MASALA VANKAYA KURA / NUNI GUTHI VANKAYA KURA

This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.

Ingredients:

Brinjals 250 gms.
The brinjals are to be vertically splitted with the ends intact..and place them in water.
Chopped onions 1/2 cup
Ground nuts 1/2 cup
Corriander seeds 4 tsp
Jeera 1 tsp
Garlic 6 pods
Chilli powder 2 tsp
Cloves 3 to 4 nos
Salt to taste
Cashew nuts 10 nos
Dry coconut shredded 1 tbsp
Tamarind paste or Tomato paste - 1 tbsp

Method :

• Place a pan on the stove add 1 tsp oil and fry ground nuts, dhania seeds, garlic, cashew nuts, grated coconut, well.
• Let them cool and grind them in to a paste along with chilli powder, salt, tamarind paste /tomato paste, onion and jeera.

COOKING ON STOVE TOP:

• Place a pan on the stove and add 2 to 3 tbsp oil,..
• Mean while stuff the ground mixture in the Brinjals.
• After heating the oil in the pan  for 2 to 3 minutes, place the stuffed brinjals in the pan, add 1 cup of water and cook in a low flame with the lid covered until done..
• Stir in between to ensure that the masala is evenly cooked without getting burnt.
• It will take up to 40 minutes in low flame.
• Transfer into a serving bowl and serve hot with rice.

COOKING IN MICROWAVE:

• Place a micro safe bowl,add 1 tbsp of oil to it,and also add the stuffed brinjals  and 1 cup of water.Mix well and place in micro high 900 W for 4 minutes.
• Remove outside and mix well, now micro at 540 W say 60% for 15 minutes, remove it outside.Stir it every five minutes.
• Lastly mix well and sprinkle 1 tbsp of water(if u want more gravy type add a little more water) and micro low at 180W for 5 more minutes.
• If u want it softer microwave it for 2/3 minutes extra.
• Stuffed spicy brinjal is ready to eat.

CAULIFLOWER BEANS & CAPSICUM CURRY

This is a simple recipe that goes well with rotis and rice. This has a lot of taste, color, flavor and fragrance all along with the nutrients and the fiber from the vegetables. Tickle your taste buds and enjoy!

Ingredients:

• Cauliflower - 1
• Beans - Chopped -2 Cups
• Red Capsicum - 1 
• Onion - Finely Chopped - 1/2 cup
• Red Chilli Powder - 1 Tbspn (Adjust as per your spice levels.)
• Corriander Powder -1 Tbspn
• Turmeric Powder - 1/4 tspn
• Salt (to taste)
• Cilantro (Optional) - For aroma, taste & garnishing.

For Seasoning:

• Cumin seeds - 1 Tbspn
• Mustard seeds - 1 Tbspn
• Oil - 2 Tbspn

Method:

• Place a saute pan on medium heat and add oil to it.
• Add cumin seeds and mustard seeds once the oil is hot.
• Once the mustard seeds start sputtering, add the finely chopped onions to the pan and saute them till the onions turn translucent.
• Add the freshly cut beans to the pan and saute them for 5 mins.
• Add the red capsicum pieces and the cauliflower florets to the pan.
• Add the red chilli powder, corriander powder, turmeric and salt to the pan and mix the contents of the pan. Cover the pan and cook them till they are done.
• Add cilantro a minute before turning off the heat.
• Serve the curry with rotis or rice.

RAJMA CURRY

RAJMA CURRY
Rajma curry - punjabi vegetarian dish is a very tasty recipe which can be served along with roti's or chapathis and steamed rice.It is not only popular in north India ,but all over for its taste..

