Pink Cabbage - Pepper Fry

Ingredients:

• Red Cabbage - 1 - Medium - Finely chopped and washed in salt water
• Oil - 3 Tea spoons
• Jeera Seeds - 1/4 Tea spoon
• Onion - 1 - Medium - chopped
• Green chillies - 2 - Sliced
• Curry Leaves - 1 stem
• Ginger - Small piece - Pounded
• Salt - To taste
• Pepper Powder - 1/2 Tea spoon

Procedure:

• Heat oil in pan, add jeera seeds and allow them to splutter.
• Add chopped onions, sliced green chillies, pounded ginger, curry leaves and saute till onion pieces turn transparent.
• Later on add finely chopped pink cabbage, salt as required and allow the whole mixture to cook.
• Finally add pepper powder, combine well and switch off the stove.
• Can be served along with rice/Chapathi

Baby corn - Capsicum Curry

Ingredients:

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Bitter Guard Fry

Recipe details will be updated soon......:-))

Paneer Burji

Ingredients:

• Paneer - Scrambled - 200gms
• Capsicum - 1 - Chopped into cubes
• Oil - 2 Table spoons
• Onion - 1 - Finely chopped
• Green Chillies - 2 - Chopped
• Curry leaves - 1 stem
• Turmeric powder - 1/4 Tea spoon
• Garam masala powder - 1/2 Tea spoon
• Salt - To taste
• Coriander - Finely chopped - For garnishing

Procedure:

• Heat oil in pan, add finely chopped onions, green chillies, curry leaves, tumeric powder tand saute till the onion pieces turn transparent.
• Later on add chopped capsicum, garam masala powder, salt and stir fry the mixture till the capsicum gets cooked but still remains crunchy.
• Finally add scrambled paneer, combine the whole ingredients well and allow to cook for 7 to 8 minutes on occasional stirring.
• Garnish with chopped coriander and serve hot with rotis/chapathis.

Arati Dhantu (Banana Stem) vepudu

Ingredients:

•  Arati Dhantu (Banana Stem) - 1’ lenth
• Oil - 2 to 3 Tea spoons
• Mustard Seeds - 1/4 Tea spoon 
• Urud dal - 1/4 Tea spoon 
• Jeera seeds - 1/4 Tea spoon
• Green chillies - 2 - chopped 
• Red chillies - 3
• Onion - 1 - Medium - Finely chopped 
• Curry leaves - 1 stem 
• Salt - To taste
• Turmeric powder - 1/4 Tea spoon
• Fresh grated coconut - As desired (Optional)

Procedure :

• Cut the Banana stem into round slices, remove the fibers and cut into long stripes length wise.
• Put the chopped pieces in salt water in order to avoid discoloration.
• Heat oil in pan, add mustard, urud dal, dry chillies, jeera seeds and wait till mustard pops down.
• Later on add chopped onions, green chillies, curry leaves and saute them, till the onion pieces turn transparent.
• Once done, add banana stem pieces, salt, turmeric and sprinkle hand full of water. Close with a lid.
• Allow them to cook, till the pieces turn soft and the water gets completely absorbed.
• Finally garnish with fresh grated coconut, combine well and switch off the stove.
• Serves as a side dish for sambar, rasam etc.,,

Kadai Paneer

Ingredients:

• Paneer - 2 cups - cut into cubes
• Capsicum - 1 - cubed
• Onion - Large - 1
• Green chillies - 3
• Ginger garlic paste - 1 tea spoon
• Tomatoes - 2 - Pureed (To make tomato puree all u need to do is boil some water and to this boiling water add in the amount of tomatoes u want to puree. Remove the tomatoes from the water and place it on a plate and peel off the skin. Take these peeled tomatoes and put it in a blender and blend it till u find a smooth paste. Please do not add in any water while blending. Now the tomato puree is ready to use.)
• Kasuri Methi - 1 pinch
• Red chilli powder - 1 Tea spoon
• Turmeric Powder - 1/4 Tea spoon
• Jeera Powder - 1/2 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Coriander leaves - To garnish
• Oil - 4 Tea spoons
• Salt - As required

