Curry

Bengal Curry

Ingredients:

2 tbsp toovar dal
3 tbsp chana dal
3-4 red chillies
2 pinches asafoetida powder
1 tsp black gram dal
½ tsp mustard seeds
3 tbsp oil
Curry leaves, chopped
2 cups chopped beans
Salt to taste

Preparation method:

Soak chana dal and toovar dal in water for half an hour.
Grind coarsely with red chillies, salt and asafoetida.
Steam cook for at least 10 minutes.
When cool, break (pulverize by hand) like bread crumbs.
Wash beans and cut into ¼” pieces. Boil in a little water.
Drain and squeeze the beans of all water.
Prepare seasoning in frying pan with mustard and black gram dal in oil.
Roast till the dal turns golden brown.
Put the dal mix and curry leaves in it.
Cook on medium flame till oil leaves the mixture.
Put beans and a little salt and cook for another 5 minutes.
Take out from flame.

Bittergourd Curry

Ingredients:

Bittergourd, chopped
2 red chillies
A small pinch hing
A small pinch turmeric powder
¼ tsp mustard
½ tsp urad dal
a few curry leaves
¼ tsp tamarind powder
2 to 3 tsp cooking oil
1 tsp salt to taste

Preparation method:

Heat oil in a pan and put the mustard.
When they crackle, add red chillies, urad dal, hing, turmeric, curry leaves, and the chopped bittergourd.
Sprinkle some water, and allow it to cook for 15 to 20 minutes.
Now sprinkle tamarind powder and salt.
Allow it to simmer and let it fry for a few more minutes until the oil separates.

Cabbage Curry

Ingredients:

cabbage, finely chopped
4 green chillies
½ tsp urad dal
1 tsp channa dal
¼ tsp mustard
a small pinch hing
a few curry leaves
2 tsp cooking oil
1 tsp salt to taste

Preparation method:

Heat some oil in a pan and put the mustard.
When they crackle, add channa dal, urad dal, hing, and curry leaves.
Put chopped cabbage and green chillies and sprinkle some water.
Allow it to cook until the cabbage becomes soft.

Cochin Masala Curry

Ingredients:

2 cups coconut gratings
16 red chillies
2 tsp black gram dal
2 tsp coriander seeds
a little haldi powder

Preparation method:

Roast all the above ingredients in frying pan separately, on a low flame, till it becomes golden brown and crispy.
Grind them together in a mixer, absolutely dry or free from moisture till oil is given off.
This masala can be kept for 6 to 8 months in an air-tight container without spoiling, and can be used for preparing a variety of curries, when desired.

Bengal gram-cum-suran
Soak 1 cup bengal gram in water overnight.
Next day, put ¾ cup suran bits.
Pressure cook upto 3 whistle sounds. Remove and put salt.
Combine tamarind juice, desired quantity of water and 2-3 tsp of the above masala.
Keep it to boil for 5 minutes.
Take out from flame. No seasoning.

Suran-cum-dal
Chop suran into ½” cubes, 1 cup full.
Apply salt and keep aside for 5 minutes.
Then deep fry in oil and keep aside.
Boil toovar dal in water.
Put salt, tamarind juice and sufficient masala. Boil.
Combine the fried suran bits.
Take out from flame after 2-3 minutes.

Drumstick Leaves Curry

Ingredients:

4 cups drumstick leaves
½ cup coconut gratings
5 green chillies
1 small piece haldi
1 tsp jeera
½ tsp toovar dal
3 red chillies
½ tsp mustard seeds
1 sprig curry leaves
4 tsp oil
salt to taste

Preparation method:

Cut drumstick leaves finely.
Wash toovar dal and the leaves. Combine them together.
Pressure cook (in about 2 cups of water) for at least 15 minutes.
Grind fine masala using coconut gratings, haldi and green chillies.
Put jeera and grind for a while. Transfer the masala to a vessel.
Remove dal – leaf mixture when cool and cook it again in another vessel.
Put salt and allow it to boil. Combine the masala and boil properly.
Take out from flame. Season with red chilli pieces, mustard and curry leaves in oil, with a ladle.

