Kale Fry

Ingredients:

Kale - 1 Bunch
Ginger - 1/2 inch piece
Chana Dal - 1 Tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Turmeric - a pinch
Crushed Red Pepper - 1/4 tsp
Salt to taste.

Procedure:

• Finely chop kale leaves and set them aside.
• Add 1 Tbsp oil to a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard sputters, add chana dal, cumin seeds, crushed red pepper and turmeric.
• Next add grated ginger followed by cut kale and salt.
• Fry for 8 to 10 minutes on medium heat stirring occasionally.
• Reduce heat to simmer and fry for another 5 minutes. Kale fry is ready to be served.

Note: Kale is a super nutritious food with several health benefits.

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Green Beans Vepudu ( Whole Green Beans Curry )

Ingredients:

Whole green beans (ends cut) - 1 lb
Onion ( chopped ) - 1 medium
Ginger garlic paste - 2 tsp
Bread crumbs - 1 cup
Cumin ( Zeera ) - 1/2 tsp
Mustard seeds - 1/2 tsp
Chana dal - 2 tsp
Turmeric - 1/4 tsp
Chili powder - 1 tsp
Salt to taste.

Procedure:

• Add 1 Tbsp olive oil in a non stick pan on medium heat. When the oil is hot, add mustard.
• Once the mustard starts to sputter, add cumin, chana dal and chopped onion. Fry until onion turns translucent, about 3 minutes.
• Next add ginger garlic paste, turmeric and chili powder. Fry for another 5 minutes.
• Now add green beans and salt. Mix well, cover and cook for 12 to 15 minutes stirring occasionally.
• Next uncover and cook for another 5 minutes or until green beans are done.
• Finally add bread crumbs and mix well. Let it cook for 3 minutes. It's ready to be served.

It is usually hard to get kids to eat green beans, but this recipe all my grandchildren seem to love.

Tip: You could replace fresh green beans with frozen whole green beans. Since the ends are already cut, it saves a lot of prep time.

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Okra Fry (Bendakaya Vepudu)

Ingredients:

Okra (benda kaya ) - 1 pound
Besan (Senega pindi) - 1 Tbsp
Curry leaves - 8 to 10
Dhaniya-Zeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp

Procedure:

• Cut okra into 1/2" pieces and keep aside.
• Add 2 Tbsp oil to a thick bottomed pan on medium heat.
• When oil is hot add curry leaves, turmeric powder, cut okra, salt to taste and mix well.
• Cook uncovered for 12 to 15 minutes mixing occasionally.
• Next add besan, chili powder and dhaniya-zeera powder. Mix well to make sure the okra are coated evenly.
• Now cover and cook for 10 more minutes on low heat.
• Next add ghee (optional) and cook for couple more minutes till besan is giving a good aroma.

The curry is ready to be served. It is good as a snack or as a side dish to the main course.

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Vankaya Vepudu ( Indian Eggplant Fry )

Ingredients:

Indian Egg plant - 6 to 8
Besan - 2 Tbsp
Rice flour - 2 Tbsp
Red chili powder - 1 tsp
Coriander powder (Dhaniya) - 1 tsp
Cumin powder (Zeera) - 1tsp
Salt to taste.

Procedure:

• Add 2 Tbsp oil in a pan on medium high heat.
• Cut eggplants in half lengthwise and add to the pan. Add turmeric and salt.
• Cook for 5 to 7 minutes and flip them and cook for 5 to 7 more minutes.
• In the meantime heat besan in microwave for a minute.
• To this add rice flour, cumin powder, coriander powder, chili powder and mix well.
• Sprinkle this powder on the eggplant pieces.
• Cover and cook on low heat for 5 minutes.

It is ready to be served.

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Eggplant Fry (Menthi Vankai Vepudu)

Ingredients:

Long egg plant - 5
Chana dal - 2 Tbsp
Urad dal - 2 Tbsp
Red chilies - 2 or 3
Methi (Fenugreek) - 2 tsp
Coriander Powder - 1/2 tsp
Turmeric powder - 1/2 tsp

Procedure:

• In a pan add 1 tsp oil on low heat. Roast chanadal, urad dal, fenugreek seeds and red chilies.
• Once roasted grind them into a smooth powder with coriander powder. Set it aside.
• In a pan heat 1 Tbsp oil on medium heat. Add eggplant (cut into big chunks), turmeric and salt to taste. Mix well and cover and cook for 5 minutes.
• When the eggplant turns golden brown turn them over to the other side. Cover and cook for 3 more minutes.
• Sprinkle the dry roasted powder. Mix gently and let it cook for 2 more minutes. It is ready to be served.

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Whole Tindora Fry (Dondakaya Vepudu)

Ingredients:

Tindora - 1 pound
Ginger - 1 inch piece
Garlic - 3 cloves
Besan - 2 tsp
Rice flour - 2 tsp
Coconut powder - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 8 to 10

Procedure:

• Make a single cut in the tindora half way through.
• Peel and crush ginger and garlic into a paste.
• Add 2 Tbsp oil to a cooking pan on medium heat.
• When the oil is hot add mustard. When the mustard sputters add cumin, urad dal, curry leaves, pinch of turmeric, ginger garlic paste. Cook for couple of minutes.
• Then add cut tindoras, salt to taste and 1 tsp chili powder. Cover and cook for 15 to 20 minutes stirring occasionally. Uncover and cook 5 to 7 minutes.
• Add besan, rice flour and coconut powder. Stir well and cover and cook for 5 to 10 more minutes on low heat. It is ready to be served.

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Whole Okra Fry (Bendakaya Vepudu)

Ingredients:

Okra (small) - 1 pound
Besan (senega pindi) - 2 tsp
Rice flour - 2tsp
Grated coconut (dry) - 1 tsp
Mustard - 1/2 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Red chili - 1
Curry leaves - 6 to 8
Red chili powder - 1/2 tsp

Procedure:

• In a pan add 6 tsp oil on medium heat. To this add mustard.
• Once mustard sputters add cumin, urad dal, red chili, curry leaves and a pinch of turmeric, red chili powder.
• Next add whole okra and salt to taste. Mix well. Do not cover the pan. Let it cook for at least 10 to 12 minutes.
• When it is almost done add besan, rice flour and fine grated coconut. Cook for five more minutes. It is ready to be served.

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