GORU CHIKKUDUKAYALU OR GUOR BEANS VEPUDU or FRY WITH COCONUT POWDER:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Goru chikkudukayalu or guor beans -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Masala red chilli powder -1tsp

Grated coconut -1/4 cup

Water -2cups

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

4 or 5 curry leaves

How To Make:

1.Boil water in one pan add Goru chikkudukayalu or guor beans , Salt ,cook with cover for 10 or 15 mts .Then turn off heat .Remove excess water . In the same pan add oil & poppu ingredients,once they splutter add boiled Goru chikkudukayalu or guor beans, masala red chilli powder and fry for 5mts with out cover .

2.Finally add grated coconut & immediately turn off heat .

3. Goru chikkudukayalu or guor beans ready to taste with hot white rice or roti.

BENDAKAYA OR LADIES FINGER OR OKRA VEPUDU or FRY:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Bendakayalu or okra -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Masala red chilli powder -1tsp

Roasted cashew nuts -10

Oil -1cup or enough

How To Make:

1.Heat oil in one pan add Bendakayalu or okra , deep fry them till they are crisp.Then remove oil from pan .Finally add masala red chilli powder,salt sauté further 1min.

2.Add roasted cashew nuts to the above fried okra.

3.Now Bendakayalu or okra vepudu ready to eat with hot white rice &ghee.

CARROT WITH COCONUT POWDER:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Carrot -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Grated coconut -1/4 cup

Water -2cups

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

4 or 5 curry leaves

How To Make:

1.Boil water in one pan add carrot pieces , Salt ,cook with cover for 10 or 15 mts .Then turn off heat .Remove excess water . In the same pan add oil & poppu ingredients,once they splutter add boiled carrot pieces and fry for 5mts with out cover .

2.Finally add grated coconut & immediately turn off heat .

3. Carrot curry ready to taste with hot white rice or roti.

DONDAKAYA OR TINDOORA OR GHERKINS VEPUDU or FRY:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Dondakayalu(gherkins) -1/2 kg(wash & cut into thin round pieces)

Salt -1/2 tsp

Masala red chilli powder -1tsp

Oil -1tbsp

How To Make:

1.Heat oil in one pan add dondakayalu ,salt sauté it for 2 mts in high flame with out cover then close pan with cover ,cook & fry ,finally add masala red chilli powder sauté further 2 mts till oil seperates from gherkins.

2.Now dondakaya vepudu ready to eat with hot white rice &ghee.