Eggplant Karamani curry

Ingredients
Eggplant- 6
Onion- 1 large chopped
Garlic- 2 cloves minced
Karamani- 1 cup cooked*
Turmeric powder- 1/4 tsp
Sambar powder- 1tbsp
Salt- 1/4 tsp or as needed


For tempering
Oil-2tbsp
Mustard seeds- 1/2 tsp
Urad dhal- 1tbsp
Curry leaves- few
Asafoetida- 2 pinches


Method

1. Remove the stem and cut eggplants into 6 slices. Set aside in a bowl of water.
2. In a pan heat oil and do the seasoning. Saute onion and garlic until soft.
3. Add eggplant, turmeric powder, sambar powder and salt. Mix well and sprinkle 2 tbsp of water.
4. Cover the pan with a lid and cook till the eggplants are soft.Add  karamani and cook for 5 more minutes.
5. Remove from heat and serve with rice.

*Soak karamani overnight and pressure cook with 1 cup of water. 

Cabbage Beans Stirfry

Ingredients
Cabbage- 2 cups chopped
Green Beans- 1 cup
Onion- 1 small chopped
Green chili- 2 chopped
Idly podi- 1 tbsp
Coconut- 2 tbsp shredded
Salt- as needed

For seasoning
Oil- 1 tbsp
Mustard seeds- 1 tsp
Split urad dhal- 1tbsp
Curry leaves- few
Asafoetida- a pinch

Method

1. Slit the beans in the middle and cut into pieces.
2. In a pan heat oil and do the seasoning. Add onions, green chili and saute till soft.
3. Add cabbage, green beans and salt and cook for 7-8 minutes or until the vegetables are soft.
4. Sprinkle coconut and ildly podi. 
5. Mix well and serve with rice.

Cauliflower curry

Ingredients
Cauliflower- 3 cups
Onion- 1 large diced
Tomato paste - 1 tbsp
Butter beans- 1 cup
Garlic- 2 clove crushed
Turmeric powder- 1/4 tsp
Chili powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
Salt- as needed

For tempering
Oil- 2 tsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1 tsp
Curry leaves- few

Method

1. In a pan heat oil and splutter the tempering ingredients. Add onion and garlic and fry till soft.
2. Add tomato paste and turmeric powder and saute for few minutes.
3. Add cauliflower, salt and all the powders. Mix well.
4. Sprinkle 2 tbsp of water and cover the pan with a lid. Cook for 10 minutes.
5. When  the cauliflowers are soft, add butter beans and cook for 5 more minutes.
6. Remove from heat and serve with rotis.

Cauliflower Butter beans Fry

Ingredients
Cauliflower- 2 cups
Butter beans- 1 cup
Onion- 1
Ginger garlic paste- 1 tsp
Tomato- 1/2
Chili powder- 1tsp
Coriander powder- 1tsp
Cumin powder- 1/2 tsp
Salt- as per taste

For tempering
Oil- 2tbsp
Mustard- 1/4 tsp
Cumin seeds- 1/2 tsp
Curry leaves- few

Method

1. In a pan, heat oil and splutter the tempering ingredients.
2. Add onion, turmeric powder and ginger garlic paste.Saute for 2 minutes.
3. Add cauliflower, tomatoes and beans and fry till the vegetables become soft.
4. Sprinkle the powders and close the pan with a lid.
5. No need to add water, the vegetable will cook in the steam.
6. When the vegetable is cooked, remove from heat.

Serve hot.

Raw Banana Fry

Ingredients
Raw Banana-  2 peeled and diced
Onion- 1 medium chopped
Garlic- 1 clove minced
Turmeric powder- 1/4tsp
Sambar powder- 1tsp
Salt- as needed

For tempering
Oil- 1tbsp
Mustard seeds- 1/2 tsp
Split urad dhal- 1tsp
Curry leaves- few
Asafoetida- a pinch

Method

1. In a pan heat oil and do the tempering. Add onion and garlic and saute for few minutes.
2. Add the raw banana, salt, turmeric powder and sambar powder. Mix well.
3. Sprinkle some water and close the pan with a lid.
4. Cook for 10-12 minutes and remove from heat.
5. Serve with rice and dhal.

