Bendakaya Iguru - Lady finger Curry Andhra style

 Bendakaya Iguru (Guntur Style)

          Bendakaya iguru is One of my favorite dish. It is not a stir fry. We can eat with rice and rotis. It will be more tastier with Mamidikaya pappu.

Ingredients:

Bendakayalu (Lady fingers) - 500 grams
Onion - 1 big size
Green chilly - 5 to 6
Red chilly - 2 to 3
Garlic cloves - 5 to 6
Curry Leaves
Chana dal - 1 tbsp
Mustard seeds - 1 tbsp
Jeera - 1 tsp
Turmeric - 1/4 tsp
Red chilly powder - 1 to 2 tbsp
Salt as per taste
Oil - 2 to 3 tbsp

Method:

• Soak them into water with 2 tbsp of salt about 10 mins.
• Wash them with fresh water and wipe with a clean cotton cloth.

• After they become dry Cut them into small pieces.
• Take onions and green chillis and cut them.
• Take a wide pan add 2 tbsp oil.
• Add mustard seeds, chana dal and jeera, red chilly and curry leaves.
• Add pieces of garlic cloves also.
• After they popped nicely add onions and green chillis.

• Cook till the onions become soft.
• Add Bendakaya pieces into the vessel.
• Mix well and close the lid about 2 to 3 mins.
• In between just mix with spoon.
• Add Turmeric and Red chilly powder.

• Mix well and lastly add salt.
• Take care when adding salt, because when lady fingers loosing all its moisture they will shrink a lot.
• Its better to add some salt while cooking and add some salt at last of preparation.

• Serve with hot rice or rotis.

Tips:

• When we are buying the lady fingers, make sure they are tender and good.
• For knowing they are tender, bend the tail end of the lady finger and if it breaks easily then they are tender, if they doesn't break they are not tender.
• And when we are cutting those lady fingers if they are getting crunchy sound, they are also not tender, better to avoid them into curry.
• It is better to make curry at the same day or next day when we are buying them.
• Don't cover the lid over while cooking.
• Cover for 2 to 3 mins and remove the lid and fry them and again close the lid about 2 mins and remove the lid and fry them again, so just don't cover the lid continually.
• If we cover more time then the curry will be gooey( gummy).
• Here i just make curry only, if we need fry then we need to take more oil, so for calorie conscious, i am not advising that. 

Mamidikaya Pappu - Mango with Dal Andhra style

Mamidikaya Pappu - Mango with Dal Andhra style

Ingredients:

Toor Dal( kandi pappu) - 1 cup

Raw mango( pachhi mamidikayalu) - 2

Red chilly powder - 2 tbsp

Onion - 1

Green Chilly - 4 to 5

Turmeric - 1/4 tsp

Tamarind  just 1/2 inch Small Piece

For Tampering:

Garlic cloves - 5 to 6

Red Chilly - 2 to 3

Jeera - 1 tsp

Mustard seeds - 1 tbsp

Chana dal - 1 tbsp

Curry leaves

Salt as per taste

Oil - 2 tbsp

Method:

• Wash the toor dal and cook it for 3 whistles and mash the dal nicely and kept aside.

• Cut the onions,green chilly and mango.

• Peel the skin of mango and make small pieces of mango.

• Add the mango pieces,onions and green chillis and pinch of tamarind also.

• Add red chilly power and turmeric powder and a pinch of salt.

• Close the lid and again cook for about 2 to 3 whistles.
• Take a pan add 2 tbsp oil.
• Heat the oil and add mustard seeds, jeera and chana dal, red chilly and curry leaves.
• After they popped pour it to dal mix vessel.
• And Gently mash the dal mix.

• Serve with hot rice or rotis with ghee.

Potlakaya Paalu Poosina Koora (Snake Gourd Curry with Milk)

Potlakaya Koora (Snake Gourd Curry with Milk)

Ingredients:

Potlakaya - 500 grams

Onion - 1 medium

Green chilly -5 to 6

Curry leaves

Chana Dal - 1 tsp

Mustard seeds - 1 tsp

Milk - 1 cup

Red chilly - 2( optional)
Red Mirchi powder - 1 to 2 tbsp ( as per taste)

Salt as taste 

Turmeric - 1/4 tsp
Oil - 2 to 3 tbsp

Method:

• Clean the skin of snake gourd by spoon removing the soft thin layer and wash.

• Cut thin slices and take water with adding 2 spoon salt.

Soak 15 mins.

• After with our hand gently rubbing and pressing the slices.

• Take a wide vessel and add 2 tbsp oil.
• Heat the oil then add mustard seeds, chana dal , red chillis and curry leaves.

• After they popped add onions and green chilli.
• Fry till onion become soft.

• Then add the potla kaya( snake gourd) slices and mix well.

• Cover the the lid and cook it for 10 mins, in between mix the slices with spoon.
• Add turmeric then mix well, then add red chilly powder and salt.

• No need to add more salt because already at beginning we have mixed the slices with salt.
• Cover the lid about 2 mins and take cup of milk.
• Mix well with milk and cook for 2 mins more and switch off.

• Serve hot with rice or rotis. 

Tips:

• For Good taste of this curry lies in Cutting the vegetable, Make thin round slices.
• D'not through the water after pressing, because the water is full of vitamins so we can add this for gravy curries, we can store them into fridge.
• Else we drink the water or we can use into rasam or sambhar.
• Snake gourd is rich of vitamins, so we can use this as healthy drink.