Kooralu (Vegetable curries)

VANKAYA VEPUDU

Preparation:-

2. Cut ½ kg eggplants, dip in water
3. Heat 4 TSP oil in a Kadai add eggplants, add sufficient salt and cover it with a lid
4. Stir gently in the middle of boiling remove the lid
5. Now fry them on a high flame, so that it does not turn into paste
6. Finally add jeera powder, red chilly powder, pinch of Asafoetida, mix it well and switch off the stove. 

VANKAYA PULUSU PACHADDI

Preparation:-

1. Take one big eggplant, cool it for sometime, remove the skin
2. Mash the baked eggplant
3. Add 1 or 2 TSP Tamarind juice, salt, 2 green chillies, cilantro, a pinch of sugar or jaggery and mix it well and
4. Season the contents with urad dal, Mustard seeds, Asafoetida.

 BIRAKAYA PULUSU KURA

Preparation:-

1. Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.
2. Heat 2 TSP oil in a Kadai, add ½ TSP urad dal, ¼ TSP cumin seeds, 2 red chillies, curry Leaves and fry them
3. Then add Birakaya pieces, 1 TSP tamarind juice, sufficient salt and mix it well, cover the kadai with a lid
4. Stir gently in the middle, till the water everything is cooked.
5. Birakaya popu Kura can be Prepared in the same method, except tamarind juice is not added.

BIRAKAYA PESARAPAPPU KURA

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces. 

2)    Boil 1 cup moong dal and Briakaya pieces, add sufficient salt

3)    Heat 2 TSP oil, add a pinch of Asafoetida, ½ TSP urad dal, ¼ TSP cumin seeds, curry Leaves and fry them

4)    Mix the Boiled moong dal and Birakaya pieces with fried spices

5)    Boil it for 2 or 3mins and switch off the stove.

 BIRAKAYA KANDI PAPPU PODI KURA

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.

2)    Fry 1 cup Toor dal coarsely

3)    Boil fried Toor dal, in the middle add Birakaya pieces and boil them together

4)    Drain all the water from the boiled contents

5)    Heat 2 TSP chillies, ½ TSP urad dal,  ½ TSP urad dal, ½ TSP cumin seeds, curry Leaves & fry them

6)    Then mix boiled dal, birakaya pieces with spice mix and boil all the contents for 5mins.

BIRAKAYA VEPUDU

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.

2)    Heat 4 TSP oil, add birakaya pieces and fry them coarsely

3)    Finally add ¼ TSP Jeera powder red chilly powder and salt.

BENDAKAYA KURA

Preparation:-

1)    Wash ½ kg Ladies fingers, clean them and cut into small discs

2)    Heat 4 TSP of oil, add Ladies fingers, salt, sprinkle some water and cover the container with a lid

3)    Stir gently in the middle

4)    When the pieces are boiled partially, remove the lid, add ¼ TSP Jeera powder, ¼ TSP Coriander powder and 1 TSP Besan

5)    Mix it well, Leave it for 5mins and switch off the stove.

BENDAKAYA PALUSU KURA

Preparation:-

1)    Wash ½ kg ladies fingers, dry them and cut into small pieces

2)    Heat 2 TSP of oil in a kadai, add ½ TSP urad dal, 2 red chillies, ¼ TSP cumin seeds, some curry Leaves and fry them

3)    Add Ladies finger pieces, salt Haldi and 1 TSP tamarind juice, mix it well and cover with a lid

4)    Stir gently in the middle, so that it does not turn paste and repeat the process till the water is evaporated and everything is cooked. 

KAKARAKAYA (BITTER GOURD) ULLI KARAM KURA

Preparation:-

  i.              Wash ½ kg gourd, cut each bitter gourd into or 3 pieces like a floret

ii.               Boil the Bitter gourd by sprinkling some curd or tamarind juice and cool it for some time

iii.              Grind 2 onions, 4 red chillies and some cumin seeds into a paste

iv.              Stuff the boiled Bitter gourd with onions paste

v.              Heat 4 TSP oil and gently fry the

vi.              Keep it for 10mins  and switch

KAKARAKAYA SENAGAPINDI KARAM KURA

Preparation:-

 SPICE MIX: Mix Besan, salt, red Chilly powder Asafoetida, Jeera powder, oil

Stuff the boiled Bitter gourd with above spice mix.

Fry them in oil and sprinkle the left over spice mix on the fried bitter gourd.

KAKARAKAYA KOTHIMEER KARAM KURA

Preparation:-

 SPICE MIX: - Grind 6 green chillies and 2 bunches cilantro, salt .

KAKARAKAYA PULUSU

Preparation: -

1.Wash ¼ kg bitter gourd, cut them into small pieces.

2.               Add some salt to the bitter gourd pieces and squeeze all the water

3.               Heat 4 TSP oil in a Kadai, add ¼ TSP cumin seeds, dry vodiyalu powder and fry them

4.              Then add bitter gourd pieces, salt, tamarind juice and cover the lid

5.              Heat ½ TSP oil separately, fry ¼ TSP cumin seeds, ¼ TSP fenugreek seeds 2 red chillies and make it into powder

6.              Mix the spice powder, rice flour in water and pour the mixture in boiled bitter gourd

7.              Let it boil on a low flame for 5mins and switch off the stove.

KAKARAKAYA VEPUDU

Preparation:-

1. Wash Bitter gourd and cut them into small pieces

2. Add some salt to it and squeeze all the water.

3. Heat 4 TSP oil and deep fry them

4. Finally add some salt and red chilly powder.