 1/2 teaspoon
8. Chili powder - 1/2 teaspoon
9. Salt as desired

Method

1. Add 1 teaspoon of oil in a pan.
2. As the oil gets heated up, add the tomatoes and boil on medium flame,with a close lid.
3. Keep stirring in between to avoid the puree getting burnt.
4. Boil the tomatoes till the raw smell vanishes resulting in a thick puree. 
5. Meanwhile fry the sesame and fenugreek seeds in a pan on medium flame.
6. Grind them into soft powder.
7. Heat a teaspoon of oil in another pan, add few sesame seeds, a pinch of asoefatida and red chillies.
8. Fry till the red chillies turn light brown.
9. Add the boiled tomato puree to this mixture.
10. While stirring add the sesame and fenugreek powder,turmeric, chili powder and salt.
11. Heat the mixture on low flame with close lid for 3 minutes.
12. Serve with rotis to enjoy the tangy uppinakayi.