Dondakaya curry

Dondakaya (ivy gourd in english)  is  a  small greenish vegetable with white lines and widely consumed vegetable and available throughout the year in india. This vegetable can be prepared in a variety of ways and of all the most common way is stir fry. 

In today's recipe the finely sliced vegetable is infused with a tempering of mustard seeds and stir fried in a coarsely powdered masala. This stir fry is very simple to make and goes well with steamed white rice. 

Ingredients
Dondakaya - 500g
Onions - 3 medium sized
Turmeric powder - 1/2 tsp
Salt  - to taste
Mustard seeds - 1tsp
For the masala powder
Peanuts - 1/2 cup
Chana dal - 1/4 cup
Coriander seeds - 2 tbsp
Cumin seeds - 2 tbsp
coconut - 2 tbsp
Red chilles - as per taste 
(i used 4 chilles)

Preparation method
1. Dry roast all the masala ingredients except coconut 
2. Once done add the coconut,fry for a min,cool and grind.
3. Slice the gourds in small rounds and chop the onions.
4. In a pan heat oil add mustard seeds,allow them to splutter.
5. Add the onions,gourd pieces turmeric and cook for 5 mins
6. Add salt and keep covered on low flame till done.
7. Now add the masala powder and cook for 2-3 mins.
8. Garnish with coriander leaves....... 

Gutti Vankai koora (stuffed Brinjal)

Gutti Vankai koora or stuffed Brinjal curry is a traditional Andhra curry. This dish can be made with either the small round purple brinjals or  the green ones. The dish tastes the best only if the brinjals are fresh and tender. The one I am posting today is made with the small purple ones.

Stuffed brinjals can be made with a variety of stuffing ... the one I am posting is my favorite and very simple to make.... I am using the pressure cooker to make the process easy but make sure that you switch off the stove at the first whistle and release the pressure immediately!!!! try and Hope you like it 

Ingredients

For stuffing

Peanuts - 1 cup

Sesame seeds - 1 cup

Coriander seeds - 1 Tbsp

cumin seeds  - 1/2 Tbsp

methi seeds - 4-5 seeds

Dry red chilles - 5-6

Tamarind -  little
Salt - to taste

Brinjals - 10-12

Red Chilly powder - to taste

Turmeric - 1/2 tsp.

Prior preparations

1. Dry roast all the stuffing ingredients (except salt), grind to paste add salt and keep aside

2. Make a + slit in the brinjals and stuff half of this paste in them

Preparation Method

1. Heat oil in the pressure cokker. Add cumin,mustard and hing.

2. Add the remaining half of the paste along with 1-2 cups of water
3. Add haldi,redchilly powder and jaggery. Mix and cook for 5 mins
4. Now place the brinjals in this gravy.Pressure cook for 1 whistle
5. Release the pressure immediately
6. Transfer to a serving bowl and garnish with coriander leaves

Serve hot with rice and tomato rasam....