Raw Banana Green Moong Curry

Raw banana green moong curry is a tasty and easy to prepare delicious semi thick gravy made with raw banana and green gram that goes well with rice.The following ingredients are needed to prepare Raw Banana Green Moong Curry.
Ingredients:
Green gram.          -1/2 cup
Raw Banana.         -2 or 3
Dry red chilly.       -2
Garlic cloves.        -3
Curry leaves.         -1 sprig
Red chilly powder.-1 tsp
Hing powder.         -1/4 tsp
Mustard seeds.       -1 tsp
Salt.                        - to taste
Water.               - as needed
Coconut oil.           -1 tbsp

Method:
1). Peel the outer skin and chop raw bananas into very small pieces and wash well. Wash green gram and pressure cook it along with chopped raw banana pieces adding required water for 2 whistles.

2). Heat 1tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add dry red chilly broken pieces and lightly crushed garlic cloves into the pan and saute in oil. Add curry leaves, red chilly powder and hing powder into the pan and saute well.

3). Add pressure cooked green gram raw banana mixture into the pan and mix well. Add required salt and 1cup of water into the pan and mix with the cooked green gram raw banana mixture. Make a semi thick gravy and cook for 2 minutes on low flame and switch off the flame.Transfer the raw banana green moong curry to a serving bowl.

A very tasty Raw Banana Green Moong Curry is ready to serve with rice. 

Tomato Garlic Curry

Tomato garlic curry is a quick and easy to prepare south Indian style tomato curry made with red ripe tomatoes and garlic cloves adding coriander leaves and spices that goes well as a side dish with rice, roti or chapati.

The following ingredients are needed to prepare Tomato Garlic Curry.
Ingredients:
Tomato.                -3 big
Garlic.                  -1whole bulb
Green chilly.         -2
Curry leaves.         -few
Coriander leaves.  -1/2 a bunch
Turmeric powder.  -1/2tsp
Red chilly powder.-1 tsp
Coriander powder.-2 tsp
Mustard seeds.      -1 tsp
Water.          - as needed
Salt.             - to taste
Coconut oil.-2 tsp

Method:
1). Chop tomato into thin lengthy slices. Chop garlic cloves into thin lengthy slices. Slit green chilly. Finely chop coriander leaves. Keep aside the chopped ingredients.

2). Heat coconut oil in a pan and splutter mustard seeds. Add chopped garlic slices and saute well. Add slit green chilly and curry leaves into the pan and saute well.

3). Add turmeric powder, red chilly powder and coriander powder into the pan and mix well.

4). Add chopped tomato slices and 3/4 cup of water into the pan and saute well until the tomato slices turn soft.

5). Add finely chopped coriander leaves and mix everything. Boil the curry for 2 minutes on low flame and switch off the flame.

Very tasty and aromatic Tomato Garlic Curry is ready to serve with rice, roti or chapati.  

Bendekai Gojju / Okra Coconut Masala Curry

Bendekai gojju is a karnataka style tamarind based okra coconut masala curry that goes well with rice, chapati, dosa or idli. The following ingredients are needed to prepare Bendekai Gojju / Okra Coconut Masala Curry.

Ingredients:
Bendekai / Okra. -10-12
Turmeric powder.-1/2 tsp 
Grated jaggery.    -2 tbsp
Water.                  -as needed
Salt.                     -to taste
Tamarind. -a gooseberry size

For Grinding Coconut Masala Paste:
Grated coconut.   -1 cup
Dry red chilly.     -6
Sesame seeds.     -1 tbsp
Fenugreek seeds.-1/4 tsp
Urad dal.             -1 tsp
Chana dal.           -1 tsp
Coconut oil.        -1 tbsp

For Tempering:
Mustard seeds.-1 tsp
Dry red chilly. -1
Asafoetida.      -1/4 tsp
Curry leaves.   -1 sprig

Instructions:
1). Heat 1 tbsp coconut oil in a pan. Add urad dal, chana dal, 6 dry red chillies, sesame seeds, fenugreek seeds and roast on low flame until dals changes to golden brown. Allow the roasted ingredients to cool. Once cooled grind the roasted ingredients along with grated coconut in a mixer grinder to a smooth paste adding 1/2 cup of water. Keep aside the ground coconut masala paste.

2). Soak tamarind in 1& 1/2 cup of  warm water for 5 minutes. Squeeze the tamarind in soaked water and extract tamarind juice. Keep aside the extracted tamarind juice.

3). Wash bendekai /okra in water and wipe them with a cloth. Trim both the ends of cleaned bendekai /okra and chop them into 1inch lengthy round pieces. Keep aside the chopped bendekai pieces.

Method:
1). Heat 2 tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add 1 dry red chilly, curry leaves and asafoetida (hing powder) into the pan and fry in oil for a second.

2). Add chopped bendekai into the pan and saute in oil on low flame.

3). Add turmeric powder, extracted tamarind juice, grated jaggery and required salt into the pan and mix with the bendekai and boil on low flame.Cover and cook until the bendekai is cooked.

4). Add ground coconut masala paste into the pan. Add 1/2 cup of water into the pan and mix well. Boil the bendekai gojju /okra masala curry for 6-8 minutes on medium flame and switch off the flame. Transfer the bendekai gojju to a serving bowl.

Bendekai Gojju/ Okra Coconut Masala Curry is ready to serve with rice, chapati, dosa or idli.

Padavalanga Carrot Thoran / Snake Gourd Carrot Stir Fry with Coconut.

Snake gourd carrot stir fry with coconut known as padavalanga carrot thoran in Kerala is a dry stir fry made with snake gourd, carrot, peanuts and freshly grated coconut that goes well as a side dish with rice or chapati. The following ingredients are needed to prepare Padavalanga Carrot Thoran / Snake Gourd Carrot Stir Fry with Coconut.
Ingredients:
Snake gourd / Padavalanga.-1 medium size 
Carrot.                -2
Peanuts.              -1/2 cup
Onion.                 -1
Green chilly.        -2
Curry leaves.       -few
Turmeric powder.-1/2 tsp
Grated coconut.   -1 cup
Chana dal.            -2 tsp
Urad dal.              -2 tsp
Mustard seeds.     -1 tsp
Fenugreek seeds. -1/4 tsp
Salt.                     - to taste
Coconut oil.         -1 tbsp

Instructions:
1). Scrap and peel the outer skin of snake gourd and carrots. Wash and chop them into very small pieces. Wash peanuts. Finely chop onion. Chop green chilly and curry leaves into very thin pieces. Keep aside.

2). In a steamer steam cook the chopped snake gourd pieces, chopped carrot pieces and peanuts for 10 minutes. Keep aside the steam cooked snake gourd carrots peanuts mixture.  

Method:
1). Heat 1 tbsp coconut oil in a wide bottom pan. Add chana dal and urad dal and saute well. Splutter mustard seeds and fenugreek seeds (methi seeds).

2). Add thinly chopped green chilly and thinly chopped curry leaves into the pan and saute well.

3). Add finely chopped onion and saute well until onion turns translucent. Add turmeric powder and mix well.

4). Add steam cooked snake gourd carrot peanuts mixture and required salt into the pan and saute well on low flame.

5). Add freshly grated coconut into the pan and mix together everything in the pan and cook on low flame for 2-3 minutes and switch off the flame.

A very tasty Padavalanga Carrot Thoran / Snake Gourd Carrot Stir Fry with Coconut is, ready to serve with rice or chapati.