Procedure:

• Grind onion and green chillies into a fine paste, heat oil in a pan and fry this for 2 to 3 minutes.
• Add chilli powder, dhaniya powder, turmeric powder, ginger garlic paste, jeera powder and mix well frying for another minute. If needed, little water can be added.
• Later, add tomato puree to the mixture and fry till the oil comes out of it and should leave the borders of the pan.
• Now add capsicum, kasoori methi with some salt and fry for 3 minutes until the capsicum gets cooked but still crunchy.
• Finally add paneer cubes and gently combine the whole mixture till all the ingredients get mixed well.
• Now simmer for 3 minutes and switch off the stove.
• Garnish with chopped coriander and now kadai paneer is ready to serve with rotis or kulchas or chapatis or hot steamed rice.

Chinta Chiguru Pappu

Ingredients:

• Tamarind Leaves - 1 to 1 1/2 cups
• Tomatoes - 2 - Medium
• Onions - 2 - Medium
• Garlic - 3 pieces
• Turmeric Powder - 1/4 Tea spoon
• Green chillies - 6 to 7
• Thur Dhal - 1 cup
• Dhaniya Powder - 1/4 Tea spoon
• Salt - As required
• Red chillies - 2
• Oil - 2 to 3 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Curry leaves - 1 stem
• Methi powder - 1 pinch
• Inguva - 1 pinch

Procedure:

• Take thur dal in a vessel and soak it for 20 minutes and drain the water.
• Later on take a pressure pan, add thur dhal and water till dhal gets covered by water.
• On top of thur dhal add chopped tomatoes, half onion, turmeric powder, dhaniya powder, garlic pieces, green chillies and pressure cook the whole content for 3 whistles.
• Once done, switch off the stove. Now add tamarind leaves and salt to the content existing in the pressure pan, close the lid and cook for 10 more minutes without placing the whistle on the lid.
• After 10 minutes, switch off the stove, slightly mash the whole content.
• Now heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Later on add chopped onions ( 1 1/2 onion), curry leaves, dry chillies, methi powder, inguva and saute till the onion pieces become transparent.
• Finally add dhal+tamarind leaves (which has been already mashed) mixture to the fried content, along with required salt and water based on the consistency and allow to cook for 5 minutes with occasional stirring.
• Switch off the stove and serve with hot rice, dosa, idly... based on your choice. 

Beans - Coconut Curry

Ingredients:

• Beans - 1/4 kg - Washed and chopped
• Oil - 2 to 3 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Channa Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Dry chillies - 2 to 3
• Onions - 1 - Medium - Finely chopped
• Curry Leaves - 1 stem
• Grounded Coconut - Quantity as desired - Minimum of 1/2 cup
• Turmeric Powder - 1/4 Tea spoon
• Dhaniya Powder - 3 pinches
• Salt - As required

Procedure:

• Heat oil in a pan, add channa dal, mustard seeds, urud dal, jeera seeds and wait till the mustard pops down.
• Later on add dry chillies, finely chopped onions, curry leaves and saute them, till the onion pieces turn transparent.
• Later on add chopped beans, turmeric powder, dhaniya powder, salt and stir them for a while.
• Add required water to the mixture, close the lid and allow the content to boil.
• Once the pieces turn soft, add grated coconut and stir the entire mixture for 2 to 3 minutes.
• Finally add salt if required and switch off the stove.
• Serves as a healthy side dish for chapathi, sambar and it can be taken along with plain steamed rice as well.

