Mushroom Curry

Dondakaya (Tindora) Fry

Ingredients:
Dondakaya - 1/4 kg
Onion - 1
Green chillies - 2
Curry leaves
Red chilli - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Red chilli powder - 2 tsp
turmeric - 1/4 tsp
salt - to taste
coriander leaves

Preparation:
1. Wash dondakayalu thoroughly and cut into round pieces leaving both the ends.
2. Cut onions, green chillies into small pieces.
3. Heat oil in a pan and add red chilli, chana dal, urad dal, mustard seeds and cumin seeds.
4. When mustard seeds start spluttering add onions, green chillies, curry leaves and turmeric and cook till the onions are tender.
5. Add dondakaya pieces and allow them to cook for a few minutes.
6. Now add salt and red chilli powder and cook it till the dondakayalu looks a little wrinkled.
7. Finally garnish with coriander leaves and serve hot with rice.

Cauliflower Fried Rice

Ingredients:
Rice - 1 cup
Cauliflower - 1
Peas - 1 Cup
Onion - 1
Green chillies - 2
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam masala powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Bay leaf - 1
Salt - to taste

Preparation:
1. Chop the cauliflower, onion and green chillies.
2. Wash the rice and soak in water for 30 min.
3. Heat oil in a cooker and add bay leaves. Then add onions, green chillies and turmeric and fry till the onions are tender. Add ginger garlic paste and fry for a few minutes.
4. Add cauliflower and peas and cook them for a few minutes.
5. Now add salt, chilli powder, garam masala and coriander powder.
6. Add rice and sufficient quantity of water.
7. Cook it for 2 whistles.
8. Finally garnish it with coriander.

Cauliflower Curry

Ingredients:
Cauliflower - 1
Peas - 1 cup
Onion - 1
Tomato - 1
Red chilli - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 2
Curry leaves
Turmeric powder
Chilli powder - 2 tsp
Salt - to taste
Coriander leaves

Preparation:
1. Chop cauliflower, onion, tomato and green chillies
2. Heat oil in a pan and add red chillies, urad dal, chana dal, cumin seeds and mustard seeds.
3. When mustard seeds starts spluttering, add onion, green chillies, curry leaves and turmeric and fry till the onions are tender.
4. Now add cauliflower and peas add cook closed by adding some water.
5. When the cauliflower is half-cooked add the chopped tomato, salt and chilli powder and cook by stirring in between till the cauliflower is done.
6. Finally garnish with coriander and serve hot with rice or roti.

Chikudukaya Vepudu/ Beans Fry

Ingredients:
Beans - 1/4 kg
Onion - 1
Red chilli - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 2
Curry leaves
Turmeric powder
Chilli powder - 2 tsp
Salt - to taste
Coriander leaves

Preparation:
1. Cut the beans, Onion and green chillies
2. Wash the beans. Take these beans in a vessel, add water along with salt and cook them till they become soft. Drain the water and keep them aside.
3. Take a pan and add oil. Add red chilli, chana dal, urad dal, cumin and mustard seeds and fry till the mustard seeds starts splittering.
4. Now add onions, green chillies curry leaves and turmeric and cook till the onions are done.
5. Now add the drained beans by squeezing the remaining water and cook them for a few minutes.
6. Finally add chilli powder and salt if needed and garnish with coriander leaves.

Potato (Aloo) Fry

Ingredients:
Potato - 4
Onion- 1
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
Coriander leaves

Preparation:
1. Boil the potatoes in a microwave oven, peel off the skin and cut them into cubes.
2. Heat oil in a pan and add chana dal, urad dal, mustard seeds and cumin seeds.
3. When mustard seeds start to crackle add green chillies, curry leaves and onions.
4. When onions become transparent, add turmeric and mix well.
5. Now add the potato cubes and cook for 5 minutes.
6. Add salt and chilli powder and cook for a few minutes.
7. Finally garnish with coriander leaves and serve hot with chapati/poori or rice.

