Simple Cauliflower Fry

Ingredients:

Cauliflower florets - 3/4 cup
Big Onion - 1 small sized finely chopped
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Giner Garlic Paste - 1 tsp
Curry Leaves - a small sprig
Jeera - 1/2 tsp
Green Chillies - 3

Method:

1. Cut cauliflower into small florets soak it in slightly warm water for few mins, drain water and boil cauliflower along with turmeric powder and salt until it becomes soft.
2. Drain the cauliflower pieces and keep aside.
3. Heat oil in a pan and add oil and once oil is heated add the mustard deeds, jeera seeds, curry leaves let it splutter then add ginger garlic paste, onion,, green chillies and fry till it turns golden.
4. Now add turmeric, salt and  cauliflower pieces and mix it well.
5. Now sauté for few mins until the cauliflower is nicely coated with the masala. Switch off.

Munagakaaya Tomato Curry

INGREDIENTS:

2 drumsticks, remove skin, cut into 2″ pieces
1 large onion, finely chopped
2 tomatoes, finely chopped, heirloom work best!
10-12 fresh curry leaves
3-4 garlic cloves, slightly crushed
pinch of turmeric pwd
1 tsp red chilli pwd (adjust)
salt to taste
1 tbsp coriander leaves
1/2 tbsp oil

PREPARATION METHOD:

1 Heat oil in a vessel. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
2 Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd and salt. Combine well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat, add the roasted drumsticks and cook covered for another 5 mts.
4 Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis or rice.

Bangaladumpa Beans Vepudu

Ingredients:
1/4 kg french beans, stringed and chopped
2 potatoes, peeled and cubed
1 onion finely chopped
pinch of turmeric pwd
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch roasted methi pwd (optional)
salt to taste
1/2 tbsp oil
For seasoning/poppu/tadka:
3-4 garlic cloves, crushed
10-12 curry leaves
1 Heat oil in a cooking vessel, add garlic and fresh curry leaves and saute for a mt. Add chopped onions. Saute on medium heat for 5-6 mts or till the onions turn transparent.
2 Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine. Add the cubed potatoes and salt. Combine, place lid and simmer for 15-18 mts or till the potatoes are almost cooked.
3 Add the French beans and combine. Sprinkle a few tbsps of water and place lid. Simmer for about 8-10 mts or till the beans and potatoes are tender.
4 Adjust salt and stir fry without lid on high flame for 2 mts and combine well. Turn off heat and serve with rice or rotis.