Ingredients:

• Rajma 1 cup
• Chopped onion 1/2 cup
• Chopped tomato 1/2 cup
• Jeera 1/2 tsp
• Cloves and cardamoms (Adjust  the amount according to your intake of spice levels)
• Oil 1 to 2 tbsp
• Cilantro
• Ginger garlic paste 1 tsp
• Green chilli slits..of 2 nos.
• Chilli powder - 1 tspn
• Dhania powder - 1/2 Tspn
• Garam Masala - 1 Tspn
• Turmeric/ haldhi- 1/4 tspn
• Salt - To taste

Method:

•  Soak Rajma for atleast 12 hours, and pressure cook it for 3 whistles.
•  Take some oil into pan then add jeera, cloves, elaichi, ginger garlic paste, onions(only fry half the amount of onions) after the oil is hot.
• In the meanwhile grind the tomato and other half of the onions to paste.
• After the onions are translucent add green chilli slits, curry leaves,tomato and onion paste, haldhi, chilli powder, salt, garam masala, dhania powder and saute well. 
• We can add a cup of water to get the gravy now.
• Finally add boiled rajma and simmer for 10 more minutes and switch off the stove.
• You can garnish it with corriander leaves and serve it with rice/ rotis.

Method for Microwave cooking:

•  Soak Rajma for atleast 12 hours,and boil in a microsafe bowl with 3 to 4 cups of water for 15 minutes in micro high . .Check for every 5 minutes and keep it aside..
• Place 1 tsp oil in a micro safe bowl ,and add half of the chopped onions,and place in micro high(900 w) for 2 minutes.
• Stir once.If you want u can keep for 30 seconds  more  in micro high.
• Remove it outside,let it cool mix well and grind with tomatoes into a paste.
• Now add the remaining oil in to another micro safe bowl,and micro high it for 30 seconds.
• Next add jeera,cloves 2 nos and elaichi 2 nos,ginger garlic paste,and the remaining of chopped onion pieces  in to the oil and micro high fry for 2  minutes. Stir once in between.
• Remove it outside and add green chilli slits,and curry leaves,tomato and onion paste and mix well,again micro in 180 w minimum temp for 2 minutes.
• Now add  1 cup of water and let the mixture cook for 3 minutes in micro high , stir once in between.
• Lastly add the boiled rajma mixture and mix well,micro high in 900 w for 5 minutes,cook for 2 more minutes
• Finally add haldhi,chilli powder , salt,garam masala ,dhania powder  and micro in minimum temp for 3 to 4 minutes..Remove it outside ..Let it cool,garnish with cilantro leaves before serving..

SOYA TOMATO CURRY

SOYA TOMATO CURRY
Ingredients:

• Soya/peas(soaked )- 1 cup
• Tomatoes2 nos chopped
• Chopped onion pieces 1/2 cup
• Green chilli slits  of 4 nos
• Dhania powder 1/2 tsp
• Jeera powder 1/2 tsp
• red chilli powder 1/2 tsp
• Salt
• Garam masala powder (optional)
• Oil 3 tbsp
• Mustard seeds 2 pinches
• Urad daal 1/2 tsp

Method:

• Place a pan on the stove and add oil to it.
• After the oil is heated add the mustard seeds and urad daal and mix well.
• After they stop popping add finely chopped onion ,green chillie slits, tomato pieces, soya, dhania powder, jeera powder and cook in a low flame. We can add a cup of water now for gravy.
• After they are cooked add chilli powder and salt and simmer it.Switch off after it is cooked and transfer in to a serving bowl.
• Very ideal with rotis and chapathis..

