Akakarakaya Masala

Ingredients:

Kantola / Spiny Gourd 2 cups
Onions 2
Tomato 2
Green Chiles 4
Turmeric Powder a pinch
Red Chile Powder 1 tsp
Curry Leaves few sprigs
Cilantro few sprigs
Oil 2 tbsp
Salt to taste

Masala:

Corainder Seeds 1 tbsp
Poppy Seeds 1 tbsp
Cumin Seeds 1/2 tbsp
Cloves 4
Cinnamon 2 inch stick
Cardamom 1
Ginger 1 inch piece
Garlic Cloves 4

Method of preparation:

Wash kantola under water thoroughly.
Remove ends and chop kantola into 1/2 inch thick circles.
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomatoes.
Peel and roughly chop ginger.
Peel and lightly mash garlic.
Wash and finely chop cilantro.

Grind all the masala ingredients into fine paste adding enough water.
Heat oil in a pan, add chopped kantola circles.
Stir fry until kantola turns light brown and remove them from the pan.
Add curry leaves, onion and green chile to the same pan.
Fry until onion changes color, add ground masala paste, turmeric powder, red chile powder and salt.
Stir in chopped tomatoes and fried kantola.
Sprinkle little bit of water if required to avoid burning.
Once tomatoes turn soft, remove from heat.
Garnish with cilantro and serve with steamed rice or roti.

Notes: Make sure kantola is fried properly before adding to the masala.

Ponnaganti Kura Tomato Kura

Ingredients:

Water Amaranth 2 bunches
Tomato 2 small
Onion 1 large
Green Chiles 2
Coriander Powder 1 tbsp
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Oil 1 tsp

Method of preparation:

Pluck water amaranth leaves from stems, wash and roughly chop them (around 2 cups).
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
When onion turns translucent, add chopped water amaranth leaves.
Cook covered on low flame until water amaranth wilts.
Uncover, add tomato, coriander powder, red chile powder, turmeric powder and salt.
Stir fry for a minute or two and remove from heat.
Serve hot with steamed rice or roti.

Notes: Garnish with roasted peanuts for little crunch.