Archive | Stuffed Curry RSS feed for this section

Stuffed Banana Peppers

15 Aug

stuffed_banana_peppers
Stuffed Banana Peppers.

A fresh spice paste is prepared by frying the onions and grinding with spices and nuts. Banana peppers are stuffed with freshly made onion peanut spice paste. Banana peppers are then cooked in oil till brown spots appear. Serve stuffed banana peppers with steamed rice or with pulav.
Makes: around 2 Servings of Stuffed Banana Peppers.

Ingredients:

Banana Peppers 4
Onion 1 Small
Roasted Peanuts 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Salt to Taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Fennel Seeds a Pinch
Curry Leaves 5
Oil 1tsp

Method of preparation:

Peel and roughly chop the onion.
Grind roasted peanuts into fine powder.

Fry the onion in a tsp of oil till it turns golden in color.
Cool the onion to room temperature and grind into smooth paste.
In a mixing bowl, mix together onion paste, ginger garlic paste, peanuts powder, red chili powder, coriander powder and salt.

Wash the banana peppers and make a vertical slit making sure ends are intact.
Stuff a tbsp or more of the above onion peanuts mixture into the banana peppers and keep aside.

Heat oil in a pan on low heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed banana peppers in the pan.
Fry for a minute, cook covered for around 10 minutes or until all sides of the banana peppers are browned.
Turn the banana peppers on other side occasionally while the cooking process.
Once the banana peppers turns soft and starts to fall apart, sprinkle a small pinch of salt and remove from heat.
Serve stuffed banana peppers with steamed rice or with pulav.
Notes: Make sure to cook the banana peppers well.

Suggestions: Adjust spice with red chili powder.
Variations: You can substitute banana peppers with small capsicums if you wish.
Other Names: Stuffed Banana Peppers.

Chana Dal Stuffed Bitter Gourd

6 Aug

chana_dal_bittergourd
Senaga Pappu Kurina Kakarakayalu.

Peanuts are roasted and are coarsely ground with spices and toasted sesame seeds. The freshly prepared spice powder is stuffed inside the bitter gourds and cooked on low heat till soft inside and crisp outside. Serve peanuts stuffed bitter gourd with plain steamed rice.
Makes: 6 Chana Dal Stuffed Bitter Gourds.

Ingredients:

Bitter Gourd 6 Small
Chana Dal 1/3 Cup
Fennel Seeds a Pinch
Cumin Seeds a Big Pinch
Whole Red Chiles 2 – 3
Salt to taste
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves few
Turmeric Powder a big Pinch
Red Chili Powder few Pinches
Oil 2 Tbsps

Method of preparation:

Wash and soak chana dal in enough water for around 2 hours.
Soak the whole red chiles in warm water for couple of mintues.

Lightly scrape, wash, remove ends and make a vertical slit in the stomach of bitter gourd keeping its ends intact.
Remove the seeds to hollow the bitter gourds and reserve them.
Wash and tear the curry leaves.

Grind the soaked chana dal, fennel seeds, cumin seeds, red chiles, reserved bitter gourd seeds and salt into coarse mixture with adding just enough water.
Stuff each bitter gourd with few tablespoons of prepared chana dal mixture and keep aside.

Heat a tbsp of oil in a nonstick pan on medium low heat, arrange the stuffed bitter gourds in the pan.
Cook covered on low flame for bitter gourds to soften and starts to turn golden brown (around 8 minutes).
Uncover, make sure to carefully turn the bitter gourd to uncooked side and cook covered for few more minutes.
Uncover and turn the bitter gourds on the uncooked sides and fry till they are completely cooked and starts to turn dark brown.
In the middle of the pan, add few drops of oil, add mustard seeds, cumin seeds and curry leaves.
Fry till mustard seeds start spluttering, add turmeric powder and stir.
Remove from heat, add red chili powder and a pinch or two of salt.
Serve chana dal stuffed bitter gourd with plain steamed rice.
Notes: Choose small thin bitter gourds which aid in proper stuffing and frying.

Suggestions: If bitter gourd is not cooked properly, put them back on heat, sprinkle few drops of water if necessary and cook covered till done. If using large bitter gourds, either deep fry them or increase the cooking time. Add more oil while frying for a crispier version of stuffed bitter gourds
Variations: To reduce the bitterness, apply a tsp of salt all over and inside the bitter gourd. Leave aside for an hour or two and wash under running water before stuffing them with chana dal.
Other Names: Chana Dal Stuffed Bitter Gourds.

Spicy Onion Stuffed Tendli

9 Jul

dondakaya_ullipaya_karam
Ullipaya Karam Gutti Dondakaya.

Tindora is either boiled in water or steamed till just cooked. Onion is coarsely ground along with powdered lentils and spices. It is then cooked in oil and is then stuffed inside cooked tindora. Oil is tempered with spices and stuffed tindora is briefly fried. Serve spicy onion stuffed tendli with steamed rice or with roti.
Makes: 15 – 20 Spicy Onion Stuffed Tendli.

Ingredients:

Tindora 15 – 20
Salt to taste
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 4
Oil 1/2 tsp

Stuffing:

Onion 1
Urad Dal 2 Tbsps
Whole Red Chiles 3 – 4
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Wash tindora thoroughly and remove little bit of both ends and make a slit vertically with one end of tindora still intact.
Take care not to cut tindora into halves.
Peel and roughly chop onion.

In a small pan, add urad dal and fry on low flame till it turns golden brown in color.
Remove urad dal onto a bowl.
Add few drops of oil in the same pan, add cumin seeds and broken red chiles.
Fry for few seconds and remove from heat.

