Potato – Tomato Stir Fry

When we are lazy to cook elaborate meals, these simple dishes come in hand. This curry is so easy to prepare and tastes so good. 

Ingredients: 2 cups of Potato, peeled and cut into small pieces 2 cups of Tomato, peeled and cut into small pieces 2 cups of Onion, cut into small pieces 2 or 3 Green Chilies, cut into small pieces A pinch of Turmeric Powder A small Ginger Piece, peeled and cut into tiny pieces (optional) Salt as needed For Seasoning/Tempering: 1 tsp Oil ½ tsp Mustard Seeds ¼ tsp Cumin Seeds ½ tsp Black Gram ½ tsp Bengal Gram Few Curry Leaves Preparation: Heat oil in a pan and add mustard seeds.  When they pop, add cumin seeds + Bengal gram + black gram + curry leaves and sauté well.  Then add all the vegetables (potato + tomato + onion + green chilies) and mix well. Also add ginger (if using) and mix well. Add a pinch of turmeric powder and stir well.  Cover and allow the vegetables to cook well on medium low flame. If the vegetable appear to be cooked, remove the lid and add salt and mix well.  Then turn off the flame and transfer the contents to a serving bowl. Enjoy this delicious curry with rice as well as chapathis.  Yummy!

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Spinach – Tomato Curry

Yummy Combo of Spinach and Tomato

I usually add Spinach to dal which makes it a very delicious side dish. Sometimes I also make simple curry with the combo of spinach and tomato. This is a very quick dish with very little work and tastes super delicious. 

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Cabbage – Potato Stir Fry

A delicious combination of Potato and Cabbage

Have you ever tried cabbage-potato combo for a curry? If not, try it and you will definitely love it. You would ask: each of these vegetables alone makes delicious curries, then why should I combine them? I will tell you why! When you combine two great tasting vegetables together they make that curry double yummy and appetizing even for kids. That’s how I feel. Do you agree with me?

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Asparagus Stir Fry

Asparagus Stir-Fry

Have you ever used the fleshy green spears of Asparagus in your cooking? If not, you are missing the many health benefits of this succulent, delicious and tender vegetable. Look below to read some of its health benefits:

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Thotakoora - Tomato Koora (Amaranth Leaves-Tomato Stir Fry)

Thotakoora/Amaranth leaves are well known leafy vegetables in most households. We usually make a stir-fry or stew (pulusu) or pappu (dal) or chutney with these leaves.

Amaranth leaves possess so many health benefits. They are rich many vitamins like K, A, C, B2, B6. They are rich sources of Omega 3 fatty acids, iron, calcium and protein.

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Cucumber – Potato Stir Fry

This is a delicious combination of potato and cucumber which is very easy to prepare with less work. For this curry, I used English Cucumbers instead of Lemon Cucumbers. So we can use both types of cucumbers, whichever are available at the time. This goes well with rice as well as chapathis.

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Coconut Stuffed Eggplant

పచ్చి కొబ్బరితో గుత్తి వంకాయ కూర

There are many varieties of stuffed eggplant (gutti vankaya) curries. I previously posted two other varieties of this gutti vankaya curry. Here are the links:

• Gutti Vankaya Koora
• Eggplant Stuffed with Spiced Cilantro – Onion (Vankaaya Kottimeera Kaaram)

Now today’s recipe:

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Cluster Beans with Moong Dal

This is another simple recipe with very little ingredients. 

Ingredients:

• 2 cups diced Cluster Beans (గోరు చిక్కుడు కాయలు )
• ½ cup Moong Dal (can be reduced to ¼ cup) (పెసర పప్పు)
• ½ tsp Red Chili Powder (can be adjusted according to taste)
• A pinch of Turmeric Powder
• Few Curry Leaves
• 1 tsp Oil
• 1 tsp Mustard Seeds
• ½ tsp Cumin Seeds
• Salt

Preparation:

Wash and soak moong dal for an hour. 

Place cluster beans in a microwave safe bowl, add a little water, cover and microwave for 10 minutes. 

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + curry leaves and sauté well.

Then add the cluster beans + turmeric powder + moong dal and mix well. Add little amount of water so that moong dal cooks well. Also add salt and mix well.

Cover and leave the pan for some time until all the water gets absorbed and the curry becomes dry. 

Check for doneness and turn the flame off. Transfer the curry to a serving bowl and enjoy with steaming hot rice and rasam. Yummy!!

