Egg Fry/Egg Bhurji - Mumbai Style

Ingredients:

Eggs - 3

Onions (medium) - 2

Tomato - 1

Capsicum finely chopped - 1/4 cup

Green chillies - 3

Finely chopped ginger - 1 tbsp

Red chilly powder - 1 tbsp

Garam Masala - 1/4 tbsp

Salt - as per taste

Coriander leaves (finely chopped) - to garnish

Oil - 2 tbsp

Procedure:

1. Beat eggs thoroughly in a wide bowl and set aside.
2. Take a non-stick pan, heat oil, add finely chopped green chillies, ginger and onions. Fry them until they are transparent.
3. Now add chopped capsicum tomato and stir well for few minutes. Once they turn tender, add scrambled egg mixture and stir continuously.
4. Continue frying until the scrambled egg turns to small lumps. Sprinkle some red chilly powder, salt,  garam masala and stir well. 
5. Finally garnish with chopped coriander and serve hot with rice, roti or bread.

Dondakaya Vepudu-1 (Tindora Fry)

Ingredients:

Dondakayalu (Tindora) - 250 gm

Green chillies (finely chopped) - 2-3

Red chillies - 2

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Peanuts - 1 tbsp

Curry leaves - 5-6

Freshly grated coconut - 3-4 tbsp

Turmeric - pinch

Coriander leaves (finely chopped) - 1 tbsp

Salt - as per taste

Oil - to deep fry

Procedure:

1. Wash, trim both the ends and chop all the tindora vertically in to four pieces and set aside.
2. Take a kadai, heat oil, add chopped tindora and deep fry until their surface turn shrinked. Drain all out of oil and set aside.
3. Take a wide pan, add 1 tbsp of oil and heat it. Add mustard seeds, cumin seeds and let them splutter. 
4. Add urad dal, peanuts, chopped green chillies, red chillies, curry leaves and fry them.
5. Add deep fried tindora slits and mix well. Sprinkle some turmeric, salt, freshly grated coconut and stir well.
6. Finally garnish with finely chopped coriander leaves and serve it with hot rice.

Kakarakaya Vepudu (Bitter Gourd Stir Fry)

Ingredients:

Kakarakayalu (Bitter Gourds) - 300gm

Crushed garlic pods - 3-4

Ground nuts/Peanuts - 2-3 tbsp

Urad dal - 1/2 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Green chillies - 2

Red chillies - 3

Red chilly powder - 1/2 tbsp

Turmeric - 1/4 tbsp

Shredded/Grated coconut - 2-3 tbsp

Jaggery - 1 tbsp (optional)

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean, deseed and chop bitter gourds in to very small pieces. Sprinkle some salt, turmeric all over and keep aside. After 2-3 minutes, squeeze all the excess water from them.
2. Take a kadai, heat oil, add mustard seeds, cumin seeds and let them splutter. Then add urad dal, crushed garlic pods, chopped green chillies, red chillies, ground nuts and fry them for 1-2 minutes.
3. Add chopped bitter gourd pieces and continue cooking them in medium flame with occasional stirring.
4. Once the bitter gourd pieces start altering their color or when they turn tender, add shredded coconut and continue frying for some time.
5. Sprinkle some red chilly powder, adjust salt and mix well.
6. When the bitter gourd pieces are completely cooked and just before you switch off the flame, add jaggery and stir well so that it melts completely. Serve hot with white rice.

TIP: In order to make the recipe much more yummy, add some chopped onion before adding bitter gourd pieces. Since onion has natural sweetness, it will decline the bitter taste of kakarakaya.

Bendakaya Vepudu (Okra Stir Fry)

Ingredients:

Okra - 250 gm

Green chillies - 3

Red chillies - 2

Ground nuts/Peanuts - 2 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Curry leaflets - 1 leaflet

Turmeric - pinch

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and remove both ends of okra. Now finely chop them as shown in the image above and set aside.
2. Take a kadai, heat oil, add mustard seeds, cumin seeds, urad dal, peanuts and fry them.
3. After 1-2 minutes, add chopped green chillies, red chillies, curry leaves and stir well.
4. Now add finely chopped okra and fry with occasional stirring.
5. After frying for some time, add turmeric, salt and mix well.
6. Continue stirring until okra are completely cooked.  

TIP: Okra should be fried without covering with lid. Covered cooking for long time makes the fry sticky and too soft.

