Dosakaya Tamato

Dosakaya Tamato/currypot123.blogspot.com

Preparation  Time:20 min.

Cooking Time: 20 min

Yield: makes 1lb

Dosakaya(Indian yellow Cucumber)1no, Med . size
Tomato ripe 3 no's
onion 1 med.size
ginger garlic paste 1 tsp.
Methi leaves 1 cup
red chillies 2 no's
Green chillies 2 no's
Coriander powder 1/2 tsp
Cilantro leaves 1/2 cup
Kari pata 10 leaves
OIl 1 tbsp.
salt according to taste
Chilli powder 1/2 tsp
For the tempering
Zeera,Urad dal,Mustard seeds,each 1/2 tsp
Aseofodita a pinch
Turmeric 1/4 tsp
Method

1. Wash and peel the cucumber and cut it into 1/2 inch pieces.
2. Do not throw the sqiushy inside with seeds.Add it to the pieces,
3. Cut the onion into small pieces 
4. Take oil in a pan,Let the oil heat  to below it's boiling point and add all the tempering ingredients and Red chilles and saute the till they release the flavor .
5. Add the onion pieces and saute them till they change color
6. Add the methi leaves and blend them in.
7. Add the Cucumber pieces and cook them in the onions for 10 min. on low flame.
8. Add the tomatoes and cook this mixture covered on a low flame.Cook for 5 min .
9. Add the ginger garlic paste,coriander powder,chilli powder and salt and 1/2 cup water and cook for another 5 min.
10. Turn off the stove and garnish with cilantro and karipatta
11. Enjoy with roti or rice.

Variations: You can substitute Cucumber with Soya chunks or boiled eggs.

Kakarakaya Fry(Bitterguard fry)

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 1lb

 

Kakarakaya 4  no's med. size, cut into 4 pieces lengthwise.    

                                Then cut into small pieces
onion 1 med.. cut into small pieces
Sesame seeds powdered
coriander powder 1 tsp
zeera 1 tsp.
aseofodita 1/8 tsp
red chillies 2 no.
Green chillies 2 no's
Chilli powder 1 tsp
salt according to taste
Cilantro 10 sprigs  (take only leaves)
karipatta 10 leaves
ginger garlic paste 1 tsp,
Oil 2 tbsp.

Method::

 

 

In a pan take 2 tbsp. oil .Add the zeera ,aseosofodita,red chilles and saute them for a few seconds
Add a pinch of turmeric ,then add the onions and saute them too.Saute the onions till they are translucent
.Add the ginget garlic paste  and fry it till it gives out its flavor.

.Add the Kakarakaya pieces to this  and cook for 10 min on med. heat

.MIx them all together and add all the spices and sesame  powder.

,Cook them all together for 5 min ,on med. heat

Turn off the stove and garnish with  ,Cilantro and Karipatta

Enjoy with hot rice and Sambhar.

 

Beerakaya Kura(Ridge guard Curry)

 

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 1lb

 

Beerakaya 3 nos.(med size)
Onion 1 med.
Ginger garlic paste
green and red chillies 2 nos. each
Pepper powder 1/3 tsp
Fenugreek leaves 1 cup
 1 cup water
salt to taste
For the tempering
Zeera 1 tsp
mustard seeds 1/2 tsp.
Urad dal 1/2 tsp
Chana dal 1 tsp
oil 2 tbsp.
For garnish
20 sprigs Cilantro
1 sprig Khari patta
Method of Preparation

1. Peel the Beerakaya ,and cut it into 1/2 inch pieces
2. Cut the onions into small pieces
3. put the pan on the stove ,after it is heated add the oil .Put all the tempering ingreidients and cook them till they release flavor.Add to it ginger garlic paste.
4. add the chillies and then the onions.cook for a min.Add the fenugreek leaves
   
5. add the Beerakaya pieces and cook them till they are a little soft.
6. Put the lid on the pan and cook for 10 min.
7. The  curry will relaese water.Now add all the spices and salt ,mix it well.
8. Cook for 5 more min.
9. Add the water and  mix it well.
10. Switch off the stove and garnish with Cilantro and Khadi Patta
    

Anapakaya Alichentalu(Bottleguard and black-eyed peas)

Preparation Time:20 min.,6 hours soaking time

Cooking Time: 40 min.

Yield: makes 1lb

Ingredients
Anapakaya 1 (med.size and should be tender)
Black-eyed peas 1 cup
Green chilles 2 no's
red chillies 2 no's
Fresh Black pepper powder 1/4 tsp
Salt to taste
Chilli powder 1/4 tsp.
Coriander powder 1/2 tsp.
Onion 1 med.
Sesame seeds 1 tsp.
Oil 2 tbsb.
1/4 tsp turmeric
For the tempering
1 tsp zeera
1/2 tsp mustard seeds
1/2 tsp balck gram
For garnish
Cilantro 10 sprigs
Khari patta 1 sprig
Method of Preparation

1. Wash the Anapakaya and peel the Anapakaya and cut it into 1/2 inch pieces and onion into small pieces.
   
2. Soak the black-eyed peas in water for 6 hrs.Pressure cook it for 4 whistles.Keep it aside.
3. Heat the pan on a stove and add oil and add the turmeric and then add the ingredients for tempering and cook it till it releases the flavor.
4. Add the red chillies,green chillies,onions,curry leaves,and cook it till the onions are transparent.
5. Add the anapakaya pieces and keep the lid on the pan.cook it on a med. flame without water for 10 min.
   
6. Mix it .add salt ,chilli powder,Sesame seeds powder,coriander powder and again mix the curry well,
7. Put the lid on and cook for 5 more min.
   
8. Strain the water from the Blacl-eyed peas and put them in the curry  and mix the curry throughly.
   
9. Cook it oc the stove with the lid on for 5 more min.
10. Swich off the stove and garnish it with cilantro and Khari patta.
11. Enjoy with rice or Chapatti