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Simple Carrot – Beans Stir Fry

This is a simple wholesome curry that can be made quickly. This is perfect for those lazy days when you don’t want to cook elaborate meals.

Ingredients:

• 1 cup chopped Carrot
• 1 cup chopped green Beans(French Beans)
• ¼ cup chopped Onions
• ¼ cup grated Coconut (fresh or dry) (I used dry)
• Few Curry Leaves
• A pinch of Turmeric Powder
• 1 tsp Red Chili Powder (Adjust according to taste)
• Salt

For Seasoning/Tempering:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
• ¼ tsp Black Gram (Minappappu, Urad Dal)
• 1 tsp Oil
• 1 or 2 dry Red Chilies

Preparation:

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + black gram + Bengal gram + curry leaves + red chili and sauté well until the dals change color.

Now add onions + carrots + beans + turmeric + chili powder and mix well. Pour some water (approx. 1 cup), add salt and mix well. Cover and allow the mixture to cook well and all the water gets absorbed.

Allow the curry to become dry by keeping the pan on low flame with no cover. Keep stirring now and then.

When the curry becomes dry and cooked, add grated coconut and mix well. Allow the coconut to blend well with the curry.

Finally turn off the flame and transfer the curry to a serving bowl. Enjoy the simple but yummy curry with chapathis or rice. 

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Bitter Gourd Curry – Version 2

This is the simplest way to prepare bitter gourd curry. I previously posted a different version of this curry. You can find it here: Bitter Gourd Curry.

Ingredients:

• 3 cups Bitter Gourd Pieces (cut into wheel shapes)
• 1-2 tsp Chili Powder
• A pinch of Turmeric
• 1-2 tsp Sugar
• 2 tbsp Oil
• Salt

Preparation:

Wash bitter gourds well and cut into thin wheels like in the picture below. Remove seeds and keep aside.

Heat oil in a pan and add bitter gourd pieces along with chili powder + turmeric + salt + sugar and mix well.

Then cover the pan and leave it on medium low flame until the bitter gourd cooks well and absorb all the other ingredients. Keep stirring frequently.

When bitter gourd gets cooked well and becomes little dry, turn the flame off and transfer the contents to a serving bowl.

Enjoy this yummy (may be little bitter) curry with rice. 

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Simple Carrot – Beans Stir Fry

This is a simple wholesome curry that can be made quickly. This is perfect for those lazy days when you don’t want to cook elaborate meals. 

Ingredients:

• 1 cup chopped Carrot
• 1 cup chopped green Beans
• ¼ cup chopped Onions
• ¼ cup grated Coconut (fresh or dry) (I used dry)
• Few Curry Leaves
• A pinch of Turmeric Powder
• 1 tsp Red Chili Powder (Adjust according to taste)
• Salt

For Seasoning/Tempering:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
• ¼ tsp Black Gram (Minappappu, Urad Dal)
• 1 tsp Oil
• 1 or 2 dry Red Chilies

Preparation:

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + black gram + Bengal gram + curry leaves + red chili and sauté well until the dals change color.

Now add onions + carrots + beans + turmeric + chili powder and mix well. Pour some water (approx. 1 cup), add salt and mix well. Cover and allow the mixture to cook well and all the water gets absorbed. 

Allow the curry to become dry by keeping the pan on low flame with no cover. Keep stirring now and then.

When the curry becomes dry and cooked, add grated coconut and mix well. Allow the coconut to blend well with the curry. 

Finally turn off the flame and transfer the curry to a serving bowl. Enjoy the simple but yummy curry with chapathis or rice.

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Paneer Bhurji

This is the simplest and yummiest curry perfect for parties or just for home.

Ingredients:

• 1 cup Paneer, cubed (I used store-bought paneer)
• ½ cup diced Tomatoes
• ¼ cup chopped Onions
• 3 or 4 Green Chilies, chopped
• 1 tsp Ginger – Garlic Paste
• ½ tsp Garam Masala
• A pinch of Turmeric Powder
• Few chopped Cilantro leaves
• Few Curry Leaves
• 1 tsp Oil
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds

Preparation:

1. Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds along with onions + tomatoes + green chilies + curry leaves and mix well.
2. To this, add turmeric + ginger-garlic paste + garam masala and mix well. Sauté well until the onions become translucent.
3. Then add paneer pieces and mix well. Leave the pan covered, on low flame for some time. Keep stirring now and then.
4. Finally remove from the flame and transfer the contents to a serving bowl. Garnish with cilantro and serve. Paneer bhurji goes well with chapathis as well as rice. 

