Vankaya-Sorakaya Majjiga Pulusu (Eggplant, Bottlegourd)

I had accidentally left the yogurt (home made) out for a little longer and it turned sour. With sour yogurt, I instantly think of Majjiga Kura or Majjiga Pulusu - one of my favourite varieties. We can use any vegetable combo - potato, raw plaintain, eggplant, bottlegourd, cluster beans and leafy vegetables too! I had a couple of eggplants & a small bottlegourd, so decided to use them up.

Recipe

2 cups sorakaya pieces (cut into 1.5" squares)

3 small eggplants, each cut into 4 pieces, lengthwise

salt, turmeric - to taste

4 green chillies - slit lengthwise

2 tbsp oil

3-4 cups buttermilk

coriander leaves, chopped

For seasoning : 1 dried red chillie-broken into pieces, 1/4 tsp cumin seeds, 3 cloves (lavang), 6 curry leaves

For masala - grind the following together to make a smooth paste :

1 medium onion, a small ginger piece, 3 garlic cloves, 1/2 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fennel seeds, 1tsp poppy seed powder

• Heat oil in a pan, add seasoning ingredients and immediately add vegetable pieces. Make sure the vegetable pieces are dry. Saute for 5 minutes.
• Add the masala/onion paste, salt, turmeric and let fry until the onion loses its raw smell.
• Add green chillies, cover & cook until the vegetables turn soft. (Sprinkle some water, if required)
• When done, add chopped coriander leaves, turn the stove off.
• Let cool for some time, add buttermilk, mix well and adjust salt.

Tastes great - serve with rice!

Sorakaya (Aanapakaya, Bottlegourd, Lauki)

Recipe

4 cups sorakaya pieces (cut into 1" pieces)

1 medium onion, finely chopped

1 big tomato, roughly chopped

salt, turmeric, masala powder - to taste

3 green chillies, (slit or chopped - any which way)

coriander leaves, chopped

2 tbsp oil

2 tbsp milk

For seasoning : 1 red chillie- broken into pieces, 1/4 tsp cumin seeds, 6 curry leaves, 3 garlic cloves-chopped

• Heat oil in a pan and add seasoning ingredients. Add chopped onion immediately, saute until onion turns translucent.
• Add sorakaya pieces, salt & turmeric, green chillies. Cover and cook until the vegetables are done half way through.
• Add chopped tomato, masala powder, mix well, cover and cook until done.
• Add milk, mix & turn the stove off. Add chopped coriander leaves.

Enjoy the curry with roti/chapathi or rice.

Chikkudukaya (Indian broad beans)

Chikkudukaya is one of those vegetables that we had a lot, growing up. We love this vegetable! Here is a delicious preparation.

Recipe

For onion/masala paste:
1 medium onion, roughly chopped
1 tsp each of coriander seeds, fennel seeds, poppy seed powder
½ tsp cumin seeds
½” ginger piece
3 garlic cloves
Grind the above together, to make a smooth paste

4 cups Chikkudukaya pieces (string them by removing ends, make 1” pieces)
1 medium tomato, roughly chopped
1 dried red chillie, broken into pieces
4 curry leaves
2 cloves (lavang)
3 green chillies, slit lengthwise
Coriander leaves, chopped
salt to taste; 2 tbsp Oil
2 tbsp Milk

• Heat oil in a pan and add seasoning of red chillie, cloves, curry leaves. Remove pan from the stove and add onion/masala paste. Mix, place the pan on stove, cover & let fry until the onion paste loses its raw smell.
• Add chopped tomato, cover & cook until tomato softens.
• Add chikkudukaya pieces, turmeric, salt and green chillies. Mix well; let fry for 5-10 minutes. Add just enough water, cover & cook until done.
• Add milk, mix and turn the stove off. Finally add coriander leaves.

Enjoy with rice or roti/chapathi.

Cauliflower with Lima Beans

Cauliflower by itself can sometimes be a little boring.... and at such times, Lima beans come to the rescue! Lima beans have a delicate flavour that complements any dish. Also, they are a good source of protien and cholesterol-lowering fiber. Here is a simple fry that is quick & easy, for one of those lazy days!