First grind cumin seeds, urad dal and red chiles into fine powder and remove onto a bowl.
Grind chopped onion into coarse paste along with above spice powder and salt.
Heat a tsp of oil in a pan, add onion mixture and fry for around 5 minutes or until rawness of onion is gone.
Remove the onion stuffing onto a bowl for later use.

Bring to boil few cups of water, add tindora and few pinches of salt.
Boil till tindora turns soft still holding its shape.
Alternatively, steam or deep fry the tindora till soft.
Strain the tindora and carefully stuff the coarsely ground onion paste in each tindora.

Heat oil in a pan on medium low heat, add mustard seeds, cumin seeds and curry leaves.
Slowly place the stuffed tindora in hot pan along with any leftover onion stuffing and a pinch of salt.
Fry stuffed tindora on all sides till they turn light golden brown.
Occasionally scrape the bottom of the pan to avoid scorching if necessary.
Serve spicy onion stuffed tendli with steamed rice or with roti.
Notes:Make sure tindora is not overcooked.

Suggestions: If tindora is undercooked, sprinkle few tbsps of water in the pan and cook covered on low flame till tindora turns soft.
Variations:Besan Stuffed Tindora, Spicy Tindora etc…
Other Names: Gutti Donakaya Ulli Karam, Spicy Onion Stuffed Tendli.

Flour Stuffed Bhindi

3 Jul

bhindi_besan
Bendakaya Senaga Pindi Gutti Kura.

Stuffing is prepared with besan / gram flour. Lady’s finger or okra is stuffed with prepared besan mixture. They are then fried in oil along with spices till golden in color. The flour stuffed bhendi tastes good with steamed rice and dollop of ghee.
Makes: 4 Servings Flour Stuffed Bhindi

Ingredients:

Bhendi 15 – 20
Besan / Gram Flour 4 Tbsps
Ginger Garlic Paste 1 tsp
Plain Thick Yogurt 1 Tbsp
Lemon Juice 1 Tbsp
Red Chili Powder 1/2 tsp
Coriander Powder 1/2 tsp
Salt to Taste

Talimpu:

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

Method of preparation:

Wash thoroughly and pat dry bhendi.
Remove ends and slit the bhendi vertically keeping the ends intact.

In a mixing bowl, mix together besan, yogurt, lemon juice, ginger garlic paste, coriander powder, red chili powder and salt.
Prepare the mixture into thick paste. Adjust yogurt or besan if necessary.
Stuff the bhendi with the prepared besan paste.

Heat oil in a wide pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully add the stuffed bhendi.
Cook covered for around 5 minutes until bhendi pieces turn little soft.
Uncover and fry the cooked bhendi until it gets light golden all around the edges.
Roast bhendi to the required preference and remove from heat.
Serve flour stuffed bhendi with plain steamed rice, or with roti or chapathi.
Notes:Make sure to scrape the bottom of the pan to avoid burning of any stuffing.

Suggestions: If bhendi feels raw, put back in stove and fry till cooked.
Variations: Use any fresh herbs to finish the stuffed bhendi, Bhendi and Fritters Curry, Okra Caldinha, etc…
Other Names:Besan Stuffed Okra, Flour Stuffed Bhindi, Bendakaya Senaga Pindi Gutti Kura.

Peanuts Stuffed Bitter Gourds

6 Apr

karela_peanuts_sesame
Peanuts Stuffed Bitter Gourds.

Peanuts are roasted and are coarsely ground with spices and toasted sesame seeds. The freshly prepared spice powder is stuffed inside the bitter gourds and cooked on low heat till soft inside and crisp outside. Serve peanuts stuffed bitter gourd with plain steamed rice.
Makes: 6 Peanuts Stuffed Bitter Gourds.

Ingredients:

Bitter Gourd 6 Small
Raw Peanuts 1/4 Cup
Sesame Seeds 4 Tbsps
Whole Red Chiles 2 – 3
Tamarind 2 inch Piece
Salt to taste
Oil 1 Tbsp + 1/4 tsp

Method of preparation:

Heat a pan on low heat, add raw peanuts and roast them till they turn golden brown on all sides.
Remove the peanuts from heat, add sesame seeds.
Toast the sesame seeds for few seconds and remove from heat.
Heat 1/4 tsp of oil in the same pan, add broken red chiles and fry till aromatic or until they are crisp and turn dark.
Cool the ingredients to room temperature.
Grind roasted peanuts, sesame seeds, red chiles, tamarind and salt into somewhat coarse powder.

Lightly scrape, wash, remove ends and make a vertical slit in the stomach of bitter gourd keeping its ends intact.
Remove and discard seeds to hollow the bitter gourds.
Stuff each bitter gourd with few tablespoons of prepared peanuts sesame powder.

Heat a tbsp of oil in a nonstick pan on medium low heat, arrange the stuffed bitter gourds in the pan.
Cook covered on low flame for bitter gourds to soften and starts to turn golden brown (around 8 minutes).
Uncover, make sure to carefully turn the bitter gourd to uncooked side and cook covered for few more minutes.
Uncover and turn the bitter gourds on the uncooked sides and fry till they are completely cooked and starts to turn dark brown.
Serve peanuts stuffed bitter gourd with plain steamed rice.
Notes: Choose small thin bitter gourds which aid in proper stuffing and frying.

Suggestions: If bitter gourd is not cooked properly, put them back on heat, sprinkle few drops of water if necessary and cook covered till done. If using large bitter gourds, either deep fry them or increase the cooking time. Add more oil while frying for a crispier version of stuffed bitter gourds
Variations: To reduce the bitterness, apply a tsp of salt all over and inside the bitter gourd. Leave aside for an hour or two and wash under running water before stuffing them.
Other Names: Peanuts Stuffed Bitter Gourds.