Potato fry curry
Ingredients
Potatoes, small - 1 kg
Oil for frying
Onions-200gm
Oil- 1 cup
Garlic, ground- 10 cloves
Ginger, ground- 2 inch pieces
Turmeric powder- half tsp
Red chilli powder- half tsp
Black pepper powder- half tsp
Cumin seeds, roasted and ground- 1 tsp
Coriander seeds, roasted and ground- 4 tsp
Poppy seeds, roasted and ground- 2 tsp
Cloves, powdered- 8
Black cardamoms-3
Green cardamoms-6
Cinnamon, 1 inch each- 2 pieces
Bay leaves- 2-3
Salt to taste
Curd- 2 cups
Coriander leaves-2 tbsp
Method: Peel potatoes and cut each into half. Prick all over with a fork and soak in cold water for 15 minutes. Drain and fry potatoes. Heat oil in a deep frying pan and fry potatoes on moderate heat till they are evenly golden in colour. Keep aside.
For the gravy: Finely slice half the onions and grind the other half. Heat a cup of oil in a pan and fry sliced onions till golden. Add 2 tbsp water, stir in ground onions and cook for 2-3 minutes.
Add garlic, ginger, all the spices and salt. Stir and cook on low heat, adding curd a little at a time. Put fried potatoes into the masala and cook for 15 minutes till potatoes are tender. Garnish with chopped fresh coriander leaves before serving.
Ladies finger curry
Ingredients
Small ladies finger, tender – half kg
Coriander seeds-2 tsp powdered
Aniseeds-1 tsp powdered
Turmeric powder-half tsp
Salt to taste
Red chilli powder- a pinch
Oil- 100ml
Asafoetida powder- a pinch
Carom (ajwain) – half tsp
Method: Wash ladies fingers and dry thoroughly. Cut off stems and make a slit along the length of the ladies finger. Mix together powdered spices, salt and chilli. Put a little inside each ladies finger pod.
Heat oil in a frying pan, fry asafoetida and ajwain for 1-2 minutes. Reduce heat, cover and cook for 20-30 minutes till ladies fingers are tender and completely dry.
Stuffed bitter gourds
Ingredients
Bittergourds-8
Salt- 1 tsp
Oil for cooking- 2 tsp
Stuffing:
onions, grated - 4
Oil- 2 tbsp
Tamarind pulp -2 tbsp
Salt- half tsp
Marinade:
Curd –One and a half cup
Red chilli powder- 1 tsp
Turmeric powder- half tsp
ginger, ground- 1 inch
Method: Scrape bitter gourds, slit along one side and remove seeds. Put into a pan with a tsp of salt, cover with cold water and bring to boil. Boil for 1-2 minutes, drain and squeeze out thoroughly to remove the bitter juice.
Marinade: Mix curd, red chilli powder, turmeric and ground ginger and set aside.
Stuffing: Heat 2 tbsp oil in a pan and fry grated onions till pale gold. Remove from heat and add tamarind pulp and salt. Stuff bitter gourds with this mixture. Rub prepared marinade over them and leave for an hour.
Heat 2 tbsp oil in a frying pan and place bitter gourds in a single layer. Pour marinade on top, cover and cook on moderate heat turning once, till liquid dries and bitter gourds are golden.
Colocasia masala
Ingredients
Colocasia – half kilo
Oil- 2 tbsp
Ginger, chopped- 2 piece
Green chillies, chopped – 2-3
Carom and asafoetida – quarter tsp each
Turmeric powder- half tsp
Salt- half tsp
Coriander powder- 1 tsp
Curd- 2 tbsp
Coriander leaves, chopped- 2 tbsp
Method: Scrape colocasia and cut into chunks. Heat oil in a pan and fry ginger for 2-3 minutes. Add chillies, asafoetida and carom (ajwain), stir and fry for a minute. Add colocasia along with salt, turmeric and coriander powder. Pour in 250 ml water and cook till water is absorbed and colocasia becomes tender. Turn off the heat and add whipped curd and coriander leaves.
