Raw Onion Tomato Pickle

Ingredients :-

Onion : 1 big

Tomato :1 big

Green chillies : 3

Coriander leaves : 5 sprigs

Salt : 1/2 tspn

Cumin seeds : 1/4 tspn

Cumin powder : 1/4 tspn

Oil : 1Tbspn

Procedure :-

• Finely chop onion and take them into a bowl.
• Finely chop tomato and add this to onion.
• Finely chop green chillies and add to onion tomato.
• Finely chop Coriander leaves and add to onion tomato.
• Now litely crush cumin seeds with your fingures and add to above mixture. Add cumin powder and salt and mix nicely.
• Add raw oil and mix nicely . Let this soak atleast 2-3 hours before serving . If i want to serve it in afternoon lunch i will make it in the morning .
• Serve this with rice or roti.

Note :-

1) Everything in this recipe is raw , so dont cook anything.

2) This will be good only on the day you prepare . Doesnt have a long shelf time like other pickles.

3) Finely chop all veggies as fine as u can .

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Stuffed Long Brinjals

Serves : 2

Ingredients :-

Long brinjals : 2

Garlic pods :3

Curry leaves : 1 sprig

Oil : 2 tbspns

Salt : 1/2tspn

Ingredients for stuffing :-

Urad dal : 6tspns

Chana dal / bengal gram : 6 tspns

coriander seeds : 3 tspns

Dry red chillies : 10

Garlic pods : 2

Dry coconut powder : 2 tbspns

Salt : 1 tspn

Preparation :-

• Take 2 long brinjals , wash them and dry them. If u are using indian long brinjals u need atleast 10 brinjals.
• Heat a frying pan and add 2 tspns oil and when hot add urad dal , chana dal and dry red chillies and fry till they turn golden colour. Then add coriander seeds , chopped garlic pods and fry for 2 mins and switch off stove and immediately add dry coconut and fry it when the pan is still hot. Let them cool.
• Grind to a fine powder by adding 1 tspn salt.
• Now cut brinjals into 3 inch size pieces horizontally and put 2 cross slits on them. Put the slits til half the length. Put them in salted water.
• Now take a bowl and take 1/2 of the grinded powder to this add 2 tspns oil and mix it . Adding oil in powder makes easy to stuff and it enables to cook inside. Stuff this powder in brinjals.
• Put them in a microwave safe bowl like pyrex and add 1tspn oil and gently mix them .
• Microwave them for 8 minutes . 4 minutes on one side then take out bowl and turn brinjals to other side and microwave for 4 mins . Take the bowl once it is done.
• Heat a pan add 1 tbspn oil and add 3 crushed garlic pods and curry leaves and immediately add microwaved brinjals and add 1/2 tspn salt and mix them good . Fry them till they are done. Be careful while stirring them they will be very sensitive since they are already cooked.
• Serve them with hot rice and ghee . Goes good as a side dish for sambhar and dal curries . I even love it with curd rice.

Note :- U can preserve the remaining powder in a airtight container and store it in refrigerator. You can use this same powder to make various frys . Just wait i will show them in upcoming posts.

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Kodiguddu Pulusu / Andhra Egg Pulusu

Ingredients :-

Eggs : 3

Onions :1 big

Tomato :1

Green chillies : 2

Ginger garlic paste : 1/4 tspn

Tamarind : 2 blue berry size

Oil : 1 Tbspn

Dry red chillies: 1

Cumin and Mustard seeds : each 1/4 tspn

Salt : 1 tspn

Chilly powder : 1/2 tspn

Turmeric : 1/8 tspn

Coriander powder : 1/2 tspn

Coriander leaves : 5 sprigs

Preparation :-

• Boil eggs , remove their shells and put vertical slits on them.
• Chop onion , tomato and green chillies . Soak tamarind or microwave in sufficient water for 1 minute and when it cools take the juice out of it.
• Heat a shallow pan and add 1 tbspn oil . Make tempering by adding dry red chilly , cumin and mustard seeds.
• Then add ginger garlic paste if it is freshly ground if not add it after onions.
• Add green chillies and onions and fry till golden color.
• Then add all spices like salt , chilly powder , turmeric and coriander powder and fry for a minute.
• Now add tomato and fry till mushy and then add eggs. Fry for a couple of minutes.
  
