RAW BANANA PALYA RECIPE

balekayi palya
Balekayi palya

Raw banana palya recipe is a south Indian dry vegetable recipe that is easy to make and with health benefits. It  has loads of fibre and regulates blood sugar levels.

RAW BANANA PALYA RECIPE – SOUTH INDIA DRY VEGETABLE MADE WITH RAW UNRIPE BANANAS
PREP TIME:10 Mins; COOKING TIME:20 Mins; TOTAL TIME :30 Mins;SERVINGS :2-3

INGREDIENTS

  • 2 medium raw bananas
  • 1 tablespoon oil
  • 3 bydagi red chili
  • ½ teaspoon mustard seeds
  • 1 teaspoon urad dal
  • ½ teaspoon methi seeds
  • few curry leaves
  • 1 pinch asafoetida
  • ¼ cup water or as required
  • 1/2 cup grated coconut
  • 2 tablespoon chopped coriander leaves
  • 1 tsp lemon juice

METHOD

  1. Rinse the raw unripe bananas. Peel the outer skin.
  2. Dice the banana and add them in a bowl containing water, so that they don’t darken.
  3. Dry fry the red chilies and methi seeds.
  4. Grind the chilies, methi seeds and grated coconut with very little water.
  5. Heat the oil in a shallow frying pan on a medium flame.
  6. Add mustard seeds and saute till the mustard seeds crackle.
  7. Next add the urad dal and fry till it turns golden.
  8. Sprinkle a pinch of asafoetida and put the curry leaves.
  9. Stir well and add the raw banana, turmeric, and salt to taste.
  10. Add water and mix well. Cover the pan with a lid.
  11. On a low flame simmer till the bananas have cooked well and softened. Sprinkle some more water if required.
  12. Add the ground coconut mixture to the pan and mix well.
  13. Add chopped coriander leaves, lemon juice and mix.
  14. Serve  raw banana palya with sambar-rice, rasam-rice.
Baingan Bharta

BAINGAN BHARTA RECIPE

BAINGAN BHARTA RECIPE

Baingan Bharta
Baingan Bharta

Baingan Bharta is an easy Punjabi side dish made with big purple brinjals. Roasting the whole baingan on an open gas flame or a charcoal fire gives the dish  a smoky flavour. You can also use the oven to roast the brinjals. Baingan bharta goes well as a side dish with paratha, roti, puri or with rasam or sambhar rice.

EASY BAINGAN BHARTA RECIPE
PREP TIME:20Mins; COOKING TIME:10Mins; TOTAL TIME :30Mins;SERVINGS :2 to 3

INGREDIENTS

  • 1 large purple brinjal (eggplant or aubergine)
  • ½ cup onion, (finely chopped or 1 medium sized onion)
  • 1 cup tomatoes, (finely chopped or 2 medium sized tomatoes)
  • 5 medium garlic cloves finely chopped
  • pinch of turmeric
  • 1 green chili finely chopped
  • ¼ teaspoon red chili powder
  • 1 to 1.5 tablespoon oil
  • 1 tablespoon coriander leaves
  • salt as required

METHOD

  • Roasting Baingan to make Baingan Bharta Recipe:
    1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin.
    2. Make a few slits on the baingan with a knife and insert the garlic pods in the baingan or brinjal.
    3. Apply some oil all over and pierce a skewer in the back before keeping it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked.
    4. Roast the baingan till its completely cooked and tender. With a knife check the doneness. The inside flesh should be soft.
    5. Remove the baingan and immerse in a bowl of water till it cools down.
    6. Peel the skin from the roasted and smoked eggplant.
    7. Chop the cooked eggplant finely or you can even mash it.
  • Making Baingan ka Bharta Recipe:
    1. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
    2. Saute the onions till translucent. Don’t brown them.
    3. Add chopped green chilies and saute for a minute.
    4. Add the chopped tomatoes and mix it well.
    5. Saute the tomatoes till the oil starts separating from the mixture.
    6. Now add the red chili powder. Stir and mix well.
    7. Add the chopped cooked baingan or brinjal.
    8. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
    9. Season with salt. Stir and saute for 4 to 5 minutes more.
    10. Finally stir in the coriander leaves with the baingan bharta. Serve Baingan Bharta with phulkas, rotis or chapatis, puris or Mangalore buns. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
hitikida avarekalu curry

HITIKIDA AVAREKALU CURRY|EASY FIELD BEANS CURRY

balekayi palya

RAW BANANA PALYA RECIPE

HITIKIDA AVAREKALU CURRY|EASY FIELD BEANS CURRY

hitikida avarekalu curry
HITIKIDA AVAREKALU CURRY

HITIKIDA AVAREKALU CURRY|EASY FIELD BEANS CURRY – A spicy South Indian curry or side dish made out of field beans in a spicy coconut masala.

