Dry curries

Hi Ketal,

Thanks for sharing.
tamara godkeri thai gayee?

Looks same as what we call mangaa pachadi!

thanks,
Mullai

hi poonam

instant

Originally Posted by poonamjoshi9266

Hi Ketal,

Thanks for sharing.
tamara godkeri thai gayee?

Thanks for the recipe.

Sasirekha

Tava Bhindi

Lady Fingers – 12
Chilli powder – 1 tablespoon
Corriander powder – 1 tablespoon
Jeera powder – 1 tablespoon
Garam Masala Powder – 1 tablespoon
Amchur powder – 1/2 table spoon
Fennel Seed powder – ½ tsp
Ghee/ oil for frying
Salt to taste

• Wash and slit the bhindis lengthwise leaving the broader end of the bhindi intact. Do not cut completely.
• Stuff the masala in the bhindis
• Take a non stick pan, add some ghee/ oil and place the bhindis one by one carefully.
• Place a lid over the pan, and fry till brown
• Repeat same with the other side of the bhindi till completely done
• Serve hot with rice or chapattis.

Note:- You may use boiled arbi, potatoes, small brinjals or any other vegetable of your choice.

This is a very different combination.Paneer been my favourite definately making it for this weekend.

Thank You So Much.

Babita

Originally Posted by hasa

Spinach and Potatoes



Ingredients:

·225 gms Potatoes
·1 tsp Cumin Seeds
·4 tbsps Vegetable Oil
·1 Piece Ginger, crushed
·2 Green Chillies, chopped
·4 Pods of Garlic, crushed
·1 Onion, coarsely chopped
·2 Dried Red Chillies, coarsely broken
·2 Tomatoes, coarsely chopped, to garnish
·225 gms Spinach, trimmed, washed and chopped
·Salt to taste

Method:

1.Wash the potatoes and cut into quarters. If using small new potatoes, leave them whole. Heat the oil in a frying pan and fry the potatoes until brown on all sides. Remove and put aside.
2.Remove the excess oil leaving about 1 tbsp in the pan. Fry the ginger, garlic, onion, green chillies, dried chillies and cumin seeds until the onion is golden brown.
3.Add the potatoes and salt and stir well. Cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender when pierced with a sharp knife.
4.Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated.
5.Garnish with the chopped tomatoes and serve hot.

hi i tried this recipe yesterday and was great .thanx very much

Hi all,

This is a dry curry out of ladies finger. Goes well with curd rice or rasam. Since pepper alone is used, people suffering from cold and dry cough can have it.The entire dish is cooked in very low flame(Sim), so it consumes time, but comes out very well.

Ladies Finger Dry Curry:

Ingredients :

Ladies Finger - 15 - 20

Crushed Pepper - 1 1/2 tsp ( add more for more spice)

Salt

Oil

Method :

Slice the ladies finger very thinly. Should be so thin like a string.

heat oil in a pan, and add the sliced L.finger. Let it saute for 10-15 mins. Keep the stove in sim or in very low position.Do not kindle the vegetables often, since it may break and make the dry curry clumsy.If u feel it sticking to the pan, slightly kindle and add very little oil.Once 3/4th cooked add salt and finally add crushed pepper according to taste. Let it cook for 4-5 mins and switch off the stove.

Note:
Do not add water

Hi,

Very nice thread. different types of dry curries. surely try and post my feed back soon. keep posting.