This is one of our very frequent gravies, easy to prepare and delicious. There’s another method of preparation with slight variation of adding ground paste to get the extra flavor. Okra cooked in any form tastes good. This is one of my favs, it’s very easy to prepare yet nothing can beat it’s taste.
This is one of the kongunadu specialty recipes. Bitter gourds also known as bitter melons have lot of health benefits. Many won’t eat bitter gourd coz of it’s bitter taste, but if not for the taste it should be consumed once in a while for it’s health benefit. They are used in purifying blood tissues and helps in digestion and have lot more other health benefits. In Indian ayurvedic treatments, they are used to treat diabetics since they have insulin. I love bitter gourd fry which my mom makes as they are cooked in ghee and reduces the bitter taste a little. I also like this bitter gourd gravy which we often make at our houses. I added little sugar to the gravy recipe to slightly balance the bitter taste. Adjust the sugar or skip it if you don’t want it.
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I have been having this in my drafts for a while. Not much to say about it, it’s our day today life cooking of a simple beetroot fry. It’s the the way we do at our house from kongunadu. Probably, every one does it in the similar way I guess.
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A simple fry which is commonly taken with white rice, Curd rice and Sambar. This recipe is a version without coconut, normally we add fresh grated coconut.
Dhal fry is a very famous north Indian dish. Normally called as, ‘Tadka dhal Fry’ meaning seasoned lentil fry, seasoning the cooked dhal. It is served in most of the Indian restaurants. Any dhal varieties can be used to cook this dish. In a typical south Indian family, dhal will be cooked at least once a week. Dhal is rich in nutrients. When I was a kid, I remember harvesting dhal from our farms. They will be mixed with red soil and kept covered in the floor ( not sure, why ) for 1 or 2 days, cleaned thoroughly and cooked. Dhal with shells on is rich in fiber, my grand mother never split them before cooking.
If the cooked dhal turns out too thick, add little hot water to get your required consistency. Season the cooked dhal 5 min before serving, for a better taste. Add a little ghee to give it that extra taste. I became a fan of dhal fry since I started working.
Most of the people likes potato cooked in any form. This dry curry best matches with Chapathi and packed for lunch boxes.
A very authentic kongunadu curry. We make a different combination with bottle gourd instead of brinjal. We grow these at our backyards and pick instantly for cooking them. This curry is made very often at our homes which is commonly accompanied for white rice.