Avarekalu or hyacinth beans or surti papdi is found in plenty during the winter months of december and january in Bengaluru. I make upma, akki rotti, usli, curry etc from avarekalu often during winter. They are a source of flavour, health and energy and can be used in numerous ways. In this post  I have used Hitikida avarekalu instead of the regular avarekalu or field beans. “Hitikida” means the outer skin of the beans is taken out so the beans is easily cooked. Field beans has a buttery taste and the curry recipe below goes well with chapathi, puri or idli.

HITIKIDA AVAREKALU CURRY|FIELD BEANS CURRY

PREP TIME:10 MINS; COOK TIME:10 MINS; SERVINGS: 3-4;

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 2 Cups Hitikida Avarekalu/field beans
  • 1 big onion
  • 2 tomatoes
  • 1/4 Cup Coconut gratings
  • 1/4 inch ginger
  • 2 pods garlic (optional)
  • 2 green chillies
  • 2 sprigs coriander
  • 1/2 inch cinnamon stick
  • 1 tsp. gasa gase or khus khus or poppy seeds
  • 1 clove
  • 1 tsp. corinader powder
  • 2 red chillies
  • 1 tsp. mustard seeds
  • pinch of hing or asafoetida
  • 2-3 tsp. oil
  • curry leaves
  • pinch turmeric
  • salt to taste

METHOD:

  1. Buy ready made hitikida avarekalu or field beans in the market. Or buy the whole avarekaayi, remove its seeds and soak it in water for 3 hours. After this remove the skin by pinching the seeds.
  2. Next, add 4 cups of water and boil the hitikida avarekalu till it cooks or for 12 minutes. Strain the beans and keep the water sepearately for further use.
  3. Meanwhile, cut the onion, tomatoes, chillies, coriander springs, ginger, garlic and coconut and put it in a grinder.
  4. In a small pan put a dot of oil and mildly roast cinnamon stick, clove, poppy seeds.
  5. Add the above dry roasted ingredients to the grinder and grind coarsely.
  6. Heat a pan and add oil for seasoning. Next add mustard seeds and wait for it to splutter.
  7. Next add hing, pinch of turmeric, curry leaves and then add the strained hitikida avarekalu followed by the ground mixture.
  8. Add the strained hitikida avarekalu water broth to get the desired curry consistency and salt. Mix well.
  9. Let this curry boil in medium heat for 5 minutes.
  10. Adjust the salt consistency by tasting the preparation. Turn off heat once you are satisfied with the flavours.
  11. Finally, serve this Hitikida Averekalu curry hot with roti or rice.

 

 

 

 

nimbe gojju

NIMBE GOJJU|LEMON CURRY

Baingan Bharta

BAINGAN BHARTA RECIPE

NIMBE GOJJU|LEMON CURRY

nimbe gojju
Nimbe gojju or lemon curry

Nimbe gojju or Lemon curry is a simple tasty curry made out of lemon juice. If you have lemon lying around and if you are bored of making lemon rice, then this gojju is a good option.  Nimbe gojju is a watery curry made out of lemon juice, coconut and a few dry ingredients.  It’s tangy taste with sweet, sour and hot makes it to be a great side dish. Nimbe gojju or lemon curry goes well with rice, roti, ragi balls or dosa. This is my mother-in-laws recipe and very delicious indeed!

