#46 : Beerakaya Kandipappu Kura ~ Ridge gourd Lentil Curry

Beerakaya / Ridge gourd is one of those vegetables I recently learnt to cook with. I would admiringly look at them at the Indian Grocery but would never buy it.  I always thought cooking with this vegetable was complicated! 

I remember as a kid I never liked it and would throw tantrum to eat it. I only now realize that I was not open enough to try it. Beerakaya / Ridge Gourd has a wonderful neutral- sweet taste to it and when cooked with lentils it blends in to give a very delicate flavor. This recipe I learnt from my mom-in-law is a definite keeper.

 

*****Tender Beerakaya/ Ridge Gourd once peeled and cut tastes mildly sweet.
If it tastes bitter discard immediately and don't cook with it  


Ingredients

• 1 tsp Oil
• 3-4 medium sized Ridge gourd / Beerakaya -Peeled and cut into bite sized pieces 
• 1/4 cup  Tur Dhal / Kandipappu / Split Pigeon peas / Lentils
• 1/4 cup water
• Salt to taste

For Tempering

• 1 tsp 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
• 2 tsp Red Chilli powder
• 1/2 tsp Turmeric powder

Method:

1. Wash and soak lentils for about 45mins. Drain away the water later
2.  In a wide pan heat oil, add ridge gourd pieces, lentils, 1/4 cup water and cook covered for 20mins until the vegetable and the lentils are tender. Keep adding more water if required to help with the cooking process
3. For tempering-Heat oil, add mustard seed, 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 and fry for a minute. Add this to the cooked vegetable-lentil mixture. Add salt. Mix well to incorporate the spices
4. Serve with hot rice

#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

#37 : Beans Kobbari Kura ~ Beans and Coconut Stir-Fry

Wow! time flies. It is September already. I still have a long way to go to complete this challenge.  When I first started it, I felt documenting 50 recipes was an easy doable task. Really? What was I thinking! :-) Life has been busy and I was not able to spend a lot of time on this blog. I did cook quite a bit and never found the patience to photograph and blog here. I hope to be more active in the coming months. I jotted down today's recipe  from my mom-in-law last year. I had  fallen is love with it as when she made this beans and coconut curry for lunch. Since then i have made it several times. Surely one of my favorites from her!

Ingredients

• 1/2 pound Green Beans - chopped into bite-sized pieces
• 1/2 tsp Turmeric powder
• 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
• 3 TBS dired desiccated coconut powder

Method:

1.  Pressure cook chopped beans 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 and dired desiccated coconut. Add the steamed beans and fry on medium heat and about 10 mins. Add turmeric and 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 !