Cabbage aava koora

Ingredients:
Shredded Cabbage - 5 cupsturmeric - 1/2 tbsp
salet

Tempering:
Oil - 2tbsp
Mustard seeds - 1 1/2 tbsp
chana dal - 1/2 tbsp
green chillies - 4
urad dal - 1/2 tbsp
hing - pinch
curry leaves - 5 to 6
tamarind - lemon size
turmeric - 1/2tbsp
salt - to taste


Method:
Cook the shredded cabbage with some salt in the mircowave for about 10-15 mins till it gets cooked
In a frying pan, add the tempering ingredients to 2 tbsp of oil and allow the mustard seeds ot splutter.
Add the shredded cabbage to it and mix it well.

Soak 2  tbsp of mustard seeds in some water for 5 mins.
Now remove them from water and useing a pestle and make it into a paste.
Add 2 drops of oil to this paste and mix it to the cabbage. This paste gives a unique taste ot the curry.

Vegetable Patoli

Ingredients:
Chena dall- 1Cup
Red chillies ( whole) -4
Green chillies -4
salt

Tempering:
oil-2 tsp
onions-1 Big or 2 small
curry leaves
Urad dall-2 spoons
Jeera- 1 Spoon


Method:
Soak Chana dal for 2 hrs. (Tip: Soak Chana Dal along with a pinch of baking soda to enable to soak in just about an hour).
Grind red chillies, salt and the soaked chana dal until its a coarse grind.
Now cook this mixture in a pressure cooker.
Allow it to cool and then blend it till it becomes a powder.
Now in a frying pan, add all the tempering ingredients to 2 tbsp of oil. Now add onions and green chillies to it and fry the onions till they become tender. Add a pinch of salt to it as well.
Now add the chana dal powder to this onion mixture and allow it to sit for 5 mins.

Serve with hot rice...

Mukkala Pulusu / Spicy Mixed Vegetable Soup

Ingredients:

Aanapakaya - bottle gourd - 1/2 cup
Gummadi kaya - pumpkin - 1/2 cup
Eggplant - Vankaya cubes - 1/2 cup
Drumsticks - 5 pieces
Green Chillies - 4
Lady Fingers - 6 whole/Cut 1/2 cup
Sweet Potato -1
coriander for garnish

Tamarind juice - 2 cup
Gram Flour (Besan) - Senagapindi -  4 tbsp
jaggery - 1/4 cup
Turmeric - pinch
Salt to Taste

Tempering:
red chillies (crushed) - 2tbsp
Mustard seeds - 1tbsp
Methi Seeds - 1/2 tbsp
Asofoetida - Hing - pinch
Oil- 2 tbsp
Curry Leaves - 5

Method:
Prep work
Soak the tamarind in a cup of water
Peel all the vegetables and cut them into cubes

Squeese the tamarind juice and make it into two  or three cups by adding water to it. Add jaggery, salt,turmeric  and put all the vegetables into it.cook them for 10 minutes or
until they are cooked.
Now heat  two table spoons of oil  and put the methi seeds, crushed red chillies ,mustard seeds and a pinch of hing and fry, now add curry leavesto it and put them in the cooked vegetables.
Now take gram flour in a a bowl and  add some water to it, stir it well  and add it to the cooked vegetables , cook  for 5 minutes. Then garnish it with chopped  cilantro.