Sorakaya Podupu Koora

Ingredients:

• Sorakaya (Bottle Gourd) - Big - 1
• Salt - As desired
• Oil - To deep fry the vegetable pieces
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 5 to 6
• Onions - 2 - medium - Sliced
• Tomatoes - 2 - medium - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 5 to 7 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon

Procedure for piercing the Bottle Gourd:

• The speciality of the dish lies in its making procedure itself. The term "Podupu" means we completely pierce the Bottle Gourd and remove the water from it. Later on the making procedure follows.
• Take 1 big bottle Gourd and pierce it completely and deeply with out any gap with the help of a blunt needle or screw driver. You could see water oozes out of the vegetable through the minute holes which we made with the help of the screw driver. 
• Once this is done, coat the vegetable with salt, so that the water will come out completely. If possible put some weight on it after coating with salt and place it in a plate or vessel. After an hour we could see the water comes out completely. Later on cut the bottle gourd into medium size pieces, squeeze them and now this is ready for making curry. The entire process takes time, so make this ready the day before you cook this dish and refrigerate the chopped and squeezed bottle gourd pieces in an air-tight box.

Procedure for making curry with pierced bottle gourd pieces:

• Heat oil in a pan for deep fry, just squeeze the chopped bottle guard pieces and deep fry them till they turn light brown and put them aside.
• Meanwhile, prepare masala. Take sliced onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with  5 to 6 tea spoons of oil. Add sompu, jeera seeds, cloves, chakka, finely chopped tomatoes, curry leaves, green chillies and fry them well.
• Later on add the paste which has been grounded already. Add chilli powder, Dhaniya Powder, Turmeric Powder, Garam Masala Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Later on add the bottle gourd pieces which have been already fried and kept aside.
• Care should be taken while adding salt, as we already coat the bottle gourd with salt in the piercing procedure. Add salt based on your taste and allow the pieces to  boil along with masala, till the gravy turns thick.
• Serves as a great combination with hot steamed rice.

Potlakaya Perugu Pachadi

Ingredients:

• Curd - 2 cups (Adjust the consistency by adding water if you feel the curd is too thick)
• Potlakaya (Snake gourd) - 1 -  Medium - Finely chopped
• Oil - 2 to 3 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onion - 1 - Large - Finely chopped
• Green chillies - 3 to 4 - chopped
• Curry leaves - 1 stem
• Red chillies - 2
• Ginger - Small piece - Pounded
• Turmeric - 1/2 Tea spoon
• Salt - Based on taste
• Methi powder - A pinch
• Inguva - 2 Pinches
• Coriander - Finely chopped

Procedure:

• Heat oil in pan, add mustard seeds, urud dal, jeera seeds and wait till mustard seeds pops down.
• Later on add finely chopped onions, green chillies, red chillies, curry leaves, pounded ginger and saute till the onion pieces become transparent. 
• Later on add a pinch of methi powder, 2 pinches of inguva, finely chopped snake gourd pieces, turmeric powder, salt and allow the whole content to cook, till the vegetable pieces turn soft.
• Once done switch off the stove and add it to the curd. Adjust salt and garnish with chopped coriander.
• Can be served with steamed rice and roti.

Beerakaya Pottu Vepudu

Procedure:

• If you are planning to cook ridge gourd (Beerakaya) curry today, then once you peel off the skin don't throw it aside. 
• Wash the Peeled off skin thoroughly, take it in a big plate, mix with little salt, chilli powder, turmeric powder and allow to dry under the sun (put it on the terrace) for whole day.
• Later on the cooking procedure follows.
• Heat 4 to 5 Table spoons of oil in a pan. Adjust oil based on the quantity to be fried.
• Fry these dried ridge gourd (beerakaya) peels for 1 minute or less and take them aside.
• A crunchy and variety side dish is ready to have with sambar, rasam, curd etc..,,based on your choice.
• Care should be taken while adding salt.

Soya Granules dry curry

Ingredients:

• Soya Granules (Readily Available)  - 2 to 3 cups
• Oil - 3 to 4 Tea spoons
• Jeera seeds - 1/4 Tea spoon
• Onions - 1 - Finely chopped
• Green chillies - 2 to 3 - chopped
• Curry leaves - 1 stem
• Tomatoes - 1 - Large - finely chopped
• Cloves - 3 to 4
• Chakka - 1 piece
• Ginger - small piece - Pounded
• Garlic - 3 pieces - Finely chopped
• Turmeric powder - 1/4 Tea spoon
• Chilli Powder - 1/2 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Salt - To taste

Procedure:

