#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

#39 : Vankaya Allum Kura ~ Eggplant Curry with Ginger-Green Chilli Paste

Today's recipe is very dear to my heart. This is that one curry I make the most often on special festive days. Look at how vibrant and inviting it is! Really, I would do anything to be served this eggplant curry, hot rice and rasam on a banana leaf :-) Sometimes these simple joys make the most magical memories ! 

Ingredients

• 2 big Eggplants
• 10 Green chillies
• 2-inch piece of Ginger
• Handful of Cilantro Leaves

• 2 Tbsp Oil
• Salt to taste

Method:

1.  Wash and chop the eggplant into big-bite sized pieces. Sprinkle some salt and set aside for 10 mins. The eggplant pieces will ooze out a little bit of water. Dry with a kitchen towel
2. In a large pan heat oil. Add eggplant pieces, cover with a lid and cook on medium-low heat until they are tender
   
3. Make a coarse paste out of green chillies, ginger and cilantro adding very little water if needed
4. Add this paste to the tender eggplant pieces and fry on medium heat for 10 mins until the oil begins to ooze out. Add salt
5. Serve with hot rice

#33 : Mamidikaya Pulihora ~ Raw Mango Rice

Mangoes!How much I love them. Be it ripe or raw they steal my heart.They are the reason I look forward to summers. Did I not yet mention my love for jasmine flowers? One day when we buy a home, I'd surely grow those in the backyard. Another summer love

"Mamidikaya Pulihora" is made my adding grated green mangoes to steamed rice and is spiced with green chillies and tempered with seasoned oil and mustard seeds. Adding cashews to this rice mixture gives a nice crunch and balances the sour zing to the green mangoes. I first tasted it when Kalyan made in and fell for it instantly. My love for raw mangoes traces back many years. I also shared a dhal made using them here. 

Ingredients:

• 2 Cups Cooked Rice ( hot / just steamed)
• 2 Cups Grated Raw Mango ( Green Mango )
• 1 tsp Turmeric powder 
• 1 Tbs Oil
• Salt

      For Tempering :

• 2 Tbs Oil  ( Groundnut/peanut oil preferable )
• 1 tsp - Mustard seeds
• 1 tsp - Urad Dhal
• 1 tsp - Channa Dhal
• 5-6 Cashews
• 3-5 Green Chillies -Slit
• 2 Dried Red Chillis
• 1/4 tsp - Asafoetida
• 4-6 Curry Leaves

Method:

1. In a wide pan mix hot cooked rice, oil and turmeric. Add grated mango and mix to incorporate 
2. For tempering - Heat oil , add mustard seeds, urad dhal, channa dhal and cashews. Once the dhal begins to brown add red chilles, green chillies, curry leaves and asafoetida and fry for a minute. Add this to the rice-grated mango pulihora. Mix well
3. Serve immediately after tempering. Makes a wonderful side for a festive meal. We usually make it for Ugadi, the Telugu New Year