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

Sugar Snap Peas Curry

Ingredients:
Sugar Snap Peas - 4 cups
Onion - 1
Tomato - 2
Green chillies - 4
Curry leaves - 5
Red chillies - 2
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chilli powder - 2 tsp
Salt
Oil
water - 2 cups

Preparation:
1. Cut sugar snap peas and onions.
2. Heat oil and add Red chillies, Urad dal, Chana Dal, mustard seeds, cumin seeds and let the mustard seeds splitter.
3. Add onions, green chillies and curry leaves and fry till onions are transculent.
4. Add sugar snap peas and cook for a few minutes.
5. Add tomatoes, salt, chilli powder and water and cook till the peas are done.
6. Garnish with coriander and serve hot with roti.

Sambar

Ingredients:
Toor Dal/Kandipappu - 1 cup
Onion - 1
Drum sticks - 4
Green chilli - 4
Carrot - 1
Tomato - 1
Tamarind juice
Red chillies - 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli powder - 2 tsp
Garlic cloves - 2
Turmeric
Salt
Water
Curry leaves - 3-4
Coriander - finely chopped

Preparation:
1. Pressure cook toor dal for 2-3 whistles. Then take it out from the cooker and mash it to a paste.
2. cut onions, green chilli, carrot and tomato.
3. Take the tamarind and make juice from it by adding water.
4. In a pressure pan take some oil, add green chilli and onions.
5. After the onions are cooked add turmeric, carrots and drumsticks. Finally add tomato and let them fry for few minutes until the raw smell goes off.
6. Then add the required amount of water and let it boil for some time.
7. Add salt and red chilli powder along with mashed dal and let it cook for some more time.
8. Add tamarind juice and boil it till you get the desired consistency.
9. Heat oil in another pan and add red chillies, mustard seeds, cumin seeds, curry leaves and garlic cloves and add it to the sambar.
10. Finally garnish with coriander leaves.

Gummadikaya (Pumpkin) Curry

Ingredients:
Gummadikaya (Pumpkin) - 1 small
Tomato - 1
Onion - 1
Green chillies - 3
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chillies - 2
Jaggery - 1 tsp (grated)
Red chilli powder - 1 tsp
Turmeric
Coriander powder - 1/2 tsp
Curry leaves
Oil
Salt
Coriander leaves

Preparation:
1. Peel and chop the pumpkin into small cubes.
2. Heat oil in a pan. Add the urad dal, mustard seeds, cumin seeds, red chillies and curry leaves and fry till the mustard seeds splutter.
3. Add the chopped onions and green chillies and fry till onions are transparent.
4. Add the turmeric, pumpkin cubes and let it cook covered on low heat.
5. Add tomato, salt, chilli powder, coriander powder and jaggery.
6. Cover and cook them till pumpkin is soft and cooked. If required add 1/2 cup water.
7. Finally garnish with coriander leaves and serve hot with rice or roti.

Dosakaya (Cucumber) Dal

Ingredients:
Toor Dal - 1 cup
Cucumber - 1
Onion - 1
Red Chilli - 1
Green chilli - 2
Tamarind juice
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Turmeric
Curry leaves
Garlic cloves - 2
Salt
Water - 2 cups
Coriander leaves - chopped

Preparation:
1. Peel the outer skin and remove the seeds of the cucumber. Cut into cubes.
2. Pressure cook Toor dal, cucumber slices, onions and green chillies for 2-3 whistles.
3. Once the dal is cooked, add the tamarind juice, turmeric, salt and chilli powder.
4. Heat oil in another pan and add red chilli, mustard seeds, cumin seeds, garlic cloves and curry leaves.
5. Mix them with the dal and cook it on a low flame.
6. Garnish with coriander leaves and serve hot with rice.

