Cabbage Curry with mustard paste (Cabbage aava pettina kura)

Ingredients:

• Cabbage
• Mustard seeds (aavalu) - 1tsp.
• Green Chillies - 2 or 3 nos.
• Salt
• Turmeric
• Tamarind pulp - 2tsp.

For Seasoning:

• Oil
• Dried red chillies
• Chana dal (senagapappu, Bengal gram dal)
• Urad Dal (minapappu, Split black gram dal)
• Mustard seeds (aavalu)
• Green chilles (cut length wise) 2nos.
• Curry leaves (Karivepaku)

Preaparation:

Chop the cabbage finely. Cook the cabbage in water separately. Keep it aside.

Make a paste of mustard seeds, green chillies little bit of salt and turmeric.

Heat oil in a pan and add dried red chillies, chana dal, urad dal, mustard seeds. When they start spluttering add green chillies and curry leaves. Now add the cooked cabbage (completely drained) and the mustard paste. Mix it thoroughly and then add tamarind pulp. It doesnt have to be on the stove for a long time. Serve hot with rice.

The same process can be done for Aratikaya (Raw banana):

Pressure cook aratikaya pieces after peeling its skin. Do the same process for Aratikaya aava pettina kura.

Vangi Bhath (Rice with Eggplant/Brinjal)

Ingredients:

• Brinjal/Eggplant - 8-10 Nos.
• Oil
• Mustard seeds (aavalu)
• Asefotida (Inguva)
• Salt
• Turmeric
• Rice - 1cup
• Ghee
• Cashewnuts

For Powder:

• Urad Dal (Minapappu) - 1 Tbsp.
• Chana Dal (Senagapappu, Split bengal gram dal) - 1 Tbsp.
• CorianderSeeds (Dhaniyalu) - 1 Tbsp.
• Fenugreek Seeds (Menthulu) - 1/4 tsp.
• Groundnuts (Palli) - 2-3 tsp.
• Sesame Seeds - 3/4 tsp.
• Dried red Chillies - 3to4.
• Cinnamon Stick - (Dasinchekka) 1in.
• Cloves (Lavangam) - 8Nos.

Preparation:

Fry all the ingredients for making the powder in a little bit of oil. Make a fine powder.

Fry the cashewnuts in a liitle bit of ghee and keep them aside.

Cook rice separately.

Heat 5-6 Tbsp. of oil in a pan and put the seasoning (Mustard seeds and Asefotida). After they start spluttering add finely cut brinjal pieces, salt and turmeric. Let it cook for some time till the brinjal pieces become tender. Add the cooked rice to it. Add the vangi bhath powder to the mixture. Season it with fried cashewnuts.

Vangi Bhath goes well with Coconut raitha (Kobbari perugu pachadi) and Saggubiyyam (Sabudana) Vadiyalu.

Preparation of Coconut Raitha:

Take some curd (Plain Yogurt) and add the desired amount of fresh shredded coconut (If not available, may use frozen). Add green chillies, salt, and chooped corinader leaves. Heat ghee and add Dried red chillies, uraddal, mustard seeds , Jeera and curry leaves. Add this tadka to raitha and tasty coconut raitha (perugu pachadi) is ready !!!!