Spicy Bitter Gourd Curry

Preparation Time - 5 Min                        Cooking time - 20 Min                           Serves - 3

This is a bitter gourd curry with gravy. If you do not like the bitter gourd dry fry then you must try this recipe.

Ingredients :

Bitter gourd - 2

Sesame seed powder - 3 Tsp

Ground nut powder - 1 Tsp

Jaggery - 3 Tsp

Tamarind pieces - 3-4

Oil - 3 Tsp

Cumin seeds -1 Tsp

Salt - 3 Tsp

Red chili powder - 3 Tsp

Turmeric powder - 1/2 Tsp

Goda Masala (Optional) - 1 Tsp

Method :

1) Cut bitter gourd in 1 inch pieces and slit them vertically. I prefer to remove seeds from bitter gourds.

2) Add 2 1/2 Tsp salt , tamarind pieces or tamarind paste and add 2 cup of water in bitter gourds.
Pressure cook them for 10 mins or 1 whistle.

3) Now remove bitter gourds from pressure cooker and squeeze them well till dry.

4) Heat oil in pan add cumin seeds and let it crackle. You can add little extra oil if you like.

5) Add turmeric powder and chili powder.

6) Add sesame seeds powder , ground nut powder and jaggery. Mix well.

7) Add bitter gourds and 1/2 tsp salt. Cook for 5 mins till masala mix well with bitter gourds.

Bitter Gourd Curry/Karlyachi Bhaji

8) Serve hot with chapati.

Egg Plant Curry

This is a spicy curry with gravy.

Preparation Time - 5 Min                        Cooking time - 15 Min                      Serves - 4

Ingredients :

Small Egg Plants - 250 Gm

Very finely chopped onions - 1/2 Cup

Very finely chopped tomato - 1/4 Cup

Ginger garlic paste - 1 Tsp

Crushed peanuts - 1/2 Tbsp

Crushed sesame seeds - 1/2 Tbsp

Jaggery - 2 Tsp

Red chili powder - 2 Tsp

Turmeric powder - 1 Tsp

Salt - 1 1/2 Tsp/ To taste

Garam/Goda Masala - 1 Tsp

Coriander powder - 2 Tsp

Oil - 2 Tsp

Mustard seeds - 1/2 Tsp

Cumin seeds - 1 Tsp

Method :

1) Cut egg plants vertically and put in water so that it won't become yellow..

2) Heat oil in wok and add mustard seeds let it crackle.

3) Add cumin seeds once crackled add ginger garlic paste.

4) Add onions and fry for 2-3 mins till golden in color. Add tomato and fry for 2 mins till tomato become soft.

5) Add red chili powder, turmeric powder and coriander powder and fry it for 1 min.
    Sprinkle little water if masala sticks to wok.

6) Now add egg plants. Add 1/2 cup water and let it cook for 10-12 mins till egg plants are completely cooked.
  Cook it on medium flame by putting lid on wok.

7) Now add ground nut powder, sesame seed powder, jaggery and garam/goda masala. Cook for 1 min.
    I prefer goda masala for this curry.

8) Garnish with fresh coriander leaves and serve hot with chapati.

Vangyachi bhaji

Rasam

Preparation Time - 10 Min                     Cooking Time - 10 Min                     Serves - 5

Ingredients:

Finely chopped tomato - 1 medium

Tamarind paste - 3 Tsp

Finely chopped cilantro - 1/4 Cup

Garlic - 5 Cloves

Chopped curry leaves - 4 - 5

Red chili powder - 1 Tsp

Rasam powder - 3 Tsp

Salt - 3 Tsp/ To taste

Asafoetida - a pinch

Oil - 2 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Method :

1) In a bowl take 4  cup water add tomato, tamarind paste, mashed garlic and curry leaves and cilantro.

2) Keep aside this mixture for 1 hour.

3) In a pan heat oil and add mustard seeds let it crackle. Now add cumin seeds and asafoetida .

4) Now add soaked mixture.

5) Add chili powder, salt and rasam powder.

6) Add 1/4 cup water and let it boil for 10 mins. Serve hot with rice.

Rasam

Onion Tomato Chutney/ Dosa Chutney

Preparation Time - 5 Min                   Cooking Time - 10 Min                   Serves - 4

Ingredients :

Onions - 1 Cup

Tomato - 1/3 Cup

Red chilies - 2-3

Curry leaves - 6

Tamarind Paste - 1/2 Tsp

Jaggery - 1/2 Tsp

Salt - 1 1/2 Tsp  or To taste

Asafoetida/Hing -1/3 Tsp

Oil - 1 Tbsp

Cashew nuts or Ground nuts - 2 Tbsp

Mustard Seeds -1/2 tsp.

Yellow Moong Dal - 1 Tsp

Method :

1) Heat oil in pan and add red chilies and curry leaves.

2) Add asafoetida and onions and fry. Do not cook onions till golden fry if you do it will make your chutney little sweetened. I prefer raw onions taste.

3) Add tomato and cook for 2 mins.

4) Add salt and tamarind paste. Then add jaggery. Add cashew nuts and cook for 1 min.

5) Grind this mixture and keep aside.

6) In a small pan heat 2 tsp oil. Add mustard seeds and let it crackle then add yellow moong dal and put this
 tadka on grinded mixture.

You can serve this chutney with rava dosa. Instead of Cashew nuts/ground nuts you can try chutney with sesame seeds.

Dal Kanda/ Chana Dal Curry

Preparation Time - 10 Min                  Cooking Time - 30 Min                    Serves - 4

Ingredients :

Chana dal(Gram Lentil) - 1 Cup

Finely Chopped Onion - 1 1/2 Cup

Finely chopped tomato - 1/2 Cup

Red chili powder -  1 1/2 Tsp/To taste

Turmeric powder -1/2 Tsp

Garam masala - 1 Tsp

Coriander powder - 3 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida -  a pinch

Salt -  1 1/2 Tsp/ To taste

Tamarind paste - 1/2 Tsp

Jaggery - 2 Tsp

Oil - 1 Tbsp

Method :

1) Soak chanal dal for 2 hrs in lukewarm water.

2) Heat oil in pan and crackle mustard seeds and add cumin seeds and asafoetida .

3) Add onion and fry till golden brown.

4) Add tomato and fry for 5 mins on medium flame.

5) Add red chili powder, turmeric and coriander powder fry for 2 min.

6) Add soaked chana dal and add 1/2 cup water.

7) Add tamarind paste, jaggery, garam masala and salt.

8) Cook for 12-15 min. or till dal is completely cooked.

9) Garnish with fresh cilantro and serve hot with chapati.

Dal Kanda