Rayalaseema Vankaya kura (Brinjal/ Egg plant Curry)

From maa voori vanta

Ingredients:

• Vankayalu: 250g (longitudinal sections)
• Tomato: 1 big
• Onion: 1 big
• Green chilies: 3
• Ginger- garlic paste: 1 tsp
• Coriander powder: 1 tbsp
• Red chili powder: 1 tbsp
• Turmeric: a pinch
• Salt
• Oil
• Garam masala: 1 tsp

Preparation:

• Oil in pan- add onions- saute till golden brown
• Add turmeric
• Add chopped tomato and green chilies- cook until water is gone
• Add ginger- garlic paste and vankayalu
• Cook for 2 min.
• Add coriander powder, red chili powder and salt
• After 1 min., add garam masala
• Add water
• Close lid and cook until done.
• Serve hot with rice/ roti

Chamadumpa pulusu (Corocasia curry)

From Maa Voori Vanta

Ingredients:
Toor dal: 4 tbsp
Chamadumpa: 4-5      (Peel and cut into circles)
-Pressure cook the above 2 ingredients for 2 vigils. Mash the toor dal after cooking
Tamarind extract: 1 cup
Jaggery: 2 tbsp
Curry leaves: 4-5

Masala powder:
Dry roast the following ingredients and grind into a smooth powder

• Urad dal: 1 tsp
• Coriander seeds: 1 tbsp
• Cumin seeds: 1 tsp
• Pepper: 1 tsp
• Mustard: 1 tsp
• Red chilies: 3-4
• Dry coconut powder: 1 tbsp

Preparation:

• In a pan, add tamarind pulp and 1 cup of water. Add toor dal paste. Let it boil.
• Add chamadumpalu and salt.
• Cook for 2 min.
• Add ground powder and jaggery.
• Tadka in a separate vessel: with jeera, mustard, red chilies and curry leaves
• Add this to the main vessel.
• Cook for 2 more min.

Snake gourd curry (potla kaya- guthi kaya kura)