Bendakaya Pulusu/ Okra in Tamarind Gravy

Ingredients:
Bendakaya/Okra/Ladies Finger - 1/4 kg
Onion- 1 (small)
Red Chillies - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 4
Curry leaves
Turmeric
Chilli powder - 2 tsp
Salt - to taste
Tamraind - small (lemon size)
water
Coriander leaves

Preparation:
1. Wash okra, pat dry and cut them into 1 inch pieces.
2. Heat oil in a pressure cooker and add red chilli, Chana Dal, Urad Dal, Mustard seeds and Cumin seeds.
3. When mustard seeds start to crackle add curry leaves, green chilli and onions and fry till onions are tender.
4. Add turmeric and mix well. Now add Okra pieces and cook for a few minutes.
5. Soak tamarind in water and extract the pulp. Add tamarind pulp along with salt and chilli powder.
6. Add 3 cups of water and pressure cook for 1 or 2 whistles. After the pressure goes off, boil it till you get the desired consistency.
7. Finally garnish with coriander leaves and serve hot with rice.
This tastes very good when combined with Muddapappu (Pressure cooked Toor Dal).

Beerakaya Gasagasalu Koora/ Ridge Gourd & Poppy Seed Curry

Ingredients:
Beerakaya - 2 (peel the outer ridges)
Onion- 1
Red Chillies - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 4
Curry leaves
Turmeric
Chilli powder - 2 tsp
Salt - to taste
Poppy Seeds - 1/4 cup
water - 1/4 cup
Coriander leaves

Preparation:
1. Dry roast poppy seeds in a skillet. Let them cool and grind to make a smooth powder.
2. Cut ridge gourd and onion into pieces.
3. Take oil in a pan and add red chilli, chana dal, urad dal, mustard seeds, cumin seeds.
4. When mustard seeds start to crackle add green chilli, curry leaves, onions and turmeric and fry till the onions are tender.
5. Add ridge gourd pieces and cook covered till tender.
6. Add Poppy seed powder, salt, chilli powder and water and cook covered on medium heat stirring occasionally until the gravy thickens.
7. Finally garnish with coriander leaves and serve hot with rice or chapathi

Courtesy: Mahanandi by Indira