NIMBE GOJJU|LEMON CURRY

PREP TIME: 10 MINS; COOK TIME: 10 MINS; SERVINGS: 5

INGREDIENTS

  • 2 Medium lemon juice extract
  • 1 Tsp. Bengal gram dal
  • 1 1/2 Tsp. Urad dal
  • 1/2 Cup Fresh coconut gratings
  • 1/2 Tsp. Methi seeds
  • 4 Bydagi red Chillies
  • 2 Tsp. Jaggery powder
  • pinch of Turmeric
  • 1/2 Tsp. oil
  • 1/2 Tsp. Mustard seeds
  • Hing
  • few curry leaves
  • Salt to taste

METHOD

  1. Extract the juice of 2 lemons and keep it aside.
  2. Keep a pan on medium fire and dry fry bengal gram dal, urad dal, followed by red chillies and methi or fenugreek seeds.
  3. Grind the above fried mixture along with turmeric and coconut adding little water.
  4. Heat a pan and put oil for seasoning. Add mustard seeds and let it splutter.
  5. Add hing and curry leaves, followed by the ground paste. 
  6. Put salt and jaggery and let the masala warm up. Now add the lemon juice.
  7. Adjust the salt and jaggery to your taste and turn off heat as there is no need to cook it further.

 

avarekalu kootu

AVAREKALU KOOTU|FIELD BEANS CURRY

hitikida avarekalu curry

HITIKIDA AVAREKALU CURRY|EASY FIELD BEANS CURRY

AVAREKALU KOOTU|FIELD BEANS CURRY

avarekalu kootu
AVAREKALU KOOTU

Avarekalu Kootu or Field beans curry is a spicy curry made out of avarekalu or field beans or hyacinth beans or lilva papdi. The curry can be made with the beans alone or with other vegetables and has a spicy coconut based gravy. During winter when avarekalu is available in plenty, avarekalu kootu gives us energy and vigor when eaten with rice or roti. 

According to healthbenefits.com 1 cup of cooked avarekalu (without salt) contains 227 calories, 15 grams of proteins, 78 mg or calcium. Avarekai or avarekalu also field beans or hyacinth beans are available in plenty during winter in Karnataka. In fact, Avarekalu mela happens every year in Bangalore and different kinds of dishes such as avarekalu vada, payasam, ice-cream, obbattu etc., have been presented in the mela. Avarekalu has gained a lot of popularity in the south. Avarekalu can be incorporated in akki roti, upma, rasam, kootu, bisi bele bath, pulav etc.

AVAREKALU KOOTU|FIELD BEANS CURRY

PREP TIME:10MIN; COOK TIME: 20MIN; TOTAL TIME: 30 MIN; SERVINGS:4

Ingredients

  • 1- 1/2 cups Avarekalu/ surti papdi/lilva beans
  • Potatoes/brinjals/Chayote squash 
  • 1/2 cup  Tur dal
  • 2 tsp. oil
  • 1 tsp. mustard seeds
  • pinch of Asafoetida
  • few curry leaves

For masala

  • 2 Tsp-Urad dal 
  • 2 Tbsp-Chana dal 
  • 1 Tsp-Coriander seeds/Dhaniya 
  • 1 Tsp-Cumin seeds/Jeera
  • 1 inch piece of Dalchini/ Cinnamon stick 
  • 5 Red chillies
  • pinch of turmeric
  • 1/2 Cup fresh or dry coconut
  • salt

METHOD:

  1. Pressure cook the tur dal, avarekalu and vegetables ( 3-4 whistles).
  2. Keep a pan on medium heat and fry the dals for a minute. Add the coriander seeds, cumin seeds, red chillies and dalchini and fry for another 2 minutes or until aroma comes. Turn off heat and let it cool.
  3. After it cools, grind the above ingredients into a masala paste with grated coconut adding little water.
  4. Heat oil in a pan and add mustard seeds to it. When the mustard starts spluttering add the hing. 
  5. Now put the ground masala paste into it followed by little water and cook it for a minute on medium heat.
  6. Transfer the tur dal, avarekalu, vegetables, salt to taste and cook it on medium heat stirring often. The consistency should not be too watery. 
  7. Boil it till the masala cooks or the oil comes to the top, and the masala blends well with the vegetables. Serve it hot with rice or rotis.
pineapple gojju

PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY

nimbe gojju

NIMBE GOJJU|LEMON CURRY

PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY

pineapple gojju
Pineapple gojju

Pineapple gojju is a lip-smacking sweet and spicy, tangy gravy made using pineapples cooked in coconut based spicy masala. Pineapples are rich in Vitamin C, Vitamin A and is a naturally anti-inflammatory fruit. This is a classic side dish of South Karnataka usually prepared during festivals or served during weddings and other occassions when a traditional meal is served on a plaintain leaf. This delicacy is a perfect combination of multiple flavours in a single gravy and is best served with rice, roti, dosa and chapathis.

PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY

           PREP TIME: 10Mins; COOKING TIME: 30Mins; TOTAL TIME:40Mins;

              SERVINGS: 2-3; AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 1 cup pineapple
  • 1/2 tsp turmeric powder
  • 5 tbsp jaggery or bella
  • 1/4 cup tamarind juice
  • 2 cup water
  • 3/4 cup fresh grated coconut
  • 2 tbsp urad dal
  • 1/2 tsp methi or fenugreek seeds
  • 5 dried red chilli
  • 1 tbsp sesame seeds or til
  • 5 tbsp oil
  • 1 tbsp mustard seeds
  • 10-15 curry leaves
  • Salt to taste

METHOD

  1. Peel the outer skin of the pineapple and cut them into small cubes. In a pan, boil the chopped pineapple cubes in one cup of water for 5 minutes.
  2. Add in tamarind juice, jaggery, turmeric and salt to the pan. Let it cook until the jaggery melts.
  3. To prepare the masala; dry roast the sesame seeds and roast urad dal, methi seeds, 6 dried red chilli, 6-7 curry leaves with a tablespoon of oil.
  4. To a blender, add the above roasted items with coconut and water as required. Blend into a smooth paste and keep aside.
  5. To a pan or kadai, add 1 tbsp oil, mustard seeds and wait till it splutter.
  6. Add curry leaves and 1 broken red chili.
  7. Add cooked pineapple and ground masala. Mix well and adjust the consistency of the gravy by adding water.
  8. Cook for 10 minutes on medium flame and then simmer for another ten minutes stirring occasionally.
  9. Serve the traditional pineapple gojju with rice, dosa, roti or chapathi.

Note: The amount of jaggery and tamarind paste to be added depends on how sweet or sour the pineapple is.

PEANUT CHUTNEY

KADLEBEEJA CHUTNEY | SHENGA CHUTNEY | PEANUT CHUTNEY | GROUNDNUT CHUTNEY

avarekalu kootu

AVAREKALU KOOTU|FIELD BEANS CURRY

KADLEBEEJA CHUTNEY | SHENGA CHUTNEY | PEANUT CHUTNEY | GROUNDNUT CHUTNEY

PEANUT CHUTNEY
PEANUT CHUTNEY

Kadlebeeja chutney or Shenga chutney is a mildly spiced simple chutney which goes very well with any dish. Shenga chutney is made from roasted peanuts flavored using green chilies or red chilies, curry leaves and tamarind. If you are looking for other chutney options that goes well with dosa, idli, roti then shenga chutney is the best option. Shenga chutney is usually prepared commonly in North karnataka regions and in Andhra pradesh.

 

KADLEBEEJA CHUTNEY | SHENGA CHUTNEY | PEANUTS CHUTNEY | GROUNDNUT CHUTNEY

               PREP TIME: 5Mins; COOK TIME: 10Mins; TOTAL TIM: 15Mins
                        SERVINGS:3-4; AUTHOR: LAKSHMI BANGALORE

INGREDIENTS:

  • 3/4 cup shenga or peanuts roasted
  • 3-4 red chilies
  • 2 garlic cloves (optional)
  • 1 inch of tamarind
  • 7-9 curry leaves
  • 2 tsp oil
  • 1/4 tsp mustard seeds
  • 3-4 curry leaves
  • Water to grind
  • Salt to taste

METHOD:

  1. Dry roast the peanuts over medium flame for 3-4 minutes till the skin turns brown and gives out a nice aroma.
  2. Transfer the roasted peanuts onto a plate and let it cool. Next, remove the skin and keep the peanuts ready.
  3. To the same pan add 1 tsp oil, curry leaves, red chilies, peeled garlic cloves (optional) and saute for a minute or two.
  4. Add tamarind piece and saute for a minute till it is crisp. Let the ingredients cool.
  5. Transfer all the above ingredients to the mixi jar along with roasted peanuts.
  6. Add water & salt as required and grind to a coarse paste. Transfer the chutney to a bowl.
  7. For seasoning, heat oil in a pan, add mustard seeds and let it splutter. Add curry leaves, saute for a minute and turn off the flame.
  8. Add the tadka to the chutney bowl, mix very well.
  9. Relish this simple and delicious shenga chutney with idly, dosa, roti.
Dal Palak