ALOO ALLAM KARAM KURA/ POTATO GINGER CURRY

ALOO-ALLAM KARAM KURA
Aloo along with allam karam (Ginger and Green Chilli Paste) curry is one of the simplest way of cooking aloo.
Ingredients:

• Boiled and mashed potato2 cups
• Salt
• Ginger and green chilli paste 2 tsp(allam pachhimirchi karam)
• Jeera 1/2 tsp
• Red chillies 3 nos
• Mustard seeds 1/2 tsp
• Curry leaves
• Haldhi a pinch
• Hing a pinch
• Lime juice 1 tsp optional
• Oil 2 to 3 tbsp

Method:

• Place a pan on the stove,add oil to it.After it is heated add redchilli slits,jeera,mustard seeds,and toss well.
• Let them splutter,and after they stop spluttering add curry leaves,haldhi,hing and mix well in low flame.Lastly add Allam karam(ginger green mirchi paste) and toss well.
• Now add boiled and mashed aloo and salt and mix well.Let it remain on the stove for a few minutes and switch off the stove.After 10 minutes add lemon juice (optional)to the curry. Serve hot.
• Ideal with rotis and steamed white rice..

VANKAYA- MENTHI KARAM- KURA

VANKAYA -MENTHI KARAM -KURA
Vankaya/brinjal ,with menthi karam kura is a variety among the stuffed curries and tastes well with hot steamed rice.
Materials:

For menthikaram powder  powder:
Urad daal 2 tsp
Methi seeds 1/4 th tsp
Jeera 1/4 th tsp
Red chillies 12 nos
or adjust
Hing a pinch
Oil 1/2 tsp
Place a pan on the stove,add oil and after it is heated add all the materials and fry them till urad daal turns a little  light brown,remove from the fire.Let it cool.After it is cool,dry grind the powder ,mix salt and keep it aside.
For curry:
Menthi karam powder 2 tbsp
Vankayalu/brinjals 12 to 15 nos
Onions chopped 1/2 cup
Tamarind paste 1 tsp
Salt
Oil 2 to 3 tbsp
Wash brinjals well and cut them into 4 halves with the end of brinjal is intact.Just like we cut for stuffed brinjal curry.Now take 2  tbsp of the powder (if u dont like more spicy reduce the amount of the powder,if u like spicy add a little more)and stuff in to the brinjals.Now place another pan on the stove add 2 to 3 tbsp oil to it and place all the stuffed brinjals and chopped onions in to it.Cook it in a low flame with covering the pan with a lid.If u want it more soft add half cup of water.If the curry is cooked with a lid on the water vapour is enough to cook the curry itself.Lastly after the curry is cooked n turned soft add tamarind paste and mix it, now  let it cook for 2 to 3 min more.Then switch off the stove and transfer in to a serving bowl.
Ideal for chapathis, rotis or rice.

VANKAYA KOTHHIMEERA KARAM KURA

VANKAYA KOTHHIMEERA KARAM KURA
Vankayalu /brinjals can be cooked  in many varieties ,one such variety is this kothimeera karam .Especially this can be done on auspicious days when onion n garlic are prohibited on festive days.
Materials;
Vankayalu / brinjals -10 to 12 nos
Cut into 4 slits with the end intact,
as we do for stuffed brinjal curry.
Corriander leaves/ kothimeera- 1 cup full
Green chillies -10 nos
(adjust as per the hot n spice,n add more if  u need)
Salt
Method:
Wash kothhimeera leaves ,green chillies well and grind it in to a paste with salt.Now stuff the curry paste in the vankayalu.
Now place a pan on the stove and add 3 to 4 tbsps oil,and after it is heated ,add stuffed vankayalu and cook in low to medium flame.Cover the pan with a lid,it will be cooked with oil n water vapour.If needed add just a halfcup of water to it and cook.Serve hot with steamed white rice with a dallop of ghee ,after it is soft and tender.