Eggplant Podi Curry

Ingredients:

250 g eggplant, chopped
1 tsp urad dal
1 tsp channa dal
1.5 tsp coriander seeds
4 to 5 red chilli
¼ tsp mustard
4 tsp cooking oil
a small pinch hing
¼ tsp turmeric
¼ tsp tamarind paste
¾ tsp salt

Preparation method:

Dry roast urad dal, channa dal, coriander seeds, red chillies and hing.
Dry grind the above with ¼ tsp salt.
Heat some oil in a pan and put the mustard.
When they crackle, put turmeric, hing and eggplant to this.
Sprinkle little water, and cover it slightly until the eggplant gets cooked.
Now put the remaining salt, tamarind paste, and the ground masala powder.
Stir well and add a 5 tsp of cooking oil.

Okra Curry

Ingredients:

250 gms okra, washed, diced and dried
½ tsp urad dal
¼ tsp mustard
A small pinch hing
A small pinch turmeric
½ tsp chill powder
1 tsp yogurt
3 tsp cooking oil
½ tsp salt

Preparation method:

Heat some oil and put the mustard. When they crackle, put urad dal, hing, turmeric, and add the diced okra.
Add salt and mix it well. Let it to cook for 10-15 minutes.
Now put chilli powder and 1 tsp yogurt and keep frying for 5 to 10 minutes.

Plaintain Curry

Ingredients:

2 to 3 washed plantain, peeled and diced
½ tsp cumin seeds
¼ cup grated coconut
2-3 red chillies
½ tsp urad dal
¼ tsp mustard
a small pinch hing
¼ tsp turmeric
a few curry leaves
3 tsp cooking oil
½ tsp salt

Preparation method:

Boil plantains with turmeric and salt.
Wet grind cumin seeds, coconut and red chillies and keep aside.
Heat 3 tsp of oil in a pan and put mustard.
When they crackle, then add hing, urad dal, curry leaves, turmeric, and the diced plantain.
Sprinkle water and allow it to cook for 5 minutes.
Now, put the ground masala, and allow it to cook for another 5 to 10 minutes.

Potato Curry

Ingredients:

1 pound potatoes
¼ tsp turmeric
a small pinch hing
1tsp chilli powder
½ tsp urad dal
¼ tsp mustard
3 tsp cooking oil
1 tsp salt to taste

Preparation method:

Dice potatoes with skin.
Heat oil in a pan and put the mustard.
When they crackle, add urad dal, hing, turmeric and the diced potatoes.
Allow it to simmer and add salt and allow it to cook until the potatoes turn light brown.

Vegan Pumpkin Curry

Ingredients:

1½ cups baked pumpkin or winter squash
½ cup red lentils, rinsed
5 to 6 dried curry leaves
1 tbsp curry powder
½ chopped onion
piece of fresh ginger
2 whole dried red chilies
fistful of coconut
½ cup soymilk
sea salt

Preparation method:

Toss all in pot, cook until lentils becomes mushy.
Serve over some cooked grains and some chutney.

Zucchini-Capsicum Vegetable Curry

Ingredients:

3 zucchini, chopped to round
1 capsicum/banana chilli, chopped
1 tomato, chopped
1 inch ginger, finely chopped
1 cup coriander, finely chopped
1 tsp limeJuice
2 tsp canola oil
2 tbsp skim yogurt
½ cup water

Preparation method:

Put yogurt in a bowl and mix well all the spices.
Heat a deep skillet and pour oil. When the oil becomes hot, put the spice paste.
Cook till a mesh type texture results and oil separates out
Put zucchini and tomato pieces and lime juice and mix well.
Cover the skillet and keep it to boil for 5 minutes.
Garnish with coriander leaves powder.