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With fresh water wash the bitter gourds.  Cut all bitter gourds vertically.  To remove the seeds, keep aside the bitter gourds.  Discard the seeds and then chop them.  Make red chilies into pieces by cutting with a knife.

With fresh water wash the bitter gourds. Cut all bitter gourds vertically. To remove the seeds, keep aside the bitter gourds. Discard the seeds and then chop them. Make red chilies into pieces by cutting with a knife.

After washing and cleaning, cut each little gourd into 4 vertical pieces.  Take them in a bowl and spray water.  Put the bowl on the stove on high flame for few minutes and stir with spoon.  Now reduce the flame to medium and cook for 5 minutes.  A standing time of 5 minute should be given.  Chop the onions and keep a side.

After washing and cleaning, cut the little gourds into medium sized pieces. Take them in a bowl and spray water. Put the bowl on the stove on high flame for few

Aloo Gobi  Take potato pieces and cauliflower pieces into a bowl (microwave safe) and add 30ml water. Put the bowl in microwave oven and cover the bowl.  On high power, cook the vegetables for 10 minutes and allow 1 minute standing time. Observe that vegetables are cooked.

Cauliflower Aloo and Tomato Koora Heat the pan and pore oil in it. When oil becomes hot, add black gram and then bengal gram. Fry until the seeds change to brown. Now add cumin seeds and mustard seeds.

GUTTI VANKAYA KURA – STUFFED EGG PLANT CURRY Take a pan, add oil after heating it. To remove excess water, drain brinjals to perforated bowl. Pat the brinjals dry with dry cloth. Now add brinjals to hot oil and fry for 25 Seconds. Cook only for 25 seconds so that each brinjals get cooked evenly.  To make the brinjals not to absorb more oil, we are cooking just for 25 seconds.

GUTTI VANKAYA KURA – STUFFED EGG PLANT CURRY Take a pan, add oil after heating it. To remove excess water, drain brinjals to perforated bowl. Pat the brinjals dry with dry cloth. Now add brinjals to hot oil and fry for 25 Seconds. Cook only for 25 seconds so that each brinjals get cooked evenly. To make the brinjals not to absorb more oil, we are cooking just for 25 seconds.

In a bowl, take pigeon peas and wash and add water to the bowl containing pigeon peas and put a side.  After washing and cleaning the tomatoes, chop them.  Add dal to these tomato pieces and put this bowl in a cooker and start cooking....

In a bowl, take pigeon peas and wash and add water to the bowl containing pigeon peas and put a side. After washing and cleaning the tomatoes, chop them. Add dal to these tomato pieces and put this bowl in a cooker and start cooking.

Take a pan heat it and pore oil in the pan.  After oil becoming hot, add Bengal gram and black gram.  Fry it by well mixing on low flame.  When these seeds turn brown or change color, add mustard seeds and cumin seeds.  Fry and make seeds splutter.

Take a pan heat it and pore oil in the pan. After oil becoming hot, add Bengal gram and black gram. Fry it by well mixing on low flame. When these seeds turn brown or change color, add mustard seeds and cumin seeds. Fry and make seeds splutter.

Over night in water, wash horse gram and soak.  On low flame, boil lentils till soft.  Make these lentils two parts and keep a side.  Pore oil in the pan, heat and then add mustard seeds.  When they crackle, now add onions which are chopped, green chilies and curry leaves.

Over night in water, wash horse gram and soak. On low flame, boil lentils till soft. Make these lentils two parts and keep a side. Pore oil in the pan, heat and then add mustard seeds. When they crackle, now add onions which are chopped, green chilies and curry leaves.

Clean the brinjals with a neat cloth after washing them with water.  Take a pan and heat it on a stove, and now add oil.  Cut brinjals to medium size and put them in pan when oil get hot and fry them until they become golden color.  Dry these fried brinjals on a paper to move excess amount of oil.

baingan-ki-bhaji-or-vankaya-vepudu-or-aubergine-fry.

Cut okra to 1 inch pieces.  Soak tamarind and extract pulp.  Chop onions and green chillies .  Take a vessel, pour oil and add mustard seeds and heat them till crackle and then add onions.  Saute onions translucent.

Cut okra to 1 inch pieces. Soak tamarind and extract pulp. Chop onions and green chillies . Take a vessel, pour oil and add mustard seeds and heat them till crackle and then add onions.

INDIAN RECIPES: Nimmakaya Aratikaya Kura

INDIAN RECIPES: Nimmakaya Aratikaya Kura


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