#40 : Potlakaya Kura ~ Snake Gourd Curry

As a kid the only vegetables I liked were potatoes and okra. Anything other than these two meant that the meal was not interesting enough and I would throw a tantrum to eat. So naturally went I began cooking I experimented with vegetables I was familiar with and liked.Thanks to this challenge of documenting family recipes, I have a new favorite vegetable.This recipe is simple, low calorie and protein rich. Very filling and satisfying.

Ingredients

• 1 medium sized Snake Gourd- cut into 1/4th inch roundels
• 1/8 cup Moong Dhal -Lentils - Soaked in water for 10 mins
• 1/4 cup Water
• Salt to taste

For Tempering

• 1tsp - Oil
• 1 tsp - Mustard seeds
• 1 tsp - Cumin seeds
• 1 tsp - Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp - Asafoetida
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 inch ginger- grated / pounded 
• 2 green chillies- Pounded
• 1.5 TBS dired desiccated coconut powder

Method:

1.  Pressure cook the snake gourd and moong dal in little water for 1 whistle. Set aside and let the the steam escape
2. In a medium pan -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, red chilli powder,turmeric, grated ginger, green chillies  and dired desiccated coconut and fry for 2-3 minutes. Add the steamed snake gourd-dhal mixture and fry on medium heat for about 10 mins. Add salt
3. Serve with hot rice

#22 : Gutti Vankaya ~ Stuffed Eggplant

Its time to talk about a culinary delicacy . This recipe of stuffed eggplant/brinjal is a cherished part of Andhra Cuisine . While different regions across the world have a variety of stuffing for eggplants , this recipe below is a personal version . I picked up tidbits of making it from my sister in law on extended conversations over the phone where she went through nifty details and step by step instructions. When I know that this curry is on the menu for the day , I'd skip my breakfast to leave out extra appetite. One can never get enough of it. It is nutty and crispy with delicate flavors of the eggplant . Really , there is no better way to relish it than eating it mixed with hot rice and a small dollop of ghee . Oh , did I forget to mention that the whole house smells of a wonderful aroma when the eggplants are almost done cooking?  

#21: Chama Fry ~ Taro Root Fry

I come from a family of doctors . Oil was very sparsely used and deep fried food was reserved for festive days . My grandmom always made a conscious effort to feed us healthy . Spinach or other greens were an everyday fare. I don't remember a single day without eating a lentil based dish . So, as you can guess this Taro root fry was only made on special occasions. Once fried in oil , the taro root pieces form a crisp crust on either side . What yumminess !