Malai Kofta

Malai Kofta is a vegetarian delicacy that goes very well with naan and any flavored rice. It is a vegetarian version of meatballs. For this; balls made out of grated vegetables (koftas) are fried/baked and dipped in a creamy rich sauce/gravy. It is an all time favorite in any Indian restaurant. It looks like a long procedure but, it is definitely a very easy one. Next time, order a restaurant special for dinner outside and savor homemade Malai kofta at home. A perfect party pleaser!

Vegetable Koftas:

4 Potatoes – Boiled and peeled

2 Carrots - Grated

1 cup French cut beans

3 Green Chilies – Cut finely

2” Ginger – Finely grated

Coriander

½ tsp Red chili powder

½ tsp Cumin coriander powder

5 bread slices

4 tsp of bread crumbs – optional

Boil all the vegetables with salt, drain and mix them well. Add chopped green chilies, ginger and coriander, red chili powder and cumin coriander powder. Place bread slices under running tap water for 10 seconds and gently squeeze the excess water. Grated paneer can also be added at this time.

Mash it in the potato base and mix properly. Make small lemon size balls and place them on the palm and role it between the hands. (shaped like bullets) and have them ready for frying.

Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.

Pick each piece, role it in a plate of bread crumbs and gently drop in oil. Let then fry for a few seconds and keep turning back and forth so it will not burn. Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed. Or, grease a dosa griddle and roast them on medium flame turing frequently.

Gravy:

3 Large Onions

4 Tomatoes or 1 small can tomato paste

2 tsp Ginger – garlic paste

3 Green Chilies

½ tsp Shahi Jeera

5 Cloves

5 Elachi

2” Cinnamom stick

2 Red Chilies

½ cup Cashew nuts

4 Dates

1 cup Half-half / Fresh cream

Take a large non stick pan and add oil. When oil is hot add shahi jeera, red chilies, cloves, elachi, cinnamon stick and fry. Then add cashew nuts and fry till nicely done. Add chopped onions and fry till the color changes, then add ginger-garlic paste and then chopped tomatoes and dates. Cook till nicely done. Add chopped coriander and remove from flame, let cool and grind to a smooth paste in a blender. Add water as required.

Add oil to the same non stick pan and transfer the ground puree to it and bring to a boil. Add salt, and cumin-coriander powder. Bring to a boil, keep stirring frequently. Reduce the flame and add half-half slowly mixing, let cook till bubbles are formed. Add water if gravy thickens. Add grated butter if a greasy gravy is desired. Transfer into a large serving bowl.

Gently add the koftas to the gravy when it is still hot. The koftas will absorb the spices from the gravy. Garnish with roasted almonds and cream. Serve with flavored rice of choice or naans, paratas.

Methi Potato

Fenugreek greens (methi leaves) have a pleasant bitter edge and have a great medicinal value. They gel well with potatoes and dals and give the dish a certain "spicy" taste.

5 Potatoes

1 bunch Methi leaves

2 Onions

Chili-Ginger Paste

Separate methi leaves from the stems and chop well. Wash and drain. Boil and peel potatoes, cut into cubes.Grind green chilies and ginger into a smooth paste.

Take 3 tsp of oil in a skillet and make tadka with few jeera and mustard seeds. Then add cut onions and stir fry for a few minutes, then add chili-ginger paste and fry for a few minutes. Then add chopped methi leaves and add salt, turmeric and saute' for a few minutes. It's best if the greens are not fried to a crisp - just enough to wilt them, much like spinach. The fresh colour of the greens are retained. Add a tsp of cumin-coriander powder and 1/2 tsp of amchur powder.

Then add cooked potatoes and mix gently without disturbing the shape of the vegetables. Taste for salt and seasonings, can be adjusted to suite your taste. Garnish with chopped coriander.

This is a good side dish with rice or rotti.

I tried to make jonna rotti (jowar rotti), came out ok taste wise, but a long way to go before I can get the shape and expertize to work faster!

Dondakaye(Tindora) karampeti kura

This stuffed dondakaye kura melts in the mouth. Only fresh and tender dondakaye should be used for a perfect dish. Most kids love dondakaye, I know mine do, so try this simple and appeasing dish to satisfy taste buds.

1 lb Tindora - Dondakaye
5 – 6 tsp Kura Podi – Menthe Podi (From my previous blog in Podis\Powders)
½ tsp Red Chili Powder
1 tsp Tamarind Pulp
1 tsp Jeera
2 tsp Besan - Senagapindi

Take kura podi in a bowl add red chili powder, jeera, tamarind pulp, 1 tsp of oil, salt and besan. Mix well. Taste for salt and seasonings, cannot be corrected later. This is called menthe.