Okra Capsicum Fry

Ingredients
Okra- 3 cups chopped
Onion- 1 large sliced lengthwise
Red pepper- 1 large sliced lengthwise
Tomato paste- 2 tbsp
Chili powder- 1 tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp

For tempering
Oil-  2 tbsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1 tsp
Curry leaves- few

Method

1. In a pan heat oil and do the tempering.
2. Add onion and pepper and saute until soft. Sprinkle some salt to soften the onions.
3. Add tomato paste and the powders. Mix well and cook for 5 minutes.
4. When the onion tomato mixture cooks to gravy consistency, add the chopped okra and combine well.
5. Put the flame on medium and cover the pan with a lid. If needed, sprinkle some water.
6. Cook for 10 minutes or until okra is completely cooked. Stir the vegetable once while cooking, making sure that it does not stick to the pan.(non stick skillet works best).

Kadai Paneer

Ingredients
Paneer- 3 cups diced
Onions- 1 large diced
Green pepper- 1 large diced
Tomatoes- 1 large diced
Lemon juice- 1/2 tsp (optional)
Salt- as needed

To grind
Dried red chilies- 3
Coriander seeds- 2tbsp
Cumin seeds- 1tbsp
Dry roast the ingredients and grind coarsely with a mortar and pestle.

Method

1. In a pan, heat oil and fry the onions and green pepper till soft. Add the tomatoes and saute till its soft.(the veggies should not get mushy, just soft).
2. Add the diced paneer and sprinkle with salt and ground powder. Cook for 5-7 minutes until the flavor blends in.
3. Remove from heat and serve hot with rotis.

Snake Gourd Fry

Ingredients
Snake gourd- 2 cups chopped
Onion- 1 medium chopped
Green chili- 3 chopped
Gram dhal- 1/4cup
Salt- as needed

For tempering
Oil-2tbsp
Mustard seeds- 1/2 tsp
Urad dhal- 1tbsp
Curry leaves- few
Asafoetida- 2 pinches

Method

1. Soak gram dhal in warm water for 30 minutes and grind coarsely.
2. In a pan,heat oil and  splutter the tempering ingredients. Add onions and green chilies.
3. Fry till the onions are soft and add the vegetable with salt. Sprinkle with 1/4 cup of water and close the pan with a lid.
4. When the vegetable is half cooked, add the ground gram dhal to the pan and stir well.
5. Cover the pan with a lid and cook for 15 minutes in low heat. 
6. Remove the lid and stir the vegetable until the gram dhal is cooked and fried well with a slight golden color.
7. Serve warm.

Yucca fry

Ingredients
Yucca- 3 cups

For seasoning
Oil- 2tbsp
Mustard seeds- 1tsp
Urad dhal- 1tbsp
Dried red chili- 4 broken into pieces
Curry leaves- few

Method

1. Peel the outer layer of yucca with a peeler. Cut into small pieces and pressure cook with salt and water.
2. Remove from cooker and mash with the back of spatula.
3. In a large pan, do the seasoning and add yucca. Mix well and cook for 15 minutes until slightly roasted.
4. Check for salt and add if necessary.Serve warm.

Potato- Cauliflower fry

Ingredients
Potato- 2 boiled, peeled and diced
Cauliflower- 2 cups diced
Onion- 1 diced
Tomato paste- 2tbsp
Ginger garlic paste- 1tsp
Turmeric powder- 1/4tsp
Chili powder- 1tsp
Coriander powder- 1tsp
Cumin powder- 1/2tsp

For tempering
Oil- 2tbsp
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Curry leaves- few

Method

1. In a pan, heat oil and do the tempering. Add onion and saute till soft. 
2. Add ginger- garlic paste and turmeric powder. Saute well.
3. Add the diced cauliflower and tomato paste.Sprinkle with salt and other powders.Add 1/2 cup of water and mix well. Cover the pan with a lid and cook for 15 minutes.
4. When the cauliflower is soft, add the cooked potatoes and mix well. Cover and cook for another 10 minutes.
5. Remove from heat and serve warm with rotis.