Carrot Kobbari Vepudu (Carrot Coconut Stir Fry)

Ingredients:

Carrot - 250 gm

Fresh grated coconut - 3-4 tbsp

Green chillies - 3

Red chillies- 2

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Bengal gram - 1/2 tbsp

Urad dal - 1/2 tbsp

Turmeric - pinch

Curry leaves - 1 leaflet

Salt - as per taste

Procedure:

1. Wash, clean and peel off the carrots. Chop them in to cubes, par-boil and set aside.
2. Take a kadai, heat oil, add mustard seeds, cumin seeds and let them splutter.
3. Add bengal gram, urad dal, green chillies, red chillies, curry leaves and fry them. 
4. Now drop all the par-boiled carrot cubes and fry them for few minutes,
5. Sprinkle some turmeric, salt and mix well.
6. Once the carrot cubes are almost cooked, add freshly grated coconut and stir well. Wait for 1-2 minutes and switch off the flame.

Beetroot Vepudu (Beetroot Fry)

Ingredients:

Beetroot (large) - 1

Onion (medium) - 1

Green chillies - 2

Ginger garlic paste - 1/2 tbsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1 tbsp

Salt - as per taste

Turmeric - pinch

Curry leaves - 1 leaflet

Oil - 2 tbsp

Procedure:

1. Wash, peel, grate beetroot and set aside.
2. Take a kadai, heat oil and add mustard seeds, cumin seeds, urad dal, green chillies, chopped onions, curry leaves and fry them.
3. Now add grated beetroot and continue frying until the raw smell is disappeared.
4. Add turmeric, ginger garlic paste and continue frying for few more minutes.
5. Sprinkle some coriander powder, cumin powder, salt and mix well.
6. Saute until it turns soft and serve with rice or roti.

Goru Chikkudukaaya Vepudu (Cluster Beans Fry)

Ingredients:

Goruchikkudukaayalu (Cluster Beans) - 250 gm

Onion (medium) - 2

Green chillies - 2

Red chillies - 2

Garlic pods - 2

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1 tbsp

Red chilly powder - 1/2 tbsp

Turmeric - pinch

Salt - as per taste

Curry leaves - 1 leaflet

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop cluster beans in to desired pieces and set aside. Similarly chop onions finely length wise.
2. Take a pan, heat oil, add mustard seeds, cumin seeds, urad dal, crushed garlic pods, green chillies, red chillies, curry leaves and fry them.
3. Add chopped onions and stir well (do not wait until they turn tender).
4. Now add chopped beans and fry them until they turn soft. Stir continuously to prevent sticking to pan.
5. Finally add turmeric, salt, red chilly powder and mix well.

Aratikaya Podi Koora (Raw Plantains Dry Curry)

Ingredients:

Aratikaayalu (Raw Plantains/Raw Bananas) - 2

Green chillies - 3-4

Red chillies - 1-2

Ginger - half inch

Bengal gram - 1 tbsp

Urad dal - 1 tbsp

Mustard seeds - 1 tbsp

Cumin seeds - 1/2 tbsp

Turmeric - 1/4 + 1/4 tbsp

Curry leaves - 1 leaflet

Salt - as per taste

Lemon (large) - 1

Oil - 2 tbsp

Procedure:

1. Wash, clean and boil plantains with 1/4 tbsp turmeric until they turn soft. Let them cool, mash and set aside.
2. Now take a pan, heat oil, add bengal gram, urad dal, mustard seeds, cumin seeds, chopped ginger, green chillies, red chillies, curry leaves and fry them for 2minutes.
3. Add turmeric, salt and mix well. Then add mashed plantains in to seasoning and stir well.
4. Finally squeeze lemon juice and mix well. Garnish with finely chopped coriander leaves and serve with plain rice and ghee.

TIP: Do not overcook the plantains. Cooked plantains should not be mashed in to paste. Be sure that the cooked plantains should remain as small lumps while mashing. 

Dondakaya Vepudu (Tindora Fry)

Ingredients:

Tindora (Dondakaayalu) - 250 gm

Green chillies - 2-3

Red chilly - 1

Urad dal - 1 tbsp
Peanuts - 2-3 tbsp

Curry leaves - 1 leaflet

Salt - as per taste

Oil - 3 tbsp

Procedure:

1. Wash, clean and finely chop tindora in to thin slices and set aside.
2. Take a large kadai, heat oil, add urad dal, peanuts, chopped green chillies, red chillies, curry leaves and fry until they change the color.
3. Add finely chopped tindora slices and cook for some time with closed lid and occasional stirring.
4. Once the slices start turning tender, add salt and continue frying uncovered for some more time.
5. Continue frying until they change their color. Its a basic, simple recipe of tindora which is a great side dish.

