Masaledar Kundru(Gherkins/Tondli/dondakaya) Recipe

Hey!!

Its been a long time I blogged….

Well here is something I made yest and it tasted wonderful..wanna give it a try?????

 

Ingredients:

250 grams kundru(cut into dices or long slits)
1 big onion chopped
1 tsp jeera
1 tsp turmeric
1 tsp red chilli powder
1 tsp garam masala
2 tsp coriander powder
salt to taste
Oil
Coriander for garnish

Make a paste of the following:

Little chopped onions
5 6 pods garlic
1 green chilli
few curry leaves

Method:

Wash the kundru and pressure cook it for upto 5 whistles
Take oil in kadhai
When oil heats up, add jeera and then add the paste.
Saute til it become pink
Now add chopped onions
Fry till onions turn light brown.
Now mix the powders mentioned above in water and then add this to the onions
Saute till the masala starts leaving oil from the sides.
Now add the kundru and add salt.

Cook till the kundru takes up all the masala flavours and den finally garnish with fresh coriander leaves.

Eat hot with phulkas…..

Spicy Brinjal

Brinjal curry prepared a bit differently

Ingredients:

1/4 kg small green brinjals. Slit them long and soak them in salted water
1/4 tsp turmeric powder
1/4 tsp vangi bath powder (MTR one)
1/4 tsp jeera
oil
Salt

For the paste:

5 big cloves of garlic
1/4 tsp jeera
1/4 tsp coriander seeds
4 red chillies

grind all these adding very litle water into a coarse thick paste

Method:

Heat oil in kadhai and add jeera
Add the brinjals and fry for a min
Add the paste, and other masala and saute
Add salt
Keep stiring and do not add water
Brinjals will cook in no time
Garnish with coriander and serve hot with chapatis

 

Suwa bhaji

This is my lunch for today…

Suwa bhaji (Dill leaves curry)

I love the aroma of these leaves…. Got it yesterday evening while coming from office…

The quantity of this sabji reduces drastically after it gets cooked.Thats the reason i added potatoes also….

Ingredients:

4 bunches of Suwa

4 pods of garlic minced

1 onion finely chopped

1 big potatos peeled and finely chopped

1 tsp jeera

1 green chilli chopped

1/2 tsp garam masala

1/2 tsp chilli powder

Salt to taste

1 tbsp oil

Water

Method:

Clean and chop the Suwa leaves

Immerse them in water and wash thoroughly

Take oil in a Pan

Heat oil and add jeera and garlic

Add onions and saute

When the onions turn light brown add the potatoes and stir fry

Now add the Suwa leaves

Add water , salt , the masala powders and allow the potatoes and leaves to cook well.

A nice aroma fills your kitchen

Allow the water to evaporate

Sabji is ready to packed for lunch…

Gonna have this sabji and Chapati today for lunch

Have a nice day….

Potato-onion Gravy sabji

Yesterday , started late from office…

Bangalore weather was asusual…evenings cloudy and makes me even more sick…

I hurried home taking an auto….thinking what to prepare for dinner…..

The potatoes in my kitchen veg rack were staring at me, as though asking “hey wen r u gonna cook us???”

I remembered its been a long time i had made potato onion gravy sabji…So made up my mind to make it instantly…

A look at the time : 8 pm

Ingredients:

4 medium sized potatoes boiled and peeled

1 big onion finely chopped

2 small green chillies

1 tsp jeera

1 tsp coriander powder

1/2 tsp chilli powder

1/2 tsp turmeric powder

2 tbsp oil

3 cups water

Salt to taste

Pinch of hing

Coriander leaves for garnish

Make a fine paste of the following things

4 garlic pods

1 small piece of ginger (optional)

1 tomato finely chopped

Method

Take oil in a kadhai

Add oil and wen oil heats up add the jeera

Add onions and saute till the onions turn light pink

Now add the paste made and stir fry till the oil starts separating

Add all the powders and mix well

Now add the boiled potatoes and saute

Add sufficient water as per how much gravy you require

Add salt and allow the mixture to boil (close the kadhai with a lid)

When the sabji gravy becomes think enough simmer the gas, and add hing and garnish with coriander leaves

A look at the time:8:30 pm

Hot and steamy sabji is ready to served with Chapathis

Approx prep time: 25 mins

Rohit came late yesterday from office…I had made dinner by the time he came..

Mere stomach me chuhe daud rahe the….but as a dutiful wife, I did wait for him and we had dinner together:)

Dinner menu:

Potato onion gravy sabji

Chapathis

Plain urad papad

One onion sliced (Rohit likes onion to be eaten raw with food)

Curd

Try this recipe and let me know how it turned out to be:)

 

 

 

 

Spicy Arbi Recipe

This is one of my favourite recipes..

I tried it out recently and it was delicious:P

Ingredients:

250 gms Arbi (washed and pressure cooked till 3 to 4 whistles)
Coriander leaves for garnish
Salt to taste
1 tsp Turmeric powder
1 tsp chilli powder ( if you require the sabji to be spicy)

For the Tadka
1 tsp jeera
1 tsp mustard leaves
4 – 5 branches of curry leaves
4 pods of garlic – crushed
Oil 3 Tbsp

For the paste:

4-5 Red chillies
1 tsp jeera
1 tsp coriander seeds
6 cloves of garlic
1 tsp of oil
Coarse grind the above by adding very little water.

Method:

1. Take out the arbi and peel and cut them into slices
2. Add the paste made to it ,  mix well and keep aside for 15 mins
3. Take a Kadhai and add the Oil
4. When the oil heats up, add the tadka ingredients and let it splutter
5. Add the Arbi marinated with the paste.
6. Add salt, turmeric powder and chili powder as per your taste.
7. Saute it well and keep the kadhai closed with a lid for 5 mins
8. Open the kadhai, Saute the arbi for a min and then garnish with coriander leaves

Spicy Arbi is ready to be eaten with hot chapathis…
You can also have this sabji with hot rice and rasam.