DAL PALAK | SPINACH IN DAL GRAVY | SPINACH DAL

pineapple gojju

PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY

DAL PALAK | SPINACH IN DAL GRAVY | SPINACH DAL

Dal Palak
DAL PALAK

Dal palak is a healthy Indian curry which is a combination of protein rich lentils or dal and iron rich spinach. We can prepare dal palak with moong dal alone or toor dal alone but it tastes the best when made combining moong dal, masoor dal and toor dal.This kind of dal is perfect for kids and adults who do not eat greens. Dal palak is made across the country with slight variations and is served with chapathi or roti or rice.

DAL PALAK | SPINACH IN DAL GRAVY | SPINACH DAL

          PREP TIME:10Mins; COOKING TIME:20Mins; TOTAL TIME:30Mins
               SERVINGS:3-4;AUTHOR:LAKSHMI BANGALORE

INGREDIENTS

  • 1/4 cup Toor dal or split pigeon peas
  • 1/4 cup Moong dal or green gram
  • 1/4 cup Masoor dal or red lentils
  • 2 cups palak or spinach
  • 1 medium sized onion
  • 1 medium sized tomato
  • 1/2 inch ginger
  • 1/2 tbsp cumin seeds or jeera
  • 1/4 tbsp mustard seeds
  • 1 red chili
  • 1/2 tbsp turmeric powder
  • 3-4 green chilies
  • few sprigs of coriander leaves
  • 2 cups of water
  • 4 tbsp oil
  • Salt to taste

METHOD

  1. Take all the dals in pressure cooker, wash them thoroughly for 2-3 times.
  2. Add 1 cup of water, turmeric powder and pressure cook for 3 whistles until dal is cooked soft.
  3. Mash the dal and keep aside.
  4. Wash palak leaves well and finely chop them. Keep aside.
  5. Finely chop the onion, tomato, green chilies, coriander leaves and grate the ginger.
  6. Heat 3 tbsp oil in a pan add cumin seeds and wait till they sizzle.Add grated ginger and saute for a minute.
  7. Add chopped onion, green chili and curry leaves.Saute till the onion becomes translucent.
  8. Add chopped tomato,saute till they turn mushy.Add chopped spinach, fry for about 3-4 minutes until the raw smell goes away.
  9. Add cooked mashed dal and 1 cup of water. Let it boil.Cover the pan with a lid and cook for 5 minutes.
  10. In another pan, heat 1 tbsp oil add mustard seeds and let it pop. Add 1/4 tbsp cumin seeds, add broken red chili and saute for a minute. Pour the tempering to the dal mixture.
  11. Garnish with chopped coriander leaves and serve the healthy delicious dal palak with rice or chapathi.
BHINDI FRY

BHINDI FRY | BENDEKAYI PALYA | OKRA FRY

PEANUT CHUTNEY

KADLEBEEJA CHUTNEY | SHENGA CHUTNEY | PEANUT CHUTNEY | GROUNDNUT CHUTNEY

BHINDI FRY | BENDEKAYI PALYA | OKRA FRY

BHINDI FRY
BHINDI FRY

Bhindi fry|bendekayi palya|okra fry is a north Indian dish prepared with bhindi stir fried with minimal spices and grated coconut. This is a simple everyday dish made with onions, tomatoes and mild spices. Bhindi is high on nutrition and flavor which is loved by everyone. Bhindi fry is spicy and flavorful which is a perfect side dish for phulka, chapathi or rice. Alternately, bhindi fry or bendekayi palya can be prepared without onions and tomatoes with coconut gratings, tamarind and seasoned with mustard and red chilly.

