Lady Finger - Tomato Curry

Lady Finger/Bendekai/Okra is liked by many. It is loaded with healthy medicinal values. 

I have used tomatoes and lady finger and prepared this curry.
Lets see some benefits of eating Lady Finger in our diet. 
Lady finger is loaded with soluble and insoluble fiber. It helps in easy digestion of food and good for people who suffer from constipation. It is good for diabetes. It contain Vitamin K and it is good for strengthening bones in our body. It is said that it is good for sun stroke. It does contain good nutrients and good for obesity. Lady finger contain Vitamin C and good for healthy skin. It controls the levels of cholesterol and improves the immunity system in our body. Lady finger is loaded with antioxidants.
Lets see the recipe Now : No Onion or No garlic is used in this Lady Finger - Tomato Curry .

Things Needed :

To cook :
Lady Finger : 250 Grams
Tomatoes : 2
To Add : 
Masala Powder : 2 Tablespoons
Jaggery : 1 Tablespoon
Lemon : 1 Teaspoon
Sat : Required
Turmeric Powder : A pinch
Coriander leaves : 2 to 3 Tablespoons.
Green chilly : 1
To Season : 
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Methi seeds : 3 to 4
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and remove all the moisture from lady finger and cut into thin slices.
2. Wash and cut tomatoes (remove the seeds) and keep it aside.

3. Wash and cut coriander leaves, curry leaves and keep it aside. Slit green chilly.
4. Keep a pan and put oil. Put mustard seeds and let it splutter.
5. Add jeera/cumin seeds, methi seeds, curry leaves and ingh.
6. Add cut lady finger pieces and fry nicely till they turn soft.
7. Add tomatoes and jaggery and fry nicely till it is cooked. (On medium flame). Add cut green chilly.

8. Add salt, masala (spice powder) and mix it well. Let it cook on low flame for 2 minutes. Add lemon extract (1/2 Lemon) and put off the fire.

9. Shift the ready curry to a serving dish and add cut coriander leaves.

10. Serve as one of the side dish with rice, chapati, poori or roti.

Note :

No need to add any water. Fry lady finger pieces nicely in oil. So it does not become sticky. Adding any spice powder to curry is optional. (I have added home made spice powder). Adding onions and garlic is optional. Adding jaggery is optional.
Time : 20 minutes
Serves : 2 to 3 

Home Made Spice powder Recipe :

Dry roast :

4 to 5 Tablespoons of Coriander seeds
1 Teaspoon of Jeera /Cumin Seeds
1 Teaspoon of Channa dal (Kadale bele)
1 Teaspoon of Urid dal
8 to 10 Red byadagi chilly
Ingh /Asafoetida : a littel
Curry Leaves : One handful.

Dry roast each ingredients separately till they turn slightly brown. Dry grind once they turn cool.
Store in air tight bottle. 

Black Moong Curry

Black Moong or Kappu Hesaru ( a variety of moong grown in South Canara) is one of the protein rich legume. Legumes like huruli/horse gram, urid dal, alasande/cow peas and moong ( green and black both), ground nuts are grown after the cutting of paddy grains. These are second crops in the same paddy field. Poor farmers have to wait for the rain for the good crops.

Have you heard of Black Moong / Kappu Hesaru ? ( In Kannada Language this moong is called kappu, means black hesaru is moong).

You are not making mistake in identifying this Moong to Urid lentil. This legume is not Urid. This lentil is used in curries, dals, kheer/payasa and usli.

