Green Pepper With Ground Masala Curry (Rubbida masaleya Dappa Menasinakayi Palya)

Ingredients
3 big green peppers (Dappa menasinakayi)
2 big onions (Erulli)

Masala
1 tbsp peanuts (Shenga beeja)
1 tbsp roasted gram (Hurigadle)
1/2 cup frsh or frozen coconut
(kayi Thuri)
2 tsp curry powder (Sambar pudi)
2 to 3 tsp red chillie powder (Kharada pudi)
1 tsp turmeric powder (Arishina)
2 tsp brown sugar medium lemon size jaggery (Bella)
1 tsp tamarind paste or liquid (Hunisehuli)
Salt to taste

Seasoning
1 tbsp oil (Enne)
1 tsp mustard seeds (Sasuve)
1 stalk curry leaves (Karibevu)
2 pinch of asafetida (ingu)

Method
Wash and slice the green pepper and onion. Put it aside. Blend the all masala ingredients above mentioned with little water in the blender coarsely. Pour oil in a pot or pan, place it on the stove. When oil heats up add mustard seeds, curry leaves, asafetida, onion, when onion turns pinkish brown add green pepper fry util become little soft. Then add masala and if required add water then bring it to boil.
Green pepper with ground masala curry is ready to eat.It can be served with Roti and Chapathi.
Serving size; 2 to 4

Stuffed Egg plant Curry (Badanekayi Ennegayi)

Ingrdeients

8 or 10 small egg plants or 2 chinese egg plants (badane kayi)
6 to 8  less spicy green chillies (hasi menasu)
3 to4 small onions (erulli)

For stuffing
1 small onion (erulli)
1/2 cup fresh or frozen shredded coconut
1/3 cup roasted gram powder or daliya powder (hurigadle hittu)
1/3 cup roasted peanut powder (hurida shenga beejada pudi)

1 tsp turmeric powder (arishina)

5 to 6 tsp red chillie powder (kharada pudi)
2 tsp curry powder (sambar pudi)
1 to 2 tsp tamarind paste or liquid (hunise hulli)
3 to 4 tsp oil (enne)
2 tsp brown sugar or lemon size jaggery (bella)
Salt to taste

Seasoning
1/2 tbsp oil (enne)
1 tsp mustard seeds (sasuve)
1 stalk curry leaves (karibevu)
1/2 onion chopped (erulli)
1 pinch of asafetida (ingu)

Method


Take egg plants, onions and green chillies wash and slit them in the middle. put it aside. For stuffing chopped onion, shredded coconut, roasted gram powder, roasted peanuts powder, turmeric powder, chillie powder, curry powder, tamarind paste, brown sugar or
jaggery (bella), oil and salt(if requires add little water)mix it well. Then stuff into slit vegetables.Place vegetables in the pressure cooker pan. Make  seasoning from above mentioned seasoning ingredients and pour on the vegetables. cook until 1 whistle. Take off from the stove,then let it cool. Replace vegetables to the pot or pan if requires add little water, bring it to boil then turn off the stove. Add coriander and mix it well. Stuffed egg plant curry is ready to eat.
It goes well with Roti, Chapathi and Rice, Dosa too.
Serving size; 6 to 8

Eggplant and Green Pepper Curry(Dappa menasinakayee,Badanekayee Palya)

Ingredients

1 large eggplant(Badanekayee)

1 medium green pepper

(dappa menasinakayee)

2 small onions(erulli)

2 tsp red chillie powder

(kharadapudi)

1/2 tsp turmeric powder

(Arishina)

1tsp madras curry powder(Sambarpudi)

1tsp tamarind paste or liquid(Hunisehuli)

1tsp brown sugar or jaggry(Bella)

Salt to taste

Coriander leaves for garnish

Seasoning

1tbsp oil(enne)

1tsp mustard seeds(sasuve)

1stalk curry leaves(Karibevu)

2 pinches of asafetida(ingu)

Method
First wash the vegetables. Then slice Them into 1' inch cube size. Now take pot or pan pour oil and place it on the stove. When oil heats up add mustard seeds. Mustard seeds starts to pop up, add curry leaves and asafetida or ingu then add onion and fry until golden brown, now add eggplant (Badanekayee)fry for a little while then add green pepper (Dappa menasinakayee)  fry for few seconds. If required add little water and cook until vegetables get soften. Then start adding red chillie powder, curry powder,turmeric powder, tamarind paste or liquid (Hunisehuli) brown sugar, jaggery (Bella) and salt. Bring it to boil. Then take out from top of the stove. Garnish with coriander leaves.Your curry is ready to eat.
It goes well with Roti, Chapathi ,Rice.
Serving size;2 to 4

Malabar Spinach Curry/ Basale Soppina Palya

Malabar Spinach Curry/ Basale soppina palya

Ingredients

½ cup green gram dal (hesarbele)

1 bunch Malabar spinach (basale soppu)

2 medium size onion (erulli)

½ tsp turmeric powder (arishin

Seasoning

½ tsp mustard seeds (sasuve)

1 tsp cumin seeds (jeerige)

7-8 red chilies (ona menasinakayi)

2-3 big cloves or 1½ tsp minced garlic (belluli)

1 inch finely chopped ginger (shunty)

1 stalk curry leaves (karibevu)

½ lime (nimbe hannu)

½ tsp sugar (sakkare)

salt to teste 

Method 

First wash greengram dal. Next wash Malabar spinach and keep some Malabar spinach leaves aside. Chop the remaining Malabar spinach into small pieces. Next chop onion. Put greengram dal, spinach, onion and turmeric along with 3/4 cup of water and cook it in a cooker. Switch off the stove after one whistle and let it cool.

Place a pan on the stove and pour some oil. When it heats up, put mustard seed, cumin seed, curry leaves and cut red chilies. After the mustard seeds starts popping, put ginger and garlic. After 10-15 seconds, add the Malabar spinach that was set aside in to the pan. Fry it for another 10-15 seconds. Add the cooked greengram dal, spinach, onion and turmeric (from cooker).put salt and sugar. When it starts to boil, add coriander leaves and lemon juice and mix it well.

Malabar spinach curry/Basale soppina palya is ready to eat. It goes well with Chapathi, Roti and Rice.

Serving size;4 to 6

Butter Peas Curry (Avarekalu Palya)

Ingredients
2 cups frozen butter peas (avarekalu)
2 medium size onions (erulli)
7-8 green chillies (hasimenasinakayee)
1-2 tsp tamarind paste or liquid (hunisehuli)
1 tsp brown sugar or lemon size jagery (bella)
1/2 tsp turmeric powder (arishina)
1 tsp curry powder (sambar pudi)
Salt to taste
Seasoning
4 to5 tsp oil (enne)
1 tsp mustard seeds (sasuve)
1 stalk curry leaves (karibevu)
1 pinch asafetida (ingu)

Method

First cook the butter peas(avarekalu) in the pressure cooker with 1or2 cups of water.Let it cool.Then cut the onion and green chillies.Heat oil in a pot or pan on the stove. When it heats up add the mustard seeds,curry leaves and asafetida (ingu).Add the sliced onion and  green chillies after the mustard seeds begin to pop.cook for till pinkish brown.Now add cooked butter peas (avarekalu),turmeric powder,curry powder (sambar pudi),brown sugar (bella), tamarind paste and salt how much it requires.If you want thin (gravy or rasa) add little water and bring it to boil then turn off the stove. Your butter peas curry is ready to eat.It goes well with Roti ,Chapathi and Rice too.

Serving Size: 4 to 6