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Simple Potato – Eggplant Stir Fry

Ingredients:

• 1 cup peeled Potatoes, cut into long strips or small pieces
• 1 cup Eggplant, cut into long strips or small pieces
• ¼ cup Onions, cut lengthwise
• 1 tsp Red Chili Powder
• A pinch of Turmeric Powder
• Few Curry Leaves
• Salt
• 1 tsp Oil
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ½ tsp Bengal Gram (Chana Dal)
• ½ tsp Black Gram (Urad Dal)

Preparation:

1. Heat oil in a non-stick pan and add mustard seeds. When they pop, add cumin seeds and the dals. Fry for a while until the dals turn light golden brown in color.
2. Then add the curry leaves + potatoes + eggplant + onions and mix well. Add turmeric + chili powder + salt and mix well.
3. Cover and allow the veggies cook for some time. Keep the flame on low flame. Sauté well and leave on the flame until the veggies become soft and cooked.
4. Then transfer the contents to a serving bowl and enjoy with steaming hot rice or chapathis. Yummy!

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Eggplant flavored with Peanuts (Vankaya-Palli Koora)

Ingredients:

• 3 cups chopped Eggplant/Brinjal
• ½ cup Peanuts (raw or roasted)
• 1 tsp red Chili Powder (or more if you desire)
• ½ tsp Cumin Seeds
• A pinch of Turmeric
• 2 tsp Oil
• Salt

Preparation:

1. If using raw peanuts, roast them without oil. Keep aside to cool. No need to remove the skin.
2. Then grind peanuts + chili powder into a fine powder. Keep aside.
3. Heat oil in a non-stick pan and add cumin seeds + curry leaves and sauté. Then add chopped eggplant pieces and sauté well.
4. Add a pinch of turmeric, cover and leave the pan on medium-low flame until the eggplant becomes soft and cooked. Keep stirring now and then.
5. When the eggplants are cooked, add peanut powder and mix well. Turn the flame to a low setting.
6. Keep the curry on low flame for some time without covering the pan. Add salt as required and sauté well for 2-3 minutes and switch off the flame.
7. Transfer the curry to a serving bowl and enjoy the yummy curry with rice or chapathis.

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Broccoli Stir Fry

This is a simple and healthy curry. It tastes great with rice or chapathis.

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Simple Bell Pepper Stir Fry

This is a quick dish made with simple ingredients. This curry tastes great with rice or chapathi.

Ingredients:

• 2 cups chopped Green Bell Pepper
• ½ cup chopped Onion
• 2 tsp Chickpea Flour (Senagapindi, Besan)
• ½ tsp red Chili Powder
• A pinch of Turmeric
• Salt

For Seasoning/Tempering:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ½ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
• ½ tsp Black Gram (Minappappu, Urad Dal)
• 1 dry red Chili
• Few Curry Leaves
• 2 tsp Oil

Preparation:

Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds + Bengal gram + black gram and fry till the daals turn golden brown in color. Then add red chili + curry leaves and fry well.

Later add onions + bell pepper and sauté well. Sprinkle turmeric on top and mix well. Cover and leave the curry on medium flame for some time until the veggies become soft and cooked.

Mix besan with red chili powder and sprinkle this on top of the curry. Add salt also and mix well. Leave it for some time until besan loses its raw smell and blends well with the curry.

Transfer to a serving bowl and enjoy with rice or chapathis.

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Gutti Dondakaya Koora (Stuffed Ivy Gourd) (Dry Curry)

I guess most of us like dondakaya/Ivy gourd/tindora. I previously blogged about a chutney recipe made with this veggie. This is a dry kind of curry stuffed with home-made Curry Powder (Koora Podi). This is the simplest curry with limited ingredients and can be done within a short period of time.

It can also be stuffed with onion masala (onions and chili powder ground together). It equally tastes good. There is also gravy kind of curry made with ivy gourd. I shall blog about it in future.

Ingredients:

• Ivy Gourds (As many as you want) (I took 12 which served 2)
• Curry Powder as needed for stuffing (Click on the Curry Powder to read the recipe for it) (I always make curry powder ahead and store in an airtight bottle for use with curries)
• Oil – 1 or 2 tbsp or as needed for the curry
• Salt

Preparation:

Wash and remove the edges of ivy gourd. Then make slits lengthwise just like in the picture. Stuff them with curry powder and keep aside.

