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Thursday, August 14, 2008

Aloo Mosaru Gojju / Aloo Raitha

2 large Potatoes / Aloo
1 - 2 Green Chillies
1/4 inch sized Ginger
4 - 5 strands of Coriander leaves
2 - 3 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
1/4 Onion (Optional)
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
3 - 4 Buttermilk Chillies / Majjige Menasu / Balka (Optional)
Big pinch of Asafetida
5 - 6 Curry leaves
1 tsp Oil

Cook potatoes in a pressure cooker(2-3 whistles) by adding sufficient amount of water. Once the pressure goes off, remove the outer cover of potatoes and mash them properly as shown in the picture below. Chop coriander leaves, ginger and onion(optional) into small pieces as shown in the picture below.

Grind the grated coconut in a mixer for about 3-4 mins by adding little amount of water as shown in the picture below.

Put mashed potatoes, chopped onion, coriander leaves, ginger, salt in a vessel and mix them well. Add curd, ground coconut and mix well.(If curd is too sour, little amount of milk can be added.) Mash the green chillies and add it to gojju.
Put buttermilk chillies and 1 tsp oil in a pan. Fry them in medium flame for about 2 mins until they turn light golden in color. Add mustard seeds and cumin seeds to the same pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with rice.

Bhindi Fry

20 - 25 Small Ladies Fingers/Okra/Bhindi/Bendekayi
1 medium sized Onion
2 - 3 Green Chillies
3/4 - 1 tsp Sambar powder / Rasam powder
Pinch of Turmeric powder
Big Pinch of Tamarind powder / Amchoor(Dry Mango) powder
2 - 3 tsp Putani Pudi
Salt to taste
1/2 tsp Mustard seeds
Pinch of Asafotida
5 - 6 Curry leaves
4 - 5 tsp Oil

Chop onion into small pieces. Cut green chillies into 2 pieces. Chop ladies fingers into long thin pieces. (1 inch sized). Add mustard seeds, oil in a thick bottomed vessel and heat. Once it starts spluttering, add asafoetida powder, curry leaves, chopped onion, chopped green chillies and turmeric powder. Fry them for about 4-5 mins in medium flame.(Till onion becomes golden in colour.) Add chopped ladies fingers, salt, tamarind powder and fry them for about 8-10 mins in medium flame. Add 1 tsp sambar powder and fry them in medium flame until ladies fingers cook well. Add 2-3 tsp Putani Pudi and mix them well and keep the Palya in low flame for about 1-2 mins. It goes well with Chapathi, Rice etc.

Sorekayi(Bottle Goard) Boluhuli

1 medium sized Sorekayi / Bottle Gourd
2 - 3 Green Chillies
1/4 tsp Turmeric powder
Grape sized Tamarind / 1/4 tsp Tamarind powder
Small lemon sized Jaggary
Salt to taste
1 tsp Mustard seeds
4 - 5 flakes of Garlic
Pinch of Asafoetida powder
5 - 6 Curry leaves
2 tsp Oil

Peel bottle gourd, wash it and chop it into medium sized pieces. (Remove the seeds if it is ripen) Cut green chillies into 2 pieces. Add chopped bottle gourd, tamarind pulp/powder, green chillies, turmeric powder, salt, jaggary, water and cook them well by covering a lid or in a pressure cooker.
Remove outer cover of garlic flakes. Mash it and add it to a pan. Add oil and fry them for few minutes until they turn golden in colour. Add mustard seeds, asafoetida powder, curry leaves and keep it for few seconds and then add it to Boluhuli. Mix well before serving. It goes well with rice.