Ingredients :
- 1 cup Chikkudu Ginjalu / Broad Beans seeds
- 2 nos Alu / Potato
- 1 Tomato chopped
- 2 Green Chillies Chopped
- 1 Onion Chopped
- 1 sp Coriander powder
- 1/2 sp Garam Masala
- 1 pinch Turmeric powder
- 1 sp red Chilli Powder
- 1 sp Ginger Garlic paste
- 1/2 sp Cumin Seeds
- 1 pinch Inguva
- Salt to taste
- 3 sp Oil
- Coriander leaves
preparation :
- Wash peel potatoes and cut into small pieces & cook.
- Cook chikkudu ginjalu with little salt and strain.
- Heat oil in a pan add cumin seeds, lnguva and fry.
- Add onion, green chilli pieces and stir, when done add ginger garlic paste.
- When the raw smell goes add turmeric, red chilli powder and stir well.
- Add chopped tomato pieces and cook until the tomatoes are mashy.
- Now add cooked alu, chikkudu ginjalu and mix well.
- Pour 1/2 cup water, coriander powder & continue to cook for couple of mins.
- lastly add garam masala, coriander leaves & cook for 1 min & transfer into a serving bowl.
- Now alu chikkudu ginjala gravy curry is ready, garnish with coriander leaves.
- Serve hot with chapati or puri.
Ingredients :
- 2 cups chopped Pumpkin pieces
- 1/4 cup Fresh Grated Coconut
- 1 pinch Turmeric powder
- 1/2 sp Red Chilli Powder
- 1 sp Grated Jaggery (optional)
- Salt to taste
For popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash, peel and cut gummadikaya into middle.
- Remove the inner flesh, seeds & cut into small pieces.
- Heat oil in a pan add popu & fry for 2 mins.
- When they splutter add pumpkin pieces, curry leaves and stir.
- Now add turmeric powder, salt & sprinkle little water and mix well.
- Cover and cook on low flame, keep stirring in middle.
- When it done add red chilli powder, grated coconut and stir well.
- Continue to cook on low flame for 1 or 2 mins without lid.
- When done turn off the flame & transfer into a serving bowl.
- Tiyya gummadikaya kobbari kura is ready to serve.
Ingredients :
- 1 cup fresh grated Beetroot
- 1/4 cup crumbled Paneer
- 3 Green Chillies chopped
- 1 pinch Turmeric Powder
- 1 Onion chopped
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- Curry Leaves
- 2 sp Oil
Preparation :
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Add green chillies, onion, curry leaves and stir.
- Next add grated beetroot, turmeric powder, salt and stir well.
- Continue to cook on medium flame with cover, keep stirring in middle.
- When done add crumbled paneer & mix throughly, fry it couple of mins.
- Remove from fire and transfer into a serving bowl.
- Beetroot paneer bhurji is ready to serve, serve with rice or roti
