Soujanya's Kitchen

Ingredients 1/2 kg Tindora (Dondakayalu) - chopped 1 tsp Red chilli powder 2 tbsp Channa dal 1 tbsp Urad dal ½ tsp Cumin seeds 2 Dry red chillies Required salt Method Heat some oil in a pan; add Tindora (Dondakayalu), turmeric, little salt and required water. Cover it with lid and fry it on a medium flame. Keep checking till Tindora pieces becomes soft. Heat a tbsp of oil in a pan. Add medium sized dry red chilies, channa dal, urad dal & cumin seeds. Fry them, Keep aside to cool. Grind it to fine powder ( Kura podi in Andhra ). Add above curry powder (Kura podi) and fry for 2 mins. Put red chilli powder and mix well the curry. Turn off the flame. Serve hot with plain rice or Chapathi's.

Potlakaya with Nuvvu pappu podi is a great combination. Serve hot with plain rice or Chapathi's. Ingredients 1 Cup Chopped Snake gourd 3 tbsp Sesame Powder (Nuvvu pappu podi) 1 tsp Mustard seeds 1 Dry Red chilli 1 tsp Red chilli powder Few curry leaves Method In a bowl add chopped snake gourd, turmeric, salt and required water. Allow it to boil, by covering with a lid. Once boiled, drain it and keep aside to cool. Heat a tbsp of oil in a pan. Add Sesame seeds, red chilies, cumin seeds. Fry them, Keep aside to cool. Grind it to fine powder by adding little salt. (Nuvvu pappu podi) Take some oil in a pan; add snake gourd, curry leaves and fry it on a medium flame. Keep checking till water gets evaporated and add above Nuvvu pappu podi, and fry for 2 mins. Put red chilli powder and mix well the curry. Turn off the flame.

Ingredients 1 cup Cabbage (Chopped) 1 cup Grated coconut 2 cups Water 1 tsp Turmeric (Optional) Salt as required For seasoning 2 tsps Urad dal 1 tbsp Channa dal 1 tsp Mustard seeds 1 Red chilli Pinch of Hing Few curry leaves 2 tsp Peanut oil Method In a bowl take cabbage, add salt and required water. Allow it to boil, by covering with a lid. Once boiled, drain it and keep aside to cool. Take a pan, pour some oil and add urad dal, channa dal. Fry till they turn little brown. Add mustard seeds, when they begin to splutter add red chilli, hing and curry leaves and grated coconut to it. When coconut colour changes to light brown, add boiled cabbage to it. Cook for 2 minutes on a low flame till the water gets evaporated. Serve Cabbage-coconut curry with hot Plain rice or chapathi’s.

Ingredients 1 cup Capsicum - chopped 3 tbsp Gram flour (Besan/ Senagapindi) 1 tsp Rice flour 1/2 tsp Ajwain (Vamu) 1/2 tsp Dhaniya powder (coriander powder) 1 tsp Red chilli powder 1/2 tsp Turmeric Salt as required 2 tbsp Peanut oil Method Heat peanut oil in a pan; add chopped capsicum, salt and turmeric to it. Place the lid, cook for 5 mins under medium flame and keep checking until capsicum becomes soft. Prepare thick batter by mixing gram flour (besan, senaga pindi) rice flour together with salt, red chilli powder, soda, turmeric powder, Ajwain (Vamu), dhaniya powder and mix well by adding water to it. Now add above batter to curry & cook for 5 mins under low flame. Capsicum Besan curry tastes good with hot rice & ghee.