  
• Now add tamarind juice and add sufficient water according to ur required consistency.Cook covered for 10 -15 mins .
• Finally add finely chopped coriander leaves and give a good mix and switch off stove .
• Serve it with hot rice or rotis

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Kakarakaya Pachadi / Bitter Gourd Chutney

Ingredients :-

Bitter gourds : 2 medium size

Onions : 2

Tomatoes : 2

Green chillies : 6

Garlic : 3 pods (1+1+1)

Salt : 1/4 tspn + 1/2tspn

Sugar : 1 tspn

Coriander seeds : 2tspns

Sesemam seeds : 1/2tspn

Coconut : 1 Tbspn

Tamarind : black berry size

Coriander leaves : 5 sprigs

Oil : 4 tspns (2+2)

Ingredients For Tempering :-

Oil : 1 tspn

Dry red chillies : 2

Cumin seeds : 1/4 tspn

Mustard seeds : 1/4 tspn

Asafoetida : 1/8 tspn

Curry leaves : 1 sprig

Preparation :-

• Chop bitter gourd as fine as possible. Chop onions , tomatoes , green chillies and garlic pods.
• Heat a pan add 2 tspns of oil and when hot add 1 chopped garlic pod.
• Next add finely chopped bitter gourd , add 1/4 tspn salt and fry till golden brown . Then add sugar and fry for 5 more minutes and switch off stove.(Dont worry adding sugar doesnt make your chutney sweet it only reduces the bitterness of bitter gourd)
• Heat another pan and dry fry coriander seeds and sesemam seeds. Once done add green chillies and fry till done . Transfer them into a mixcy container .
• In same pan add 2 tspns oil and when hot add 1 garlic pod , onions and fry till done .
• Then add tomatoes and tamarind and fry till mushy . Switch off stove and let this cool.
• In mixcy container add coconut and 1/2 tspn salt and grind along with the green chilly mixture to a coarse paste .
• Then to the mixcy container add onion tomato mixture , 1 garlic pod and coriander leaves and grind to a chutney consistency without adding water.
• Transfer the grinded chutney to a serving bowl and to this add fried bitter gourd and mix well.
• Make tempering by adding a teaspoon oil and when hot add dry red chillies , cumin and mustard seeds . Then add asafoetida and curry leaves. Switch off stove and pour this tempering on chutney and mix well .
• Serve this with hot rice and ghee.

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Vankaya Kothimeera Karam / coriander stuffed brinjal

This is a famous andhra dish done in all parts of Andhra pradesh . Andhra is famous for stuffed brinjals and there are numerous varities of stuffed brinjals and here is the recipe of famous vankaya kothimeera karam kura( coriander masala stuffed in baby brinjals) .

Serves : 3 adults

Ingredients :-

Baby brinjals : 8

Coriander leaves : 1 big bunch

Garlic : 1 big pod

Ginger : equalent piece of garlic

Coconut : 2 tbspn (fresh / frozen)

Green chillies : 4

Cumin Seeds : 1/4 tspn

Salt : 2 tspns

Oil : 2 Tbspns

Preparation :-

• Wash brinjals and wipe them with cloth.
  
  
• Clean coriander leaves and chop it , you can even use the tender coriander stems . Chop ginger , garlic and green chillies.
• Grind ginger , garlic , green chillies , coconut , coriander leaves, cumin seeds and 1 & 1/2 tspn of salt to a fine paste. If required add few drops of water while grinding . Do not add more water , you can not stuff it .
• Put a plus slit on each brinjal on opposite side of the stem till half the length with the stem intact.
• Stuff this coriander mixture in brinjals . Stuff as much as u can.
• Heat a flat non stick pan , add oil and when hot add stuffed brinjals and saute them . Immediately add 1/2 tspn salt on brinjals . Mix it and cover with a lid.
• Fry brinjals till 3/4 th done and then add remaining coriander paste .
• Fry uncovered till brinjals are perfectly cooked and masala drys out. You can increase the flame to dry out the masala , stirring continuously without burning the bottom.
• Once done cover it with a lid and switch off stove and after 5 mins transfer it in to a serving bowl.
• Serve it with hot rice and ghee. Also goes good as a side dish for sambhar or dal . I even love to have it with curd.

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