This time my visit to Udupi / Salikeri, thats our native I got this black moong/Kappu hesaru in a local shop. As soon as I noticed this moong I remembered my doddamma /aunt and her preparations like usli, dry curry and payasa. I wanted to try some of those items and bought some. So one by one will surely put up the recipe which I tried and I am sure you will surely enjoy preparing, trying those traditional dishes which are loaded with healthy properties.
Here I have a " Black Moong Curry " which goes well with almost all the main dishes.
A small suggestion is that, you can try this curry with normal green moong instead of this black moong. ( You might get this moong only in rural areas ).
Moong dal or whole moong is filled with proteins, minerals and vitamins. Eating lentils/legumes help us to stay healthy, help our bones to be strong and gives energy to our body.
No Onion or No garlic is used in this " Black Moong Curry ".
Let us see the recipe now :

Ingredients :

To Cook :

Black Moong /Kappu Hesaru : 1 Cup
Cucumber : 2 ( Small ones)
Tomatoes : 2

To Season :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Green chilly : 2
Curry leaves : 6 to 8

To Add :
Turmeric Powder : A pinch
Coriander leaves : 1 Tablespoon
Ghee : 1 Teaspoon
Grated Ginger : 1 Teaspoon
Salt : as required
Sambar powder : 1 Tablespoon

Method :

1 Wash and soak black moong for over night or 5 to 6 hours. (Clean it before washing).

 2. Pressure cook for  6 to 8 minutes with required water and let it cool.

2. Wash and remove the outer layer of cucumber and check cucumber whether it contain bitterness. (Do not use the bitter cucumber for curry).

3. Cut cucumber into small pieces. Wash and cut green chilly, wash and remove the outer layer of ginger, wash again and grate it.

4. Wash and cut tomatoes into small pieces. ( Remove the seeds while cutting ).
5. Keep a big pan on the fire and heat. Add oil and mustard seeds. Let it splutter. Add jeera.
6. Add ingh and curry leaves. Add slit green chilly. Fry a little.
7. Add cut tomatoes and fry nicely till they turn soft.
8. Add cooked black moong and mix it well. Add a pinch of turmeric powder.

9. Add cut cucumber and required salt, little water and mix it well. Let it boil for 2 to 3 minutes.

10. Add a tablespoon of sambar powder/curry powder and mix it well.
11. Let it boil for 3 to 4 minutes. Shift the curry to a serving bowl. Add cut coriander leaves.
12. Serve " Black Moong Curry " with the main dish you have prepared.

Note :

Black Moong should be cleaned well before soaking in water. Soaking black moong is a must. Or it might not cook soft and the lentil turns hard. Use of any brand of Sambar powder is optional. I have used home prepared Sambar powder. Use of green moong instead of black moong is optional.
Time 30 Minutes.
Serves : 2 to 3 
Purely South Canara Recipe. 

Home prepard Sambar Powder :

Dry roast/ fry with a tsp of oil :  2 tbs of coriander seeds. 1/4 tsp of methi /fenugrik seeds, 1/tsp of jeera/cumin seeds, 1tsp of urid dal. 4 to 5 byadagi red chilly, little ingh/Asafoetida and curry leaves, one by one and let it cool. Dry grind it and use.
Only One time use : for a small quantity of Curry preparation. .

Spicy Peas -Tomato Soup

How about having some freshly prepared Soup? 
It is cold and rainy season here. Having some thing hot and a bit spicy soup really makes you happy. Soups are always refreshing and a kind of energizing drink.

There are varieties of soups and each one can just prepare using their creation. Creating something healthy is really a good habit too. Definitely not much of cream/cheese is not allowed in my cooking. I am not that fond of these things either. Thats why I can say there are different ways of preparing dishes. I am not blamming any one here. It is your creation and just go ahead do what ever you thought of.
It is a rainy season here and the weather is getting cold and cold. How about having some Tomato and peas soup? It is an easy, healthy and quick dish that anyone can easily prepare and enjoy.
I have just used some peas tomato and spice like pepper and clove. Little milk is added to it.
Lets see some benefits of having peas in our diet.
Green Peas are rich nutritious legumes/vegetables rich in minerals, vitamins and anti oxidants. Tender peas is said to be low in calories. They have no cholesterol and they contain good amount of soluble and in soluble fiber. They are rich in minerals like protein, folic acid, calcium, iron, copper, zinc and manganese. They do contain Vitamin C and it is a powerful natural water sooluble anti oxidant. They do help the human body to develop resistance power. against infections and inflammations. Vitamin A which is essential nutrient required for maintaining healthy membranes, skin an deye sight. Garden peas are rich source of Vitamin K. that helps in bone mass building function.
Let us see the recipe:

Things Needed :

Tomato : 1
Fresh/Frozen peas : 1 Cup. (100 grams)
Peppar pods : 4 to 5 pods
Clove : 1
Ginger : 1/2 Teaspoon (Grated)
Salt : To taste
Coriander leaves : 2 to 3 Tablespoons
Turmeric powder : a pinch
Boiled milk. : 1 Cup
Water : 2 to 3 Cups.

