Kovakaai(Tindora) fry - Method 2

Cook time - 15 mins

Serves - 2

Ingredients:

• Tindora - 1 lbs
• Turmeric powder - 1/2 tsp
• Chili powder - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dhal - 1/2 tsp
• Chana dhal - 1/2 tsp
• Shredded coconut - 2 tbsp
• Curry leaves - few
• Oil - 1 tbsp

Method:

1. Cut tindora lengthwise and microwave it for 5 to 6 mins until its cooked completely.
2. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds. Add chana dhal, urad dhal and fry for 30 secs.
3. Add curry leaves. Add cooked tindora pieces, chili powder, turmeric powder and salt.
4. Add shredded coconut and mix everything well and cook for 3 to 4 mins.
5. Serve with curd rice or sambar.

Sorakaai Masala/Bottle Gourd Masala

Cook time - 30 mins

Serves - 2 to 3

Ingredients:

• Bottle gourd - 1 small size
• Onion - 1 medium (chopped)
• Curry leaves - few
• Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Groundnut powder - 2 tsp
• Oil - 2 tsp
• Coriander leaves - for garnishing

Method:

1. Wash and peel bottle gourd. Cut into 2" size pieces.
2. Heat oil in a pan, splutter mustard seeds along with curry leaves. Then saute onions till light brown.
3. Add bottle gourd along with turmeric powder and salt. Simmer with lid for 5 mins.
4. Once the veggies become little soft, add chili powder, coriander powder and mix well.
5. Add little water and allow it to get cooked completely.
6. Finally add groundnut powder and mix everything well.
7. Garnish with coriander leaves.s
8. Serve with hot plain rice, curd rice.

Onion Masala

This is one of the easiest side dish for chapathi. When i don't have any vegetables at home, i used to make this dish. This is one of the favorites of me and my hubby.

Cook Time - 15 mins.

Servings - 2

Ingredients:

• Onion - 1 large(sliced)
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Urad dhal - 1/2 tsp
• Chili powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Coriander powder - 1 tbsp
• Chicken masala powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tsps

Method:

1. Heat oil in a pan. Splutter mustard seeds.
2. Add chana dhal and urad dhal. Fry for 30 secs.
3. Add curry leaves, sliced onion, chili powder, coriander powder, chicken masala powder, salt and cook till the onions turn golden brown.
4. Serve with chapathi.

Garlic Potato Fry

Ingredients:

• Russet potatoes - 2 medium size
• Onion - 1 small (chopped)
• Garlic cloves - 3 (crushed)
• Curry leaves - few
• Mustard seeds - 1/4 tsp
• Chana dhal - 1/2 tsp
• Urad dhal - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - to taste
• Oil - 3 tsps

Method:

1. Add oil to the heated pan. Splutter mustard seeds and cumin seeds.
2. Add chana dhal and urad dhal. Fry for 30 secs.
3. Add curry leaves, crushed garlic and fry till garlic turns light brown.
4. Add chopped onions and saute till golden brown.
5. Add the potatoes and cook it covered for 3 to 4 mins. Stir occasionally.
6. Add turmeric powder, red chili powder, coriander powder, salt and mix everything well.
7. Fry it on medium heat until the potatoes are cooked.
8. If its too dry, you can sprinkle little water.
9. If you want potatoes to be crispy, fry it for little longer.
10. Serve with curd rice or with any variety rice.

Beans Porial

Ingredients:

• Green beans - 1 lbs (cut into small pieces)
• Onion - 1/2 (finely chopped)
• Red chilies - 2 (broken)
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Chana dhal - 1/2 tsp
• Urad dhal - 1/2 tsp
• Fresh coconut - 1/4 cup(Shredded)
• Salt - to taste
• Oil - 2 tsps

Method:

1. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
2. Add curry leaves, red chilies, onions and cook till the onions turn golden brown.
3. Add the chopped green beans, salt, little water and cook till the beans are tender.
4. Finally add coconut and mix everything well.
5. Serve with curd rice or sambar rice.

Note:

Do not cover the beans and cook if you want to retain the green color.

Spinach Poriyal

Ingredients:

• Spinach - 1 bunch (chopped)
• Onion - 1 medium (chopped)
• Green chilies - 4 (chopped)
• Red chilies - 1
• Garlic - 3 cloves (crushed)
• Curry leaves - few
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Coconut - 1/2 cup (shredded)
• Salt - to taste
• Oil - 2 tsps

Method:

1. Clean and chop the spinach.
2. Heat a pan. Add oil. Once the oil is hot, splutter mustard seeds and cumin seeds.
3. Add in the curry leaves, crushed garlic, red chili, green chilies and onion. Cook till the onions turn brown.
4. Add the chopped spinach, salt and cook for 5 to 10 mins till the spinach is cooked completely.
5. Finally add the coconut and mix everything well.
6. Serve with rice, curd rice or with chapathi.