Beetroot Curry

Ingredients:
Beetroot - 5 (small)
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 - 1 tsp
Salt - to taste

Preparation:
1. Peel the outer skin and cut the beetroot into small pieces.
2. Cut onion and green chillies.
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 beetroot pieces and cook covered till tender.
6. Add salt and chilli powder and cook covered on medium heat stirring occasionally.
7. Finally garnish with coriander leaves and serve hot with rice or chapathi

Beerakaya (Ridge Gourd) Koora

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 - 1 tsp
Salt - to taste

Preparation:
1. Cut ridge gourd and onion into pieces.
2. Take oil in a pan and add red chilli, chana dal, urad dal, mustard seeds, cumin seeds.
3. When mustard seeds start to crackle add green chilli, curry leaves, onions and turmeric and fry till the onions are tender.
4. Add ridge gourd pieces and cook covered till tender.
5. Add salt and chilli powder and cook covered on medium heat stirring occasionally.
6. Finally garnish with coriander leaves and serve hot with rice or chapathi

Tomato Moong Dal (Pesarapappu)

Ingredients:
Moong Dal - 1 cup
Tomato - 1
Onion - 1
Red Chilli - 1
Green chilli - 2
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Turmeric
Curry leaves
Salt
Water - 2 cups
Coriander leaves - chopped

Preparation:
1. In a pan take oil and add red chilli, mustard seeds and cumin seeds.
2. When cumin seeds start splutter and curry leaves, green chilli, onions and turmeric and fry till onions are tender.
3. Add tomato and moong dal
4. After 5 minutes add water and cook them covered under medium heat until you get the desired consistency.
5. Garnish with coriander leaves and serve hot with rice.

Vankaya (Eggplant) Curry

Ingredients:
Eggplant - 1
Peas - 1 cup
Onion - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Red chilli - 2
Green Chilli - 2
Curry leaves
Turmeric - 1/4 tsp
Tomato - 1
Salt
chilli powder - 1 tsp
coriander leaves - chopped

Preparation:
1. Cut eggpalant and onion into pieces.
2. Take oil in a pan and add red chilli, chana dal, urad dal, mustard seeds, cumin seeds.
3. When mustard seeds start to crackle add green chilli, curry leaves, onions and turmeric and fry till the onions are tender.
4. Add eggplant and peas and cook covered till tender.
5. Add tomato, salt and chilli powder and cook covered on medium heat stirring occasionally.
6. Finally garnish with coriander leaves and serve hot with rice or chapathi

Cabbage Moongdal (Pesarapappu) Curry

Ingredients:
Cabbage - 1
Moongdal - 1 cup
Red Chilli - 1
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Onion - 1
Green Chilli - 2
Curry leaves - 3-4
Ginger Garlic Paste - 1/4 tsp
chili powder - 1 tsp
salt to taste
coriander leaves - chopped

Preparation:
1. Soak moongdal in water for 30 minutes
2. Chop the cabbage and cook it in microwave for 5 minutes
3. Take 2tsp oil in a pan and add red chili, mustard seeds, cumin seeds.
4. When Mustard seeds start to crackle, add curry leaves, green chilli, onions and turmeric and fry till the onions are tender.
5. Add ginger garlic paste and mix well.
6. Squeeze all the water from the cabbage and add it to the above mixture along with moong dal.
7. Add salt and chilli powder and cook it on a medium heat.
8. Finally garnish with coriander leaves and serve hot with rice or chapathi.

Cauliflower Potato Curry

Ingredients:
Red Chilli - 1 (long)
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Onion - 1
Curry leaves - few
Green Chilli - 2
Cauliflower - 1
Potato - 2
Chilli Powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
coriander leaves - chopped

Preparation:
1. Cut the cauliflower and potato into medium size cubes and wash them.
2. Heat oil in a pan and add red chilli, chana dal, urad dal, mustard and cumin seeds.
3. When mustard seeds starts to crackle add curry leaves, green chilli, onions and turmeric and fry till onions are tender.
4. Add Cauliflower, potato. Cook covered until tender.
5. Add salt and chilli powder
6. Cover and cook on medium heat.
7. Finally garnish with coriander leaves and serve hot with rice or chapathi.