Method :

1. Wash and boil tomatoes for a minute and put off the fire. Let it cool.
2. Remove the outer layer of the tomato and keep it aside.
3. Boil peas with a cup of water for 5 miunutes. It is better to use fresh peas.
4. Let it cool. Put 1 Tablespoon of cooked peas and tomatoes in a mixi jar.
5. Add clove, ginger and little water. Grind it till paste.

6. Put the ground mixture and needed water, salt and turmeric powder.
7. Let it be very watery consistency. Add crushed pepper.

8. Let it boil at least for 3 to 4 minutes. Put off the fire and add boiled milk.
9. Shift this Peas - Tomato Soup to a serving bowl. Add coriander leaves.

10. Serve it when it is piping hot.

Note :

I have used frozen peas. Wash the peas before using it. Boil it nicely. You can use fresh peas if available. (Always better to use fresh peas). You can add little butter and cream. ( optional). I have added fresh milk. Adding more vegetables like carrots, beans potatoes are optional. It taste better.
I have cooked tomato and peas together. (Optional). You can add pudina/mint leaves. It adds to the aroma. You can add some chilly powder, chat masala powder or any spice of your choice.
Time : 10 Minutes
Serves : 3 to 4. 

Tomato - Peas Shavige

Tomato - Peas Shavige is prepared using tomatoes and peas as the name says. You can have it for breakfast, as evening snack or even for dinner. Now peas and tomatoes are available plenty in the market. It is always good to use seasonal vegetables because it will be loaded with freshness.
I have used Anil wheat shavige (vermicelli /thin noodles) and some home made spices like huli pudi. (Bangalore style).

Lets see some benefits of using curry leaves in our diet.
Curry leaves take an important place in Indian cooking especially in South Indian Cooking. It is one of the must seasoning ingredients. The aroma of curry leaves adds great taste to the dish. Curry leaves not only adds taste, it is loaded with medicinal properties.
They contain various anti oxidant properties. They are good for indigestion and excessive acid secretion. They are good for diabetes and unhealthy cholesterol balance. The roots are used for treating body aches. The nutrients in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. They also contain minerals like Vitamin C, Vitamin B, Vitamin E and amino acids. They contain zero fat.
Tomato - Peas Shavige has No Onion and No garlic and we can have them on during fast or feast.
Good for lunch boxes or travelling or even kitty parties like one pot dish.
You can add any spice according to your wish and use your own creativity to prepare the dish. It is one of the easy, quick, simple and healthy dish.
Lets see the recipe now :

Things Needed :

To Fry :
Shavige/Vermicelli/ Semiya : 2 Cups
Green chilly : 2
Tomatoes : 2 to 3
Peas : 1 Big bowl
Ginger : An inch
Curry Leaves: 8 to 10
To Add :
Curry Powder/Sambar Powder/ Rasam Powder/ Huli Powder : 2 Tablespoons
Coconut (fresh) Grated : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Water : 4 Cups
Ghee : 2 Tablespoons
For seasoning :
Oil : Any brand : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Cashew nuts : 1 Tablespoons (Cuts) (Optional)

Method :
1. Wash and cut tomatoes (remove the seeds) in to small pieces.
2. Just wash and boil peas (fresh) till they turn soft. Keep water for boiling.
3. Wash and cut green chilly, coriander leaves into thin and wash and remove the outer layer of ginger. Wash it again and grate ginger and keep it aside. Grate coconut.

