Veg Curries - Ridgegourd - Ridgegourd Egg Curry

CM_Curry_Ridgegourd_Egg_Curry

Ingredients Quantity Ridgegourd 250g Egg 3 Cumin Seeds 1/2 Tsp Mustard Seeds 1/2 Tsp Green Chillies,Sliced 2 Onion,Sliced 1 Medium Ginger Garlic Paste 1 Tbsp Curry Leaves Few Garam Masala Powder 1 Tsp Salt To Taste Oil 3 Tbsp

Serving 3 Preparation Time 10 mins Cooking Time 20 mins

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1. In the vessel add oil. Add the mustard seeds, let them splutter, next add the cumin seeds and let them turn slightly brown. Add the ginger garlic paste, curry leaves, green chillis and combine. Add the chopped onions and saute till transparent.
2. Add the chopped ridge gourd and combine. Cook for 8-10 mins on low to medium heat, stirring once in a while. You will find it leaves water, let it cook in its water.
3. Reduce flame, add the eggs, place a lid and simmer for 3 mts. Dont mix it.
4. Open the lid and mix the egg well. Keep stirring till the egg combined well with the ridgegourd.

1. Serve hot with rotis or white rice.
2. Watch out more recipes with Egg and Ridgegourd
3. Try more Veg Curry Recipes and Non Veg Curries.

Veg Curries - Brinjal - Vankaya Chintakaya Kurma

Vankaya Chintakaya Kurma

Ingredients Quantity Raw Tamarind 150g Brinjals 1/2 Kg Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tbsp Salt To Taste Ground Nuts 5 Tbsp Green Chillies, Sliced 2 Onions,Finely Chopped 1 Cup Curry Leaves Few Coriander Leaves,Finely Chopped Few Garam Masala 1 Tbsp Oil 5 Tbsp Ginger Garlic Paste 1 Tbsp

Serving 4 Preparation Time 5 mins Cooking Time 20 mins

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1. Wash and dry the brinjals. Cut them in x-shape If they are big in size or just half through the brinjals. Split into towards keeping the stem intact. Soak in salt water for ten minutes. Dry roast the ground nuts and make a fine powder out of it. Mean while boil the tamarind with a cup of water.
2. Heat a oil pan, add the onions,green chillies fry them for at least 5 mins in slow flame. When the onions turned to light golden color add ginger garlic paste,curry leaves and cook for 2 mins.
3. Now add the brinjals,salt,chilli powder,garam masala and turmeric powder to this. Close the lid and cook them till the brinjals get semi-cooked.
4. To ground nut powder add water till it become soft liquid. Add this to the curryand cook for 5 more mins or till the oil oozes on borders of the pan.

1. After you cut brinjals, put them into salt water to avoid the color change.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes

Veg Curries - Brinjal - Brinjal Yogurt Kurma

Brinjal Yogurt Kurma

Ingredients Quantity Brinjal 1/2 Kg Yogurt/Curds 1-1/2 Cup Tomatoes 1/2 Cup Cumin Seeds 1 Tsp Onions,Finely Chopped 1 Cup Oil 5 Tbsp Ginger Garlic Paste 1 Tbsp Masala Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tbsp Salt To Taste Coriander Leaves,Finely Chopped Few Garam Masala 1 Tbsp Curry Leaves Few

Serving 4 Preparation Time 5 mins Cooking Time 20 mins

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1. Put 2 tablespoons of oil and add cumin seeds in a large skillet. Add ginger garlic paste,onions and stir together to create an even mixture. Cook the onions until they begin to soften. Stir them often while scraping off the browned bits from the pan so that it doesn't get burned.
2. Once the onions are browned add brinjals. Close the lid and cook them for 10 mins. After 5 mins add tomatoes to the mixture.
3. Mean while in curds bowl add all "Masala" ingredients and beat well.
4. Add the curd and mix well continuously till whiteness of curds vanishes
5. Add Jaggary and cook till it thickens.

1. After you cut brinjals, put them into salt water to avoid the color change.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes

Veg Curries - Mixed Vegetable - Mixed Vegetable Paneer Curry

Mixed Vegetable Paneer Curry

Ingredients Quantity Paneer,Cut into Cubes 1 Cup Vegetables Boiled,Cut into pieces Carrot 1 Cup Potato 1 Cup Cabbage 1 Cup Capsicum 1 Cup Beans 1 Cup Green Peas 1 Cup Masala Green Chillis 3 Onions, Chopped 2 Chilli Powder 2 Tbsp Tomato Puree 1 Cup Turmeric Powder 1 tsp Ginger Garlic Paste 1 Tbsp Garam Masala 1 Tbsp Salt To Taste Oil 2 Tbsp

Serving 6 Preparation Time 20 mins Cooking Time 20 mins

Method :

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1. Cut the vegetables and boil them. cube the paneer and keep aside. Heat oil in a pan. Heat the oil, add the onions and fry them till they become transparent. Add the ginger-garlic paste.
2. Once the raw smell of the ginger-garlic paste disappears, add the chopped vegetables. Fry till the vegetetables become little dry.
3. Add tomato puree, spice powders. Stir and saute for a minute. Add some water if you want a slightly thinner consistency of the gravy. Simmer for 2 -3 minutes. Keep on stirring in between. When this step is done, add the paneer. Cook for 1-2 minutes. Switch off the flame and add curds. Garnish with cilantro and cream if desired.

Tips :

1. Serve with Roti or Pulav.
2. You might also like more Vegetable Curry Recipes.
3. Check more Paneer Recipes.

Common Meal - Veg Curries - Paneer Gujia Curry

Paneer Gujia Curry

Ingredients Quantity Paneer 1 Cup Onions, Finely Chopped 1/2 Cup Curry Leaves Few Tomato, Finely Chopped 1/2 Cup Garam Masala 1 Tsp Coriander Leaves, Finely Chopped 1/2 Cup Salt To Taste Chilli Powder 1 Tsp Turmeric Powder 1/4 tsp Oil To Deep Fry

Method :

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1. Cut the Paneer / Cottage Cheese into two inch sticks. Heat Oil in a pan and deep fry in the Oil till golden brown and crispy. Drain on an absorbent tissue.
2. Heat 1 Tbsp of oil in a pan, add onions,tomatoes & saute till it turns golden brown in colour. Add red chili powder, turmeric powder, masala powder,salt, saute for a few minutes.
3. Add paneer pieces to the masala , mix well & cook for 2-3 mins.

Tips :