AAKAKARAKAYA / TAESEL GOURD CURRY

TAESEL GOURD/AAKAKARAKAYA CURRY
Aakakarakaya,tastes very much when onion is added to it.Instead of akakarakaya fry which consumes more oil,we can do curry which needs less oil.
Materials:
Chopped akarakaya pieces 2 cups
Finely chopped onion -1 cup
Salt
Chillie powder 1 tsp
Dhania jeera powder
1/2 tsp optional
Oil 1 tbsp
Method:
Place a pan on the stove,and add 1 tbsp oil to it.After the oil is heated add chopped aakakarakaya pieces and fry till light brown in med flame with a lid covering it.Frequently stir it. After it is turned to a bit brown add finely chopped onion and fry it with covering with a lid.The flame should be from low to medium according to ,but never in high flame.Due to the onion the aakakarakaya pieces turn soft as if for curry ,then when it is cooked add salt and chilli powder,dhania powder(optional) and switch off.For tenderness cook the entire curry completely  covering with a lid. Serve hot with steamed rice and dollop of ghee..

AVA PETTINA CABBAGE KURA

CABBAGE KURA
Cabbage Ava pettina curry is famous in andhra side ,and even in traditional functions, because it doesnt have onion or garlic..There are many varieties of curries we do with cabbage,but this one is prepared in coastal andhra homes,and andhra is famous for  ava pettina kuralu..

Materials:
Chopped cabbage - 2 cups
Salt
Tamarind paste 1 tsp
 thick pulp made of
lime sized tamarind
Seasoning:
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red chilli (slits) 2 nos
Green chilli 3 nos(slits)
Curry leaves

For ava mixture:
Mustard seeds 1 tsp
Redchilli 1 no
Green chilli 1 no
Haldhi a pinch
Salt a pinch
Grind these 5 items into a thick paste
by adding 1 tbsp of water and
keep it aside.
Method:
Boil and cook the chopped cabbage pieces by adding  water,in a prestige cooker for 2 whisles..switch off and let it cool.
After it is cooled open the cooker and strain the water from the cabbagepieces.
Now add tamarind pulp  and salt and again cook for 5 more mins,after it is cooked switch off and let it cool.
In the meanwhile prepare ava mixture ,it will be just 1 tbsp full and keep it aside.
After the cabbage pieces are cooled , strain  away fully the tamarind pulp,water from the cooked cabbage pieces and keep it aside.
Now place a pan and add 2 to 3 tbsp of oil, next add urad daal,redchilli slits,and saute well.
Next add green chilli slits,hing,haldhi and curry leaves and mix well.
Now add the cooked and strained cabbage pieces,and mix well.
Cook in low flame for 3 minutes and switch off.
Now add the ava paste in the cabbage curry and mix well.
Let it settle for more than half an hour to get the yummy taste.
Ideal with hot rice

AKAKARAKAYA FRY

AKAKARAKAYA FRY
Akakarakayalu/Taesel gourd pieces-2 cups
chopped into small pieces
Oil 2 to 3 tbsp
Salt
Redchillie powder 1 tsp
Method:
Place a pan on the stove with oil init.After the oil is heated add chopped akakarakaya pieces and fry with a lid on,stirring for every 3 min ..
It will take  more than  half an hour to become soft ,and finally sprinkle salt and red chillie powder.
And some people add dhania jeera powder to get extra taste from the fry..

while adding salt and chilli powder.
Dhania jeera powder 1/2 tsp
This is a tasty recipe with hot rice and a dallop of ghee ,in these rainy evenings..
These are grown in redsoil areas on hill areas and in forest areas..

ALOO FRY

ALOO FRY

Materials:
Chopped aloo 2 cups
Medium sized
Oil 2 tbsp
Dhania powder 1/2 tsp
Jeera powder 1/2 tsp
Red chillie powder 1 tsp
Salt
Peel off aloo and chop into medium sized pieces.Place a pan on the stove,add oil to it,and also add the chopped aloo pieces in to it,after heating.Stir fry occasionally with a lid on.When lid is placed the pieces will turn tender and soft.Add salt.
After the aloo pieces are fried add dhania powder,jeera powder,and chilli powder,saute well.The easiest dish which  even amateurs can do but also a tasty one.
BOILED ALOO FRY:

The aloo is washed,boiled and peeled ,then made in to pieces and fry till they are cooked.Then sprinkle salt,chilli powder as  for above dish..

