Anapakaya Sengapappu Kura ~ Bottle gourd-Channa dal curry

Bottle gourd-Channa dal curry Last week, while leafing through a handwritten recipe file, I unearthed a notable recipe that involves Sorakaya aka bottle gourd. Time had come to re-create it and savor the forgotten taste. Channa dal and cubed bottle gourd are slowly simmered in a tamarind based masala gravy until soft on bite. Deliciously tangy with a faint whisper of sweetness, the curry made for a hearty meal with rotis. Anapakaya Senaga Pappu Kura Recipe Prep & Cooking: 35-40 mts Serves 4-5 persons Andhra

finely chopped few curry leaves 2 tomatoes. 1 cardamom. wash and soak in water for 30 mts 1 onion. At this stage add the chopped tomatoes and cook for 12-15 mts with lid. Serve with rice or rotis. Ingredients: 2 cups peeled and cubed tender bottle gourd 1/2 cup chana dal/senaga pappu. add the green chillis. 1 cinnamon stick) coriander leaves for garnish 1/2 tbsp oil 1 Heat oil in a cooking vessel.. combine and place lid. chilli pwd and coriander pwd. . Add salt. curry leaves and chopped onions and saute till the onions turn transparent. finely chopped 2 green chillis 1 tsp ginger garlic paste 1 tsp coriander pwd 1 tsp red chilli pwd small lemon sized tamarind (soak in a cup of warm water and extract) garam masala pwd (2 cloves. stirring in between. Add the tamarind extract and cook without lid till the dal turns soft but holds shape. Combine. 2 Add the ginger garlic paste and saute for 4 mts. 4 Garnish with coriander leaves. Add garam masala and combine. 3 Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. Cook on medium flame for 7-8 mts. Add the cubed bottle gourd.

cut into thin circles 1" piece of ginger. I leave some whole dal out while grinding and then add them on to the mixture before shaping. in fact. so that there's a bite in the vada. Make sure you add as little water as possible.Andhra Masala Vada Recipe Makes 12-15 small vadas Ingredients: 1 cup channa dal / kadala paruppu / Bengal gram A few shallots or 1 small onion. grated 2 pods of garlic. minced 1/2 tsp garam masala powder A few curry leaves (I added lots!) Salt to taste Oil How I Made It: Soak channa dal for atleast 2 hours. a few drops should be . Drain and grind to a coarse mixture with all other ingredients. chopped fine 1/2 tsp jeera / cumin seeds 3 green chillies.

I made these in the paniyaram pan that I use for pakoda and other fried goodies.sufficient. if at all you need it. Shape into small discs and deep fry. Gongura Pachadi Adapted from Cooking with Pedatha Ingredients: 8 cups tightly packed gongura leaves / pulicha keerai / sorrel leaves (discard thick stems and retain the tender ones) 3/4 cup gingelly / sesame oil Salt to taste For 1st tempering: 1 tsp mustard seeds 1/2 tsp fenugreek seeds 8 dry red chillies 4 green chillies A few curry leaves .

3. The leaves will have a cooked/fried consistency. 2. heat 2 tbsp oil for 1st tempering. As the chillies turn shiny. Heat 1/2 cup oil and add the gongura leaves. . Then add the cooked gongura and grind some more. add the fenugreek seeds. Garnish the ground pachadi with this tempering and mix well. Grind the above mixture into a course paste with salt without water. but not into a fine paste. 4. When they turn brown. Heat remaining oil for 2nd tempering and add the mustard seeds. Add mustard seeds and when they pop. add the asafoetida. add the garlic and red chillies. Remove from fire and let the fenugreek brown. add the remaining ingredients for the 1st tempering. Cook well for about 30 mins until the leaves shrink to almost nothing and all the water has evaporated. When they pop. Then add the red chillies and as they turn shiny.1/2 cup chopped coriander leaves 1 tsp hing powder / asafoetida powder / perungaayam The 2nd tempering: 1/2 tsp mustard seeds 1/2 tsp fenugreek seeds 2 red chillies 1/4 tsp hing powder / asafoetida powder / perungaayam 8 flakes of garlic How I Made It: 1. add the fenugreek seeds and lower flame. In another pan.

Oh and btw. I prepared an all-Andhra-dishes lunch recently and this Gongura Pachadi was part of that. Other recipes following soon.Serve with warm steamed rice and melted ghee. let me know when you are back from heaven after eating this! September 11. 2007 .