Cut the edges and slit at the top, turn and make another slit on the opposite side. By slitting this way, the stuffing will stay inside of the vegetable well during cooking. Steam cook in a pressure cooker in a colander without adding water for 3 whistles to make the cooking process very fast (stuffing should be done after the steam cooking)
or cook on stove top after stuffing.

Use hand or a spoon and stuff the “menthe” on both sides of the cut dondakaye. (Suit your taste)

Take 4 tsp of oil in a skillet and add stuffed dondakaye. Cook on low/medium heat so all them are all cooked evenly. Do not use a stirring ladle to stir/mix it. Use a fork/spoon and move each piece individually. Cook with the skillet covered. It will take about 15mins for them to be nicely done.
Test one piece to see if it is done or if they are falling apart, it is time to remove from the flame.

This is a perfect side dish to go with hot rice.

Baigan Bharta

A smoked eggplant is mashed and sauteed with mustard seeds, onion, tomatoes, various spices and oil and garnished with fresh coriander leaves. Fire roasting the vegetable yields a rich, smoky flavor.

3 firm medium Italian Eggplants or large Eggplants
3 large Onions
2 Green Peppers
2 cups Cherry Tomatoes
1 small can Tomato sauce
2 Jalapenos
2 tsp Ginger-garlic paste
1 tsp Garam masala
1/2 tsp Cumin-coriander powder
1 tsp Amchur
Coriander

Smear oil or spray PAM on the eggplant, spread an aluminium foil on a baking tray and BROIL in the oven at 350 degrees on HIGH for 45 minutes. Don't forget to make incisions on the eggplant with knife on all side to prevent the vegetable from exploding on high heat. This is easier when working on more than one eggplant.

Or roast the eggplants over a flame, a gas burner or directly on an electric element, turning frequently, until they are thoroughly charred and soft throughout. You will get that smoky undertone you can't get from baking the eggplants. Immerse in cold water for a few minutes, remove and discard the skin and mash the soft flesh to a smooth paste.

Take 4 tsp of oil in a large non stick vessel. Add mustard seeds and jeera then add chopped onions, ginger garlic paste, chopped jalapenos. Cook till the onions are translucent and then add cut peppers (green peas can also be added) continue cooking, stirring frequently, add turmeric, garam masala, cumin-coriander powder, amchur, salt, tomato sauce and cook for a few minutes. Now add the smoked egg plant and mix well, slit tomatoes or cut in half and add to the gravy. Gently mix, the heat in the pot will cook the tomatoes. Taste and adjust seasoning. Add butter or oil according to taste.

Turn the flame to medium/low and cook till the oil separates and meld its flavors.

Garnish with coriander and serve with rice or roti or as a spread on bread.

Corn masala

4 Ears of Corn
2 cups Corn kernels (fresh or frozen)
4 Onions
2 Potatoes
4 – 5 Tomatoes
4 Green chilies
2 tsp Ginger-garlic paste
2 tsp Garam masala
Coriander

Cut corn into 3 inches and keep aside. Peel and cut potatoes. Transfer cut potatoes and corn in a vessel and add salt and turmeric. Transfer the cut corn into a vessel and pressure cook them till nicely done. Drain water from both the vessels, mash the potato and corn to a smooth paste and keep aside.

If you do not have frozen corn cut corn kernels from the corn of the cob with a knife placing on an inverted bowl on a cutting board.

Take 4 tsp oil in a skillet and sauté onions. Add ginger-garlic paste and fry for a few minutes. Now add chopped tomatoes, green chilies and fry for a few minutes. Then add some salt and garam masala (I used homemade garam masala, please refer to Garam masala in pickles and powders). Add the mashed potato and corn mixture and mix well. Add more butter or oil for a greasy gravy and cook till the oil separates and then add cut corn.

Sprinkle chopped coriander and mix well. Cook for a few minutes and remove from flame.

This is a good side dish with white rice or rotti, it can also be eaten as is as a snack.

Vegetable Jalfrezi

Jalfrezi is Indian version of Chinese stir-fry made with marinated vegetables and curry spices. For Jalfrezi, the vegetables must be dense, neither starchy nor watery. Potatoes and Peas are starchy, Spinach is watery. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. (source: Wikipedia)

Vegetables that are blanched can be used. Vegetables that need to be blanched are Cauliflower, String beans, Carrots, Broccoli. To blanch vegetables, bring water to a boil add vegetables, cook for 10- 12 minutes, drain immediately and pour cold water over the vegetables to stop further cooking.

