Archive | May, 2007

Eggplant with Mango

31 May

Vankaya mamidikaya kura


Eggplant/ Vankaya 3
Raw Mango 1
Fenugreek Leaves/ menthi aku 10
Green chillies 3
Salt to taste
Turmeric powder a pinch


Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Urad dal 1 tbsp
Broken red chillies 4
Curry leaves 3
Oil 1 tsp

Method of preparation:

Remove stems and slice green chillies into halves.

Peel the skin of raw mango.
Continue peeling the white flesh inside until you see the seed.
Keep the peeled mango aside.

Remove stems and wash eggplants.
Chop them into inch sized cubes.
Add them to bowl of 1 cup water, sprinkle salt and turmeric powder.
Microwave for 5-10 minutes or cook covered in a vessel until done.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, add sliced green chillies,
cooked eggplant cubes, fenugreek leaves, peeled mango and salt.
Stir fry for a minute or two and serve.

Notes: Skip methi leaves if you wish. Add peeled mango according to your taste.



30 May

Beera Kaaya kura
The best ridge gourd can get.

Betel Leaf Chutney

30 May

Tamalapaku pacchadi


Betel Leaf/ Tamalapaku/ Pan leaves 2
Cilantro 20 leaves
Urad dal 2 tsps
Broken red chillies 4
Fenugreek Seeds 1/4 tsp
Asafoetida a pinch
Tamarind 1 inch sized ball
Salt to taste
Oil 1 tsp

Method of preparation:

Wash, pat dry and coarsely chop betel leaves.
Chop cilantro coarsely and keep aside.

Heat oil, add fenugreek seeds, urad dal, broken red chillies, asafoetida in order.
When dal turns light brown remove from heat and cool it down to room temperature.

Grind betel leaves, corriander leaves, above talimpu mixture, tamarind and salt into coarse paste in a blender.

Notes: Store tightly in a container and refrigerate. It tastes great with plain dosa.

Chana Dal with Coconut

29 May

Vudakabettina Senagapappu


Chana dal 1 cup
Grated coconut 3 tbsps
Mustard seeds 1 tsp
Urad dal 1 tsp
Cumin seeds 1 tsp
Broken red chillies 5
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash and pressure cook chana dal for 3 whistles.
Heat oil, add mustard seeds, urad dal, cumin seeds, broken red chillies.
When dal turns light brown, add cooked chana dal.
Stir fry for few seconds before adding coconut.
Mix well and serve.

Notes: Chana dal should retain its shape after cooking.

Pickled Baby Ginger

28 May

Mavidi allam


Baby Ginger/ Mamidi allam 100 gms
Lemons 2
Salt 1 tbsp

Method of preparation:

Wash, peel and julienne the baby ginger.
Squeeze the juice out of lemons, add salt and stir well.
Stir in baby ginger and close the lid.
Let it stay for 3-6 hours.
You get a very tangy hot ginger for curd rice/ dal or upma.

Notes: Select dark colored stiff roots.