Dry Aloo palak

Ingredients:

• 2 tbsps oil
• 2 cups potatoes or aloo cubed about 4 medium potatoes
• 4 cups spinach or palak chopped
• 1tsp mustered seeds
• 1 tsp cumin or jeera
• 2 cloves garlic chopped 
• 1 large pinch hing
• 2 green chilies 
• 1 medium onion sliced 
• Salt to taste
• 1 tsp red chili powder
• 1 tsp turmeric 

Method:

1. Heat oil in a pan. Add the cumin and let them splutter.Then add garlic and green chilies. Fry them for a minute.Sprinkle hing.
   

   
2. Next fry onions until light golden.
   
3. Then fry the potatoes in the same pan for 2 to 3 mins.Pour 3 tbsps water and mix well.Cover and cook until the potatoes are completely cooked but not mushy.
   
4. Then sprinkle turmeric, salt and chili powder. Saute for a minute or two until the raw smell of chili powder goes away. You can also cover and cook for 2 minutes.
   
5. Next add chopped palak and saute on a medium high flame for about 3 minutes.
   

   
6. When the moisture evaporates turn off the stove. Serve aloo palak with roti, chapati, paratha or rice.
   

   

Beerakaya senga pappu curry

Ingredients:

• Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces 
• 1 onion
• 1 tomato
• 1 tbsp.soaked  chana dal
• 2 tbsp. ginger garlic paste
• 1 tsp. red chili powder
• 2 tsp coriander powder
• 2 tsp coconut powder
• 3 garlic cloves
• 1 tsp turmeric
• salt
• 3 tsp oil

Method:

1. Blend coriander,coconut and garlic cloves.
   
2. Soak chana dal for 10 mins.Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add  curry leaves and saute for a few seconds.Add soaked chana dal, chopped onions and sauté for 4 mts. 
   
3. Add ginger garlic paste and cook on low to medium flame for 4 mts. Add tomato piece, turmeric and saute until tomato become mushy.
   
4. Add ridge gourd,red chili powder , blended paste and water, sauté for 10 mins.
   
5. serve ridge gourd curry with rice and chepati.
   
   
   

cabbage Fry

Ingredients 

• 2 cups cabbage
• 1 Fistful moong dal / pesara pappu
• 1 sprig curry leaves
• 3 tbsp.  putnala papa powder
• ¼ tsp mustard
• ¼ tsp cumin
• 1 to 2 tbsp oil
• 1 pinch of turmeric
• salt to taste

Method 

1. soak dal in water for about an hour. Drain it and set aside.
   

   
2. Shred cabbage and rinse thoroughly with lot of salted water, drain and set aside. Make sure there is no water left in the cabbage.
   

   
3. Heat oil in a heavy bottom pan, sauté mustard, cumin till they splutter, add Onions.
   

   
4. Add the dal and cook till it is fully cooked. This takes around 3 mins. Do not add water. If needed cover and cook the dal.
   

   
5. Increase the flame to medium high, add cabbage and turmeric, toss and fry for 3 to 4 mins or until done.
   

   
6. Add salt, toss and fry for a min. If your cabbage is not tender, cover and cook.
   

   
7. Sprinkle putnala papa powder, switch off the stove.
   

   
8.  serve cabbage Fry with chapathi.