4. Keep a pan on the fire and heat. Put oil and heat. Put mustard seeds and urid dal.
5. Let the mustard seeds splutter. Add green chilly and curry leaves.
6. Add vermicelli/shavige and fry till they turn golden brown. (Low flame).
7. Add tomatoes and peas to the roasted vermicelli and fry for 2 minutes.

8. Add boiling water, salt and a pinch of turmeric powder.
9. Mix it well and let it cook on low flame. Add huli (sambar powder) and mix again.

10. Put off the fire once it turns thick and add coconut and ghee.
11. Shift ready shavige to a serving bowl and add cut coriander leaves.
12. Serve with a cup of curd.

Note :

Fry vermicelli nicely till they turn slightly golden brown. (taste better). Adding ghee is optional.
(It adds to the taste). Adding oil instead of ghee is optional. Use of onions is also optional. You can use any brand of rasam/sambar powder. I used home made Sambar powder. You can also add any vegetables of your choice. Beans, Carrots, Potatoes goes well with this dish. Use of garam masala is also optional. You can use any type or brand of Vermicelli ...
Time : 30 minutes
Serves : 3 to 4.  

Tomato Chitranna (Tomato Rice) Without Onion

Tomato chitranna is a rice dish. It is very simple and easy to prepare. We can have them for breakfast, or for dinner. It is very nice and yummy to have with a papad and a cup of curd.Tomatoes are available round the year.
When you are bit lazy to prepare curry or just want some simple and yummy dish this kind of rice comes to help. For me I just wanted to try some thing easy and quick. So here is the recipe of TOMATO CHITRANNA

Lets see some benefits of Having Tomatoes in our diet.
Tomatoes are rich in nutrients and anti-oxidants that helps in several diseases and keep our health in good condition. Tomatoes helps to improve vision. They help to lower the risk of cancer. They also help to maintain the blood health. They are rich in Vitamin C and Vitamin K. They help in blood circulation in our body. They are very good for digesttion and prevent constipation and diarrhoea.Eating tomatoes help to prevent jaundice and removes toxins from the body.
"Tomato Chitranna " has no onion or garlic. Tomato Chitranna can be prepared for kitty parties, Kids parties and Potlock parites.

Things Needed :

Cooked Raw Rice : 2 Cups
Tomatoes : 3 to 4 (small ones)
Green Chilly : 1
Red Chilly : 2 to 3
Urid Dal : 1 Teaspoon
Mustard Seeds : 1 Teaspoon
Ginger : 1 Teaspoon (grated)
Curry leaves : 6 to 8
Ingh : a pinch
Turmeric Powder : a pinch
Coconut : (fresh and grated) : 2 To 3 Tablespoons
Salt : According to the taste
Coriander Leaves : 1 Tablespoon
Oil : 2 Tablespoons
Ghee : 1 Tablespoon

Method :  

1. Wash and cut tomatoes, green chilly, coriander leaves and wash and remove the outer skin of ginger. Wash again and grate. Keep them aside.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Put oil. Let it heat. Add mustard seeds, urid dal and let mustard splutter.

4. Add cut green chilly and red chilly (just break them into two pieces) and fry for 10 seconds.
5. Now add curry leaves, ingh and cut tomatoes. Fry them nicely till tomatoes turn soft.

6. Add turmeric powder and salt. Mix it nicely and add cooked rice.
7. Let it just cook on low flame. (for 1 to 2 minutes). Now mix the rice with tomatoes and other ingredients.

8. Put off the fire and add coriander leaves, grated coconut and fresh ghee.

9. Shift the ready tomato chitranna to a serving dish and serve with a cup of curd and Papad.

Note :

You can add cashews or ground nuts while frying. (before adding tomatoes). Adding onions or garlic is optional. Adding coconut is also optional. You can add grated carrots and capsicum. But the taste differ. Adding more or less chilly is optional.
Time : 20 Minutes
Serves :2 to 3.

