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Chayote Masala

21 Nov

chayote_masala
Benguluru Vankaya Masala.

Tomato onion gravy is prepared and seasoned with various spice powders. Chayote is chopped and cooked in the tomato gravy. Serve chayote masala with steamed rice or with roti etc…
Makes: around 4 Servings of Chayote Masala.

Ingredients:

Chayote 1 Large
Tomatoes 3
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
Salt to Taste

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 2 tsps

Method of preparation:

Wash and cut the chayote into half.
Discard the ends, seeds and chop chayote into small cubes.

Peel and slice the onion.
Wash and roughly chop the tomatoes.

Grind the tomatoes into smooth paste using a blender.
Heat a tsp of oil in a pan, add sliced onions and fry till they turn golden brown in color.
Grind the onions into smooth paste. Add little water while grinding the onion if necessary.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, stir in ground onion paste.
Stir in coriander powder, garam masala powder, turmeric powder, red chili powder and salt.
Fry for around half a minute, stir in tomato puree and chopped chayote.
Boil the mixture till chayote is cooked (around 10 minutes).
Adjust any seasonings if necessary and remove from heat.
Serve chayote masala with pulav or with steamed rice etc…
Notes: Make sure to cook the chayote well.

Suggestions: If the chayote is not cooked completely, let it boil in the tomato mixture till cooked. Add water if necessary during the cooking process.
Variations: Check other chayote recipes here.
Other Names: Chayote Masala, Benguluru Vankaya Masala.

Whole Moong Masala

13 Nov

whole_moong_masala
Pesala Masala.

Tomato onion gravy is prepared and seasoned with various spice powders. Whole moong is pressure cooked till soft and is finished in the tomato gravy. Serve whole moong masala with pulav or with steamed rice etc…
Makes: around 4 Servings of Whole Moong Masala.

Ingredients:

Whole Moong 1/2 Cup
Tomatoes 3
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Amchur Powder / Dry Mango Powder 1/8 tsp
Coriander Powder 1/4 tsp
Chole Masala Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Sugar 1/4 tsp
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
Oil 1 tsp
Salt to Taste
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 2 tsps

Method of preparation:

Wash whole moong under water and pressure cook in 1 cup of water for 3 whistles.
Let the pressure release completely before opening the lid.
Peel and slice the onion.
Wash and roughly chop the tomatoes.
Wash and finely chop the cilantro leaves.

Grind the tomatoes into smooth paste using a blender.
Heat a tsp of oil in a pan, add sliced onions and fry till they turn golden brown in color.
Grind the onions into smooth paste. Add little water while grinding the onion if necessary.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, stir in ground onion paste.
Stir in amchur powder, coriander powder, chole masala powder, garam masala powder, sugar, turmeric powder, red chili powder and salt.
Fry for around half a minute, stir in tomato puree.
Bring the tomato puree to a bubble, stir in cooked whole moong along with the water it is cooked in.
Boil the mixture till oil separates from the sides of the pot.
Adjust any seasonings if necessary and garnish with chopped cilantro.
Serve whole moong masala with pulav or with steamed rice etc…
Notes: Make sure to cook the whole moong well.

Suggestions: If the whole moong is not cooked completely, let it boil in the tomato mixture till cooked. Add water if necessary during the cooking process. If the whole moong is overcooked in pressure cooker, make sure to not overboil in once added to the tomato gravy.
Variations: Check other whole moong recipes like vada, deep fried moong, and rasam etc..
Other Names: Whole Moong Masala, Pesala Masala.

Capsicum Onion Curry

2 Nov

bellpepper_onion
Capsicum Onion Curry.

Green bell pepper is diced and cooked along with fresh ground onion paste. It is then finished with roasted sesame seeds powder and cilantro. Serve capsicum onion curry with steamed rice or with roti.
Makes: around 3 Servings of Capsicum Onion Curry.

Ingredients:

Capsicum / Green Bell Pepper 1 Medium
Onion 1 Large
Green Chile 1
White Sesame Seeds 2 Tbsps
Whole Red Chile 1 Small
Salt to Taste
Cilantro few Sprigs

Talimpu:

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

Method of preparation:

Wash, discard stem and seeds and chop bell pepper into chunks.
Remove stem, wash and slice the green chile.
Peel and dice the onion.
Grind the onion into somewhat coarse paste.
Wash and finely chop the cilantro leaves.

