Sandhya
Snakegourd Curry
Prep time 10 mins
Cook time 15 mins
Key Ingredients
Toor dal 4 tbsp – Cooked
Coconut 1 cup (1 cup = 100 ml)
Jeera 1 tsp
Green chilies 2 nos.
Finely chopped snakegourd
Chopped tomatoes 1 no (medium sized)
Turmeric Powder 1 tsp
Chili powder 2 tsp
Salt
For tempering
Coconut oil 1tsp
Red chili 2 nos.
Chopped small onions (shallots) 4
Curry leaves a few
Method
1. Grind together coconut, jeera and green chilies into a smooth paste and keep aside.
2. In a vessel, cook snakegourd and tomatoes. Add chili powder, turmeric powder and salt to it. This may take up to 5 mins. So it is better to close it with a lid and stir occasionally.
3. When the vegetables are cooked well, add the cooked dal and the ground paste. Close it with the lid and let it cook for another 3-4 mins.
4. Add the tempering: In a skillet, heat coconut oil. Then add mustard seeds, curry leaves, red chilies (slit) and chopped onions. Saute it for 2 mins and then add it to the curry.
Bindi Fry
Prep Time 5 mins
Cook time 10 mins
Key Ingredients
Ladies finger chopped into 1 inch slices (about 250 gm)
Thinly sliced onion 1 no.
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Chili powder 2 tsp
Dry mango powder 1/2 tsp
Garam masala 1/2 tsp
Chili flakes 1/2 tsp (to taste)
Oil 1tbsp
Salt
Method
1. In a pan, heat oil and add the sliced bindi. Fry it for 2 mins, till it changes colour.
2. Then, add the sliced onions and saute till the onion changes light brown. Add salt.
3. Now add, turmeric powder, coriander powder, chili powder, dry mango powder and garam masala.
4. Saute it for a minute. Then add the chili flakes.
Serve hot with cooked Red Rice (matta rice) and hot phulkas with some mango pickle
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