Radish curry

 

 

 

 

Radish curry posted here is made of red radishes not the regular white ones indians use in sambar.These cute little reddies take well to the spice powders and tastes very delicious with rice or chapathis.

Ingredients:

1. Red radishes - 10 to 12
2. Onion - 1 (large)
3. Tomatoes - 1(large)
4. Mustard seeds - 1tsp
5. Urad dal - 1tsp
6. Jeera - 1tsp
7. Red Chilli powder - 1tsp
8. Coriander powder - 1tsp
9. Curry leaves - few
10. Salt  to taste
11. Oil - 2tsp

Method:

• Clean , peel the radishes and boil them  in 2cups of water till soft.
• Heat oil in pan and add urad dal,mustard seeds, jeera ,curry leaves,chopped onion and tomatoes.
• After the tomatoes and onions are soft & cooked add the boiled radish to this.
• Add salt,chilli powder and coriander powder and cook for another 5 min.
• Goes well as a side dish too.

Vankaya/Brinjal kothimeera karam curry

 

 

 

Vankaya kothimeera karam  is another special curry of coastal Andhra pradesh(S.India)made of brinjals/eggplant stuffed with  coriander paste.

 Ingredients:

1. Brinjals - 10
2. Coriander leaves/Kothimeera - 1bunch
3. Green chillies - 6
4. Cumin(jeera) - 2tsp
5. Tomato - 2 (medium size)
6. oil - 2tsp
7. Salt

For stuffing:

• Grind the coriander leaves, greenchillies,jeera and salt into a smooth paste.

 Method:

• Wash and slit each brinjal into four sections length wise without cutting off the crown.
• Now stuff all the brinjals with coriander paste.

 

• Take oil in a pan ,cover and cook the brinjals for 20 min on slow heat.
• When the brinjals are cooked add the tomato pieces and cook till they are soft.
• Tastes good with rice or roti.