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Archive for the ‘Vegetable Curries’ Category

Peppered Cauliflower and Mushroom Curry

Peppered Cauliflower and Mushroom Curry


Cauliflower florets – 250 gms

Button mushrooms – 250 gms

Onion – 1 large – finely chopped

Green chilli – 4 slit

Garlic – 4-5 sliced

Tomato puree – of 3 med

Oil – 4 tsps

Fennel seeds – 1/4 tsp

Red chilli powder – 1/2 tsp

Turmeric powder – 3 pinches

Coriander powder – 1/2 tsp

Freshly ground Pepper – 1/2 tsp

Cumin/Jeera powder – 1/8 tsp

Fresh coriander – a handful chopped

Lemon juice – 1 tsp


Heat oil in the sauce pan add fennel seeds and as they start to crackle,Add onions,garlic,green chilli and saute 4 mins.

Now add the Washed and drained cauliflower florets and peeled,washed and quarted mushrooms to the pan and stir well.

Add the tomato puree and cook till thr raw smell diappears and sprinkle spice powders,salt and cover on low heat till veggies are done.

Add the chopped fresh coriander and lemon juice and mix lastly.

Serve hot with Chappatis


Vankaya Bajji(Brinjal/Eggplant/Aubergine)Bajji


Vankaya Bajji

 This kind of dish which is prepared by using common vegetables such as onion,green chili and tomato with either brinjals,ridge gourd(beerakay), or amaranths or spinach and boil with turmeric and salt and mashed is called Bajji.Nothing but boiled chutney.


Brinjals/Vankayalu – 4 med

Onion – 1 large chopped

Green chilli – 4 chopped

Tomato – 2 med chopped

Tamarind – few pieces

Salt – as per taste

Oil – 1 tsp

Curry leaves – few

Garlic cloves – 3 crushed

Mustard – 1/4 tsp


Wash  the brinjals and remove stem chop and place in salt water.

Place a vessel on heat and add oil,splutter mustard and add the garlic and curry leaves,just stir a couple of mins and add the drained brinjal pieces,onion,green chlli,tomato and stir.

Sprinkle salt and turmeric and stir well to combine add 1/2 cup of water and cover cook till soft and water evaporates.

Turn off heat and let cool a little and mash well and transfer into a serving bowl.

Goes well with rice,Khichidi or chappatis.

Vankaya Bajji

Okra Tangy Curry (Bendakai Pulusu)

Okra Tangy Curry

Okra Tangy Curry – Bendakai Pulusu

Okra/Bendakayalu/Bhindi – 500 gms

Onion – 1 large sliced

Tomato – 1 med chopped

Green chilli – 2 slit

Ginger garlic paste – 1 tsp

Sugar – 1 tsp

Curry leaves – few

Methi-Jeera-Mustard seeds – 1 tsp together

Oil – 3 tsps

Turmeric powder – a little

Red chilli powder ¼ tsp


Coriander powder – ¼ tsp

Tamarind juice – 1 cup

Fresh coriander a handful chopped


Wash and pat dry the Okra and trim edges,cut into 1” long pieces

Heat a kadai and add a tsp of oil and sauté okra for few mins and remove.

Sauteed Okra

In the same pan add the remaing oil and splutter the seeds and drop in the onion,green chilli and curry leaves,fry few mins and as the onion edges starts turning brown add ginger garlic paste and fry well.

Now add the chopped tomato and cover cook till soft,open lid and stir in the powders and salt sauté 2 mins and add the tamarind juice and 2 more cups of water.

Bring this to a boil and add the sautéed okra and a tsp of sugar and cover the pan and simmer for 7-8 mins till thick and lastly sprinkle fresh coriander.

Okra Tangy Curry (Bendakai Pulusu)

Serve with White Rice and Potato Crisps

Stuffed Tindly Curry(Gutti Dondakai Koora)

Stuffed Tindly Curry



Tindly – 500 gms wash,trim edges and slit lengthwise ,let one edge be intact.

Slit tindly


Tamarind –  a marble size soak in hot water extract pulp 1 cup

Oil – 4 tbsps

Dry chillies – 3 slit

Curry leaves – few

Mustard – 1/2 tsp

For Masala,Dry roast

Dry Roast the Ingredients

Peanuts – 3 tbsps

Cashews – 6

Sesame seeds – 2 tsps

Coriander seeds – 1 tsp

Cumin/Jeera – 1/2 tsp

Cloves – 4

Cinnamon – 1 ” pc

Saute in Oil

Sauteed Onion and Garlic

Onion – 2 med chopped

Garlic – 2 pods sliced


Grind all the ingredients in to powder after roasting, and add the onion and garlic sauteed in a tsp of oil and two tbsps of tamarind pulp and make paste.