4 - 5 Zucchini's
2 Green Peppers (or any colour peppers)
2 Carrots
2 Jalapenos
3 Onions
4 Garlic Pods
1" Ginger
Handful Cherry Tomatoes
Coriander
Lemon juice

Cut vegetables in thin long stripes and marinate in 2 tsp of oil with salt and pepper. Slit or cut cheery tomatoes in half, cut jalapenos into think long stripes and remove seeds to reduce heat. Grate garlic and ginger.

Take 2 tsp of oil in a wok/skillet add 1/4 tsp jeera and saute' onions and jalapeno stripes till they caramelize. Then add grated ginger and garlic. Fry for a few minutes and then add the marinated vegetables, salt and fry in medium heat for 5 - 6 minutes. Then add tomatoes on the top.

In a bowl mix 1/2 tsp cumin-coriander, 1/2 tsp amchur, 1/2 tsp red chili powder, 1/2 tsp garam masala, a pinch of turmeric and add a tsp of besam, mix well and add to the skillet. Fry for a few minutes remove from flame add lemon juice and chopped coriander.

This is spicy vegetable dish that can be eaten with rice or rotti.

Pesarattu Masala Kura

Authentic to Andhra cooking, pesarattu masala kura has a very unique taste. This is my mother-in-law's recipe, and without a doubt, one of my husband's favourite! It might be frightening to follow a lengthy procedure and on top of it pesarattu itself can be eaten as is with rice. So, why bother? But, making peasrattu for this is easier as they should be made thick without worrying about the shape and very easy to saute'. Why not try it next time when you have some leftover pesarattu?

For Pesarattu
2 cups Whole Green Moong dal - Pesallu
Hand full Raw Rice
4 Green Chilies
1" Ginger
1 tsp jeera

Mix and soak dal and rice over night. Grind along with chilies, ginger and jeera to a nice batter using water and salt as required.

This batter does not need fermenting and is ready to be made into pesarattu after grinding.

Grease a dosa pan with oil and pour the batter in circles spreading evenly and thick (thicker than a regular pesarattu) with the ladle.

Add a tsp of oil so that it can be removed easily from the pan. Turn it the other side and let roast.

Remove and stack on a plate. Let cool and cut into diamonds with a sharp knife and set aside.

For the Saute'
4 Onions
Hand full cherry Tomatoes - Optional
2 tsp Ginger-garlic paste
2 tsp Garam masala
Coriander

Take 4 tsp oil in a skillet and saute onions. Add ginger-garlic paste and fry for a few minutes. Then add some salt and garam masala. (I used home made garam masala, please refer to Garam masala in pickles and powders)

Now add cut pesarattu pieces, chopped coriander, cherry tomatoes and mix well. Fry for a few minutes and remove from flame.

This is a good side dish with white rice or jeera rice.

French Beans Fry

Quick and easy vegetable dish that comes in handy during time crunch. These are available in regular grocery stores.

1 bag French Beans
2 Potatoes - Optional

Heat a non stick skillet and do not add oil. Cut open the frozen vegetable bag and drop it in the hot skillet. This is a trick to fry any frozen vegetable (washing of frozen vegetable is an individual choice) the moisture in the vegetable will be absorbed by the heat while it is being cooked. Once the vegetable has dried then add oil as required and salt.

Peel and cut potatoes into thin long strips and cook with salt in the microven. Drain water and add to the skillet.Fry till they are nicely done and add red chili powder.

Serve as a side dish with rice or rotti.

Artipuvvu kura - Banana Flower

Banana flower is considered as a delicacy in South Indian. I am giving a very authentic dish here with ariti puvvu. Making the flower ready to cook is laborious but the real cooking of the dish is very simple.

Yet another Southern delicacy is Jack fruit kura, panasakaye kura. The cooking method is same for both. To chop panasakaye to fine pieces is an art done very skillfully with a razor sharp knife. But, I have an alternate method; will post that when I prepare it. For now, let see how to make ariti puvvu kura.

