BITTER GOURD DELIGHTS FOR VEGETABLE MARATHON - BITTERGOURD

These goes to Nithu's Vegetable Marathon - Bittergourd Event initially started by Shilpa .

1)Bittergourd Fry 


2) Bittergourd Masala

3) Bittergourd Pickle



4) Bittergourd Pulikulambhu



5) Bittergourd Pakoda

SPINACH POTATO STIR FRY

INGREDIENTS :

Spinach - 300 gms

Potato - 250 gms

Jeera - 1 tsp

Mustard - 1 tsp

Onion - 1 medium sliced

Chilli powder - 2 tsps

ture

Salt to taste

METHOD OF PREPARATION : 

1) Clean and wash the greens and finely chop them. Bring it to boil for 5 minutes. Keep it aside.

2) Peel the skin of potatoes, clean and cube them. Heat oil in a kadai. Once hot, add mustard and jeera. When it splutters add sliced onion and saute till tender. Add the potatoes , add turmeric and chilli powder. Cover with a lid and cook till potato is cooked well.

.

3) Once done, mix spinach to potato and add salt. Stir it well. Serve hot with Rice or Roti

BEETROOT CHUTNEY VERSION 2

INGREDIENTS:

Beetroot -1 medium

Onion-1

Red Chillies - 2
Tomato - 1 small
Coconut pieces - 2
Salt to taste
Curry leaves and Coriander leaves

For Tadka :

Urad dal-1 tsp

Mustard-1 tsp

Curry leaves
Red Chillies - 1

METHOD OF PREPARATION:

1) Wash and peel the skin of beetroot.Slice the vegetable and keep aside .

2) Heat oil in a kadai . Add chopped onion , fry till golden brown . Then , add chopped tomato and saute till skinny .

3) Add the beetroot , sprinkle little water , cover with a lid and fry them till it is cooked .

4) Transfer the mixture to the mixer . Then , add red chillies , coconut , curry leaves , coriander leaves and saute for 2 minutes . Turn off the flame . Allow to mixture to cool down for 5 mins.

5)Then grind the mixture with salt . Transfer the chutney to a bowl and temper it with Mustard , Urat dal , Red Chilly and Curry leaves . Chutney is ready to serve.

Serve hot with dosas, rotis or idlis. For version 1 Click here .

Sending this to Any One Can Cook event by Mymoonah .

KARUPATTI (PALM SUGAR) IDIYAPPAM

INGREDIENTS:

Rice Flour - 1 cup

Palm sugar/ Karupatti - 250 gms. Boil it with 1 cup of water . Once it dissolves,allow it to cool and filter the impurities .

Ghee as per preference.

Shredded coconut - 1 cup

METHOD OF PREPARATION:

1) Sieve the rice flour finely. 

2) Mix in syrup to the flour and knead it into a soft dough.

3) Fill in the 'idiyappam' presser with the dough and press it on to idli plates and steam for 5-10 minutes till done.

Serve hot with shredded coconut and ghee.

MILAGAAI THOKKU / GREEN CHILLI PICKLE

INGREDIENTS :

Green Chillies - 50 gms
Pearl onion - 50 gms
Tamarind - a lemon size
Mustard - 1 tsp
Urat dal - 1 tsp
Curry leaves
Turmeric Powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard and urat dal . When it splutters , add chopped onion and curry leaves .
2) Saute onion till tender . Then , add chopped chillies and saute till tender.
3) Add tamarind juice to it . Cook in slow flame till the juice thickens . Add salt and turmeric powder .Add a spoon of gingelly oil .
4) Once it thickens and the oil separates out , remove from flame . Allow it to cool .Store in an airtight container .

Serve hot with Curd Rice .

Sending this to Nivedita's Complete My thali - Pickle event , started by Jagruti along with the following :

1) Ginger Pickle
2) Mango Pickle
3) Gongura Pickle
4) Bittergourd Pickle

ANDHRA TAMARIND CHUTNEY

This is one of my favourite andra recipe . I learnt this recipe from my neighbour .
I thank Mani Akka for teaching this yummy spicy chutney.