Recipe

Cauliflower florets, of 1 whole Cauliflower

1/2 cup baby lima beans

1 medium onion, chopped into small pieces

1 dried red chillie, broken into pieces

1/4 tsp cumin seeds

3 garlic cloves, minced

6 curry leaves

salt, turmeric, chillie powder, masala powder

2 tbsp oil

chopped coriander leaves

• Heat oil in a wide skillet, add seasoning of red chillie, cumin seeds
• Add chopped onion, curry leaves, garlic and let fry until onion turns translucent
• Add lima beans, cauliflower florets, turmeric & salt, mix well
• Cover & cook for 5-8 minutes, remove the cover and let fry on medium-high until done (& until all moisture is evaporated)
• Add masala powder & red chillie powder (quantities to suit your palate), mix and saute for a couple of minutes
• Turn the stove off, add chopped coriander leaves & mix

Serve with chapathis/rotis. Equally good with rice!

Eggs with Cashewnuts

Eggs are exceptional foods, available year round - they supply protiens, vitamins, minerals.... nutritious, truly versatile & affordable fast food! Here is a simple egg curry with some added spice & flavour!

Recipe

4 hard-boiled eggs (peel the shell, set aside)
3 medium onions (finely chopped)
1/4 cup cashewnut pieces (halved and broken into pieces)
2 tbsp masala paste (make a paste of a small onion alongwith 1 tsp each of coriander seeds, fennel seeds, poppy seed powder, 1/2 tsp cumin seeds, 1/4" piece of ginger and 3 garlic cloves)
3 cloves (lavang) - make a coarse powder
1 dried red chillie, broken into pieces
1/4 tsp cumin seeds
4 curry leaves
1/4 tsp turmeric
salt to taste
4 green chillies, slit lengthwise
3 tbsp oil
3 tbsp milk
chopped coriander leaves

• Heat oil in a saucepan, sprinkle some turmeric and fry the eggs until they turn golden yellow. Remove the eggs, make an incision and set aside.
• Lightly fry the cashewnuts, until they turn light brown, remove them and set aside.
• In the same oil, add seasoning of cloves, cumin seeds & red chillie. Add onion pieces, curry leaves and fry until the onion turns translucent.
• Add masala paste, green chillies, salt, turmeric - fry further until the paste loses its raw smell.
• Add fried eggs, cashewnuts, sprinkle some water, simmer, cover & cook for 10-15 minutes.
• Add milk, mix & turn the stove off.
• Sprinkle chopped coriander leaves.

Enjoy the curry with rice! (You can leave the eggs whole or halve them)

Methi leaves in Moong Dal

Methi is probably one of the easiest leafy vegetables to be produced in your own garden. The methi plants from our patio garden came to my rescue when I was left with no vegetables in the refrigerator! All leafy vegetables are good with Moong Dal, so here is a simple, tasty & nutritious Methi Dal.

Recipe

2 cups of Methi leaves (pick just the leaves, no stems)
1 cup Moong Dal (wash & soak dal in water for 20-30 minutes)
1 medium onion, roughly chopped
½ tsp mustard seeds
½ tsp cumin seeds
1 dried red chillie, broken into pieces
3 garlic cloves, chopped
4 curry leaves
3 green chillies, slit lengthwise
¼ tsp turmeric
salt to taste
2 tbsp oil

Heat oil in a pan and add seasoning of mustard seeds, cumin seeds, red chillie & curry leaves. Add chopped onion & garlic and let fry for a couple of minutes. Add washed methi leaves and let fry for 3-5 minutes. Add the soaked moong dal, turmeric, salt, green chillies and a cup of water. Cover & let cook until the dal turns soft. Mix & turn the stove off. Serve dal with ghee, alongside rice. (If you like a smooth consistency of dal, mash the end product with a spatula)

Chemadumpa Pulusu (Arbi/Taro root)

One of my favourites... Indian arbi has nice flavour & taste. I did not come across that variety, here in US! Earlier, I would buy the very big arbi that we get at our local grocers, but now I use the frozen one available at Indian grocer... less work - no boiling, peeling etc. Here comes something sweet & sour!

