Summer lite lunch:
South Indian lite lunch , a complete vegetarian meal with Dal-tomato Dal,vegetable- Sponge gourd curry,rice,Sun dried cherry tomato pickle and papad,a cup of yogurt(curd),Aam ras(mamidi pandu rasam). |
| Summer lite lunch |
Banarasi Langra Mangoes:Very sweet mangoes,are the king of mangoes.
Moong Dal tadka(Tomato pappu)
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| Moong Dal tadka(Tomato pappu) |
Beerakaya koora(Sponge gourd curry):
A simple ,less spicy,less oil curry recipe.
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| Beerakaya koora(Sponge gourd curry) |
Ingridients:
Sponge gourd-500 grams
Onions(cut)-1.
Green chillies-8
Curry leaves-5 to 10.
Salt-1 teaspoon.
turmeric-1/2 teaspoon.
Ginger garlic paste-1/2 teaspoon.
Mustard seeds-1/2 teaspoon.
Jeera(cumin)-1/2 spoon.
Oil -1/2 table spoon for cooking.
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| Beerakaya koora(Sponge gourd curry) |
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| Beerakaya koora(Sponge gourd curry) |
Wash and peel the skin of sponge gourd,and check the taste.they should not be bitter.cut into half inch pieces.slit green chilies in to two in length wise.
Heat a Pan ,add oil let it get boiled.Now add mustard,cumin,onions ,curry leaves,ginger garlic paste.let the onions turn pink,add green chillies,turmeric powder,cut sponge gourd pieces,salt.
Cover it with lid,cook in low flame for 5 to 10 minutes.
Remove the lid ,check the juice from sponge gourd comes out.
Now in medium heat with out covering for another 3 to 5 minutes,juices completely dry,now add coriander powder,switch of the heat.Serve it with boiled white rice.
Sun dried cherry tomato pickle
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Sun dried cherry tomato pickle |
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