ALOO ULLIKARAM KURA

ALOO ULLI KARAM KURA:
There are many varieties we do with aloo,and here is one such variety without spices..
Boiled and mashed aloo-2 cups
Onions 1 no chopped
2 redchillies(onions +redchillies)
These two are  made into paste-1/2 cup
Tamarind paste-1 tsp
For seasoning:
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red mirchi slits of 3 nos
Mustard 1/2 tsp
Green mirchi 2 nos
Curry leaves Haldhi a pinch
Method:
Place a pan on the stove,add 2 tbsp oil to it and let it heat.
After it is heated add mustard seeds,urad and channa daals,
red chilli slits, and after they are popped add green chilli slits
and curry leaves.Saute well,now add the redchilli onion mixture
and fry for 3 to 4  mins, in low flame .Now add the mashed aloo
and mix well,lastly add 1 tsp tamarind paste(or make tamarind
juice with 1/4 cup of water)and saute well..
It will take 3 to 5 mins time to cook and settle.Switch off the stove,

and serve hot with hot rice or rotis..

ALOO BESAN CHHAPATHI CURRY

ALOO-BESAN CHHAPPATHI CURRY
The easiest chhappathi ki sabji,which even children like to have with chhappathi or puri,is given here.
Materials:
Besan powder 1/2 cup
Chopped aloo 2 nos
Chopped onion 1/2 cup
Salt
Oil 2 spoons
Mustard  seeds 1/2 tsp
Jeera 1/2 tsp
Red chilli 1
Green chilli 2 nos
Curry leaves
Haldhi a pinch
Method:
Place a pan on the stove ,add oil to it.
After heating,add mustard seeds and jeera,after spluttering add red and green chilli pieces ,curry leaves , then onion pieces ,lastly aloo pieces,saute it .
Now add water(1 cup),let it cook for 5 mins.
Then after 5 mins, add water (2  cups) to 1/2 cup besan powder,and  mix well.
Ilike the consistancy of the curry to be soft and loosen thats why i add 2 cups.
Then add the besan water to the aloo mixture and cook in low flame.
See that the bottom of the curry wont turn black,stir it for every 3 mins.
Like wise cook till the aloo piece is cooked.Lastly add salt.Transfer in to a serving bowl,and serve hot with rotis,phulkas or puris.
Children and even elders  like this as it is not spicy,and it is soft.

CAPSICUM ALOO TOMATO CURRY

CAPSICUM ALOO TOMATO CURRY
Again this is a curry ideal for rotis and chhappathis.
Materials:
Capsicum chopped pieces 1 cup
Aloo peeled and chopped into pieces1 cup
Tomato pieces 1 cup
Onion chopped pieces 1 cup
Dhania jeera powder 1 tsp
Red chilli powder 1 tsp
Green chilli 2 nos .slits.
Salt
Corn flour 2 tsp
Kothmeer
Seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Channa & urad daals 1/2 tsp each
Jeera 1/4 th tsp
Red chilli .1 no. slits.
Method:
Place a pan on the stove add 2 tbsp oil,and after heating add channa,urad daals,mustard and jeera,redchilli slits and saute well.

Then add onion pieces fry till transculent next add chopped pieces of aloo, tomato,capsicum ,and cook in a low temp.If u want u can add 1/2 cup of water,and when it is half cooked add chilli and dhania jeera powder,and lastly salt.Finally add 2 tbsp of corn flour to which 1/2 cup of water is added,its used to bind well.Mix well,switch off after it is done.Garnish with kothmeer before serving with rotis or chhappathis...