Aratikaya Vepudu (Green Plantain Fry / Raw Banana Fry)

Ingredients:

Aratikaayalu/Green plantains/Raw Bananas - 2

Onions (medium) - 2

Green chillies - 3-4

Red chillies - 2-3

Turmeric - pinch

Urad dal - 1 tbsp

Cumin seeds - 1/2 tbsp

Curry leaves- 1 leaflet

Salt - as per taste

Oil - 3 tbsp

Procedure:

1. Wash, peel and chop plantains in to half inch pieces. Similarly chop onions length wise and set aside.
2. In a pan, add oil and heat it.
3. When oil is hot, add urad dal, cumin seeds, chopped green chillies, red chillies, curry leaves and stir well.
4. Add chopped onions and saute for 1-2 min. Then add plantain pieces, turmeric and fry them under low flame with occasional stirring.
5. Continue the same process until the plantain pieces turn soft. Then add salt and mix well.
6. Serve hot with plain rice or it can be taken as side dish with dal or rasam.

TIP: Onion and Green chilly paste can be added in place of chopped green chillies and onions. But the paste should be added after adding plantain pieces.

Vankaya Bangaladumpa Vepudu (Eggplant Potato Fry)

Ingredients:

Brinjals / Eggplants - 250 gm

Potato (medium) - 2

Onion (medium) - 2

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp
Urad dal - 1/2 tbsp

Garlic pods - 4

Ginger - one inch piece

Red chilly powder - 1 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Garam Masala - 1/2 tbsp

Curry Leaves - 1 leaflet

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop brinjals and potatoes in to half inch pieces. Similarly chop onions length wise and set aside.
2. Take a pan, heat oil, add mustard seeds, cumin seeds, crushed garlic pods, finely chopped ginger and fry them for 1 min.
3. Add chopped onions and saute until they turn transparent.
4. Now add chopped potatoes, salt, turmeric and cook until they turn little soft (not too soft).
5. Add brinjal pieces and cook them with covered lid for 1 min.
6. Now remove the lid and cook until the brinjal pieces turn soft.
7. Add red chilly powder, coriander powder, cumin powder, garam masala, salt and mix well. Serve hot with rice.

Kakarakaya Karam (Bitter gourd fry)

Ingredients:

Kakarakayalu (Bitter gourds) - 2

Onion (large) - 1

Grated coconut - 2 tbsp

Garlic pods - 2

Red chilly powder - 1 tbsp

Turmeric - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Curry leaves - 1 leaflet

Grated jaggery/Sugar - 1 tbsp

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and peel the surface of bitter gourds and chop in to thin rings.
2. Grind garlic pods with red chilly powder, grated coconut and salt in to coarse paste.
3. Take a pan, add oil and heat it.
4. Add cumin seeds, bitter gourd rings, turmeric, salt and saute it under low flame for 10 min.
5. When bitter gourd rings start changing color add finely chopped onions and saute them again for 10-15 min.
6. Now add coarse garlic-coconut paste and stir well.
7. Add jaggery, cook it for another 5-10 min and switch off the flame.
8. Serve hot with white rice and enjoy the taste.

Kodiguddu Porutu (Egg Fry/ Egg Burji)

Ingredients:

Eggs - 2

Onion (large) - 1

Green chillies - 2

Red chilly powder - 1/2 tbsp

Coriander and Cumin powder - 1/2 tbsp

Turmeric - pinch

Salt - as per taste

Curry leaves - 4-5 leaves

Oil - 2 tbsp

Procedure:

1. Wash, clean and finely chop onions and green chillies.
2. Take a skillet, add oil and heat it.
3. Add curry leaves, chopped green chillies, onion and saute them until they are transparent.
4. Add turmeric, red chilly powder, coriander-cumin powder, salt and stir well.
5. Now crumble the eggs directly in to the skillet at low flame and stir continuously until the egg mixture forms as small lumps.
6. Cook them for 2 -3 min and serve hot.

Dondakaya Kobbari Vepudu (Tindora coconut fry)

Ingredients:

Dondakaayalu (Tindora) - 250 gm

Onions (medium) - 2

Fresh grated coconut - 1/4 cup

Green chillies - 2

Black gram - 1tbsp

Mustard seeds - 1 sp

Cumin seeds - 1 sp

Curry leaves - 1 leaflet

Turmeric - pinch

Salt - as per taste

Red chilly powder - 1 tbsp

Oil - 2 tbsp

 Procedure:

1. Wash, clean and chop tindoras  in to thin one inch pieces and onions lengthwise finely. 

2. Take water in vessel and heat it. When water is boiling, add all tindora pieces and let them boil for 10-15 min.

3. Now drain all the water and set the tindora pieces aside.

4. Take a large pan, add oil. When the oil is hot, add blackgram, green chillies, mustard seeds and roast them for 1 min.

5. Add finely chopped onions and saute them for 2 min until they are transparent.

6. Add turmeric, salt,red chilly powder, freshly grated coconut and stir well.

7. Finally add tindora slits and let it be sauted for 2min under low flame.