Mixed veg Curry

Ingredients:

Carrot: 1cup chopped
Green peas: 1cup
Cauliflower: 1 cup
Beans: 1cup chopped
Khaju+ badam paste: 1cup
 Tamarind Pulp: 1 tsp
Onions : 1big chopped
Green chillies:2-3
Dalchini-1/2  inch piece
shajeera:1/2 tsp
Salt to taste
Red chilli powder: 1 tsp
Dhania powder: 1/2 tsp
Oil: 1 tsp

Procedure:

• Heat oil in a pan
• add dalchini and shajeera
• Add onions and green chillies and fry till golden brown
• Add all vegetables and fry till they are cooked
• Add the Khaju badam paste
• Add little water and cook on low flame till the oil is released
• Add salt, Red chilli powder and dhania powder cook on low flame for about 1-2 mins

Mixed veg curry is ready to be served. Goes well with Biryani

Gutti Vankaya

Ingredients:
Small gutti vankaya(brinjal/baingan)-1/4 kg
Sesame Seeds\til\Nuvvulu-1tbsp
Onions Medium Sized- 3-4
Cloves\Lavanga-1-2
Dalchini Chakka\Patta-1/2 inch piece
Shajeera-1tsp
Jeera-1tsp
Dhaniya-1tsp
red chillies-1-2
Kothimira\Coriander-1bunch
Pudina-1/2 bunch
Oil-2tsp
Salt to taste
Chilli powder-1 tsp
Green chillies-2-3
Tamarind: 1 small lemon sized
Turmeric: 1/4 tsp

Procedure:

• Cut the brinjals in center as a plus so that the masala can be stuffed. Take water in a bowl and put some salt in it and put all the cut brinjals in it(to avoid blakening of the cut brinjals).
• Put the pan on the stove and dry roast the  masalas-Jeera,Dhaniya, cloves,shajeera, dalchini,red chillies till they release their aromas and keep aside.
• Now dry roast the sesame seeds till golden brown and keep aside.
• Now put 1tsp of oil in the pan and frythe onions, green chillies, coriander and pudina till the onions turn golden brown  and let it cool.
• Grind the dry masalas and sesame seeds till fine powder then addd the onions, green chillies, coriander, pudina, Tamarind, Turmeric, chilli powder and salt and grind to fine paste.
• Put the pan on the stove and 1 tsp of oil. Fry the brinjals in the oil till they are cooked.
• Now add the masala paste and mix thoroughly(If the masala looks too thick add a little water).
• Lower the flame and cook till the masala releases the oil.

Gutti Vankaya is ready to serve.

Serving Instructions: Tastes better with hot rice.