• Take readily available soya granules in a vessel, add water and boil for 5 minutes and keep it aside. Allow them to soak till we complete the rest of the procedure.
• Heat oil in pan, add cloves, chakka, jeera seeds, finely chopped onions, curry leaves, green chillies and saute them till the onion pieces turn transparent.
• Later on add finely chopped tomatoes, turmeric powder, chilli powder, dhaniya powder and allow them to cook till the tomato pieces turn soft.
• Take  the soya granules which have been already soaked in hot water, squeeze them and add.
• Finally add salt and stir fry the mixture for 5 to 10 minutes.
• Switch off the stove and garnish with coriander.
• Can be served as a side dish and also tastes good with roti.

Munaga Aaku - Senagapappu Koora

Ingredients:

• Channa Dal - 1 cup
• Drumstick Leaves (Munaga Aaku) -  2 cups
• Oil - 2 to 3 Tea spoons
• Urud Dal - 1/2 Tea spoon
• Mustard seeds - 1/2 Tea spoon
• Jeera Seeds - 1/2 Tea spoon
• Red dry chillies - 2 to 3 No.s
• Green chillies - 2 to 3 No.s - chopped
• Onion - 1 - Large - Finely chopped
• Curry leaves - 1 stem
• Tomatoes - 2 - Large - Finely chopped
• Garlic - 3 pieces - Finely chopped
• Chilli Powder - 1/4 Tea spoon
• Turmeric Powder - 1/4 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Inguva - 2 pinches
• Methi powder - A pinch
• Salt - As desired

Procedure:

• First of all soak Channa Dal in water for 20 minutes and drain the water.
• Boil it in pressure cooker for 3 to 4 whistles. Dal should not become too soft.
• Now heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Later on add finely chopped onions, green chillies, red chillies, curry leaves, chopped garlic and saute them till the onion pieces turn transparent.
• Now add methi powder, inguva, tomatoes, turmeric powder, chilli powder, dhaniya powder and allow the mixture to cook till the tomato pieces become soft..
• Once done, add boiled channa dal, salt and little water and stir fry the mixture for 2 to 3 minutes.
• Finally add drumstick leaves and leave the whole content to boil for 5 minutes. Adjust salt and consistency based on your taste
• Over boiling of drumstick leaves brings out sour taste. That is the reason we are adding drumstick leaves in the final step.
• Switch off the stove and serve hot with rotis or steamed rice.

Pappu Charu

Ingredients:

• Thur Dal - 1 cup
• Tomatoes - medium - 6 - Finely chopped
• Oil - 3 Tea spoons
• Mustard seeds - 1/4 Tea spoon
• Urud dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Dry chillies - 4 to 5
• Curry leaves - 2 Stems
• Garlic - 5 pieces - Pounded
• Inguva - 2 to 3 pinches
• Methi powder - 2 pinches
• Pepper powder - 1/2 Tea spoon
• Jeera Powder - 1/4 Tea spoon
• Tamarind - small lemon size
• Coriander - Finely chopped
• Salt - As desired

Procedure:

• Soak the tamarind and keep it aside.
• Soak thur dal for 20 minutes. Later on drain the water and pressure cook thur dal for 4 whistles by adding fresh water.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Later on add dry chillies, curry leaves, pounded garlic, methi powder, inguva, pepper powder, jeera powder and fry for 1 minute.
• Once done, add finely chopped tomatoes and allow the whole mixture to cook on occasional stirring till the tomato pieces turn soft.
• Later on, squeeze the juice from soaked tamarind and add it to the content in the pan.
• Finally add the boiled thur dal along with the water in which dal has been boiled.
• Now add salt and chopped coriander and allow the entire recipe to cook for 5 to 7 minutes.
• Switch off the stove and serve hot with steamed rice.