1 Banana Flower - Ariti puvvu
2 – 3 Green Chilies
1” Ginger
Few Curry Leaves
Few Pindi vadiyams – Kura vadiyams Optional
2 tsp Peanuts
2 tsp Tamarind Pulp
1 tsp mustard powder - Avapindi
½ tsp Sesame powder - Nuvupodi
¼ tsp Red chili Powder

To make Avapindi:
Dry grind mustard seeds in a mixer to make a soft powder, this is called avapindi or mustard powder and dry fry and grind sesame seeds to make sesame powder, this is called nuvvupodi. These powders have good shelf life, make in advance and store in Ziploc bags in the freezer or in air tight container. Or.

Take 1tsp of mustard seeds, 1 tsp of sesame seeds and 1 red chili in a mixer and grind using 5 tsp of water to a smooth paste.

Cooking with banana flower has a very laborious cleaning process. Grease your palms with oil before working on the florets. The pod oozes sticky sap which is very tough to remove from your hands and clothes.

Remove and discard flap and remove each bunch of florets from the pod and gently rub the tip of the florets holding on to the base. Each flower in the cluster will contain one hard and long stigma, pluck and remove the stigma, leaving the other parts of the flower.

Repeat the procedure until the layers of the pod can no longer be separated easily. In the center of the pod there is a pale colored pod which looks like a conch. It has a slight bitter taste can be eaten raw or in salads. You can also add it to the dish, finely chopping then along with the florets.

Now chop all the cleaned florets and roughly grind them and immerse the rough paste in a bowl of cold water. Clean them thoroughly at least 4 – 5 times. Using a drainer, drain the water, gently press and squeeze all the excess water and cook with salt and water in a pressure cooker or in a skillet. Drain the water and keep aside.

Take 4 tsp of oil in a skillet and fry peanuts and pindi vadiyams first, remove and in the same oil make tadka with ½ tsp urad dal, ½ tsp chenna dal, ¼ tsp jeera, ¼ tsp mustard seeds, hing. Then add chopped green chilies, ginger and curry leaves.

In a bowl add 1 tsp mustard powder, 1 tsp sesame powder, ¼ tsp red chili powder and mix well with 4 or 5 tsp of water.

Add the vegetable to the skillet. Add 2 tsp tamarind pulp and mix well. Let cook for a few minutes, remove from flame and add the above mixture and mix well. Test for salt and adjust seasonings.

Garnish with small vadiyams called pindi vadiyams before serving. While re-heating sprinkle some water and heat so the kura will be soft.

Aritipuvvu kura - Banana Flower

Ariti Puvvu.


Remove the stigmas of each flower in the flowrets.


Center piece is edible.


Dry grind the pieces and then wash well with water, removes tartness.


Cook with salt and turmeric in water.



Make tadka and add the cooked vegetable.

Chamadumpa Fry - Arbi

Arbi or sometimes called as Arvi is the Taro root vegetable. It is extensively used in South Asia. It is called as Chamadumpa in Telugu.

It is cooked just like a potato but it’s skin is not edible. After peeling it’s skin, the vegetable could be used in a variety of dishes. The crispy outside and soft and melt-in-your-mouth inside roasted fry is simply irresistible.

I have a small story to share about this vegetable here. After his marriage, on a trip to "Kasi" my father "left" this vegetable in a ceremony by the Ganges. It is like he has given up all together on that particular thing for the rest of his life. For people who did not understand what all this is about, there is a ceremony by the Ganges in Kasi where they have to let go of a favourite thing, like an "arpanam" - giving to Ganges. My dad's favorite growing up was Chamadumpallu. He Left that without a second thought. The point I want to make here is, we never saw that vegetable growing up, leave alone taste it. Even my aunts and others knowing that my dad will not eat it never used to make it around us.

So, after I got married, when I ate this fry for the first time, it was a different feel, but loved it instantly. Only my parents cannot eat them, we all can eat it.

8 – 10 Arbi - Chamadumpallu
2 tsp Besan - Senagapindi

Pressure cook arbi with salt until just done and not too mushy. Remove it’s skin, cut into big pieces and keep it aside. Sprinkle besan on the pieces and mix well with a fork, till all are nicely coated with besan.

Take 4 tsp of oil in a non-stick pan as arbi tends to stick to stainless steel. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes. Do not disturb it. Turn the pieces and let them cook well. When pieces are nicely roasted add red chili powder and remove from flame.

Serve hot with rotis or rice.

Kakarakaye Bellam Kura - Bitter Gourd

1 lb Kakarakaye - Bitter Gourd
3 Green Chilies
Few Curry Leaves
1 tsp Tamarind paste
4 tsp Jaggery

Cut kakarakaye into 1/2" circles. Boil kakarakaye in a skillet on stove top with some turmeric and salt till they are soft and cooked. Remove and drain the water.