Ladies Finger Fry/Vendakaai Fry

Ingredients:

• Okra - 1 lbs(Cut into circular pieces)
• Red chili powder - 1 tsp
• Coriander powder - 1 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp

Method:

1. Heat oil in a non stick pan. Once the oil is hot, add the okra, red chili powder, coriander powder, salt and fry well. Do not add water. Fry until okra is crispy and cooked thoroughly.
2. Serve with curd rice, sambar.

Cabbage Porial

Ingredients:

• Chopped cabbage - 2 cups
• Green chilies - 4 (chopped)
• Curry leaves - 4 to 5
• Mustard seeds - 1/2 tsp
• Chana dhal - 1/2 tsp
• Urad dhal - 1/2 tsp
• Shredded coconut - 1/4 cup
• Salt - to taste
• Oil - 2 tsp

Method:

1. Heat a non stick pan. Add oil. Once the oil is hot, splutter mustard seeds. Add chana dhal and urad dhal and fry for a minute.
2. Add curry leaves, green chilies, chopped cabbage and salt. Cook till cabbage is tender.
3. Sprinkle little water if required. Finally add shredded coconut.
4. Serve with curd rice, sambar rice, chapathi.

Potato Fry

Ingredients:

• Potatoes - 2 medium(chopped into small pieces)
• Chili powder - 1 tsp
• Coriander powder - 1 1/2 tsp
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Salt - to taste
• Oil - 3 tsp

Method:

1. In a non stick pan, add oil. Once the oil is hot, add the mustard seeds.
2. Once the mustard seed splutters, add chopped potatoes, red chili powder, coriander powder, turmeric powder and salt.
3. Fry in a medium flame until the potatoes are cooked.
4. Serve with curd rice, tomato rice or lemon rice.

Mushroom/Peas masala:

Ingredients:

• Mushroom – 10 (sliced)
• Frozen Peas – ¼ cup
• Onions – 1 small (chopped)
• Tomatoes – 1 large
• Ginger garlic paste – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Chili powder – ½ tsp
• Garam masala – ½ tsp
• Coriander powder – 1 tsp
• Pepper powder – ½ tsp
• Dried Fenugreek leaves (Kastoori methi) – 1 tsp (optional)
• Salt – to taste
• Oil – 1 tbsp

Method:

1. Heat oil in a pan. Add the cumin seeds and allow them to crackle.
2. Add in the chopped onions, ginger garlic paste and sauté till transparent.
3. Add in the chopped tomatoes and cook till it becomes mushy.
4. Now add turmeric powder, chili powder, garam masala, coriander powder, pepper powder and salt
5. Add the mushrooms and frozen peas. Cook until mushrooms and peas are tender. Do not add water.
6. Finally add kastoori methi for extra flavor and close the heat.
7. Can be served with chapathi or curd rice.

Cauliflower Masala

Ingredients:

• Cauliflower – 1 medium
• Cumin seeds – 1 tsp
• Onion – 1 small (chopped)
• Curry leaves – few
• Garam masala – 1/4 tsp
• Chilli powder - 1 tsp
• Chicken masala powder - 1/2 tsp
• Coriander powder – 1 ½ tsp
• Salt – to taste
• Oil – 2 tbsps
• Coriander leaves - for garnishing

Method:

1. Cut cauliflower into small florets and wash thoroughly.
2. Heat oil in a non stick pan. Once the oil is hot add in the cumin seeds and allow them to crackle.
3. Add onions and cook till translucent.
4. Add the chopped cauliflower florets, garam masala, coriander powder and salt.
5. Sprinkle little water if required.
6. Fry till cauliflower is cooked thoroughly.
7. Can be served with chapathi, plain rice and curd rice.

Kovakaai(Tindora) fry

Ingredients:

• Kovakaai/Tindora – 1 lbs
• Chili powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder = ½ tsp
• Salt – to taste
• Oil – 2 tbsp

Method:

1. Wash the tindora thoroughly and cut into circular pieces.
2. Add oil to the non stick pan. Once the oil is hot add tindora pieces, turmeric powder, chili powder, coriander powder, salt and fry till tindora is cooked nicely.
3. Don’t add water. If u want, u can sprinkle little water.
4. Tasty tindora is ready to be served with sambar rice or curd rice.