Pacchi Gummadikaya Garelu( Pumpkin Vada)

This recipe is by Ananth. This dish is very famous in Godavari Dist. This is also called pacchi vadiyalu.

How To Make :

Ingredients :

Pacchi Gummadikaya(green in color) - 1/2 piece
Urad dal - 1 cup
Salt and Oil for frying

Soak 1 cup of urad dal for 3 to 4 hrs then grind it into a batter when fully soaked. Now cut the pumpkin into small thin pieces, throw the seeds. Mix these pumpkin pieces into urid dal batter with enough salt and make small,flat balls. Now heat oil in a kadai and deep fry them, make sure both the pumpkin and batter are cooked. Serve hot with Coconut chutney. Try this and let me know if you like it.

Gutti Vankaya...Noorurinche vankaya

Yumm...Whenever I think of Gutti Vankaya it reminds me of my Grand mom and Bapatla the place where I was born.In Bapatla, we get one of the world's best egg plants, telugu lo chepali ante kammaga unde vankayalu. And gutti vankaya that my grand mom makes is the best thing in the world. Here is her recipe that I am sharing with you today.

Egg plants - 12 (small size)

For koora podi:

Chana dal- 1 cup
Urid dal- 1 cup
daniya - 3/4 cup
Mustard Seeds - 1 tbsp
Jeera - 1 tbsp
Red chillies - 5 to 6

Fry all the above in 1 tbsp oil and grind coarsely with salt.

How To Make :

Make two slits into egg plant and stuff the koora podi and fry with 2 tbsp of oil in a deep kadai. Season with salt on top and wait till the egg plants soften and cook.Vedi vedi gutti vankaya ready.

Serve it with mudda pappu and hot rice.

Gongura Pulusu..Kadoi alasu!!

After a busy day’s work at the office and getting back home you want to eat something nice tasty and at the same time healthy. Gongura pulusu suits all those requirements.

Ingredients:
* Gongura
* Chana Dal
* Menthulu
* Mustard seeds
* Red Onions
* Garlic
* Green Chillies
* A pinch of turmeric

Pluck and chop Gongura leaves to medium size. Boil it with chana dal in a pressure cooker. After 3 whistles stop the cooker and set aside for cooling off. Once cold, open the cooker and drain the water off. Slice onions into thin and long slices. Also chop chillies and garlic.

Heat a pan and put a couple of spoons of oil in it. Put mustard seeds, fenugreek seeds (menthulu) in the oil and when the mustard seeds splatter put chopped chilli and garlic. Once garlic is fried and turns brownish put chopped onion and fry till golden brown. Add a pinch of turmeric and fry it for 30 seconds. Now put the boiled chana dal and gongura leaves in it. Add some salt chilli powder according to taste and cover it to cook. Keep an eye on it so that it does not get burnt at the bottom. Let it cook for 8 min and then add some water to it.

If you think that gongura is not sour enough then you can also add a little bit of tamarind paste for that sour touch.

Adari Poya Gongura pulusu is now ready for serving.