Take 3 tsp of oil in a skillet and make tadka with 1/2 tsp urad dal, 1/2 tsp chenna dal, few mustard seeds, jeera, hing and a red chili. Add cut green chilies and curry leaves and fry for a few seconds.

Add the cooked vegetable and fry for a few minutes. Add 1 tsp of tamarind paste, mix well and add 4 tsp of grated jaggery (jaggery will spread and boil) check for salt and seasonings, adjust to suit your taste. Sometimes if it is new jaggery it will make it liquidity, sprinkle a tsp of dry rice flour and cook for 3 to 4 minutes in medium flame and remove from flame.

This is a good side dish with rice.

Patholi

This chickpeas dish comes in handy when Refrigerator is empty.

2 cups Chick Peas - Kabuli Chenna
2 Onions
4 – 5 Garlic pods
2 Green Chilies
1” Ginger
Few Curry Leaves

Wash and soak chick peas over night. Drain the water and grind them coarsely. Add green chilies and ginger also while grinding. Spice can be adjusted according to taste. Keep aside.

Take 4 tsp of oil in a skillet and make tadka (poppu) with 1 tsp urad dal, 1 tsp chenna dal, few mustard seeds, jeera, hing and 1 red chili. Then add garlic pods, chopped onions and curry leaves, fry for a few minutes.

When onions become translucent then add the ground chick pea paste, salt and turmeric, keep the flame in low/medium and keep stirring frequently (otherwise the bottom part of the dish will burn and the dal will not be cooked evenly), add oil as required.

Once the dal separates it is time to remove from flame.

Serve with hot rice and a tsp of oil.

Bean Sprouts Kura

Bean Sprouts

2 lb Bean Sprouts
3 Green Chilies
1" Ginger
Few Curry Leaves
3 tsp Kura Podi – Curry Powder (From my previous blog in Podis/Powders)
½ tsp Tamarind paste

Wash and air dry bean sprouts.

Take 3 tsp of oil in a skillet and make tadka with ½ tsp urad dal, ½ tsp chenna dal, ½ tsp jeera, ½ tsp mustard seeds and hing. Add chopped green chilies, ginger and curry leaves, fry till nicely done.

Then add bean sprouts, salt, turmeric and cook in high/medium flame for 6 - 7 minutes till the water is evaporated, quantity will come done. Then add 3 tsp of kura podi/ curry powder, ½ tsp of tamarind paste and mix gently. Do not overcook or mix too much, this will make the vegetable all mushy and the shape will be lost.

Taste for salt and seasonings and adjust accordingly. Garnish with coriander.
This can be eaten with rice or rotis/chapatti.

Bottle gourd with sesame powder - Anapakaye kura

1 Bottle gourd - Anapakaye
3 Green chilies
Few Curry Leaves
3 tsp. Nuvupodi – Sesame Seeds Powder

Bottle gourd is a water vegetable; the quantity will shrink after cooking.

Fry sesame seeds in a skillet, let cool and grind to powder.

Peel and cut gourd into small pieces. Add 2 cups of water to the pieces in a skillet add salt, turmeric and cook in medium heat till the vegetable is soft. Remove, drain water.

Take 3 tsp of oil in a skillet and make tadka with 1/2 tsp urad day, 1/2 tsp chenna dal, few mustard seeds, jeera, hing and a red chili. Add chopped green chilies and curry leaves and fry for a min. Then add cooked vegetable and fry for a few minutes. Add nuvu podi and 1/4 tsp red chili powder. Mix well and empty into a serving dish.

This is a good side dish with rice.

Mirchi Ka Salen

8 – 10 Hungarian Peppers – Long Peppers
4 Red Potatoes
2 Onions
1 Tomato
2 Handfuls Pudina – Mint
1 tsp Tamarind paste
1 tsp Jaggery or Brown Sugar
Coriander
For Masala
½ cup Groundnuts
2 tsp Sesame seeds
2 tsp Coriander Seeds – Dhania
4 -5 Elachi
4 -5 Cloves
1” Cinnamon stick
1 tsp Jeera
3 – 4 Red Chilies – Optional
4 tsp Grated Coconut

Take 2 tsp of oil in a skillet and fry all the above items till nicely done. Dry grind to a smooth powder.Keep aside.

Boil Potatoes in the micro oven with salt, peel and mash them using a masher. Add chopped coriander and mix it well. Keep aside.