Recipe

1 big onion, roughly chopped

1/2 " ginger piece

3 garlic cloves

1 1/2 tsp coriander seeds

1 tsp fennel seeds

1/2 tsp cumin seeds

1 tsp poppy seed powder

1 dried red chillie, broken into pieces

3 cloves, slightly crushed

1/2 tsp mustard seeds
1/4 tsp cumin seeds

4 curry leaves

1 pack of frozen Arbi (thaw before use)
2 medium tomatoes, roughly chopped

1/4 tsp turmeric

3 green chillies, slit lengthwise

3 tbsp tamarind extract

1" cube of jaggery

salt to taste

coriander leaves, chopped

2 tbsp oil

4 cups water

Grind onion to a smooth paste alongwith ginger, garlic, poppy seeds, coriander, fennel & cumin seeds.

Heat oil in a saucepan, add seasoning of cloves, red chillies, mustard seeds, cumin seeds & curry leaves. Add the onion paste, salt & turmeric, mix well. Let fry until the onion paste loses its raw smell. Add chopped tomatoes, cover and cook until the tomatoes turn soft. Add water, tamarind extract, jaggery, green chillies and adjust salt if required. Once the liquid comes to a boil, add thawed arbi, simmer and let the liquid come to a desired consistency. Takes approx. 25-30 minutes. Turn the stove off, add coriander leaves. This sauce goes well with rice.

Bacchali kura

I dont know the english name for this vegetable (probably Indian Spinach?) and am not sure if we get this vegetable in US! The leaves are dark & thick... they can be small & palm sized too! Here is a simple curry recipe with tamarind sauce & mustard seeds powder - it is slightly sour & pungent and is truly tasty.

Recipe

6 cups of finely chopped bacchali kura, alongwith tender stems

1 big onion - finely chopped
2 dried red chillies - broken into pieces
1/2 tsp urad dal
1/4 tsp each of cumin seeds, turmeric
3 garlic cloves - minced
4 curry leaves
4 green chillies - slit lengthwise
2 tbsp tamarind extract
salt to taste
1/4 tsp of garam masala powder

1 1/2 tsp of mustard seed powder (dry roast, let cool and make powder)
1 tbsp oil

Heat oil in a saucepan, add seasoning of dried red chillies, urad dal, cumin seeds, curry leaves. Add onion & garlic, saute until onion turns translucent. Add chopped bacchali kura, green chillies, salt, turmeric - mix and cook uncovered, for approx. 10-15 minutes. Add garam masala powder, tamarind extract, saute for a couple of minutes until the liquid evaporates, turn the stove off. Add mustard seeds powder, mix well. This tasty curry is good with rice.

Thotakura (Red leaves / Red Spinach / Amaranthus)

In US, I had first seen thotakura in California, it was sold as Red leaves. Never tried them though! Haven't seen this leaf after moving to Midwest, until I came across Rajani's garden.

Adding green leaves to dal is very common, but there are many more ways to cook leafy vegetables. Here is a simple recipe for thotakura. And by the way, I read somewhere that thotakura has folic acid, iron, calcium, amino acids, beta carotenes, Vitamins A, B1, B2, C. Good reason to eat this leafy vegetable, right?

Recipe

4 cups finely chopped Thotakura, alongwith tender stems
1 medium onion, finely chopped
1 dried red chillie, broken into pieces
¼ tsp cumin seeds
½ tsp urad dal
3 garlic cloves, minced
4 curry leaves
3 green chillies, slit lengthwise
¼ tsp turmeric
Salt to taste
1-2 tbsp Oil

Heat oil in a saucepan, add seasoning of dried red chillies, cumin, urad dal, garlic & curry leaves. Add chopped onion and saute until onion turns translucent, add chopped thotakura and green chillies. Add turmeric, salt and cook uncovered for 10 minutes. I had noticed there was not much water content in thotakura and hence it made a perfect fry! You can add a tbsp of milk before removing from heat, to make it a curry! Either preparation is good with rice/chapathis.

Thotakura, Bacchali kura, Gongura

Our neighbor (Rajani) has a wonderful patio garden with all the above leafy produce! Gongura plants have grown almost 10 feet tall, and that too in a pot! Well, her wonderful vegetable produce in & around the patio motivated me to have my own garden, so I had promptly requested Rajani for some seeds. She was very kind, she distributed some of her locally grown, Indian produce and so I could lay my hands on Thotakura and Bacchali kura for the first time ever, in US!

