Kadle Manoli Ajadina/ Chana Tindora curry

Ingredients
------------------
1 lb.Tondekai/manoli (tindora)
1/4 cup black/white chickpeas/Chana/kadle(soaked for overnight)
1/2 cup grated coconut
1 small onion
1/4 tsp oil to fry
4 or 5 redchillies
1 tsp coriander seeds
1/2 tsp Mustard seeds
1/2 tsp Jeer/Cumin seeds
Pinch of fenugreek(methi)seeds
2 to 3 garlic pod
1/4 tsp Mango(Amchur)powder or Tamarind

For Tadka
-------------
1 Tablespoon oil
1/2 tsp Mustard seeds
2 Garlic crushed
Little curry leaves
salt to taste.

Method
-----------
In a pan add little oil and fry red chillis, coriander seeds, cumin seeds, mustard seeds and methi till the aroma comes. then grind those masala first, when it become course then add 2 garlic, 1/4 tsp jeera/cumin seeds, 1 small onion and grind it. Then finally add grated coconut and just grind for once(we don't need to make fine paste, just want to mix it with the grinded masala), then keep it aside.
Heat oil in a pan, add mustard seeds, Garlic, curry leaves and onion. Fry the onion till translucent. Add the boiled tondekai and chana/kadle and grinded masala. cook over slow flame, Add salt. If needed, a small volume of water can be added to avoid the vegetable getting burnt.
Finally add the mango powder, mix well and take it out.
It goes well with Rice as a side dish.
This recipe is famous in Mangalore. This dish is tastey and easy to prepare. I have leart this recipe from my mom.

Moong and Potato curry

I have posted Moong curry recipe here before. For this recipe you can add potato with moong. Thats it. All the ingredients and method is same as moong curry. For this you have to add potato cut into 2 inch cube size.
check that recipe in curry labels.
Serve it with rice or chapathi.

Potato Peas Curry/ Batate batani kajipu

Ingredients
---------------
Potato 2 small(cleaned and cut in to cube size)
Peas/batani 1/4 cup(cleaned and soaked overnight)
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 3 seeds
Tamarind/Tamarind paste 1/2 tbsp
Peppercorns 3 seeds
1 inch Cinnamon stick
2 cloves
curry leaves 1 string(optional)
Turmeric powder 1/4 tbsp(optional)
Asafoetida/hing pinch
Onion 1 small chopped
2 Garlic cloves
Tomatoes 1 big
Shredded Coconut 1/2 cup
Water 2 cups
Salt to taste
oil 1 tbsp

Method
----------
Heat 1 tbsp Oil in a pan.
Add mustard seeds, coriander seeds, dry red chiilis, cumin seeds, Fenugreek seeds, pepper corns, cinnamon stick, cloves, curry leaves, asafoetida.
Constantly stir and cook till the spices give out a nice aroma like 2 to 3 minutes.
Then fry shredded coconut for 2 mints.
Put all the above in a blender, and then add onion, garlic, turmeric powder, tamarind paste and salt to blender.
Blend these by adding little water at a time to make a smooth paste.
In a pan boil potato and peas using water and little salt. After potato and peas are boiled, then add blended mixture, tomatoe and salt. Mix well.
Close pan by lid and stir once a while. Then allow it to boil.
Serve it with rice, poori or Chapathi.

Drumstick curry

Ingredients
------------------
Drumstick(cut into 3 inch size)
Dry red chilli 4
Coriander seeds 1tsp
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Onion 1/2 chopped
Garlic 1 cloves
Little Tamarind
Grated Coconut 1/2 cup
Jaggery 1 inch piece
Salt
Oil 2tsp

Method
----------
Boil the Drumstick in little water with salt & Jaggery.
In a hot pan add 3 drops of oil, add dry red chilli, coriander seeds, cumin seeds, mustard seeds for 2 to 3 minutes.
Then Grind these fried spices, Tamarind, Garlic and Onion with very little water. After fine paste add grated coconut just grind once and remove it.
Then add this masala to the cooked drumstick. Boil these masala until it done.