Place a pan and fry the slit tindly for 5-10 mins,till slightly brown as shown.

Slightly Fried Tindly


When done cool and Stuff the masala paste into the tindly.

Stuffed Tindly


Place the same pan and add the 2 tbsp oil and splutter mustard and add dry chillies and curry leaves and add the stuffed tindly and remaining masala and stir gently  for 2 mins and add the tamarind pulp and 1/4 cup water.

Cover cook 5-10 mins on low till oil separates,taste and adjust salt and turn off heat.

Stuffed Tindly Curry

Serve hot with rice or chappatis.Great for lunch.

Drumsticks and Potato Curry

Drumsticks and Potato Curry


Oil – 3 tbsps

Cloves – 3

Cinnamon – 1 ” piece

Onion – 3 (2 make paste,1 chop finely)

Ginger garlic paste – 1 tsp

Tomato – 3 med finely chopped

Drumsticks – 5-6 wash and peel chop into 1″ pieces

Potatoes – 2 med scrub surface and cut into quarters

Turmeric powder – 1/8 tsp

Red chilli powder – 1/2 – 1 tsp

Salt to taste

Coriander powder – 1/2 tsp

Curry leaves – few

Water – 1 1/2 cups of water


Wash and peel the Drumsticks and chop into small pieces,Wash the potatoes well,keep the skin on and chop into four pieces.

Heat a kadai and pour oil as it gets heated drop the cloves and cinnamon,immediately add the chopped onion and fry till light brown.

Then add the ginger garlic paste and fry 2-3 min,add onion paste and fry till the mixture turns brown, then the prepared drumsticks and potato to the kadai.

Stir for 3 mins and sprinkle the powder spices and salt stir well to combine  and coat,cook 2 mins and add the chopped tomatoes and curry leaves and cover cook on med heat till tomato is soft.

Now add water and mix and cover cook till done.

Serve with rice and dal or tempered buttermilk.

Turnip Curry

Turnip Curry

Turnips are from Cabbage Family but texture is somewhat like potato and have slightly sweet taste,when cooked in this way absorbs all the flavours and tastes better.We can use this beautiful veggy in sambhars or avials too.

Turnips (Shalgam)

To prepare this curry All You Need Is

Turnips – 3 Med

Onions – 2 chopped

Tomatoes – 2 chopped

Green chillies – 2 slit

Curry leaves – 1 sprig

Ginger garlic paste – 2 tsps

Turmeric powder – 1/8 tsp

Red chilli powder – 1/2 tsp – 1 tsp

Coriander powder – 1 tsp

Cumin/Jeera powder – 1/4 tsp

Salt – as per taste

Oil – 2 tbsps

Water – 2 cups

Mustard – 1/4 tsp

Fresh Coriander – 1 tbsp chopped

All you need To Do Is….

Peel and wash the turnips first and chop them in to big chunks or one inch cubes.

Peeled and Chopped Turnips

Heat oil in a wok and splutter the mustard and add chopped onion and fry 2-3 mins,now add the ginger garlic paste and fry well,add green chilli and curry leaves too.

Add the powder spices and stir in the chopped turnip pieces and combine well,cover 2 mins.

Now open lid and add the chopped tomatoes and cover cook till tomato is soft for about 3 mins and add the 2 cups of water and simmer for 10-12 mins till turnips are done.lastly sprinkle fresh coriander and turn of heat.

Serve hot for best taste with anything you wish.

Tomato Curry

Tomato curry



Tomatoes – 5 med chopped

Oil – 3 tbsps

Mustard – 1/2 tsp

Curry leaves – few

Red chilli powder – 1 tsp

Onion – 1 chopped

Green chillies – 2 slit

Roasted methi jeera powder – 1/4 tsp



Wash tomatoes well under cold running water and chop.

Heat a kadai and add oil to it, now add the mustard seeds and let splutter,add the chopped onion,and curry leaves saute for 3-4 mins add the red chilli powder and salt .

Stir till raw smell disappears,add the chopped tomatoes and cover cook till soft.

Open the lid and cook ,add green chillies and methi jeera powder cook till oil separates.

Serve hot with Rice of any choice or kichidi.

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