BHINDI FRY | BENDEKAYI PALYA| OKRA FRY

              PREP TIME: 10Mins; COOKING TIME: 20Mins; TOTAL TIME: 30Mins
               SERVINGS: 4; AUTHOR: LAKSHMI BANGALORE

INGREDIENTS:

  • 500gm okra or bhindi
  • 1/4 tbsp mustard seeds
  • 1/2 tbsp cumin seeds
  • 2 green chilies
  • 1/4 tbsp turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. amchur powder
  • 2 tbsp garam masala
  • 1 Onion
  • 1 tomatoes
  • 2 tbsp. coconut grating (optional)
  • few curry leaves
  • 3 tbsp oil
  • Salt to taste

METHOD:

  1. Rinse the okra well and pat them dry with a cloth.
  2. Cut off both the ends and chop them into half inch pieces. keep aside.
  3. Heat 2 tbsp oil in a heavy based pan, add mustard seeds and cumin seeds. Let the mustard seeds splutter.
  4. To this seasoning add curry leaves, and slit green chillies, onion and fry till translucent. 
  5. Next add tomatoes and fry for 2 minutes.
  6. Add chopped bhindi and saute it on medium heat continuously.
  7. Add amchur powder and fry the bhindi well for about 5 minutes till they shrink and is no more slimy.
  8. Add turmeric powder, little salt and fry until done.
  9. Pour a tablespoon of oil to the center of the pan and add chili powder & garam masala powder to the oil.
  10. Mix it well with the bhindi and saute for 2 minutes till the raw smell of the chilli goes away.
  11. Add grated coconut and season with salt. Saute for another 2 minutes.
  12. Serve the tasty bhindi stir fry with phulka, chapathi or rice.
heerekai thove

HEEREKAI THOVE OR RIDGE GOURD LENTILS CURRY OR RIDGE GOURD DAL

Dal Palak

DAL PALAK | SPINACH IN DAL GRAVY | SPINACH DAL

HEEREKAI THOVE OR RIDGE GOURD LENTILS CURRY OR RIDGE GOURD DAL

heerekai thove
HEEREKAI THOVE

Heerekai thove or ridge gourd lentils curry or ridge gourd dal is a popular karnataka recipe made using ridge gourd or heerekai, toor dal or moong dal and tomato. Thove in kannada means dal or lentil based curry with no masala and this is more like dal with the flavor of ridge gourd . This recipe is very simple, healthy and easy to digest as it is light. There are many variations of heerekai thove recipe. Heerekai thove tastes best with hot rice & ghee and goes well with chapathi too.

HEEREKAI THOVE OR RIDGE GOURD LENTILS CURRY OR RIDGE GOURD DAL

          PREP TIME:10Mins; COOKING TIME: 20Mins; TOTAL TIME: 30Mins
           SERVINGS: 2-3; AUTHOR: LAKSHMI BANGALORE

INGREDIENTS:

  • 2 medium sized heerekai or ridge gourd   
  • 1 cup toor dal or moong dal
  • 1 tomato
  • 1 inch ginger
  • 3-4 green chilies
  • 1/4 cup grated coconut
  • 1/2 tbsp turmeric powder
  • 1 tbsp fresh lemon juice
  • 2 tbsp coriander leaves
  • 5-6 curry leaves
  • 1/2 tbsp mustard seeds
  • 1/4 tbsp cumin seeds
  • 1 tbsp ghee

METHOD:

  1. Wash the toor dal or moong dal thoroughly and drain them.
  2. Add dal, water and turmeric powder to a pressure cooker and pressure cook for 3 whistles.
  3. Wash the ridge gourd well and peel the outer skin. Chop them to medium sized pieces and slit the green chilies.
  4. Finely chop the tomato & coriander leaves.
  5. In a vessel, add chopped ridge gourd, 2 green chilies, little salt , turmeric powder and little water.
  6. Cook the ridge gourd  on medium heat for 4 minutes.
  7. Heat ghee in a pan, add mustard seeds and let it splutter.
  8. Add cumin seeds, curry leaves and finely chopped tomato. Saute them till tomato turns mushy.
  9. To a blender, add grated coconut, green chilies, ginger and coriander leaves.
  10. Add the cooked heerekai or ridge gourd and the blended mixture to the pan. Stir continuously.
  11. Reduce the flame and simmer for 4-5 minutes. Add lemon juice, salt to taste and mix well.
  12. Garnish hereekai thove with chopped coriander leaves and serve hot with plain rice and ghee or chapathi.
hesaru kaalu usli or sundal

HESARU KAALU USLI OR GREEN GRAM SUNDAL

BHINDI FRY

BHINDI FRY | BENDEKAYI PALYA | OKRA FRY

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