vankaya fry::

Ingredients:

1/4 kg purple brinjals, cut into quarters

1 large onion chopped

big pinch turmeric pwd

1 tsp coriander pwd

1/4 tsp cumin pwd

1 tsp red chilli pwd

1 1/2 tbsps oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

10-12 curry leaves

Make a paste:

6-7 garlic cloves

small ginger piece

1 1/4 tbsps grated fresh coconut

1 Heat oil in a cooking vessel, add the mustard seeds and let them pop. Add the curry leaves and onions and saute for 3 mts.
2 Add the quartered brinjals and stir fry them for 5-6 mts without lid. Stir fry in between to ensure they don’t burn or stick to the pan. Add the ground ginger-garlic-coconut paste and combine well. Add salt and turmeric pwd. Saute without lid for 4-5 mts till the rawness of the paste disappears. Add coriander pwd, cumin pwd and red chilli pwd and combine.
4 Place lid and reduce flame and cook till the brinjals have cooked completely and turned soft. Turn off heat. The stir fry will appear almost like a gooey mass (mudda kura).
5 Adjust salt and serve with hot rice.

Mushroom Fry:::

Ingredients::

ginger garlic paste 1Teaspoons
lemon juice 1/2Piece
mushroom 1Pound
oil 1Tablespoons
pepper 1Pinch
cumin pdr 1Teaspoons
cumin 1/2Teaspoons
coriander pdr 1Teaspoons
turmeric 1Pinch
tomatoes 1Numbers
salt 1To Taste
red chilli 1To Taste
chopped coriander 1Springs
chopped onion 1Numbers
garlic 4Piece
garam masala whole or pdr 1Pinch


Procedure::

1. Heat oil in a pan, add whole garam masala, cumin seeds and when they crackle add chopped onions, salt, turmeric, ginger garlic paste and cook. Add curry leaves and chopped gr chillies, add tomatoes and cook for few min.
2. Add mushrooms and cook till they are soft. In another pan add butter, add crushed garlic, pepper, cumin seeds mixture to it add coriander pwdr and cumin pwdr add the cooked mushroom mixture and cook till the moisture evaporates and dry.
3. Finish with lemon juice and chopped coriander leaves.

Sorakaya Masala Fry:::

Ingredients:

1 tender bottle guard (Anabakaya/ Sorakaya)

3 onions

3 green chillies

Tadka/ Seasoning/Talimpu

Oil 6 tspns

Garlic cloves 3

Red chillies 3

Mustard seeds 1/2 tspn

Cumin seeds 1/2 tspn

Chana dal 1/2 tspn

Urad dal 1/2 tspn

Procedure:

The bottle guard should be tender .pierce the bottle guard with thick needle or any other instrument.Cut it into medium size cubes.Here v require more chopped onions as we require for non veg curry.the onions should be well chopped .

Heat oil in a kadai n add garlic cloves to it..let it sauté until its aroma come out then add broken red chillies to it. Let it sauté for few seconds n add cumin n mustard seeds to it. when the mustard seeds start splitting add chana dal and urad dal to tadka..let it sauté until chana dal turns in to little dark in color.

Add chopped Onions n green chilli to tadka n let it sauté for 5 minutes.

Now its time to add cubes of bottle guard stir it well and place lid for 5 mints.later add red chilli powder, turmeric powder and salt to it .. sauté it n place the lid..

reduce the flame to low..let it cook in low flame..do not add water to it…it automatically oozes water in low flame.

cook until the piece becomes soft n cooked..when the curry is almost done..the oil from the curry oozes out..

Now to the garam masala powder add 3 garlic gloves n small cube of ginger and blend it.

Now add this powder half teaspoon to the curry..Waite for 5 mints and off the flame…serve it hot…

Trust me u feel like eating a non-veg curry.