Gutti Vankaya Kura

Ingredients
Brinjals 5 to 6
Onions 1 big
Tomato 1 big
Green chillies 3 to 4
Ginger Garlic paste 1 tsp
Grated Coconut  4tsp
Tamarind paste 2 tsp
Salt to taste
Red chilli powder to taste
Grated coconut 2 tsp
Powder together
Rice 1 tsp
Coriander seeds 1 tsp
Channa dal 1 tsp

Method
Cut the onions and green chillies into length wise.
Chop the tomatoes and keep aside.
Fry raw rice, coriander seeds and channa dal without oil and make powder in mixer and keep aside.
Cut the brinjals into four portions and put into turmeric and salt water.
Heat oil in a kadai then fry onions and green chillies till onions turn into brown.
Add ginger garlic paste and let it fry for 2 mins and then add brinjals stir well.
After 3 to4 mins add tomatoes, turmeric powder, salt, red chili powder, G rinded powder and combine well.
Pour some water and cover the lid and cook till brinjals becomes soft by stirring occasionally.
Then add tamarind paste and coconut and cook it for 3 to 4 mins.
Turn off heat and garnish with coriander leaves.
Serve with hot rice or with any rice variates.

Beetroot curry

Beetroot in Coconut milk
Ingredients
Beetroot 2 medium size
Tomato 1
Onions 1 (chopped)
Green chillies 2
Garlic cloves 2
Coconut milk 1 cup
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves
Turmeric powder pinch
Salt to taste
Lemon juice to taste
Coriander leaves

Method
Peel the beetroot and cut into pieces.
Heat oil in kadai then add dry red chili, mustard seeds once it starts splutter then add cumin seeds, curry leaves and then fry for a while.
Then add chopped onions,cloves and green chillies and fry till onions becomes soft.
Then add beetroot pieces, turmeric powder and fry for 2 to 3 mins.
Now add chopped tomatoes, water and salt to taste.
Cook till beetroot well cooked and becomes soft by stirring occasionally.
Then add coconut milk and cook for another 2 to 3 mins until the gravy thicker.
Turn the heat off. Then add lime juice to your taste.
Garnish with coriander leaves and serve with hot rice.

Tomato Nuvvula Pachadi (Tomato chutney with sesame seeds)

Ingredients
Tomatoes 2
Sesame seeds 2 tsp
Green chillies 2
Dry red chili 1
Tamarind paste 1 tsp
salt to taste
Oil 2 tsp

Method
Roast the sesame seeds with out oil and keep aside.
Heat little oil in kadai add green chillies and saute for min and keep asdie.
Then fry red chillies and  tomato peices till the water evaporates. add the tamarind to the sauted tomatoes and let it cool.
First grind sesame seeds then add tomato mix along with salt grind to paste.
Serve this tomato chutney with hot ghee rice.

Vankaya pachi pulusu (Eggplant stew)

Ingredients
Egg plant  1 big
Tamarind small lemon size
Jaggery  grated 2 to 3 tsp
Salt to taste
Red chili powder to taste
Green chillies 3 to 4
Onions 1
Coriander leaves
Seasoning
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4tsp
Urad dal 1/4tsp
Channa dal 1/4 tsp
Cumin seeds 1/4 tsp

curry leaves

Method
Grease the eggplant on low fire.Keep rotating the eggplant so that it fry evenly and completely
Remove from fire and let it cool down.
Peel the skin and mash the pulp into mixing bowl.
Add tamarind juice, grated jaggery, salt, red chili powder and mix it well.
Add 2 cups of water and check the consistency.
In a small kadai heat oil then add dry red chillies, mustard seeds once it starts splutter add urad dal channa dal ,cumin seeds, curry leaves, chopped chillies and onions and fry well.
Add this into eggplant stew and mix it well.
Garnish with coriander leaves and have with rice.

Stuffed chilli Bajji

Ingredients
Chillies 3
Channa dal 1 cup
Onion 1
Ginger small piece
Garlic 2 cloves
Turmeric pinch
Salt to taste
Red chili powder to taste
Oil 4 tsp

Method 
Cut chillies into half by length wise.Remove the seeds from it.
Soak Channa dal for 30 mins and drain the water.
Grind dal along with onion, ginger, garlic,salt, red chili powder, turmeric to make into thick paste.
Now stuff the chillies with the grinder paste
Heat little oil in pan and place the stuffed chillies and cover the lid.
Fry it for 5 to 7mins and then turn the mirchi again cover the lid and fry it for 5 to 7 mins.
Take into plate and garnish with coriander leaves.


Can be eaten by rice or alone or with rasam rice.

Onion Chutney

Ingredients
Onions 2
Garlic 2 cloves
Tomatoes 2
Cumin seeds 1/2 tsp
Tamarind little
Salt to taste
Chili powder to taste
Coriander leaves
Turmeric powder
Seasoning
Oil 2 tsp
Dry red chilies  1
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Channa dal 1/2 tsp
Curry leaves

Method
Cut onions in to length wise.
Chop the tomatoes
Heat oil in a kadai  add cumin seeds and onions, Garlic fry till onions becomes light brown.
then add tomatoes, Turmeric powder fry till tomatoes cook well.
Transfer this paste into mixer and Grind  along with tamarind, salt , chili powder.
In a kadai heat oil add dry red chilies, mustard seeds once it splutter add urad dal, channa dal ,cumin seeds, curry leaves.
Add this into chuttney and mix well.
Garnish with coriander leaves serve with hot dosas

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Wish You Happy New Year