1. METHI LEAVES GRAVEY
Ingredients
Methi leaves-1 bundle
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup
Method
Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.
In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped and cleaned methi leaves and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
2. GARLIC PEPPER CURRY
Ingredients
Small onion-1 cup
Garlic cloves-3/4 cup
Tamarind-lemon size
Salt
Oil
Mustard seeds, curry leaves
Dry chilly-3
To dry and powder
Cumin seeds-1/2 tsp
Pepper-1 tsp
Fenugreek-1/2 tsp
Dry roast each separately and powder
Method
Season mustard seeds, curry leaves in oil.
Add chillies, garlic and onions.
Sauté well.
Add tamarind water, turmeric powder and salt.
Add required water and boil.
While boiling, add the powder (mentioned).
Allow it to boil till raw small of tamarind goes and it becomes thick curry.
Sprinkle coriander leaves.
3. MANGO, DRUM STICK AND JACKFRUIT SEED KULAMBU
Ingredients
Raw mango-1
Drumstick-1
Jackfruit seeds-10(3/4 th cooked)
Small onion-1 1/2 cup
Jeera(cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup
Method
Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.
In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped mango and drumstick, peeled jack fruit seeds and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
4. BOTTLE GOURD KHOFTHA IN GRAVEY
Ingredients
Bottle gourd -1
Small onion-1 1/2 cup
Jeera-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup
Method
Chop bottle gourd and add salt and keep for sometimes.
Squeeze the water and grind with chilly powder and little salt.
Add little rice flour and mix to do balls.
Fry the khofthas in oil.
Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.
In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
Add fried khofthas in it.
Sprinkle coriander leaves.
5. LADY’S FINGER GRAVEY
Ingredients
Lady’s finger-200 gms
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup
Method
Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.
In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped lady’s finger and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
6. BRINJAL GRAVEY
Ingredients
Brinjal-6(each cut to 6 pieces)
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup
Method
Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.
In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped brinjal and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
7. BRINJAL GRAVEY –OTHER TYPE
Ingredients
Baby brinjals-6(slit on top, don’t cut stem)
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/2 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup
Method
Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.
In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add whole brinjals and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
Sprinkle coriander leaves.
8. BITTER GOURD GRAVEY
Ingredients
Bitter gourd (big)-1
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup
Method
Cut the bitter gourd and remove seeds.
Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.
In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped bitter guord and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
Variation: cook the bitter guord with tamarind water and add in gravey.
Boil it.
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