Lemon Cucumber Cilantro Curry

Dosakaya Kothimera Kura.

Lemon cucumber is peeled and chopped into small pieces. It is then cooked along with whole spices and onion. Once cucumber turns soft, finish with cilantro and serve lemon cucumber cilantro curry over plain steamed rice or with roti.
Makes: around 2 Servings of Lemon Cucumber Cilantro Curry.

Ingredients:

Lemon Cucumber 1 Medium
Onion 1 Small
Garlic 2 Cloves
Green Chiles 1 – 2
Dalia / Roasted Gram 2 Tbsps
Turmeric Powder a big Pinch
Cilantro Leaves 1 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into inch size pieces.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Peel and crush the garlic cloves.
Wash and very finely chop the cilantro leaves.
Grind the dalia into fine powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and green chiles.
Fry briefly, stir in chopped onion and fry till it turns translucent and start to brown.
Add the lemon cucumber pieces and cook covered for few minutes or until cucumber is soft.
Stir in cilantro leaves, turmeric powder, dalia powder and salt.
Serve lemon cucumber cilantro curry over plain steamed rice or with roti.
Notes: Make sure cucumber is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles. If lemon cucumber is not sour enough, add a small piece to tamarind along with onion. If cucumber is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Cilantro Curry, Dosakaya Kothimera Kura.

Fresh Beans with Garlic Spice Powder

Chikkudukaya Velluli Karam.

Fresh beans are cooked in oil along chopped onion. Then the fresh beans fry is finished with garlic spice powder. Serve fresh beans with garlic spice powder over steamed rice. Click here for recipe of garlic spice mixture.
Makes: around 2 Servings of Fresh Beans with Garlic Spice Powder.

Ingredients:

Fresh Beans 2 Cups Chopped
Onion 1 Small
Garlic Spice Mixture 1 Tbsp
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Wash, string the beans and chop them into inch long pieces.
Peel and finely chop the onion.
Wash and tear the curry leaves.
Heat oil in a pan, add chopped fresh beans.
Fry briefly and cook covered on low flame for around 8 – 10 minutes.
Stir occasionally to avoid beans sticking to the bottom of the pan.
In the middle of the pan, add few drops of oil and add chopped onion and curry leaves.
Fry till onion turns translucent and start to turn brown around the edges.
Stir in garlic spice mixture and salt and remove from heat.
Serve fresh beans with garlic spice powder over steamed rice and dollop of ghee.
Notes: Make sure beans are cooked well before adding onion.

Suggestions: Adjust spice with garlilc spice mixture.
Variations: Check other recipes with fresh beans here.
Other Names: Fresh Beans with Garlic Spice Powder, Chikkudukaya Velluli Karam.

Besan Stuffed Chiles

Pindi Mirapakayalu.

Fresh fat mild green chiles are stuffed with gram flour mixture. They are then cooked in oil till light golden brown on all sides. Serve besan stuffed chiles with steamed rice and dollop of ghee.
Makes: 6 Besan Stuffed Chiles.

Ingredients:

Whole Green Fat Chiles
Besan / Gram Flour 5 – 6 Tbsps
Red Chili Powder 1/4 tsp
Salt to Taste
Oil 2 Tbsps + 1 tsp

Method of preparation:

Remove stems, wash and pat dry green chiles.
Slit the stomach of the green chile making sure its ends intact.
In a mixing bowl, mix together 2 tablespoons of oil, besan, red chili powder and salt.
Taste and adjust seasonings if required.
Stuff each green chile with besan mixture and keep aside.

Heat oil in a pan on low-medium heat, add stuffed green chiles.
Cook on all sides till the skin of the green chile changes color.
Remove onto plate and serve besan stuffed chiles with steamed rice and dollop of ghee.
Notes: Make sure to deseed the green chiles to reduce the heat.

Suggestions: Choose any sort of fat mild green chiles like long green peppers or mexican green chiles or banana peppers etc…
Variations: You can also add a pinch of ajwain to the besan mixture.
Other Names: Besan Stuffed Chiles, Pindi Mirapakayalu.

Tiny Roasted Potatoes

Tiny Roasted Potatoes.

Peewee potatoes are washed and roasted in oil using a heavy bottomed vessel. They are then finished with garlic, fresh fenugreek leaves and spice powders. Serve tiny roasted potatoes with steamed rice. Click to learn about Fingerling Potatoes .
Makes: around 4 Servings of Tiny Roasted Potatoes.

Ingredients:

Pee Wee Mix Potatoes 1 Pkt
Fresh Fenugreek Leaves 1 Cup Packed
Coriander Powder 1 Tbsp
Red Chili Powder 1/2 tsp
Garlic 3 Cloves
Fresh lemon Zest 1 big Pinch
Salt to Taste
Oil 1 1/2 Tbsps

Method of preparation:

Wash the fingerling potatoes and pat them dry.
Separate fenugreek leaves and thoroughly wash them.
Peel and slice the garlic cloves.

Heat oil in a dutch oven or a heavy bottomed vessel on medium heat.
Add fingerling potatoes and cook covered for around 8 minutes or until potatoes are soft when pierced.
Make sure to shake the pot occasionally to avoid potatoes sticking to bottom of the pan.
Uncover stir in garlic and fenugreek leaves.
Fry for around 2 minutes until fenugreek leaves wilt and garlic changes color a bit.
Remove the pot from heat, stir in coriander powder, red chili powder, lemon zest and salt.
Serve tiny roasted potatoes with steamed rice.
Notes: Make sure potatoes are cooked right.

Suggestions: Adjust spice with red chili powder or add sliced green chiles along with garlic cloves.
Variations: You can also use coriander leaves or mint leaves in place of fenugreek leaves if you desire.
Other Names: Tiny Roasted Potatoes.

Plantain Onion Fry

Aratikaya Ullipaya Vepudu.

Plantain / Raw banana is sliced after its outer thick skin is removed. The plantain slices are fried in oil separately and cooked with onion and spice powders. Serve plantain onion fry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Plantain Onion Fry.

Ingredients:

Green Plantain 2
Onion 1
Green Chiles 2 – 3
Fresh or Frozen Grated Coconut 2 Tbsps
Ginger Garlic Paste 1/2 tsp
Roasted Peanuts 2 Tbsps
Roasted Cashews 1 Tbsp
Turmeric Powder a big Pinch
Chaat Masala 1/4 tsp
Lemon juice 1 tsp
Salt to Taste
Cilantro few Sprigs
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Remove thick skin and thinly slice the green plantains.
Peel and slice the onion.
Removes stems, wash and slice the green chiles.
Wash and finely chop the cilantro leaves.

Heat a tbsp oil in a pan, add plantain slices and fry till they turn golden brown around the edges.
Remove the plantain slices from the pan.
Add a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, add green chiles and sliced onion.
Fry till onion turns translucent and start to change color.
Stir in plantain slices, coconut, turmeric powder, cashews, peanuts and salt.
Cook for around 2 minutes and stir in cilantro.
Remove from heat and sprinkle chaaat masala powder and stir in lemon juice.
Serve plantain onion fry with steamed rice and dollop of ghee.
Notes: Make sure plantain is cooked well.

Suggestions: Make sure to reduce the salt if chaat masala has salt in it.
Variations: Check other plantain recipes here.
Other Names: Plantain Onion Fry, Aratikaya Ullipaya Vepudu.