INGREDIENTS :

Raw Tamarind (Fresh ones ) - 500 gms
Crystal salt - as required

For Chutney :

Mustard - 1 tsp
Green Chillies - 2
Chilli powder - 1 tsp
Asafoetida as required
Urat dal - 1 tsp
Channa dal - 1 tsp
Red Chillies - 2

METHOD OF PREPARATION :

1) Clean and wash the tamarind and remove the outer skin . Crush it to remove the seeds .
2) Then , stuff it with salt and store in an airtight container for 2 - 3 days .
3) This is done so that salt gets well in the tamarind .
4) While preparing for chutney , take a required amount of it (for persons around 100 gms) .
5) Grind tamarind with green chillies , chilli powder , turmeric powder and asafoetida with little water .
6) Meanwhile , heat oil in a pan . Once hot , add mustard , red chillies ,curry leaves , urat dal and channa dal . Saute it till channa dal gets roasted . Turn off the flame .
7) Add the grinded chutney to this tadka and mix it well . Transfer it to a separate dried bowl .

Serve hot with Rice / Dosa .

KARUNAI KIZHANGU KUZHAMBU

INGREDIENTS :

Karunai Kizhangu - 200 gms
Tomato - 1
Tamarind - a small piece
Salt to taste
Sambar powder - 2 tsps
Curry leaves

To Grind :

Coconut pieces - 6
Jeera - 1 tsp
Red chillies -- 6
Pearl Onions - 9

METHOD OF PREPARATION :

1) Pressure cook yam for 2 whistles and remove the skin . Then slice them and keep aside .
2) Heat oil in a pan . Add curry leaves and tomato . Saute till tender .
3) Add grinded masala , powders and salt .
4) Then , add yam to it and mix well .
5) Finally ,add tamarind juice to it and cook in slow flame till the oil separates .

Serve hot with Rice .

AGATHI KEERAI PORIYAL

INGREDIENTS:

Agathi Keerai - 5 bunches
Garlic cloves - 5
Tomato - 1 small
Red Chillies- 2
Mustard - 1 tsp
Jeera - 1 tsp
Onion - 1 small chopped
Salt to taste

METHOD OF PREPARATION :

1) Wash and chop leaves and keep aside .
2) Heat oil in a pan . Once hot , add mustard and jeera . When it splutters , add red chillies and onion ,garlic cloves . Saute till tender .
3) Then add chopped tomato and saute till skinny .
4) Finally , add leaves to it , sprinkle little water and cover with a lid .
5) Once the leaves are cooked , add salt and stir well .

Remove from the flame and serve hot with Rice .

VINAYAKAR CHATHURTHI 2010

Hai Friends ,

Hope you all had a wonderful celebration of Vinayagar Chathurthi .........still celebration is in full swing in Hyderabad . I loved this clay idol of ganesh , looks so perfect .





Prasadam includes Sundal , Kolukkattai , Aval , Peanuts , Roasted Channa Dal , Fruits ,Idli , Pori .

MURUNGAIKAI KATHIRIKKAI KARA KULAMBU / DRUMSTICK BRINJAL CURRY

INGREDIENTS:

Sambar onion - 1 cup 

Brinjal - 200gms

Drumsticks - 3

Tomato - 2

Tamarind - a big lemon size

Mustard -1 tsp 

Jeera - 1 tsp

Methi seeds - 1 tsp

Curry leaves

Kulambhu Milagai Powder - 2 tsps 

Salt to taste

To Grind:

Coconut pieces - 5

Coriander seeds - 2 tbsps

Jeera - 1 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai . Add mustard, methi seeds and jeera.When it splutters , add onion and curry leaves.

2) Then add chopped tomato and wait till it forms thick gravy.

3) After 2 minutes,add slit brinjals and drumsticks. Sprinkle little water and cover with a lid . Cook in slow flame till it softens .

4) Add thick tamarind extract and grinded masala with sufficient water. Bring it to boil in medium flame. 

5) Add Kulambhu Milagai powder, Turmeric powder, curry leaves and salt. Cook till the oil separates out.

Serve hot with rice.