Bendi Masala Curry

Lady's finger (Bendi) - cut in to medium pieces
Onions - 3
Tomato - 1
green chilli - 1
Salt - as required
Turmeric - Pinch
chilli powder - required
Garam masala - 2 spoons
Oil - required

1. Take a fry pan, add oil and fry only Lady's finger till the viscous nature go out and they turn soft.

2. Now place another pan and add onions, chilli & fry till onions turn brown color

2. Now add tomato and fry till tomatoes turn soft

3. Now add fried Lady's finger, tumeric, salt and mix them

4. Place lid for a while till the mixture turn soft

5.  Now add chilli powder, Garam masala and water

6. Stir well and place the lid

7. Mix the gravy from time to time so that it wont stick to the pan

8. After some time, water evaporates and oil oozes from the gravy.

9. Now your Bendi Masala Curry is ready...Serve Hot with Rice or Roti or Pulka...

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Capsicum Masala Curry

Capsicum - 4 no's
Onions - 3 (make ground paste)
Salt - as required
Turmeric - Pinch
chilli powder - required
Garam masala - 2 spoons
Ginger garlic paste - 2 spoons
Oil - required

1. Take a fry pan, add oil, onion paste, Ginger garlic paste and fry till it turn brown color

2. Now add capsicum, salt, tumeric and mix them well

3. Place lid for a while till, Capsicum turn soft

4. Now add chilli powder, Garam masala and water

5. Stir well and place the lid

6. Mix the gravy from time to time so that it wont stick to the pan

7. After some time, water evaporates and oil oozes from the gravy.

8. Now your Capsicum Masala Curry is ready...Serve Hot with Rice or Roti or Pulka...

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Methi Dal

Methi leaves
Dal - 3/4 cup
jeera - 1 spoon
Mustard Seeds (Aavalu) - 1 spoon
Red chilli - 1
Garlic (Vellulli) - 2
Curry leaves (karivepaku)
Salt - as required
Turmeric - Pinch
Oil - required

1. Place small cooker on stove, add oil, red chilli, Curry leaves, Garlic, jeera, Mustard Seeds and fry till they turn brown color

2. add washed Dal, methi leaves and mix them

3. pour water 4 cups and add salt, tumeric

4. place lid and let it whistle 5 times

5. later, let it cool down and make the dal in to soft paste

6. Now your Methi Dal is ready...Serve Hot with Rice & Pickle or Papad...

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Methi Peanut Masala Curry

Ingredients:

Methi leaves
onion - 3
Tomato - 1
green chilli - 1
Pea nut powder - 2 spoons
curd - 2 spoons
Salt - required
chilli powder - required
Tumeric - Pinch
Oil - required

Procedure:

1. Take a frying Pan, pour oil and add onions, chilli & fry till onions turn brown color

2. Now add tomato and fry till tomatoes turn soft

3. Now add methi leaves, tumeric, salt and mix them

4. Place lid for a while till, methi leaves  turn soft

5. Now add chilli powder and half glass water and mix it

6. Place the lid and mix the gravy from time to time so that it wont stick to the pan

8. Now add ground nut powder for the gravy

9. After some time, water evaporates and oil oozes from the gravy.

10. Now stir 2 spoons curd without any lumps and add to the gravy

11. Stir well and place the lid

12. After the curd mix well, again oil oozes from gravy...

13. Switch off the stove and leave it on stove for a while

14. Now your Methi peanut masala curry is ready...Serve Hot with Rice or Roti or Pulka...

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