2.This is my favorite vegetable dish with white rice and rotis too. tomatoes and keep aside. green chillies. let them splutter. add cumin seeds and mustards. onion. mix well. Heat oil in a thick bottom kadai. stirring between on . green chillies and chopped bhindi pieces. Here is my recipe: Bhindi Tomato Curry: Prep time : 10 minutes Cooking time : 30 minutes Serves : 3 Cuisine : Andhra Ingredients: 1 lb tender chopped bhindi 3 tbsp oil 1/2 tsp cumin seeds 1/2 tsp mustards 1 medium finely chopped onion few curry leaves 4 green chillies (slit them length wise) 1/2 tsp turmeric powder 1 tsp ginger garlic paste 2 medium size finely chopped tomatoes salt as per taste finely chopped coriander leaves for garnish Method: 1. Add curry leaves. Chop the ladyfingers. fry for 10 minutes(uncovered).

Add chopped onions. Serve with white rice or chapatis. mix well. Kadhai Bhindi Ingrediants 250 gms Lady finger (okra / bhindi) 1 tbsp Gram flour . 4. Add cumin seeds and green chilli and fry for 30 seconds. Add chopped tomato pieces. mango powder and saute for 3-4 minutes.low heat. Garnish with green coriander leaves and serve hot (if possible in a copper base kadhai). Keep the fried lady finger aside. fry till transparent. remove the rest. Add lady finger and the remaining ingredients. Add sliced onion and fry until golden brown. cook for more 3 minutes. Mix well and heat for a few seconds and then remove from heat. Add gram flour. Just leave 2 tbsp oil in kadhai. 3. Deep fry Okhra until crisp and light golden brown. add salt. 1 Large Onion (Thinly sliced) 2 Green Chilis (Thinly sliced) 1/2 Tsp Mango powder 1 Tsp Coriander powder 1 tsp Red chilli powder 1/2 Tsp Garam masala powder 1 tsp Cumin seeds A pinch turmeric powder Vegetable oil as required Salt to taste Process Cut Okhra into thin long slices. mix. Heat oil in a kadhai. mix. Aloo Bhindi Subji Recipe Prep & Cooking: 40 mts Serves 3-4 persons Cuisine: North Indian . cook for more 5 minutes. Add turmeric powder and ginger garlic paste. . again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat. Mix.

parathas or puris.Ingredients: 2 potatoes. Cook with out lid for another 7-8 mts and turn off heat. Serve hot with phulkas. peeled and cubed 1/4 kg bhindi/okra/bendakaya. cut into 1 pieces 2 tomatoes. trim ends. cumin pwd. Cook without lid for approx 22-25 mts or till the okra and potatoes are almost cooked. coriander pwd. Combine in between every 5-6 mts by tossing. turmeric pwd. Add the cubed potatoes and salt. Add the grated ginger. Dahi Baingan Recipe Prep & Cooking: 45 mts Serves: 4-5 . tossing in between. Cover with lid and cook on medium flame for 4-5 mts. red chilli pwd and a tbsp of water and saute for 15-20 seconds. add the cumin seeds and let them splutter. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. 2 Add the okra pieces and combine. asafoetida. chopped fine 1/2 tsp cumin seeds 1 tsp grated ginger big pinch of asafoetida/hing/inguvva 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1/2 tbsp coriander pwd large pinch cumin pwd pinch of amchur pwd (dry mango pwd) salt to taste coriander leaves for garnish 1 1/2 tbsps oil 1 Heat oil in a cooking vessel. (This is a dry saute dish) 3 Add chopped tomatoes and amchur pwd and combine.

Ingredients: 1/4 kg green brinjals. saunf pwd. coriander pwd.Cuisine: North Indian . chilli pwd. Add the cubed brinjals and cook on medium high flame for 3 mts. add cumin seeds and let them brown. Keep checking in between and stir fry to ensure the brinjals don¶t burn or stick to the pan. Add crushed ginger and chopped onions and saute for 4-5 mts. Add turmeric pwd and combine. bring . 3 Add the tomatoes and combine. Cover with lid and let them cook on medium low flame for 1517 mts. combine yogurt. wash and cube 1 1/2 tbsps oil 1/2 tsp cumin seeds 1 chopped onion 1 chopped tomato 1/2 tsp finely minced ginger 1 tsp jaggery (optional) 1 tsp red chilli pwd 2 green chillis. salt. Add a cup of water and jaggery. slit half way 1 tsp coriander pwd 1/2 tsp saunf pwd/aniseed pwd 1 tsp coriander leaves (optional) 1 cup beaten yogurt pinch of garam masala pwd pinch of kasuri methi salt to taste 1 In a bowl. Keep aside 2 Heat oil in a vessel. coriander leaves and green chilies. Cook for another 3 mts.

Add garam masala pwd and kasuri methi and combine. 4 Serve with rice or a boil and reduce flame. Remove lid and cook for another few mts if it appears still watery. Allow the curry to cook till you achieve a thick gravy consistency. Add the yogurt mixture and combine. . Place lid and cook over low flame for 15 mts. Turn off heat.