TAV VA CAPSICUM ALOO CURRY

TAVVA CAPSICUM ALOO CURRY:
This is a curry made of capsicum in a tawa,very well goes with naans, rotis,phulks,puris and also bread toasts.I t takes hardly 15 min to complete the curry.
Chopped capsicum-2 to 3 cups
(Here i used 1 yello capsicum &
1 green capsicum)
Boiled aloo- 2 nos
Aloo should be boiled ,peeled & mashed
Green mirchi 3 nos
Dhania powder 1 tsp
Jeera powder 1/2 tsp
Red chilli powder-1 tsp
Amchur-powder 1 tsp
Jeera a pinch
Haldhi a pinch
Corriander leaves a few
Method:
Place a TAWA on the stove add 2 tbsp oil to it.After the oil is heated add jeera and haldhi,then add chopped capsicum pieces, keep the stove in low flame,saute well ,and cover the tawa with a lid.After 3 min remove lid,mix well add salt,and again cover the lid.Again after 3 min remove the lid ,and saute,now add mashed aloo,green mirchi slits,mashed aloo,a little water and mix well.After 5 min add dhaniya powder ,jeera powder,chilli powder and amchur powder,and kothmeer and mix well.Now cover with lid ,and cook in low flame.After 5 minutes  switch off the stove,and let it remain with  the lid on.
After 15 mins transfer the curry into a bowl and garnish with corriander leaves.Serve with rotis or naans.

Source:From my daughter  -RathnaSri's kitchen.

CABBAGE CURRY

Cabbage curry in a very simple and easy way,a recipe from traditional background without garlic and spices,its done in both my mothers house and inlaws house.

Even children eat this without doing fuss as it is a curry without spices.Acidic persons and also old family members opt this as it is not hot and spicy .After a hot and spicy dished meals in week ends the tummy can be given rest with simple curry as such.

Materials:

Chopped cabbage 4 cups

Salt

Haldhi a pinch

Seasoning:

Urad dal 1 tsp

Channa daal 1 tsp

Red chillies 2 nos

Green chillies 2 to 3 nos

Hing

Curry leaves a few

Grated raw coconut 1/2 cup

Method:

Boil  the chopped cabbage with water ,add salt ,after it is cooked,drain all  the excess water and keep aside.

Place a pan on the stove,add oil to it,and add seasoning,urad and channa daals,green and redchillies slits,hing and curry leaves,saute well,after they pop,add the boiled & drained cabbage pieces,and mix well.

Swich off the stove,and after cooling sprinkle the grated raw coconut.It is ready to eat.It wont stay for a longer time due to grated raw coconut..Immediately after preparing you have to consume it within 3 to 4 hours.Ideal with rice.Generally doctors recommend to eat more curry in each meal,this variety can be had as such.Rich in fibre.

Green peas paneer masala

GREEN PEAS,PANEER MASALA:

Materials:

Green peas 1/2 cup

 (boiled and made in to a paste )

Paneer small cubes 1cup

( fried till light brown in a little oil)

Chopped onion2 cups

(Half quantity should be made in to a paste)

Tomato puree 1/2 cup

or

Amchur powder 1 tsp

Ginger garlic paste 1 tsp

or

Ginger paste

(If u r allergic to garlic smell)

Cashewnuts,poppy seeds

made in to paste-1/2 cup

Chilli powder 1 tsp

Dhaniya jeera powder 1 tsp

Garam masala 1 tsp

Salt

Oil 2 to 3  tbsp

Method:

Place a pan add 3 tbsp of oil,add 1 cup of chopped onion and fry in low temp.Then  after 3 min add  onion paste,and fry then add ginger garlic paste,and saute it,now add tomato puree and boiled green peas paste,and cashew poppy seeds paste,mix well and cook with 1/2 cup of water.Then add dhaniya, chilli , jeera powder ,garam masala powder and  saute well .Cook for 10  min.

Lastly add paneer cubes mix well.Let it simmer with a lid for 5 min in low temp and switch off.

Goes well with rotis ,naans,chhappathis and also rice.