Cabbage - Senagapappu Masala

Ingredients:

• Oil - 4 to 5 Tea spoons
• Cabbage - 1/4 Kg - Finely chopped
• Channa Dhal - 1 Cup - Washed and drained
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka (Cinnamon sticks) - 1 to 2 pieces
• Cloves - 4 to 5
• Onions - 2 - Chopped
• Tomatoes - 2 - Big - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 7 to 9 pieces
• Ginger - 1 medium size piece ( peel off and chop into small pieces. approx. 11 pieces)
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon
• Salt - To taste 

Procedure:

• Boil chopped cabbage with little salt and keep aside. Dont pressure cook.
• Soak channa dal for 20 minutes and drain the water. Now, pressure cook channa dal for 3 to 4 whistles. Dal should not become mushy.
• For masala preparation, take chopped onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with oil. Add sompu, jeera seeds, cloves and cinnamon sticks (chakka). Once they splutter, add slit green chillies and Curry leaves.
• Later on add the paste which has been ground already. Fry it well for 5 to 7 minutes. Once done, add finely chopped tomatoes, chilli powder, Dhaniya Powder, Turmeric Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Once done, add boiled cabbage and channa dal to the mixture. Add water if required.
• Now add salt and adjust spice according to your taste. Allow the whole curry to boil till the gravy turns thick.
• Finally add garam masala powder, stir well for 2 minutes and switch off the stove. Garnish with chopped coriander. Serve hot with steamed rice.
• Also serves as a good combination with Dosa, Idly, Poori, Chapati.

* I have not used coconut in this dish.
* Instead of using coconut, am using cashew nuts for gravy purpose. If needed coconut milk can be used.

Carrot - Mushroom Fry

Ingredients:

• Carrots - 3 to 4 - Peeled off and grated
• White Mushrooms - 10 to 15 - Washed with salt water and sliced into small pieces
• Oil - 2 to 3 Tea spoons
• Jeera Seeds - 1/4 Tea spoon
• Onions - 1 - Large - Chopped
• Green Chillies - 3 - Chopped
• Curry Leaves - 1 stem
• Chilli Powder - 1 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Turmeric powder - 1/2 Tea spoon
• Salt - To taste

Procedure:

• Heat oil in a pan and add jeera seeds, curry leaves, chopped onions, green chillies and saute them till the onion pieces become transparent.
• Later on add mushroom pieces, grated carrot, salt, turmeric powder, stir them well and close with a lid. Allow them to cook till they become soft. (Approximately for 10 minutes)
• Later on add chilli powder, dhaniya powder and salt if needed.
• Stir fry the entire mixture well without any moisture and switch off the stove and serve hot

* Very easy to prepare and consumes less time.
* Great combination with chapathi. Can also be served as a side dish for sambar, Dal, etc.,,
* Good for health due to the combination of vegetables we are using. Mushroom and carrot always serves as a great combination of vegetables.

Kakarakaya Pulusu

Ingredients:

• Bitter Guard - 1/4 Kg - Washed in salt water, peeled off (due to the nodule kind of structure, we experience bitter taste, so we are peeling off the skin to some extent) and sliced into pieces
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onions - 2 - Medium - Finely chopped
• Green chillies - 2 - Sliced
• Garlic - 5 pieces - Pounded
• Tomatoes - 2 - Medium - Finely chopped
• Tamarind - Big Lemon size
• Turmeric powder - 1/2 Tea spoon
• Chilli powder - 1 Tea spoon
• Dhaniya powder - 1/2 Tea spoon
• Salt - To taste
• Methi powder - 1/4 Tea spoon
• Jaggery - 1 small piece

Procedure:

• Soak the tamarind and keep it aside.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Now add finely chopped onions, green chillies, pounded garlic and saute them till the onion pieces become transparent.
• Later on add sliced bitter guard pieces, methi powder, salt, turmeric and fry them for 5 minutes.
• Now add finely chopped tomatoes and allow the entire mixture to cook, till the bitter guard pieces turn soft.
• Once done, add chilli powder, dhaniya powder and fry the contents for 2 to 3 minutes.
• Finally add squeezed tamarind juice, required water, salt and allow to boil till the curry turns thick.
• Finally add a small piece of jaggery and cook it for 2 more minutes.
• Switch off the stove and serve with hot steamed rice.

