Capsicum Pakodi Koora

Here is what we need:

Capsicum - 1/2 kg
Gram flour (besan) - 200 gms
Onions - 2 (large)
Ajwain (Carom seeds) - 1 tbsp
Chilli poweder - 2 tsps
Garlic - 2 - 3 flakes (optional)
Lime juice - 3 - 4 tsps
Water to mix
Oil to fry
Salt to taste
 
Method:

• Cut capsicum into medium sized pieces.
• Mix besan, ajwain, chilli powder, salt & sufficient water to prepare a batter.
• Deep fry capsicum pieces coated with above batter & keep aside.
• Fry garlic paste and add chopped onions along with few finely chopped capsicum.
• Finally tip in crushed capsicum pakodas.
• Once off from fire, add lemon juice and mix well.

Bharwan Bhindi

Here is what we need:

Lady's finger (bhindi) - 1/2 kg
Dhaniya (coriander seeds) - 3 tsps
Jeera (cumin seeds) - 3 tsps
Saunf (fennel seeds) - 2 tsps
Khus khus - 3 tsps
Coconut pieces - few
Besan (gram flour) - 2 tbsps
Garam masala - 1 tsp
Amchur powder (dry mango powder) - 1 tsp
Hing (asafoetida) - a pinch
Chilli powder - 3 tsps
Oil to fry
Salt to taste

Method:

• Cut each bhindi into 2 or 3 pieces. Then slit each piece vertically.
• Roast dhaniya, jeera, saunf, khus khus & coconut pieces for 2 mins in a pan and grind the roasted mixture.
  
• Add garam masala, amchur powder, hing, chilli powder & salt to above grinded mixture.
  
• For proper binding add 1 tsp oil to it finally and mix well.
• Stuff each bhindi piece with the masala mixture.
• Fry these stuffed bhindis in around 3 tbps oil.
• Serve hot either with rice or roti.
  

Vankaya Jeelakarra Kharam

Here is what we need:

Long Brinjals/Eggplants (Vankaya) - 6
Red chillies - 4
Jeera (cumin) - 1 tsp
Salt (to taste)

For tempering:
Jeera (cumin) - 1 tsp
Senaga pappu (Chana dal) - 2 tsps
Aavaalu (mustard seeds) - 1 tsp
Oil to fry

Method:

• Make a vertical slit till center of the brinjal.
• Grind red chillies, jeera and salt.
• Stuff above mixture into cut brinjals.
• Heat oil and fry senaga pappu, aavaalu and jeera.
• Add stuffed brinjals to it and cover the vessel with a bowl of water.
• Cook at low fire till its done & serve with hot rice!
  

Kaakara Kaaya Ullikhaaram

Here is what we need:

Kaakara Kaayalu / Bitter gourds - 6 (small)
Onions - 2 (big)
Jeera - 1 tsp
Chilly powder - 2 tsp
Tamarind (Optional) - a pinch
Oil (as required)
Salt (to taste)

Method:

• Boil bitter gourds in water with salt for 2 - 3 mins only.
• Make a vertical cut in boiled bitter gourds and remove the seeds.
• Grind sliced onions, jeera, tamarind (optional), chilly powder and salt into a coarse paste.
• Stuff above mixture into bitter gourds.
• Finally shallow fry stuffed bitter gourds till completely cooked at low fire.
  

Goru Chikkudukaya (Cluster Beans) Patoli

Here is what we need:

Goru Chikkudukaya (Cluster beans) - 1/4 kg
Senagapappu (Chana Daal) - 1 small cup
Pesarapappu (Moong Daal) - 1/4 cup
Red chillies - 8
Jeera - 2 tsps
Aavalu (Mustard seeds) - 1 tsp
Karvepaku (Curry leaves) - few
Minappappu (Udad Daal) - 1 tsp
Inguva (Asafoetida) - a pinch
Oil - 6 tbsps
Salt (to taste)

Method:

• Soak both Daals for couple of hours.
  
• Boil chopped beans with salt, strain excess water and keep aside.
• Grind soaked daals with red chillies (6 nos.), hing (a pinch), jeera (1 tsp) & salt into a coarse mixture.
  
• Heat oil and fry udad dal, red chillies (2 nos.), jeera (1 tsp), mustard seeds, hing & curry leaves.
  
• Add grinded daal to above seasoning & stir for few mins.
  
• Finally add boiled beans to this mixture and fry till its fully cooked.
• Serve hot!