Aloo(Potato) Kurma

My husband loves this style of Potato Kurma. In fact, this is his Signature style of making Kurma. Simple but delicious.
Potatoes  5  big
Onions   1 and half
Tomatoes  2
Poppy seeds ¼ cup
Shredded coconut
Tamarind   1 tsp (soaked and squeezed juice  or  wet tamarind paste)
Green Chillies  3 Thai
Cilantro  of few strands
Red Chilli Powder  to your spice
Garam Masala   1 tsp
Corriander Powder  1 tsp, Salt as required

Cooking Procedure
→ Soak poppy seeds atleast for an hour. Make a fine paste with poppy seeds, coconut.
→ Chop each potato into 4-6 pieces and pressure cook upto 2 whistles. Let the potatoes cool down and peel off the skin, set them aside.
→ In a pan with some oil, Saute Green chillies, Onions. Once onions are half done, add tomotoes, cook until half done; add tamarind paste.
→ Now, add boiled, peeled off potatoes, Salt, poppy seeds-coconut paste, stir altogether.
→ Close the lid and let it cook for atleast 10 mins on medium flame.
→ Now add garam masala, Corriander powder, stir-in all again and let the curry cook for another 10 mins on low flame.
→ Finally add handful of chopped cilantro and Potato kurma is ready to serve with rice or rotis.

Andhra Special - Gutti Vankaya (Spicy EggPlant Fry)

Hi Friends, today, i came with delicious and spicy Andhra Special dish. Gutti Vankaya, if properly prepared, tastes the best of all the curries. Here i would like to share my recipe :

Ingredients :
Chana dal  -  2 Tbsp
Red Chillies - 6 big
Urad dal  -  2 Tbsp
Corriander Seeds - 1 Tbsp
Cumin seeds - 1 Tbsp
Tamarind -  lime size
Curry leaves -  few
Salt to taste.
Oil 4 Tbsp.

Procedure :
--> Cut each egg plant into 4 quadrants, keeping the heads of each egg plant;  Set them aside.
--> Take a pan with 2 Tbsp of oil and roast all the above ingredients in this order :
Chana dal, Urad dal, Red Chillies, Corriander Seeds, Cumins, Tamarind and Curry leaves, Salt.
--> Make sure not to burn the ingredients.
--> Let the roasted ingredients cool down and then blend into coarse powder.
--> Now, add very little amount of water to the above powder to make it to very thick paste. You should be able to hold it as a ball. That is the right consistency of water you should add.
--> Stuff the above paste into each of the cut eggplants.
Take a pan with 2 Tbsp of Oil and arrange stuffed eggplants into the pan, Sprinkle little salt on the eggplants, Close the lid and let it cook for atleast 20-25 mins on medium flame.

Finally, when all the eggplants become tender and cooked, add handful of Cilantro, cook for another 5 mins and serve hot with rice.

I roast couple of green chillies in the same pan at the end. Roasted green chillies with Eggplant tastes good together (only if you can handle spice).