Channa - Sweet Corn Curry

Kabooli Channa or Chickpea is well known legume. Channa or chickpea is also known as Garbanzo beans. There are many varieties of Channa (Bengal Gram). The bigger and little white one is Kabooli Channa. It is said that this Chickpea was grown first in Kabool thus it is called as Kabooli Channa.

Anyways Channa Masala which is prepared using this variety of Chickpea. We can do loads of preparations using this chikpea like Channa Masala , channa curry, channa sambar, well known spread, Hammos, Palav and dry curries.
Here is a recipe of Channa - Sweet Corn Curry and it is a gravy dish. I used little spices and chilly too. I used little milk to add cream flavour. Adding corn gives a slight sweet taste and kids will surely love this curry.
Lets see some benefits of using Chickpea (Channa) and Sweet Corn in our diet.
Channa or Chickpea has good source of protein. Channa is a rich source of dietary fiber and it helps to fight constipation. Fiber rich foods help to control our blood sugar levels because fiber slows down the digestion. It helps and balances the blood sugar level. Chick pea contain vitamins and minerals and manganese. Manganese helps to support bone development and wound healing and it is very important to our metabolism.
Sweet Corn is a special maize variety and tender, delicious seeds are eaten as vegetable. Sweet corn has less calories and it is gluten free.They are good source of dietary fiber, vitamins, antioxidants and minerals.They contain good levels of B-complex group of vitamins and healthy amounts of minerals like zinc, magnesium, copper, iron and manganese.
Channa - Sweet Corn curry goes well with Naan, Batura. Chapati or Poori, Dosas and varieties of rices.
Channa - Sweet Corn Curry do not contain any onion or garlic. 
Lets see the recipe Now.

Things Needed :

Channa (Chickpea) : 1 Cup
Sweet corn : 1 Cob
Tomatoes : 2
Green chilly : 2
Ginger : grated : 1 Teaspoon
Garam Masala or Channa Masala : 1 Teaspoon
Jeera (Cumin Seeds) : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Cup
Pepper pods : 6 to10 Pods ( 1/2 Teaspoon)
Fresh boiled Milk : 1/2 Cup
Coriander leaves : 1 Handful ( 2 to 3 Tablespoons).
Curry leaves : 5 to 6 leaves.
Lemon : 1/2 lemon extract. (1 Teaspoon)
Salt : to taste
Oil : 1 Tablespon
Ghee/Butter : 1 Tablespoon
Turmeric powder : a pinch

Method :

1. Wash and soak chickpea for 3 to 4 hours and cook in pressure cooker for 20 to 25 minutes.
2. Wash and cook sweetcorn cob and remove the seeds from the cob and keep it aside.

3. Wash and cut green chilly, coriander leaves and grate ginger. Crush pepper pods.

4. Wash and remove seeds from tomatoes and cut it into small. Keep it aside.
5. Now keep a pan on the fire. Add oil and heat. Add jeera and methi seeds and fry till they turn golden brown.

6. Add green chilly and tomatoes and fry nicely till they turn soft. Add a pinch of turmeric powder.

. Add ginger.

7.Add channa masala powder and mix it nicely and let it boil for 2 to 3 minutes.

8.Add milk and mix it well and let it cook for 1 minute. Mix it well.

9. Add cooked channa and sweet corn and cook for 2 to 3 minutes.

10. Add cut coriander leaves, butter or ghee and mix it well. Shift it to a serving bowl.

11.Serve with the main dish you prepared.

12. We had Channa - Sweet corn curry with Baturas.

Note :

You can use this curry as evening snack in the evenings. Use desired vegetable spreads on the top, sprinkle some roasted groundnuts and chat masala. It turns as yummy chat. Use of onions are optional.You can add more spices like coriander powder and red chilly powder. Adding onions and garlic is optional. Adding more oil or butter / ghee is also optional. You can add frozen corn instead of fresh corn. Adjust consistency according to your requirements.( thick or little watery).

Time : 
Preparation : 4 hours for soaking and 25 minutes for cooking (Pressure cooked).
Cooking time : 10 Minutes.