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Fresh Beans with Garam Masala

21 Jan

beans_garam_masala
Fresh Beans with Garam Masala.

Fresh beans are stringed and chopped into inch long pieces. The beans are then pressure cooked and finished in onion tomato masala. Serve fresh beans with garam masala over plain steamed rice or over roti.
Makes: around 4 Servings of Fresh Beans with Garam Masala.

Ingredients:

Fresh Beans 2 Cups (Chopped)
Tomato 1 Small
Onion 1 Small
Garam Masala Powder 1 tsp
Ginger Garlic Paste 1 tsp
Red Chili Powder 1/2 tsp
Cilantro few Leaves
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, string the beans and divide each bean into two exposing the seeds.
Chop the divided beans into around inch long pieces.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash and finely chop the cilantro leaves.
Pressure cook the chopped beans with a pinch of salt and splash of water for around 2 whistles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and ginger garlic paste.
Fry till onion turns translucent, add chopped tomato and salt.
Fry till tomato turns soft, add cooked beans, garam masala powder and red chili powder.
Fry on low flame for around 5 minutes or until most of the moisture is gone.
Stir in chopped cilantro and remove from heat.
Serve fresh beans with garam masala over plain steamed rice or over roti.
Notes: Make sure beans are cooked well or cook covered in the pan till done.

Suggestions: Adjust spice with red chili powder.
Variations: check other variations with fresh beans here.
Other Names: Fresh Beans with Garam Masala.

Masala Stuffed Bitter Gourd

18 Jan

masala_fried_bittergourd
Masala Stuffed Bitter Gourd.

Small bitter gourds are salted and slightly cooked. They are then stuffed with onion and masala mixture. Stuffed bitter gourds are then fried in little bit of oil till golden brown. Serve masala stuffed bitter gourd with plain steamed rice and with dal rice and ghee.
Makes: 3 Masala Stuffed Bitter Gourd.

Ingredients:

Bitter Gourd 3 Small
Onion 1 Medium
Tamarind 2 inch Piece
Ginger Garlic Paste 1/2 tsp
Garam Masala Powder 1 tsp
Red Chili Powder 1/2 tsp
Cumin Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to Taste
Oil 2 Tbsps

Method of preparation:

Peel and finely chop the onion.
Soak tamarind in few tablespoons of water.
Remove ends, lightly scrape and wash the bitter gourds.
Slit the bitter gourd in the middle making sure the ends are intact.
Remove seeds and apply few pinches of salt inside and outside.
Leave the salted bitter gourds aside for around half an hour.
Wash the bitter gourds and pressure cook with tamarind water for a whistle.
Strain the cooked bitter gourds and keep aside.

Heat a tablespoon oil in a pan, add chopped onion.
Fry till onion turns translucent and add ginger garlic paste.
Fry briefly and remove onto a bowl.
Add garam masala powder, red chili powder, cumin powder, turmeric powder and salt to the onion in the bowl.
Mix thoroughly and stuff around few tablespoons of onion mixture into each bitter gourd.

Heat a tablespoon of oil in a pan on medium low heat, place the stuffed bitter gourds.
Fry the stuffed bitter gourd till they turn golden brown on all sides.
Serve masala stuffed bitter gourd with plain steamed rice and with dal rice and ghee.
Notes: Make sure bitter gourds are fried well.

Suggestions: Prefer small bitter gourds to ease the stuffing or halve the whole bitter gourd. Leave couple of seeds inside the bitter gourd if desired. Alternatively, steam the salted bitter gourds until they turn soft but whole.
Variations: Check other stuffed bitter gourd recipes here.
Other Names: Masala Stuffed Bitter Gourd.

Masala Lemon Cucumber

15 Jan

lemon_cucumber_masala
Masala Lemon Cucumber.

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

Ingredients:

Lemon Cucumber 1 Large
Garam Masala Powder 1/2 tsp
Cumin Seeds Powder a Pinch
Red Chili Powder 1/4 tsp
Turmeric Powder a Pinch
Tamarind 1 inch Piece
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
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash and halve the lemon cucumber.
Chop the lemon cucumber into small pieces. Discard the seeds if desired.

Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add lemon cucumber pieces and salt.
Cook covered on low flame for couple of minutes till cucumber pieces are just cooked.
Stir in garam masala powder, red chili powder, tamarind extract, cumin seeds powder and turmeric powder.
Cook on low flame for a minute or two or until cucumber pieces turn soft.
Add a splash of water if required while cooking the onion to avoid it sticking to the bottom of the pan.
Serve masala lemon cucumber over plain steamed rice or with roti.
Notes: Make sure cucumber is cooked well before removing from heat.

Suggestions: Make sure lemon cucumber is not sweet before cooking it. Adjust spice with red chile powder.
Variations: Check other recipes with lemon cucumber here.
Other Names: Masala Lemon Cucumber.

Masala Potato

11 Jan

masala_potato
Masala Potato.

Potatoes are boiled and peeled. They are then chopped into big pieces and cooked in freshly ground poppy seeds coconut paste. The curry is finished with garam masala and cilantro. Serve masala potatoes with steamed rice or with roti or with pulao etc…
Makes: around 4 Servings of Masala Potato.

Ingredients:

Potato 3 Medium
Tomato 1 Small
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Green Chiles 2 – 3
Plain Yogurt 6 Tbsps
Poppy Seeds 1/2 tsp
Grated Fresh Coconut 3 Tbsps
Turmeric Powder a big Pinch
Garam Masala Powder 1/4 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cloves 2
Cardamom 1
Bay Leaf 1
Oil 2 tsps

Method of preparation:

Boil the whole potatoes in water till they are just soft.
Strain the potatoes, peel and dice them.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and chop tomatoes into big chunks.
Wash and roughly chop cilantro leaves.

Grind poppy seeds into fine powder using a grinder.
Add the coconut and yogurt and grind again into smooth paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion and green chiles.
Fry briefly, stir in potatoes, turmeric and salt and fry till potatoes start to change color.
Add ginger garlic paste and tomatoes and fry briefly.
Then stir in ground poppy seeds coconut paste and few tablespoons of water if necessary.
Cook on low flame till oil separates and then stir in garam masala powder and cilantro.
Remove from heat and serve masala potatoes with steamed rice or with roti or with pulao etc…
Notes: Make sure potatoes are boiled well.

Suggestions: Adjust spice with green chiles.
Variations: Check other potato recipes here.
Other Names: Masala Potato.

Bhendi Yogurt Curry

9 Jan

bhendi_yogurt_curry
Bendakaya Perugu Kura.

Lady’s finger is chopped up and cooked in oil along with onion. Plain yogurt is added as a finishing step. Serve lady’s finger yogurt curry with steamed rice or with roti.
Makes: around 4 Servings of Bhendi Yogurt Curry.

Ingredients:

Lady’s Finger (Chopped) 2 Cups
Onion 1 Small
Green Chiles 4 – 5
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 thoroughly pat the lady’s finger dry.
Remove little bit of both ends and chop lady’s finger into small circles.

Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and green chiles.
Fry till onion turns golden, then add the chopped lady’s finger.
Fry briefly and cook covered on low flame for few minutes or until lady’s finger is just soft.
Uncover, stir fry for a minute to evaporate any moisture.
Stir in yogurt and fry on medium high till most of the moisture is gone.
Adjust any seasonings if necessary and remove from heat.
Serve bhendi yogurt curry with steamed rice or with roti.
Notes: Make sure not to overcook the lady’s finger.

Suggestions: If lady’s finger is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other lady’s finger recipes here.
Other Names: Bhendi Yogurt Curry, Bendakaya Perugu Kura.