Baby Potato Fry / Small Potato Fry - Side dish for Rotis and Rice

Simple South Indian recipe with baby potatoes. I often make this at home. This delicious and easy to make side dish with sambar or rasam makes a simple South Indian lunch.

Broad Bean Tomato Curry / Chikkudukaya Tomato Koora - Side dish for Rotis

Broad Beans goes well with many vegetables like brinjal, tomato, onion, potato. You can make many varieties by adding one or 2 other vegetables along with Broad Beans. Today's recipe is a simple and easy to make curry which goes well with roti and rice. 

My friend who grows Broad beans in her kitchen garden, gave us lots of those. So every alternative day we have been eating many varieties of curries with this. She says Broad beans are very easy to grow. These are protein rich and high in vitamin c. Got so much of inspiration from her to plant these in my garden.

Ingredients

40 goruchikkudu

1 tomato

1 onion

1/2 teaspoon cumin seeds

1/2 teaspoon red chilli powder

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

3-4 teaspoon Oil 

1. Remove strings from both sides of Broad Beans and then break the beans to pieces. Boil these for 15 minutes. Remove water and keep it aside. Chop tomato and onion.  Heat a pan with oil, add cumin seeds, when they splutter, add onions.

2. Cook and saute onions for 5 minutes, add turmeric powder, cumin powder, red chilli powder and salt. Cook  and saute for another 5 minutes. Then add tomato pieces. Cook for 10 more minutes, Saute it every 2-3 minutes. 

3. This curry is a side dish for rotis but can also be eaten with rice.

Vankaya Kottimeera Karam Koora / Brinjal Coriander Curry

 

Another aromatic curry from Andhra's cuisine with andhra's favourite brinjal. This very easy to make curry is can be stuffed or made like a curry cutting brinjal into pieces. But we always like to make brinjal curries with whole brinjal (Gutti) like Gutti Vankaya Koora. 

Loads of coriander, very tempting and very aromatic curry. If you have not tried it yet, give it a try, you will sure love it. I will keep posting more and more brinjal curries as I am big fan of Brinjal and I am from andhra. :)

 

 

20 Small Brinjals

1 Big bunch of Coriander

4-5 Green Chillies

1 inch ginger piece

1/4 teaspoon Salt

1 teaspoon Tamarind Pulp (Optional)

3-4 teaspoon Oil

1. Clean and cut Brinjal into four pieces but not till the end as shown in picture. Keep them in water until use. Remove coriander stems and clean the leaves thoroughly. Grind green chilli and ginger to a paste.

2.  Add coriander and salt. Grind again to a smooth paste. Don't add water. 

3. Heat a pan with Oil. Take brinjal out of water. Place 1/2 teaspoon of coriander paste in it and then place this in the pan. Do the same thing for all brinjals and then mix it gently. Fry them till the colour changes and brinjal becomes soft. Mix it every 5 mins. so that it doesn't burn at the bottom. If it is more time for the brinjal to become soft place a plate with water on it for 5 mins. You can add tamarind pulp now. We never liked this curry tamarind pulp, so I don't add it. Tastes good even without that.


4. Eat this with Rice or Roti.

Chikkudukaya Bellam Koora / Chikkudukaya Teepi Koora / Broad Bean Jaggery Curry

Broad Bean Jaggery curry is a combination of sweet and spice. This traditional Andhra recipe is our favorite. My mom used to make it quite often.  The only thing I don't like about this Broad Beans is removing the strings at the ends. Try this delicious and tempting curry.  

40 Broad Beans

2 tablespoons Jaggery

Gooseberry Size Tamarind

1 teaspoon Channa Dal / Bengal Gram

1 teaspoon Urad Dal / Black Gram

1/2 teaspoon Jeera / Cumin Seeds

1/2 teaspoon Mustard

2-3 Red Chillies

10 Curry Leaves

3/4 teaspoon Salt

1. Cut Jaggery to small pieces. Cut the ends of beans in a way to remove the strings and cut again to small circles.

2. Boil 3 cups of water with tamarind. Add beans to this tamarind pulp and boil them till soft. (takes 15- 20 mins). Remove tamarind and discard the water.

3. Heat oil in a pan, add channa dal, urad dal, jeera and mustard. Saute till dals turn golden brown. Add Red Chillies and saute for a min.Add beans, saute for 5 mins. 

4. Now add jaggery and salt and cook till jaggery melts.

5. Have this curry with Rice or Rotis.

Kabuli Channa Masala (Garbanzo beans in Onion Tomato Gravy)

Easy and tasty Kabuli channa masala (Chole masala) is a classic punjabi dish.

Goes well with with any Indian bread like bhatura, rotis, puris, naan and also rice.  Its a healthy, nutritious food with high protein content.

1 cup Kabuli Channa 

2 Onions

3 Tomatoes

1 /2 teaspoon Ginger paste

1 teaspoon Coriander Powder

1/2 teaspoon Masala Powder

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Tumeric Powder

1 teaspoon Salt

1 tablespoon Sugar (optional)

4 tablespoons Oil

1. Soak Channa overnight (or for 8 hours). Discard water, wash with fresh water. Immerse channa in water and pressure cook it for 3 whistles. Then strain channas and keep the liquid. Chop Onions and tomatoes. In a pan, heat  2 tablespoons of oil, add onions. Saute till transparent. Add all the powders saute till onions turn brown.

2. Add tomatoes and stir fry for 5 minutes.

3. Grind tomatoes and onions together to a smooth paste. Add 1/4 of cooked channa and grind it again till it becomes a coarse paste.

4. Heat the pan again with 2 tablespoons of oil. Add ginger. Saute it till the raw smell goes off. Add tomato - onion paste and then remaining channa. Cook it for 5 minutes. Check the salt and red chilli powder and add to taste. You can also add Sugar now.

5. Add the liquid and cook it for 15 -20 minutes or till the liquid dries up.