Pumpkin Curry - Gummudikaya Korra

Once in a while, it is  nice to have a curry on the sweeter side and pumpkin is a natural for that. I love this particular curry, because not only is it tasty with a mix of spice and sugar, it is super easy and quick to make. I love to eat it with rice!

Ingredients

Pumpkin - Cut in cubes

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Mustard Seeds - tbsp

Dry Red Chilli - 2 in number or according to taste

Asafoetida - a pinch

Sugar

Oil

Salt to taste

Process

1. Heat oil in a container
2. Once hot, put the channa dal, urad dal, mustard seeds, and red chilli in it.
3. Once they start spurting, add the pumpkin and mix.
4. Add half a cup water, salt and sugar. Make it sweet according to your preference.
5. Cook covered till pumpkin is tender.
6. Serve hot with rice.

Coconut - eggplant curry - vankai kobari kora

This is one of my favorite eggplant curries. A very typical Andhra dish yet not too spicy. The juices that flow from the mixture of coconut and eggplant is yummy!

Ingredients

Coconut - cut into pieces
Coriander seeds - 1 tbs
Cumin seeds - 1 tsp
Mustard Seeds - 1 tsp
Green chillies - 2 pieces
Cashew/almonds - 4-5 pieces
Ginger - 1 inch
Green eggplants - 5
Salt to taste



Gravy

Put all ingredients except eggplants in a mixie. Pour half a cup water and blend. Blend till it is a coarse paste.

Process

1) cut the eggplant stub.
2) cut the eggplants in the middle but not all the way through, giving space enough. Give a 90degree cut again, cutting through the first half. This gives enough space to stuff the gravy.
3) stuff the gravy in the slit eggplants. Save some gravy for later.
4) put oil in a container and let is heat.
5) put the eggplant in oil and let it coat well.
6) once the eggplant starts cooking, pour the rest of the gravy on top of it and mix.
7) add salt, water and mix well.
8) cover and let it cook. Mix occasionally and let it cook till the eggplants are tender.
9) decorate it with coriander leaves and serve hot with rice.

Aloo Fry - Andhra Style

Andhra food is known for its tangy flavor and simplicity and this recipe is just that. A simple potato fry with typical Andhra tempering (called "Popu" in Telugu) and little lemon juice that is a regular in most Andhra homes. It is very simple to make and can be enjoyed by one and all.


Ingredients
4 medium sized boiled potatoes with salt and turmeric
3 green chillies cut in to pieces
1/2 inch ginger finely chopped (can use readymade ginger paste)
1 tsb lemon juice
For tempering (popu):
1 tsp Urad dal
1 tsp Chana dal
1 tsp Mustard seeds
Pinch of Asafetida/Hing


Process:
Put oil in a pan and let it heat. Add the tempering ingredients in it. Let the mustard seeds pop. Add the hing.
Then put the chopped ginger and green chillies and stir for few seconds.
Add the boiled potatoes and mix the mixture properly.
Add salt according to taste.
After 3-4 minutes, add the lemon juice and mix properly.
Leave it for another couple of minutes and then put off the fire.
Serve hot with phulkas or rice.