Dondakaya Vullikaram – Tindora- Indian Ivy Gourd

• Onion big         1  cut in to slices
• red chili          2
• Ginger              small piece chopped
• garlic                1
• Thindora          20 slit in to 4 half way
• Salt to taste
• Oil                   3tbs

Procedure

1. Half grind onions, ginger, salt red chillie and garlic. 
2. Cook thindora in cooker. ( 3 whistles).  Remove from cooker.
3. Heat oil in a frying pan, add cooked thindora and salt. Mix well and fry  thindora till become light brown.
4. Add grinded onion masala, mix well and again fry till the onion masala become little brown.
5. Serve with roti or rice

Bitter Guard, Garlic Stuffed

picture 1

picture 2

Ingredients

• Bitter guard          2(Cut in to long pieces)
• Garlic                  8
• Red chili powder  1tsp
• salt to taste
• Oil for fry            5tsp

Procedure

1. Slit bitter guard in to 4 half way. ( see the above Picture 2).
2. Heat oil in a thick bottom pan and fry bitter guard till they become light brown.
3. Take garlic cloves, red chili powder and salt in a mixer grinder jar and half grind(picture 1)
4. Stuff the bitter guard with garlic paste. 
5. Garlic stuffed bitter gold is ready to eat. 
6. Serve with rice or roti.

Brinjal Onion Masala (muvvankaya)

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Ingredients

• Baby Brinjals                 8 ( small size slit in to four half  way
•  Medium size Onions     4 ( cut into pieces)
• Ginger                         small piece
• Garlic                          1
• Chili powder                 1 tsp
•  Salt to taste  
• oil                                4tsp

    Procedure

1.  wash and slit Brinjals  in to half  4 way,  and keep them  aside in water.
2. Half grind onion, ginger, garlic,chili powder and salt together in a micxer grinder. Stuff the Brnjals (like in the 1st picture) with the above paste.
3. Heat oil in a pan and add stuffed brinjals.
4. Cover with a lid and cook until brinjals become soft.
5. Remove the lid and Fry till they become light brown. Add the remain onion masala and fry again for 5 minutes.
6. Serve with rice or roti.  

Thota koora(Tangy amaranth leaves ) , vankaya vepudu

Ingredients

• Thota koora                    2 (bundles)
• Brinjal (medium size)       1 (cut into pieces)
• salt to taste
• Mustard seeds                ½  spoon
• Cumin seeds                   ¼  tsp
• Red chili                         1
• Oil                                  3 tbs

Procedure

1. Clean and cut thotakoora into small pieces. Drain the water keep it aside. 
2. Heat oil in a frying pan, seasoning with cumin, mustard and  red chili. 
3. Add thotakoora , brinjal and salt, mix well and cover with a lid. 
4. Cook till the thotakoora becomes smooth. 
5. Remove the cover and fry for few minutes.
6. Serve with roti or rice

Potato, potals, simla dry veg. fry

Ingredints

• Potals                                 2 (cut into pieces)
• Simla mirch                         1 (cut into pieces)
• Potatoes                             2 (peal and cut into pieces)
• Garam  masala powder       1/4 tbs
• Lal mirch powder               1\4 tbs
• salt to taste 
• Oil                                      4 tbs

Procedure

1. Heat oil in a frying pan and add simla mirch, potatoes, and potals.  
2. Add little salt and little water. Mix well. Keep cover and cook until potatoes become soft..
3. Remove cover, add a little garam masala powder and lal mirch powder, mix well,  fry till they become light brown. 
4. Serve with hot rice or roti.

potals (bharwa parwal ) ,potato,carrot dry masala fry

Ingredients

• Potals small size      6
• Potato                     3 (peal and cut into pieces)
• Carrot                     2 (peal and cut into pieces}
• Oil  for frying
• salt

 For stuffing

• Til seeds                                          4 tbp
• Poppy Seeds (Gasagasalu)                 4 tbs
• grated coconut                                 4 tbp
• red chili powder                               1 tbp
• salt  

Procedure

1. Peel, wash and slit potals in to half 4 way,  keep them  aside. 
2. Grind til seeds, poppy seeds, grated coconut, redchili powder and little salt together in a mixi. 
3. Stuff the potals with the above paste.
4. Heat oil in a pan and add stuffed potals, little water and little salt to cook potals. 
5. Cover it with a lid and cook until potals become soft.
6. Remove the lid and fry till they become light brown.Add remain masala also to the fry. Fry again for few minutes and remove frm the stove.
7. Serve with hot rice or roti. 

 The process is same for making similar curries with potals singly, potatoes singly also.