Veg Stew

Ingredients:
1 medium sized Carrot
20 - 25 Beans
2 medium sized Potato
1 cup soaked or fresh Green Peas
1 medium sized Onion
1/2 - 3/4 tsp Ginger Garlic paste
1/5 -2 cups fresh/frozen Coconut or 1.5 - 2 cups fresh Coconut Milk
Salt to taste
2 - 3 Cloves / Lavanga
5 - 8 Black Pepper / Kalu Menasu
1/4 inch sized Cinnamon / Dalchini
1 Bay leaf / Dalchini Ele
1/2 Ansi seed
1 - 2 Green Chillies
2 - 3 strands of Curry leaves
2 - 3 tsp Coconut Oil

Recipe:
Chop beans, carrot, potatoes into small pieces as shown in the picture below.

Add these chopped ingredients, soaked green peas in a pressure cooker add salt, around 1/2 cup of water and cook them well. (3 whistles).
Chop onion into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put oil in a pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add all the dry masala ingredients, green chillies, curry leaves and fry them in low/medium flame for about 2 mins.

Add chopped onion and fry them for about 4-5 mins until onion is cooked.

Add cooked vegetable and mix them well.

Grind 2 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to a vessel having cooked vegetables and bring them to boil.
Add thick coconut milk, salt and bring it to boil.  Keep the curry in low flame for about 2-3 mins.

Server hot. It goes well with Aappams, Chapathi, Roti etc.

Chinikayi(Sweet Pumpkin) Kutu

Ingredients:

1 medium sized Sweet Pumpkin / Chinikayi
1 Green Chilly

2 - 3 Drumsticks (Optional)
1 medium sized Onion (Optional)

Salt to taste
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup grated Coconut
3 - 4 Red Chillies
3 tsp Coriander seeds
1.5 tsp Yellow Lentils
3/4 tsp Fenugreek seeds
1 tsp Black Gram seeds
1/2 tsp Cumin seeds
Small piece of dried Turmeric or 1/2 tsp Turmeric powder
1 tsp Mustard seeds
1 - 2 broken Red Chilly pieces
Big pinch of Asafoetida powder
12 - 15 Curry leaves (7-8 Curry leaves for Masala and remaining for Seasoning)
2 tsp Oil

Recipe:

Put red chillies, coriander seeds, yellow lentils, fenugreek seeds, cumin seeds, black gram seeds, dried turmeric, 1 tsp oil in a pan and fry them in medium/low flame. Once it turns to light golden in color add curry leaves and fry them for about 1 min in medium flame until it gives nice aroma. Dry roast the grated coconut in medium flame until it turns golden in color.

Put the fried masala and coconut separately in a mixer and grind them coarsely as shown in the picture below.

Cut the pumpkin, remove the seeds and innermost part of the pumpkin. Chop it into medium sized pieces as shown in the picture below. Cut the green chilly into two pieces. Chop the drumsticks into 1.5 inch sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put tamarind little amount of water in a bowl, squeeze it and keep it aside.

Put the chopped vegetables in a vessel. Add chopped green chilly, turmeric powder, tamarind water, salt, jaggary, required amount of water and cook them well by covering the lid.

Add fried coconut and required amount of masala powder, cooked yellow lentils and bring them to boil. Keep the Kutu in low flame for about 2-3 mins.

Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add asafoetida powder, curry leaves and add it to Kutu. Mix well before serving. It goes well with Rice.

Badanekayi Kutu

Ingredients:

2 large Brinjal  / Eggplant / Badanekayi (Preferred: Gulla)
1 - 2 Green Chillies

1.5 -2 tsp Sambar powder

Salt to taste
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup finely grated Coconut
1 tsp Mustard seeds
Big pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Put water and little amount of buttermilk in a vessel. Chop eggplants into medium sized pieces, put them in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Cut the green chillies into two halves as shown in the picture below.

Put tamarind little amount of water in a bowl, mash it and keep it aside.

Remove the brinjal pieces from buttermilk water and put it in a vessel. Add chopped green chillies, turmeric powder, tamarind water, salt, jaggary, sambar powder, required amount of water and cook them well by covering the lid. Add cooked yellow lentils and bring them to boil. 

Put finely grated coconut in a pan and fry them in low/medium flame until it gives nice aroma and turns golden in color. Put this fried coconut to kutu and mix well.

Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and add it to kutu. Mix well before serving. It goes well with Rice.