Roast the sesame seeds in a pan on low heat until they turn golden brown in color.
Roast the red chili for few seconds in the same pan and remove from heat.
Grind the red chili and salt into powder using a grinder.
Then add the roasted sesame and grind again into powder and keep aside.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add ground onion paste and few pinches of salt.
Fry the onion paste for around 5 minutes, add the chopped bell pepper and green chile.
Add few splashes of water and cook covered for a minute or two.
Uncover and cook on low flame till raw smell of onion is gone and the bell pepper is cooked.
Stir in ground sesame seeds powder and remove from heat.
Stir in chopped cilantro and serve capsicum onion curry with steamed rice or with roti.
Notes: Make sure onion is cooked well.

Suggestions: Add more water if required while cooking the onion paste. Adjust spice with green chile. Add a pinch of red chili powder if the red chile doesn’t give you the color or the spice.
Variations: You can also add a tbsp of grated jaggery along with sesame powder if desired. Check other variations with capsicum here.
Other Names: Capsicum Onion Curry.

Fresh Beans Gravy Curry

24 Oct

fresh_beans_gravy_curry
Fresh Beans Gravy Curry

Fresh beans are chopped and boiled in water. They are then cooked in tomato onion gravy till beans absorb all the flavors. Serve fresh beans gravy curry with steamed rice or with roti.
Makes: around 4 Servings of Fresh Beans Gravy Curry.

Ingredients:

Fresh Beans 2 Cups (Chopped)
Onion 1
Tomato 2 Large
Green Chiles 2
Red Chili Powder 1/4 tsp
Garam Masala Powder 1/2 tsp
Ginger 1 inch Piece
Garlic 2 Cloves
Salt to Taste

Talimpu:

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

Method of preparation:

String the beans, wash and chop into around inch long pieces.
Bring to boil few cups of water in a sauce pot, add fresh beans and boil till beans change color.

Wash and roughly chop the tomatoes.
Peel, remove ends and roughly chop the onion.
Remove stems, wash and slice the green chiles.
Peel and roughly chop garlic cloves.
Peel, wash and roughly chop the ginger.

Grind ginger, onion and garlic into smooth paste and remove onto a bowl.
Grind tomatoes and green chiles into smooth paste and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion paste.
Fry for around couple of minutes, stir in tomato paste, red chili powder and salt.
Stir in the cooked fresh beans, any reserved cooking liquid and boil for around 10 minutes or until beans absorb all the flavors.
Stir in garam masala and remove from heat.
Serve fresh beans gravy curry with steamed rice or with roti.
Notes: Make sure beans are cooked well.

Suggestions: Adjust spice with green chiles.
Variations: Check other recipes with fresh beans here.
Other Names: Fresh Beans Gravy Curry.

Cluster Beans Gravy Curry

11 Oct

cluster_beans_gravy
Cluster Beans Gravy Curry.

Onion is ground into paste and mixed with spices for a gravy. Cluster beans are chopped up and cooked in the onion spice gravy till cooked. Serve cluster beans gravy curry with steamed rice or with roti.
Makes: around 4 Servings of Cluster Beans Gravy Curry

Ingredients:

Cluster Beans 2 Cups Chopped
Onion 1 Large
Dry Coconut (Grated) 1 Tbsp
Dalia / Roasted Gram 2 Tbsps
Coriander Seeds Powder 1 tsp
Garlic 1 Clove
Jaggery 1 Tbsp
Red Chili Powder 1/4 tsp
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 and roughly chop the onion.
Wash, remove little bit of both ends and chop cluster beans into small pieces.
Grind dry coconut, dalia, coriander seeds, garlic, jaggery, red chili powder and salt into powder using a grinder.
Then add the chopped onion and water and grind again into smooth paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground onion mixture and few tablespoons of water if necessary.
Then stir in chopped cluster beans and cook covered on low flame till cluster beans are cooked.
Uncover and adjust the consistency with water if necessary.
Serve cluster beans gravy curry with steamed rice or with roti.
Notes: Make sure cluster beans are cooked well before removing from heat.

Suggestions: Adjust spice with red chili powder.
Variations: Check other variations with cluster beans here.
Other Names: Cluster Beans Gravy Curry.