Cumin Potato fry

Ingredients
Potatoes- 3 cups
Onion- 1 large sliced lengthwise
Green chili- 2 sliced into rounds
Turmeric powder- 1/4tsp
Salt- as per taste

For tempering
Oil- 2tbsp
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Curry leaves- few

Method

1. Boil the potatoes, peel the skin and cube it.
2. In a pan, heat oil and add the tempering ingredients. Add onion and green chili and saute until soft.
3. Add the cubed potatoes,sprinkle with turmeric powder and salt.
4. Mix until the potatoes are well coated with salt.
5. Cook on low flame until the potatoes are slightly roasted.
6. Remove from heat and serve warm with rotis.

Beans n Eggs

Ingredients
Broad beans- 1 cup chopped ( french beans can also be used)
Eggs -3
Onion- 1 small chopped
Turmeric powder- 1/4tsp
Salt- as needed
Chili powder- 1tsp
Pepper- 1tsp(freshly ground)

Method

1. In a non stick pan, heat oil and saute the onions until soft.
2. Add the broad beans, salt and the powders. Sprinkle with water and cover the pan with a lid. 
3. When the beans are cooked and all the water is evaporated, break the eggs and pour over the vegetable.
4. Keep stirring until the eggs are cooked. Check for salt and add if necessary.
5. Serve hot with rotis. Can be used as a stuffing for sandwiches.

Cauliflower Peas Curry

Ingredients
Cauliflower- 3 cups
Green peas- 1/2 cup
Onion- 1
Tomato- 1/2(optional)
Sambar powder- 1tbsp
Salt- as per taste

For tempering
Oil- 2tbsp
Mustard- 1/4 tsp
Fennel seeds- 1/2 tsp
Curry leaves- few

Method

1. In a pan, heat oil and splutter the tempering ingredients.
2. Add onion and tomatoes and saute till soft.
3. Add the cauliflower and peas and fry till the vegetables become soft.
4. Sprinkle the powders and close the pan with a lid.
5. No need to add water, the vegetable will cook in the steam.
6. When the vegetable is cooked, remove from heat.

Serve hot.

Okra Fry

Ingredients
Okra- 4 cups  cut into small rounds
Turmeric powder- 1/4 tsp
Sambar Powder- 1 tsp
Rice powder - 2 tbsp ( optional)
Salt- as per taste

Tempering
Oil- 3tbsp
Mustard seeds- 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida- 2 pinches

Method

1. In a non stick skillet ,heat oil and do the tempering.
2. Add okra and turmeric powder.
3. Saute the okra in high flame for 2-3 minutes to reduce stickiness.
4. Sprinkle sambar powder and salt.
5. Mix well and cover the pan with a lid
6. Cook in low flame without adding any water
7. When the okra is cooked,  increase the flame and sprinkle rice powder and mix well.
8. Toss for a few minutes and remove from heat.

Serve as an accompaniment to rice dishes.

Green beans- peanut stirfry

Ingredients
Green beans- 2 cups chopped
Onion- 1/2 cup chopped finely
Salt- to taste

To grind
Peanuts- 1/4 cup 
Dried red chilli- 3
Garlic- 2 cloves
Dry roast all the ingredients and grind coarsely.

For tempering
Oil- 2 tbsp
Mustard- 1/4 tsp
Urad dhal- 1/4 tsp
Curry leaves- few

Method
In a pan, heat oil and splutter the tempering ingredients.
Add the onions and saute till soft.
Add the beans and sprinkle with salt and water. 
Cover the pan with a lid and cook till the beans are soft (approximately for 12- 15 minutes).
Add the ground mixture and mix well.

Serve hot with rice or chapatis.