Sorakaya with Nuvvu pappu podi is a great combination curry in Andhra Pradesh. Ingredients 1 Cup Bottle gourd cubes (Chopped Bottle gourd) 3 tbsp Sesame Powder (Nuvvu pappu podi) 1 tsp Mustard seeds 1 Dry Red chilli 1 tsp Red chilli powder Few curry leaves (Optional) Method In a bowl add chopped bottle gourd, turmeric, salt and required water. Allow it to boil, by covering with a lid. Once boiled, drain it and keep aside to cool. Heat a tbsp of oil in a pan. Add Sesame seeds, red chilies, cumin seeds. Fry them, Keep aside to cool. Grind it to fine powder by adding little salt. (Nuvvu pappu podi) Take some oil in a pan; add bottle gourd, curry leaves and fry it on a medium flame. Keep checking till water gets evaporated and add above Nuvvu pappu podi, and fry for 2 mins. Put red chilli powder and mix well the curry. Turn off the flame. Serve hot with plain rice or Chapathi's.

Ingredients 1/2 kg Potatoes – chopped 1 tsp Red chilli powder Required salt Few curry leaves Method Heat some oil in a pan; add potatoes, turmeric and fry it on a medium flame. Cover it with lid; Keep checking till potatoes colour changes to light brown. Once potatoes become soft, add salt and fry for 2 mins. Before removing from stove add red chilli and curry leaves and mix well the curry. Turn off the flame. Serve hot with plain rice and ghee.

Vankaya Kothimeera karam tastes good with hot rice & ghee or with Chapathi's. Vankaya Kothimeera karam is famous and special Andhra dish. Ingredients 1/2 kg Eggplant (Vankayalu / Brinjal) 5-6 green chilies 2 big bunches chopped Coriander 1 tsp Turmeric 1 tsp Tamarind paste Salt as required ½ tsp Coriander seeds (fried) ½ tsp Cumin seeds (fried) Method Cut brinjals into 4-6 pieces.Heat some oil in a pan, add brinjal, salt, turmeric and sprinkle some water. Place the lid for the first 10 mins under medium flame and keep checking until brinjals become soft. Add tamarind paste and mix well. Now grind green chillies, coriander, fried cumin seeds and coriander seeds to fine paste. Add above paste to curry & cook for 5 mins under low flame.Vankaya Kothimeera karam is ready to eat.

Ingredients 1 Cup Ridge gourd (peeled and chopped) 2 sliced green chillies 1/2 tsp Coriander (dhaniya) powder 1/2 tsp garam masala 1 tsp red chilli powder 2-3 Garlic cloves 2 tbsp peanut oil Method Heat peanut oil in a pan; add chopped Ridge gourd, salt and turmeric to it. Place the lid, cook for 5 mins under medium flame and keep checking until Ridge gourd becomes soft. Grind green chillies, garlic cloves and coriander to fine paste. Now add above paste, dhaniya powder and garam masala and red chilli powder to curry & cook for 5 mins under low flame. Garnish with coriander. Ridge gourd curry tastes good with hot rice & ghee.

Ingredients 1 cup Snake gourd (Chopped) 2 cups Water 1 tbsp Channa dal 1 tsp Turmeric (Optional) Salt as required For seasoning 2 tsps Urad dal 1 tsp Mustard seeds 1 tsp Cumin seeds 1 Red chilli Pinch of Hing 1 tsp Curry leaves 2 tsp Peanut oil Method Clean chopped Snake gourd. Add Channa dal, turmeric, salt and required water. Allow it to boil, by covering with a lid. Once boiled, drain it and keep aside to cool. Take a pan, pour some oil and add urad dal. Fry till it turns little brown. Add mustard seeds and cumin seeds, when they begin to splutter add red chilli, hing and curry leaves to it. Now add Boiled snake gourd to it. Cook for 2 minutes on a low flame till the water gets evaporated. Serve Snake gourd curry with hot Plain rice.

Ingredients 1 Cup Beerakaya Pottu (Peeled skin of Ridge gourd) 2 cups Water 1 tbsp Channa dal 1 tsp turmeric (Optional) Salt as required For seasoning 2 tsps Urad dal 1 tsp Mustard seeds 1 red chilli Pinch of Hing Few curry leaves 2 tsp Peanut oil Method Clean the Beera Pottu (skin of Ridge gourd). Add Channa dal, turmeric, salt and required water. Allow it to boil, by covering with a lid. Once boiled, drain it and keep aside to cool. Take a pan, pour some oil and add urad dal. Fry till it turns little brown. Add mustard seeds, when they begin to splutter add red chilli and curry leaves to it. Now add Boiled Beera pottu to it. Cook for 2 minutes on a low flame till the water gets evaporated. Serve Beera pottu kura with hot Plain rice.