Guthi Vankaya Koora

Ingredients:

• Brinjals - 1/4 Kg
• Roasted Peanuts - 90gm
• Dhaniya Seeds - 1 1/2 Table Spoon
• Methi Seeds - 1/4 Tea spoon
• Dry Chillies - 7 to 8
• Jeera Seeds - 1/2 Tea spoon
• Oil - 4 to 5 Tea spoons
• Cloves - 2
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Onions - 2 - Medium - Finely chopped
• Tomatoes - 2 - Medium - Finely chopped
• Curry Leaves - 2 Stems
• Tamarind - Lemon size
• Turmeric Powder - 1/4 Tea spoon
• Salt - To taste

Procedure:

• Cut the brinjals in such a way, to stuff masala into it and soak them in water. Also soak the tamarind in water separately.
• Heat pan and add dry chillies, methi seeds, dhaniya seeds and fry them for 5 minutes.
• Now take a mixie jar, add roasted peanuts, fried dry chillies, dhaniya seeds, methi seeds, salt as required and grind them into fine powder.
• Now stuff the powder as required inside the brinjals and keep the remaining powder aside.
• Now heat oil in a pan, add cloves, jeera seeds, mustard seeds, urud dal and wait till the mustard pops down.
• Now add chopped onions, curry leaves and saute them, till the onion pieces become transparent.
• Now add chopped tomatoes and fry the whole mixture till the tomato pieces become soft.
• Later on add the stuffed brinjals and fry them till the color changes to light brown.
• Now squeeze the tamarind juice and add it to the brinjal mixture. Also add turmeric powder, the remaining powder used for stuffing and salt if required.
• Pour required water to the mixture and mix the whole content well and close the pan with a lid.
• Allow the curry to boil till the brinjal become soft. 
• Switch off the stove and serve with hot steamed rice.

Beerakaya Senagapappu Masala

Ingredients:

• Oil - 3 to 4 Tea spoons
• Beerakayalu (Ridge Gourd) - 1/4 Kg - Sliced into small pieces
• Channa Dhal - 1 Cup - Washed and drained
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 4 to 5
• Onions - 2 - medium - Sliced
• Tomatoes - 2 - medium - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 4 to 6 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon
• Salt - To taste 

Procedure:

• For masala preparation, take sliced onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with oil. Add sompu, jeera seeds, cloves, chakka, finely chopped tomatoes, curry leaves, green chillies and fry them well.
• Later on add the paste which has been grounded already. Add chilli powder, Dhaniya Powder, Turmeric Powder, Garam Masala Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Now add finely chopped Ridge Gourd pieces and channa Dal to the mixture. Add water if required.
• Now add salt based on your taste and allow the whole curry to boil until the gravy turns thick. We can pressure cook the content instead of normal cooking. It saves time. Pressure cook for 4 whistles.
• Later on switch off the stove and serve hot with hot steamed rice.
• Great combination with Dosa, Idly, Poori, Chapati.

* I have not at all used coconut in this dish.
* Instead of using coconut, I am using cashew nuts. It will be yummy if you are not using coconut for masala curries. Instead of coconut try using cashew nuts for gravy purpose.
* For Idly and Dosa, let the gravy be little watery (side dish purpose)

Mavidikaya Pachadi

Ingredients:

• Raw Mango - 1 - Medium Size
• Turmeric Powder - 1/2 Tea spoon
• Chilli Powder - Based on your taste (Minimum of 2 Tea spoons)
• Salt - To taste
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Red chillies - 2 to 3
• Inguva - 4 pinches
• Methi powder - 1/4 Tea spoon

Procedure:

• Slice the mango and grate it.
• Take a container, add the grated mango, chilli powder, salt and mix the contents well.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds, red chillies and fry them till the mustard pops down.
• Now add methi powder, inguva, turmeric and finally add the grated mango mixture to it. Stir the entire mixture well for 5 to 7 minutes and switch off the stove.
• Great combination with curd rice. Can be served with hot steamed rice.

* Easy to prepare and can be stored for 3 to 4 days.
* Can be stored more than 5 days when refrigerated.