DRUMSTICK ULI KURA

Ingredients:

Drumstick
Onions
Tomato

Heat oil in a kadai. Add mustard, urad dhal, green chillies, ginger garlic paste, onions
Then add drumstick and let the drumstick cook well
Then add tomatoes and let everything cook well
Add salt, turmeric, red chillies and let everything cook well
Garnish with cilantro

KAKARAKAI KURA

Ingredients:

Bittergourd
Salt
Turmeric
Chili powder
Oil

Cut Bittergourd into small pieces by removing the seeds
Mix the cut pieces with salt, turmeric powder and chili powder and set aside for about 10 mins
Heat oil in a kadai and do tadka (mustard and asafoetida)
Put the cut pieces and cook well

VALAKA PODIMAS

Ingredients:

Plantain - 4
Lime
Salt
Asafoetida
Green chillies
Ginger
Curry leaves

Cut plantain in to big chunks without removing the skin. Microwave for about 7 to 10 mins
Let it coll for a while. Peel off the skin and scramble the plantain
Take a kadai. Heat oil and do tadka (mustard and asafoetida)
After the mustard splutters, add green chillies and ginger pieces
Add curry leaves
In the end add the plantain, add salt and mix well
Switch off stove and squeeze lime

The same can be done with potatoes

KAKARAKAI STUFF

Ingredients:

Kakarakai
Turmeric
Salt
Diluted curd - 2 sp
Garlic
Chili powder

Boil Kakarakai in pressure cooker by adding turmeric, salt and curd
Once the pressure comes, squeeze out the extra water from the kakarakai
Deep fry in oil
Then make a paste of garlic, salt and chili powder
Stuff with the above paste and fry again

LADY'S FINGER STUFF

Ingredients:

Besan
Jeera
Dhania powder
Salt
Chilli powder
Turmeric
Asafoetida
Lady's finger

Mix all the above ingredients with oil
Slit the bendies on one side and stuff them
Heat a kadai with adequate oil
Fry the bendies in oil by placing a lid on the pan
Add sugar if needed

PUMKIN CURRY

Ingredients:

Pumpkin - 1 cup
Red chillies - 2 to 3
Mustard - 1 sp
Urad dhal whole - 3 sp
Bengal gram dhal - 3 sp
Sugar - 1/2 sp
Curry leaves

Boil water and cook the pumpkin pieces and keep aside
Heat oil in a kadai, add red chillies, mustard, bengal gram dhal, urad dhal and curry leaves. Add bengal gram dhal and then urad dhal if you are using split dhal instead of the whole one
Add the boiled pumpkin and mix well. Care should be taken not to mash the pumpkin pieces too much
In the end add sugar and serve with rice

POTATO CURRY

Ingredients:

Potatoes - 5 big
Onion - 1 medium
Ginger - 1/4th piece
Green chillies - 3 to 4
Curry leaves
Lime - 1
Asafoetida

Boil potatoes with a pinch of salt, peel skin and keep aside
Chop ginger , green chillies and onions very fine
Heat oil in a kadai, add mustard and red chillies. Once the mustard splutters, add bengal gram dhal, urad dhal, green chillies, ginger, curry leaves and onions
Once the onions turn transparent, then add the potatoes pieces and mix well. Add enough salt, tumeric and asafoetida
Add lime in the end