Ingredients 1/2 kg Okra (Bendakayalu) - chopped Required salt 1 tsp Red chilli powder Few curry leaves Method Heat some oil in a pan; add okra, turmeric and fry it on a medium flame. Keep checking till okra colour changes to little dark. Heat a tbsp of oil in a pan. Add medium sized dry red chilies, channa dal, urad dal & cumin seeds. Fry them, Keep aside to cool. Grind it to fine powder ( Kura podi in Andhra ). Add above curry powder (Kura podi), salt and fry for 2 mins. Put red chilli powder, curry leaves and mix well the curry. Turn off the flame. Serve hot with plain rice or Chapathi's.

Ingredients 1/2 kg Eggplant (Vankayalu) 2-3 green chilies 1” Ginger (Allam) Coriander leaves Method Cut the brinjals into 4-6 pieces. Heat some oil in a pan, add brinjal, salt, turmeric, 1tsp milk (so that brinjal colour doesn’t change). Place the lid for the first 10 mins under medium flame and keep checking until brinjals become soft. Grind green chillies, ginger and coriander to fine paste.Now add above paste to curry & cook for 5 mins under low flame. Garnish it with coriander. Vankaya kura is ready to eat. Vankaya Allam kura tastes good with hot rice & ghee or with Chapathi's . Note: If any one likes Vankaya kura with seasoning then, In a pan, heat 2 tbsp oil and add Channa dal, mustard seeds, red chilli and when mustard seeds begin to splutter add it to curry.

Bottle gourd curry tastes good with hot rice or Chapatis . Ingredients 1 cup bottle gourd cubes 2 chopped Onions 2 chopped tomatoes 2 sliced green chillies 1 tbsp Coriander (dhaniya) powder 1 tbsp garam masala 1 ½ tsp red chilli powder Few curry leaves 2 tbsp peanut oil Method Heat peanut oil in a pan, add onions & fry. Now add tomatoes and cook for 2 mins. Add bottle gourd cubes, salt, turmeric and green chillies to it. Place the lid, cook for 5 mins under medium flame and keep checking until bottle gourd becomes soft. Now add coriander powder, garam masala and red chilli powder to curry & cook for 5 mins under low flame. Garnish it with curry leaves.

Ingredients ½ Kg Capsicum 2 chopped Onions 2 chopped tomatoes 1 tbsp Coriander (dhaniya) powder 1 tbsp garam masala 1 ½ tsp red chilli powder 1 tbsp curry leaves Method Cut capsicum into medium pieces. Heat some oil in a pan, add onions & fry. Now add tomatoes and cook for 2 mins. Add capsicum, salt and turmeric to it. Place the lid, cook for 5 mins under medium flame and keep checking until capsicum become soft. Now add dhaniya powder, garam masala and red chilli powder to curry & cook for 5 mins under low flame. Garnish it with curry leaves. Capsicum cuury tastes good with hot rice .

Ingredients 1/2 kg Eggplant (Vankayalu)2-3 green chilies 2 Onions 2 tomatoes 1 tbsp Ginger paste Coriander leaves Method Finely chop onions. Cut brinjals into medium sized pieces. Heat some oil in a pan, add onions & fry. Now add brinjal, salt, turmeric, 1 tsp milk (to retain the color of brinjals) & sliced green chillies. Add chopped tomatoes. Cover the pan with a lid and cook for 10 minutes under medium flame; make sure the brinjals become soft. Now add ginger paste to curry & cook for 5 mins under low flame. Garnish it with coriander. In Andhra, Vankaya Kura (Brinjal curry) is compulsary dish in all Functions or Festivals .This tastes good with hot rice & ghee.