Some photographs of Rajani’s garden!

Gongura plants in a Pot!

Bacchali in a pot, Teega Bacchali, Thotakura, Dosa paadu

Bacchali
Thotakura, Pudina

Royyala Pulao (Shrimp Pulav)

With the cleaned & cooked shrimp available here, it is a cinch to make this Pulao. All the wonderful spices make this dish very aromatic and flavourful!

Recipe

3 cups Basmati rice (washed lightly & drained) (use the regular cup that comes with electric rice cooker)

6 cups water

1 Lb shrimp (cleaned & cooked - medium size)

2 medium sized onions - thinly sliced, lengthwise

2" ginger piece - finely chopped

1 whole, small garlic bulb - minced

5 dried red chillies, broken into pieces

4 cloves (lavang) - coarse powder

3 cardamom pods (elaichi) - coarse powder

2 small stalks of curry leaves

4-6 bay leaves

1/2 tsp shahjeera powder

2 tsp Pulao masala powder

1/2 tsp turmeric

1 tsp red chillie powder

salt to taste

5 tbsp oil

Heat a saucepan, add thawed shrimp & add 1/4 tsp turmeric, 1/2 tsp salt, 1 tsp red chillie powder. Mix well and let all the liquid evaporate. Turn the stove off, set the shrimp aside.

Put the electric rice cooker on 'Cooking' & add oil. When the oil is hot, add dried red chillies, cloves, cardamom, ginger, garlic, curry leaves, bay leaves & onion slices. Saute until onions turn translucent, then add the shrimp (set aside earlier), add washed rice, mix and add 1/4 tsp turmeric, shahjeera powder, pulao masala powder and salt. Fry the rice for 5 minutes, add water, cover & cook until done. Mix lightly when done & enjoy the delicious pulao!

Potlakaya (Snake Gourd)

Snake gourd is one of those vegetables (fresh ones') that we dont get at our local grocer's. Of late, our grocer has been stocking up most of the Indian vegetables, in frozen form and Snake gourd was one of the latest additions in his freezer. "After a long time....." I thought, and so, a pack made its way into my kitchen.......

Recipe

3 cups of snake gourd pieces (I used frozen, 12 oz pack – cut the rings into ½” pieces)
1 medium onion, finely chopped
½ tsp cumin seeds
1 dried red chillie, broken into pieces
4 curry leaves
4 garlic cloves, minced
3 green chillies, slit lengthwise
1/4 tsp turmeric
Salt to taste
3 tsp fresh, grated coconut
1 tbsp oil

Heat oil in a saucepan, add seasoning of cumin seeds, red chillie and curry leaves. Add chopped onion and garlic, sauté until onion turns translucent. Add vegetable pieces, green chillies, salt & turmeric. Sauté & cook on medium heat, until the vegetable pieces turn soft (takes approx. 15-20 minutes.) Add fresh, grated coconut, sauté for a couple of minutes and turn the stove off. This variety is perfect as a side dish or as an accompaniment for rotis.

Sorakaya curry (Lauki / Dudhi / Bottlegourd)

Sorakaya or Bottlegourd is available in abundance, all year round. It is slightly sweet and has high water content. Here is a tasty recipe of this simple, yet versatile vegetable!

Recipe

5 cups of Sorakaya pieces (peel the skin off the vegetable, cut into small cubes)
1 tsp urad dal
½ tsp cumin seeds
2 dried red chillies, broken into pieces
6 curry leaves
4 garlic cloves & 2” ginger piece (make a coarse paste)
Salt to taste
3 green chillies, slit lengthwise
4 tsp sesame seed power (dry toast white sesame seeds until light brown, let cool and grind to a coarse powder)
1 tsp oil
3 tbsp milk

Heat oil in a saucepan, add seasoning of urad dal, cumin seeds, dry red chillies, curry leaves and ginger garlic paste. Let fry and add vegetable pieces, salt & green chillies. Mix, cover and cook until done - when done, the vegetable pieces should be firm and not too soft. Add sesame seed powder, mix and add milk. Mix again and turn the stove off. Enjoy this curry with rice/rotis.