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By Chef Chandan Prajapati

Rasa Kaya / Bendakaya Vankaya Pulusu / Mix Veg Pulusu / Mukkala Pulusu / Andhra Mix Veg Curry

INGREDIENTS

Sesame Oil – 5 tbsp

Mustard seeds – 1 tbsp

Methi seeds (Fenugreek seeds)– 1 tsp

Jeera (Cumin seeds) – 1 tsp

Curry leaves – 10 leaves

Black peppercorn – 1 tbsp

Peeled garlic cloves – 50 gm

Shallots peeled and chopped – use 10 shallot

Tomato chopped – use 2 medium size

Fresh coconut grated – use 1 coconut. Grate the flesh and grind to a paste with some water

Coriander powder – 3 tsp

Red chili powder – 3 tsp

Turmeric powder – 1 tsp

Tamarind water – soak 100 gm tamarind in 500 ml water

Salt to taste

Baby Brinjal – 3 numbers (wash and cut into 1/4th)

Lady’s finger – 5 to 6 (cut into 1 inch size)

Boiled baby potato (with skin) – use 4 boiled baby potato and cut into wedges

Drumstick – use 1 full length and cut into 1 inch size

GARNISH

Chopped fresh coriander leaves

METHOD

Heat a pan or Kadhai. Add sesame oil. You may also use other cooking oil. Once the oil is hot carefully add mustard seeds, Methi seeds and cumin seeds. Let them crackle for few seconds and then add curry leaves, peppercorn and garlic. Sauté on medium heat till the garlic turns brown.

Add chopped shallots and lightly brown it and then add the chopped tomatoes and stir till brown. Now lower the heat and add the coconut paste and stir for 2 minutes.

Add coriander powder, chili powder and turmeric powder and stir for 2 more minutes.

Strain the tamarind water and add to the gravy.

Add salt. Boil the gravy for 10 to 15 minutes. Add all the cut vegetables and cook for 10 more minutes. Add little water if required while cooking vegetables.

Once the vegetables are cooked and gravy is thick remove from the heat and serve garnished with fresh coriander leaves.

Serve hot with steamed rice, appam, paratha or dosa.

 

 

 

 

 

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