Andhra Style Brinjal & Indian Broad Beans (Vankaya Chikkudukaya Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Indian Broad Beans (Vankaya Chikkudukaya Mudda Kura)

Serves 2

Ingredients:

Indian Broad Beans (Saem/Chikkudukaya)- 100 Grams

Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small

Turmeric Powder- ¼ Tsp.

Salt- To Taste

Tamarind Pulp- 1 Tbsp.

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.

Dried Red Chilli- 1, Broken in Half

Split Bengal Gram (Chana Dal)- ½ Tsp.
Split Black Gram (Urad Dal)- ¼ Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

Method:

Wash, Clean, De String from both sides and Cut Broad Beans breadth wise into Inch long pieces

Wash and Cut Brinjal into Cubes and keep them in Salted Water (to prevent discoloration)

Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Broad Beans) & Mix

 

Add the Tamarind Pulp & Mix

Check for Water if needed (try to make this without Water which results in a Dry Preparation), Cover & Cook till done


Tips:
This recipe can be made with the Seeds (Daane/Ginjalu) of the Broad Beans & Brinjal

Brinjal & Peas can be cooked directly on the flame which would Cook on Medium High Flame straight after the Tempering & then Covered  to cook on Low Flame
The reason we Cook Brinjals on Medium High Flame initially is to avoid the Bitterness it may produce while being cooked on Low Flame 

The Stove Top method is the Best if we have enough time instead of Boiling the Vegetables which would be appropriate when running short of time or trying for a different method to make these Vegetables (Boil together the Beans & Brinjal with Salt, Turmeric Powder till Tender)

Optional is to add Red Chilli Powder- 1 Tsp. in the end


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Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

This comes straight from my Grandmother's Kitchen :)
She always has these practical ideas to utilize whatever Pulses, Vegetables we have in the Pantry, so we made this Traditional Andhra Recipe with just the available ingredients for Lunch :)
In a Traditional Andhra Kitchen, the vegetables are always bought with these Recipes ready in mind! There is so much to learn from our Grandmother's who always knew their mixes, ratios, proportions & also the importance of Seasonal Vegetables & Fruits in the Kitchen :)
Serves 2

Ingredients:

Green Peas (Matar/Bataani)- 100 Grams

Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small

Turmeric Powder- ¼ Tsp.

Salt- To Taste

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.

Dried Red Chilli- 1, Broken  9

Split Bengal Gram (Chana Dal)- ½ Tsp.
Black Lentil (Urad Dal)- ¼ Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

Method:

Wash and Cut Brinjal into Long Slices and keep them in Salted Water (to prevent discoloration)

Boil together the Brinjal with Salt, Turmeric Powder till Tender


Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Peas) & Mix
Add Turmeric Powder, Salt & Mix Well

On Medium High Flame, Keep Stirring occasionally uncovered till the Brinjals become Tender

Check for Water if needed, Sprinkle all over with hand
Cover & Cook till the Brinjals & Peas are done

Tips:
Can also prepare the Brinjal with Peas directly in the Pan instead of Boiling the Brinjal separately


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Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

North Indian Vegetarian Main Course Special
Punjabi Cuisine

Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

Serves 2

Ingredients:

Potatoes - ¾ Cup, Parboiled, Peeled & Cubed

Spinach (Palak)- ¾ Cup, Blanched & Pureed

Ginger-Garlic (Adrak-Lehsun) Paste- 1-½ Tsp.

Extra Light Olive Oil/Pomace Oil- 2 Tsp.
Onion Puree- 3 Tbsp.

Milk- 1 Tbsp.

Red Chilli Powder- 1 Tsp.

Punjabi Chole Masala- 1 Tsp.

Salt- To Taste

Fresh Cream- 2 Tsp., For Garnish

Method:

Heat Oil
Add the Ginger-Garlic Paste, Onion Puree & Saute till Golden in Color
Add the Spinach Purée, Milk, Red Chilli Powder, Chole Masala, Salt, about ¼ Cup of Water & Mix Well
Let the Gravy Simmer on Low Flame till the Potatoes are blended with the Gravy well
Check the Seasoning
Garnish with Fresh Cream & Serve Hot!

Serve Hot with Phulka, Dal, Set Curd!

Tips:

Mashed Potatoes and Spinach blend beautifully with the Punjabi Chole Masala here

This Recipe is Easy to make, Different Flavours due to Chole Masala & has a Nice Finger licking Gravy

It takes about 5 to 7 Minutes of Preparation Time & 5 Minutes of Cooking Time

Variations:

Can be made in a Microwave through the Method given below:

In a Microwave Safe Bowl, Mix Oil, Ginger-Garlic Paste, Onion Paste
Cover & Microwave on High for about 2-3 Minutes
The Onions should look just like they have lost water & become Translucent/Light Golden in color

Add the Spinach Purée, Potatoes, Milk, Chilli Powder, Chole Masala, Salt and about ¼ cup of Water, Mix Well & Microwave on High for about 1-2 Minutes

Garnish with Fresh Cream & Serve Hot!

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Simple Green Peas & Spinach Preparation (Matar Palak)

Indian Vegetarian Main Course Special

Kashmiri Cuisine

Simple Green Peas & Spinach Preparation (Matar Palak)

Serves 2

Ingredients:

Spinach (Palak)- 3 Cups, Finely Chopped

Green Peas- 1 Cup, Boiled

Cloves (Laung/Lavang)- 2

Cinnamon (Dalchini)- 1/2 Inch Stick

Asafoetida (Hing)- a Pinch

Red Chilli Powder- 1/4 tsp

Turmeric powder (Haldi)- a Big Pinch

Dried Ginger (Sonth) Powder- a Big Pinch

Milk- 1/4 Cup

Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.

Salt- To Taste

Method:

In a Non Stick Skillet (Kadhai), Heat Oil, Add Cloves, Cinnamon & Asafoetida

Add Spinach, Peas along with ½ cup of water and bring it to a boil

Simmer for 10 to 12 minutes till almost all the water evaporates

Add the Dry Powdered Spices (Red Chilli Powder, Turmeric Powder, Dried Ginger Powder), Milk and Salt & Mix well

Bring the Gravy to a Boil
Serve immediately with Roti/Rice


Tips:

 

This Simple (as it takes less than 10 Minutes to put together if all the Ingredients are ready) Subtly flavored Aromatic Vegetable combo is flavored with an unusual combination of Spices!!

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Ugadi Pachadi

Nandana Nama Samvatsara Ugadi Subhakankshalu :)

Early Morning, the first thing we Andhrites have on Ugadi empty stomach is a Chutney/Pachadi (unique blend of Sweet Sour Bitter Salty Spicy Flavours!)

Banana mixed with Varied Flavours just like the Different Flavours of Life, Sweet (Jaggery), Sour (Raw Mango, Tamarind), Bitter (White Neem Flowers), Salty (Salt) & Spicy (Red Chilli Powder)

The Flowers need to be separated completely from the Green Stalks, even though they are minutely small as seen in the picture which may otherwise lead to Utter Bittery Taste

We do this by rubbing the Flowers Gently on the palm of our hands

So lots of transformation in the Andhra Kitchen as new items come in like New Jaggery is used starting today in the preparations

In Guntur, the Pachadi is eaten on the Mango Leaf folded like this


Tips:
In Tamil, the Neem Flowers are called Veppam Poo
Read somewhere that Green Chillies are added instead of Red Chilli Powder here but Traditionally Powder is used

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