Heat oil in a pan and place these stuffed ivy gourds. Sprinkle some salt on top. As curry powder already contains salt be careful when sprinkling the extra salt. Or else the curry would become too salty.

Cover and leave the curry on med-low flame for some time until the ivy gourds change color and appear to be cooked. Stir them in between.

When you feel that they are cooked well, turn off the flame and transfer the curry to a serving bowl.

Enjoy this delicious stuffed ivy gourd curry with steaming hot rice.

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Cabbage-Moong Dal Patoli

This recipe has been taking rest in my drafts. I don’t know why I left it there. Anyways, it woke up from its sleep now and ready to be posted. This is another yummy way to eat patoli which can be prepared using different combinations of veggies.

Ingredients:

• 2 cups shredded Cabbage
• 1 cup Moong Dal (Pesara Pappu)
• 5 or 6 small Green Chilies
• 1 tsp Cumin Seeds
• ½ tsp Turmeric Powder
• Some Cilantro leaves
• A small piece of Ginger
• 1 to 2 tbsp Oil
• Salt as required

Method:

Soak the moong dal for 2 hours and grind into a fine paste by adding very little water along with the green chilies, cumin seeds, ginger, salt and cilantro leaves.

In a non-stick pan, heat the oil and add the moong dal paste. Fry well and leave it for some time on a medium flame with a lid on top. Keep stirring it now and then.

Meanwhile, pressure-cook the shredded cabbage or boil it on stovetop or in microwave until cooked. Add the turmeric powder to this, mix well and keep aside.

When the moong dal paste looses its raw taste, add the cooked cabbage and mix well. Leave it for some time covered. The aroma of this curry when being cooked is so good. Keep stirring the curry now and then so that no lumps will be formed.

After some time turn off the flame when the curry appears cooked. Serve with hot rice. This curry is also the best combination when eaten with Pacchi Pulusu.

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Vankaaya Menthi Kaaram (Eggplants spiced with Fenugreek Seeds)

This is a different way to eat eggplants. Fenugreek seeds give a slight bitter taste to this dish, but it didn’t dominate the overall taste. The tamarind used in the recipe, subsides the bitterness to some extent. Try this curry and I hope you’ll like it. I saw this recipe on a TV show and jotted it down immediately. We liked it so much.

Ingredients:

• 2 cups Eggplant, cubed
• Tamarind, gooseberry sized (soaked in little water for some time)
• A pinch of Turmeric Powder
• 2 or 3 tsp Black Gram (Minappappu, Urad Dal)
• ½ tsp Fenugreek Seeds (Menthulu, Methi)
• 3 dry red Chilies
• ½ tsp Mustard Seeds
• 3 tsp Oil
• Salt

Preparation:

Extract juice from the soaked tamarind and pour it in a pan. To this add the eggplant pieces + salt + turmeric, cover and heat on a medium flame until it comes to a boil and eggplant absorbs the tamarind water and becomes dry and soft.

While the eggplant pieces are cooking, heat another pan and add some oil. To this add black gram + fenugreek seeds + mustard seeds + red chilies and fry until they turn golden brown in color. Then grind this into a fine/coarse powder by adding little salt.

Add this powder to the boiled eggplant pieces and mix well. Pour a little oil on top, cover and allow it to cook for 2 minutes. Keep the flame on low.

Finally turn off the flame and enjoy the yummy eggplant curry with steaming hot rice. Yummy!!

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Bitter Gourd – Almond Stir Fry

This is a delicious stir fry with bitter gourd. The bitterness of the bitter gourd isn’t felt at all!!

Ingredients:

• 2 cups Bitter Gourd, cut into circles
• ½ cup Almonds
• 1 tsp Chili Powder (Less/More)
• 1 tbsp Tamarind Pulp, diluted with ¼ cup water (or a Lemon sized Tamarind soaked in water and juice extracted)
• 2 tsp Oil
• A pinch of Turmeric
• Salt

Preparation:

Dry roast almonds and grind into a coarse powder along with chili powder. Keep aside.

In a non-stick pan, heat oil and add bitter gourd pieces. To this add tamarind water (either pulp or juice). Stir well and add turmeric. Mix well, cover and allow cooking for some time until the bitter gourd pieces absorb all the tamarind water and becomes dry.

Later remove cover and add almond powder + salt. Mix well and allow cooking for some more time until the curry becomes soft and cooked. Leave it for some time on the low flame and remove.

This curry goes well with rice.

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