Cut Peppers on one side length wise on one side and scoop out the seeds using a fork. Spray PAM in a skillet and roast the peppers on all side on medium/low flame using PAM as required. Remove and let cool. Also cut Jalapeno length wise and roast them by the side in the skillet. Can use these for garnishing later.

Stuff the mashed potatoes in the grilled peppers. Be careful and handle gently. Set aside.

Chop onions and tomato and into small pieces.

Take 4 tsp of oil in a skillet and add onions, when they turn translucent add ginger-garlic paste and mint leaves and fry for a few minutes. Then add tomato and fry till nicely done. Then add the ground masala and mix well. Add a tsp of tamarind paste, turmeric, salt, jaggery and 2 cups of water and bring it to boil. Add chopped coriander and mix well.

Add stuffed peppers and cook in medium flame for 8 – 10 minutes, add water if masala is thickening. Garnish with the roasted jalapenos and serve with Basmati rice or as a side dish with roti/chapatti or nan.

Mirchi Ka Salen

Cut and remove seeds.

Stuff with mashed potatoes.

Fry masala in a tsp of oil.

Add ground masala to sauteed onions and tomato.

Tranfer carefully into a serving bowl.

Peppers in Groundnut Gravy

4 Green Peppers
Handful each of colored Peppers – I cut and freeze when available
3 Potatoes
2 Onions
3 Green Chilies
Coriander
1 tsp Ginger-Garlic Paste
3 tsp Groundnuts
1 tsp Amchur or Tamarind paste

Dry fry peanuts and grind to a rough powder.

Chop Peppers into 1” pieces and onions into small pieces. Boil potatoes with salt. Peel and cut into small pieces.

Take 3 tsp of oil in a skillet and make tadka with ½ tsp jeera and ½ tsp mustard seeds. Add chopped onions, ginger-garlic paste and green chilies and fry till the onion turns translucent.

Then add chopped peppers, salt, turmeric and cook in medium flame till they are cooked, then, add cooked potatoes.

In a bowl add peanut powder, amchur and red chili powder and mix well adding water. Add the mix to the skillet and mix well and bring to boil. Add water as required.

Taste for salt and seasonings and adjust accordingly. Garnish with coriander.

This can be eaten with rice or rotis/chapatti.

Beerakaye Karampeti - Stuffed Ridgegourd

2 long Ridge gourds - Beerakaye
5 – 6 tsp Kura Podi  (From my previous blog in Podis\Powders)
½ tsp Red Chili Powder
1 tsp Tamarind Pulp
1 tsp Jeera

Take kura podi in a bowl add red chili powder, jeera, tamarind pulp, 1 tsp of oil and salt. Mix well. Taste for salt and seasonings as this cannot be corrected later.

Cut the edges and peel the hard edge of the gourd and discard. Peel the green of gourd and save it. Pachadi can be prepared with it. Wash the peeled gourd and chop into 2 “circles. Slit at the top, turn and make another slit on the opposite side. By slitting this way, the stuffing will stay inside of the vegetable well during cooking.

Peel cut and slit ridge gourd and stuff like this.
Use hand or a spoon and stuff the “menthe” on both sides of the cut gourd. (Suit your taste)

Take 4 tsp of oil in a skillet and add one piece at a time and arrange them well in the skillet. Cook in low/medium heat so all them are all cooked evenly. Do not use a stirring ladle to stir/mix it. Use a fork/spoon and move each piece individually. Cook with the skillet covered. It will take about 15mins for them to be nicely done. Beerakaye is a watery vegetable, a lot of water will be given out, let it cook in the water. Turn the flame to high when it is all cooked, so the water evaporates and the curry will come “together”.

Test one piece to see if it is done or if they are falling apart, it is time to remove from the flame.

This is a perfect side dish to go with hot rice.

Potato Upma Koora

5 Potatoes
2 Onions
3 Green Chilies
1” ginger
Few Curry Leaves
Lemon Juice

Boil potatoes with salt and turmeric, peel and cut into small cubes or mash them well.

Take 4 tsp of oil in a skillet and make tadka (poppu) with ½ tsp urad dal, ½ tsp chenna dal, ½ tsp mustard seeds, ½ tsp jerra, red chili and hing then add chopped onions, ginger, green chilies and curry leaves. Cashew nuts can also be fried in the oil along with the tadka. When onion turns translucent, add the mashed potatoes and mix well.

Check for salt and seasonings, red chili powder can be used according to taste. Squeeze lemon juice just before serving.

This is also called Potato upma kura, this is a dry curry used in Poori or as a side dish with hot rice.