Source:My sister Padmas kitchen

CABBAGE CURRY

 

Ingredients:

Chopped cabbage 2 large cups

                                                           Tomatoes Finely chopped-2 no.s

                                                           Salt(To taste)

                                                           Dhania powder - 1 tsp

                                                          Chillie powder -1tsp

                                                         Ginger Finely chopped

                                                         Urad daal-1/2 tsp

                                                         Chana Dal- 1/2 tsp

                                                         Mustard Seeds-3/4tsp

                                                          Jeera-3/4 tsp 

Method:

• Place a kadai on the stove and add 2 tbsp oil,after heating add urad dal,chana dal, mustard seeds, Jeera and Ginger. 
• After spluttering,add  chopped cabbage and close the lid.Let it cook in low flame with a lid on it( Generally if you add salt to it and close the lid it will give out enough water to cook. You neednot add extra water.)
• After it is half cooked add dhania powder, jeera powder and chilli powder, tomato pieces.
• After tomato and cabbage is fully cooked, Open the lid and cook for 2 mins,so that extra water is evaporated.
• Switch it full when it is fully done.

Very ideal for rotis &rice.

Source-My daughter Sris kitchen.

Mixed Vegetable Curry

Ingredients:

Mixed Vegetables Packet(Carrots, peas, Beans, Cauliflower, Lima beans)- 1
Onion- 1
Potatoes- 3[Boil it seperately/ microwave for 10-15 mins and mash it]
Tomatoes-4
Ginger-Garlic Paste-1 spn
Cardamoms-3 no.s
Cinamon stick- 1 inch
Dhania powder- 2 Tb spn
Jeera powder- 1 1/2 Tb spn
Garam Masala powder- 2 Tb spn
Pepper- 1/4 Tb spn
Turmeric - 1/8 Tb spn
Amchur(Dry Mango powder)- 1/4 Tbspn(Optional)
Salt (As per taste)
Red chilli powder- 1/2 Tb spn
Sugar- 3/4 Tb spn
Coriander Leaves- For Garnishing
Lemon juice-1 Tbspn(optional)

Method:

• Half boil the vegetables(either in microwave or outside on the gas) and keep it aside.
• Take some oil into the pan and fry cardmom, cinamon stick until you get nice aroma.
• Then put chopped onion into it fry for 3 mins and also add ginger garlic paste. Fry onions until they are translucent.
• Now add chopped tomatoes into it and cook until they are soft. And then add the vegetables and also add boiled and mashed potatoes into it. 
• Add all the other ingredients except lemon juice and coriander leaves into it.(Dhania, Jeera, Garam masala powders,pepper,turmeric, amchur,salt,sugar,redchilli powder).
• Adjust water for the right consistency and let it cook.
• When it is cooked and when you just above to switch it off add the lemon juice into it.
• After switching off the stove, add coriander leaves .

This can be taken with rice/ roti's.
A dish from Sris kitchen.

Aloo-Palak Curry

Ingredients:

Potato/Aloo- 5 no.s
Spinach - 1 Cup
Onion(Medium)-1 no.(Finely chopped)
Jeera- 1 Tbspn
Garlic- 2-3 pods(Finely chopped)
Ginger-2" piece(Finely chopped)
Salt
Red chilli powder-3/4 Tbspn
Dhania powder-3/4 Tbspn
Garam Masala powder-1/2 Tbspn
Sugar-1/4 Tbspn

Method:

• First peel off potato skins cut into pieces and boil them and keep aside.
• Now take some oil into kadai and put jeera ,ginger & garlic pieces. When it is fried, add onions pieces and fry until it is golden brown. Now add spinach into it and cook with the closed lid.
• After it is almost cooked and the boiled potato pieces, and also add all the spices into it (Red chilli powder, dhania powder, garam masala powder,sugar,salt) and mix everything and let it cook for 5 more minutes.
• Switch off the stove when it is done.

Now serve this curry with hot chappatis.
This recipe is quite new to me,and i got it from my daughter Rathnasris kitchen.