Potato peas Fry

Ingredients
Potato- 6
Frozen peas -1/2 cup
Onion-1
Tomato-1/2
Garlic- 2 cloves
Turmeric powder- 1/4 tsp
Chilli powder- 1 1/2 tsp
Coriander powder - 1tsp
Coriander leaves- for garnish

For tempering
Oil- 2tbsp
Mustard- 1/4 tsp
Cumin seeds-1/4 tsp
Curry leaves- few

Method

1. Boil and peel the potato. Cut it into cubes.
2. Chop the onions and tomato into small pieces. crush the garlic cloves.
3. In a pan heat oil and add the tempering ingredients. 
4. When the mustard seeds crackle, add the onions and garlic and saute till soft.
5. Add the tomatoes and the powders. Mix well and cook for 5-7 minutes.
6. Add the diced potatoes and peas.
7. Sprinkle with water and mix well. the water will help the veggies to absorb the powders.
8. Cover the pan with a lid and cook for 5 more minutes.
9. Remove from heat and add coriander leaves.

Serve hot with rice and rasam.

Carrot fry

Ingredients
Grated carrots- 2 cups
Onions- 1/4 cup
Green chillies- 2 slit lengthwise
Salt- 1/4 tsp


For tempering
Oil- 1tsp
Mustard- 1/4 tsp
Urad dhal- 1/4 tsp
Asafoetida- a pinch


Method

1. In a pan, heat oil and splutter mustard and urad dhal. 
2. Add the onions, asafoetida and green chilli and saute till soft.
3. Add the grated carrots and salt. Sprinkle with water and cook till carrots are soft.
4. Serve with rice.

Bottle gourd Fry

Ingredients
Bottle gourd- 2 cups
Onion- 1/2 cup
Garlic - 1 clove crushed
Green chilies- 3 slit lengthwise
Turmeric powder - 1/4 tsp
Salt- 1/2 tsp


To grind
White sesame seed- 2 tbsp
Coconut powder - 1 tbsp ( grated fresh coconut can be substituted)
Red chili- 2


For tempering
Mustard seeds- 1/4 tsp
Split urad dhal- 1/4 tsp
Asafoetida- a pinch
Curry leaves- few


Method

1. Dry toast sesame seeds and red chili in a pan. If using fresh coconut add it to the pan and toast it too.
2. Grind the mixture with a pinch of salt into coarse powder.
3. Peel the skin of bottle gourd and dice into small cubes.
4. In a pan, heat oil and do the tempering with the ingredients.
5. Add the onions, garlic and the green chilies. Saute till the onions are soft.
6. Add the bottle gourd, turmeric powder and salt. Sprinkle with water and cover with a lid.
7. Cook for approximately10 minutes. Check in between. If the gourd is tender, it may cook fast.
8. When the vegetable is soft, sprinkle with the ground sesame- coconut  powder and mix well.
9. Serve it hot with rotis.

Cabbage and peas curry

Ingredients
Cabbage- 2 cups shredded
Peas-1/2 cup cooked or frozen
Onion-1/2
Green chili- 3 slit lengthwise
Shredded coconut- 2 tbsp
Salt-1/2 tsp


For tempering
Mustard-1/4 tsp
Cumin seeds- 1/4 tsp
Curry leaves- few
Asafoetida- a pinch


Method
In a pan, temper the mustard, cumin,curry leaves and asafoetida. 
Add the onion, g.chili and cook till soft.
Add the cabbage and peas and sprinkle with salt.
When the cabbage is soft, sprinkle with shredded coconut and mix well.

Bitter gourd fry

Ingredients
Bitter gourd - 2
Gram flour - 2 tbsp
Rice flour -1 tbsp
Turmeric - -1/4 tsp
Salt-1 and 1/2 tsp
Chili powder- 1 tbsp
Oil - 3/4 cup for frying

Method

1. Cut bitter gourd into rounds, remove the seeds.
2. In a bowl,  Sprinkle the gourd pieces with 1/2 tsp salt and turmeric and set aside for 15 mins.
3. Heat the oil in a shallow pan. Arrange a platter with a paper towel.
4. Squeeze and drain the excess water from the gourd and mix it with the flours, chili powder and the remaining 1 tsp salt. Mix well, making sure that all the pieces are coated with the flour. 
5. When the oil is hot enough, fry the gourd pieces and drain.

Good side dish for rice and sambar.