Tempering
------------
In hot pan oil add mustared seeds, little crushed garlic and curry leaves then fry these things and add to the drumstick curry.

Okra curry (Bendekai)

Ingredients
----------------
Okra 1 cup
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 5 seeds
Tamarind paste 1 tbsp
Peppercorns 5 seeds
Urad dal 1/2 tbsp
Turmeric powder 1/4 tbsp
Asafoetida/hing pinch
Onion 1 small chopped
2 Garlic cloves
Tomatoes 1 big
Shredded Coconut 1/2 cup
Water 2 cups
Salt to taste
oil 1 tbsp

Method
---------
Heat 1 tbsp Oil in a pan.
Add mustard seeds,coriander seeds,dry red chiilis,cumin seeds,Fenugreek seeds,pepper corns,Urad dal,asafoetida.
Constantly stir and cook till the spices give out a nice aroma like 2 to 3 minutes.
Then fry shredded coconut for 2 mints.
Put all the above in a blender, and then add onion, garlic, turmeric powder, tamarind paste and salt to blender.
Blend these by adding little water at a time to make a smooth paste.
In a pan boil Okra by using tamarind water(soak tamarind in water for 10 minutes)and little salt. After 10 minutes add blended mixture, tomatoe and salt. Mix well.
Close pan by lid and allow it to boil.

For Tempering
-----------------
1 tbsp Oil
1/2 tbsp Mustard Seeds
3 cloves Garlic(crashed)
Little Curry Leaves

Method
----------
In a heat pan pour oil and add mustard seeds, Saute till mustard seeds splutter, then add garlic and curry leaves.
Finally add this to Okra curry and mix well.
Serve hot with Rice.

Moong Curry

Ingredients
----------------
Moong beans 1 cup(Sprouted)
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 5 seeds
Tamarind paste 1/2 tbsp
Peppercorns 6 seeds
Turmeric powder 1/4 tbsp
Asafoetida/hing pinch
Onion 1 small chopped
2 Garlic cloves
Tomatoes 1 big
Shredded Coconut 1/2 cup
Water 2 cups
Salt to taste
oil 1 tbsp

Method
---------
Heat 1 tbsp Oil in a pan.
Add mustard seeds,coriander seeds,dry red chiilis,cumin seeds,Fenugreek seeds,pepper corns, asafoetida.
Constantly stir and cook till the spices give out a nice aroma like 2 to 3 minutes.
Then fry shredded coconut for 2 mints.
Put all the above in a blender, and then add onion, garlic, turmeric powder, tamarind paste and salt to blender.
Blend these by adding little water at a time to make a smooth paste.
In a pressure cooker, add in the Sprouted Moong, blended mixture, tomatoe and salt. Mix well.
Close Cooker and allow it to Whistle one time.
Carefully release the pressure from pressure cooker after 5 minutes by running cold water over the lid(in sink) to avoid over cooking.


For Tempering
-----------------
1 tbsp Oil
1/2 tbsp Mustard Seeds
3 cloves Garlic(crashed)
Little Curry Leaves

Method
----------
In a heat pan pour oil and add mustard seeds, Saute till mustard seeds splutter, then add garlic and curry leaves.
Finally add this to Moong curry and mix well.
Serve hot with Rice or Chapatis.

Peas Masala Curry

Ingredients
--------------------
1/2 cup Peas(boiled)
2 Potato(boiled & smashed)
1 chopped Onion
2 chopped Tomato
2 Geen chilli chopped
1/4 tbsp Garam masala powder
1 tbsp Red chilli
Coriander leaves chopped
Salt to taste
1 tsp Oil

Method
------------
In a pan add oil, when oil become hot add Onion fry until golden color. then add Green chilli, Red chilli powder, Garam masala powder fry few minutes, add Tomato and little water boil it with lid.
Then add smashed potato, boiled peas and salt to taste. Add little water to make Gravey and boil for few minutes. Finally add Coriander leaves.
Serve with Roti or Rice.

