Brinjal Aloo Mash curry (Vankaya Aloo mudda)

This is another variety u can try with brinjal,this tastes gr8 to spicy food lovers :)... The simple procedure to prepare this mouthwatering dish goes like this..

Ingredients
Brinjal-----1/4 kg
Aloo-------2 medium sized
Green chillies---2-4
Ginger-----2"piece approx.
Mina pappu(urad dal)-----2 tsp
Dhaniyalu(dhaniya dana)----2tsp
Dried red chillies-----2
Senaga pappu(chana dal)--1tsp
Menthulu(fenugreek)----4-5 seeds
Oil------5tsp
Turmeric----2tsp
Curry leaves----------10-15 leaves
Salt-----according to taste
Water----2cups
Coriander leaves-----for garnishing

Procedure

1)Cut the brinjal and aloo into pieces

2)Take a kadai and add water to it; Put 1tsp turmeric powder,brinjal ,aloo pieces & salt to taste and cook them till the aloo and brinjal gets cooked (takes approx.5mins).Meanwhile crush the green chilly and ginger to make a coarse paste

3)In a pan, add heat half tsp oil and fry the urad dal,dhaniya dana,red chillies,chana dal,fenugreek seeds till it gives out a nice arome and changes to golden brown colour (take care not to turn them to black).Keep this mixture aside and cool it; Grind all the cooled mixture to make it a fine powder(this is called curry powder)

4)In the kadai add 2-3 tsp oil, let the oil get heated add curry leaves,green chilly-ginger paste and saute for few seconds,then add the cooked brinjal & aloo pieces and saute for about 1minute

5)Now add the curry powder to it and cook it (covered with a lid) in low flame for 5mins
...........Garnish it with coriander and enjoy the spicy  vankaya aloo mudda curry

      Preparation time:20 mins                       Serves: 4

Vankaya pulusu pachadi

This name may sound strange to many of u and familiar to some others; I don't say I am posting new invention but just sharing the dishes I know which may be new to few of u, try it for a change instead of the routine items with brinjal.The preparation is so interesting that u love making it and eating it too :)

All u need is to get big sized brinjals; apart from that, rest of them are regular items of our kitchen


INGREDIENTS:

big sized brinjal------1(select neat and clean one)
tamarind------- lemon sized
onion-----------1 medium sized
green chillies----------2
tomato----------1 medium sized
curry leaves----10-15
jeera-----------half spoon
mustard seeds---half spoon
tumeric---------half spoon
hing------------half spoon(optional)
oil-------------3-4 tsp
coriander leaves-------for garnishing
salt------------as per taste


PROCEDURE:

1.Apply oil to the brinjal(dip fingers in oil and apply that oil to the brinjal)and heat it directly on the stove(yes u read it right) till it gets soft to touch

2.Once its cooked,keep it aside to cool

3.Meanwhile,cut the chillies,onion,tomato into small pieces and keep it aside

4.Extract the juice of tamarind adding 2 small cups of water to the tamarind(take care that the juice is not too sour,take the tamarind accordingly)and add water to it

5.Now peel the skin of the brinjal(it comes out very easily as we applied oil to it)

6.Mash the peeled brinjal,add it to the tamarind extract prepared and add enough salt to the mixture

7.Put oil in kadai; add mustard seeds,jeera,chilles,curry leaves, turmeric,hing, onions,tomatoes and saute for few minutes till the tomatoes and onion gets soft,add little salt to this mixture(remember the salt added to the tamarind extract)

8.Add the brinjal tamarind mixture prepared to this kadai and cook it in low flame for 2 minutes

9.Add the coriander leaves and dish out

Preparation time:approx 30 mins      Serves: 4 persons             Tastes best with rice

Just try it for a change from your routine items with brinjal....

Kanda bachali curry

Well, Today I tried a new item which came out well..So thought of sharing it

We usually h've vegetable market twice in a week only in the evening time.. since some time, we thought of getting bachalakura but unable to find it in korba..One problem is to find out what bachalakura is called
in hindi..Yesday, we found it may be coz we went to the market early...Unable to name it, I asked the lady "ye kaisey dey rahe ho" showing bachala kura.. Kanda (called kand in hindi) is pretty easily available here..!!

Today after I got ready, ringed to my mother-in -law... got to know how to prepare "kanda bachali" curry..I would now let u people know how to prepare it..

Ingredients

Kanda (1/4 kg)
Bachali kura (1/4 kg)
Mustard (3 tsp)
Red chilli (2 to 3)
Chana dal(senagapappu)---1 tsp
Urad dal (Minapappu)----1 tsp
Curry leaves----10-15 leaves
Oil---for seasoning( approx 3tsp)
Tamarind (little bit for sourness)
Water (3 cups)
 Turmeric (1 tsp)
Salt (According to your taste)


1.Chop Kanda and bachali kura into small pieces

2. Add tamarind juice,Turmeric and salt in a bowl of water; Add kanda and bachalikura to them and boil for 10 to 15 min; Remove the excess water.. it looks something like this after it gets cooked...I separated kanda and bachali for your understanding

3. Grind Mustard and red chilli(need not fry the both) with litle water in Mixie to make paste of pouring consistency

4. heat the oil in a kadai,add urad dal,chanadal and curry leaves,hing(optional) to oil (popu veyadam); Then add the boiled kanda bachali to this and fry them for 2 min

5. Add  the prepared paste(mustard and chilli paste) to this mixture and mix well to obtain equilibruim

Thats it... Kanda bachali curry is ready...Should take 20-30 min... Since this isn't a regular curry, should taste gud when prepared occasionally