Mushroom Curry

Ingredients
-----------------
1 tbsp oil
1 chopped onion
1/2 tbsp cumin seeds
1 pinch garam masala whole(cloves,cinammon,cardamon,bay leaf)or powder(optional)
4 piece garlic chopped
1 tbsp ginger garlic paste
1 pound mushroom
1 pinch pepper powder
1/2 tbsp red chilli
1/2 tbsp coriander pdr
1/2 tbsp cumin pdr
Salt to taste
1 green chilli chopped
1 tomato chopped
1 pinch turmeric powder
Chopped coriander leaves

Method
----------
Heat oil in a pan, add garam masala, cumin seeds, chopped garlic, chopped onion, turmeric and salt. Fry for few mints. then add ginger garlic paste, curry leaves and green chilli, Tomato and cook for few mints.
Then add Mushroom, Cumin powder, coriander powder, red chilli powder and pepper powder. Cook till the moisture evaporates and dry, then garnish with coriander leaves.

Capsicum Bajji

Ingredients
----------------
Capsicum 1 (cut like cube size)
Coriander leaves chopped
Oil 1 tbsp
Cumin seeds 1 tbsp
Dry red chilli 4
Onion 1 small
Turmeric powder 1/4 tbsp
Red chilli powder 2 tbsp
Jagary 1 tbsp
Salt to taste

Method
-----------
In a hot pan add oil and all the above ingredients except capsicum and coriander leaves. fry these for few mints and grind these ingredients to fine paste.
Then In a hot pan add oil, 1 tbsp cumin seeds and Capsicum fry for few mints, add grinded masala and boil it. finally add capsicum leaves.
Serve with Chapati, Naan or rice.

Spicy Potato Masala

Ingredients
----------------
2 Potato(boil and smash)
1/2 tbsp mustard seeds
curry leaves little
2 big Onion chopped
2 Green chilli chopped
1 small tomato chopped
3-4 tbsp Red chilli powder
1/2 tbsp of turmeric powder
1/4 tbsp of garam masala(optional)
1 tbsp ginger garlic paste(optional)
2 tbsp Oil
Salt to taste

Method
------------
In a hot pan add oil, mustard seeds, curry leaves and Onion fry until color changes.
Add green chilli and turmeric powder, ginger garlic paste, tomato, red chilli powder, garam masala and salt fry for few mints.
Then add boiled and smashed potato and mix well and boil it by adding very little water.

Potato Bajji/Batate Gojju

Ingredients

-----------------

3 Boiled Potato

3 tbsp thick Curds

1 Onion chopped

2 Green chilli chopped

Coriander leaves chopped

Salt

Method

------------

Mix all the above ingredients. Add the tempering to this mix well.

For Tempering

--------------------

In a hot pan add 1 tbsp of oil and mustard seeds, cumin seeds, 1 red chilli and curry leaves.

Baingan Ka Bharta

Ingredients

-----------------

1/2 cup cooked green peas (optional)
Coriander leaves for garnishing
1/2 tsp coriander pdr
1/4 tsp cumin pdr
1 Eggplant (medium sized)
1 1/2 cup Finely chopped onions
1/2 tsp Garam masala powder
4 number garlic
3 tbsp oil
1/2 tsp Red chilli powder

1/2 tsp termaric powder

Salt
2 green chilli
1 Tomato
1/4 tsp Turmeric powder

1/2 tsp Musterd seeds

5 curry leaves

Method

----------------

Apply some oil to the eggplant. Keep it on a hot griddle tawa in reduced flame or put it in the oven at high heat and bake .Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides. It takes around 10-15 minutes to cook the whole eggplant. Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well.

Heat oil in a pan, add musterd seeds, curry leaves, garlic, green chilli and chopped onions and fry over medium flame until light golden brown. Add red chilli powder, garam masala powder, coriander powder, cumin powder and turmeric powder. Stir well and add chopped tomatoes and cook till tender. Now add the mashed eggplant , cooked peas and salt and stir for 5-6 minutes on a medium flame.Garnish with chopped coriander leaves. Serve hot with chapatis or as a side dish with rice.