Red Amaranth Fry ( erra thotakoora vepudu)

Ingredients:

Red amaranth leaves with tender stems - 200 gr
Oil - 2 tbsp
Gram flour or besan - 4 tbsp
Salt - as per taste
Green chillies - 1 ( chopped finely)
Garlic - 1 pod ( crushed and chopped finely)

Procedure:

1. Soak amaranth leaves in warm salted water for 10 min. Then chop them finely along with stems.
2. In a non-stick pan add oil once hot add garlic and fry till garlic turns golden in colour.
3. Now add chopped green chills and fry for couple of seconds and then add chopped amaranth leaves and on a medium heat fry for 8 to 10 min stirring in regular intervals so that leaves won't burn.
4. Now add gram flour and mix well and adjust seasoning with salt.
5. Turn off the stove and enjoy the fry with hot rice!

Aloo Parval Sabji

Ingredients:

Potatos - 2 (cut length wise 1 inch thick strips)
Parval - 250 gr ( cut length wise)
Red capsicum - 1 no. ( cut length wise)
Ginger garlic paste - 1 tbsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Dried red chilli powder - 1tsp ( or as per taste)
Dry mango powder - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Cumin seeds - 1 tsp
Coriander - for garnishing

Procedure:

1. Heat the oil in a non-stick pan. And once it hot add cumin seeds and let them splutter. Now add ginger garlic paste and fry for couple of seconds to eliminate raw flavour.
2. Add potatoes and cover the pan and cook for about 6 to 7 min.
3. Add parval and red capsicum and cook for about 7 min. Stir in-between.
4. Now add salt and turmeric powder and continue to cook for another 5 min with lid on.
5. Add garam masala powder, dry mango powder and red chilli  powder and stir well. On a medium heat cook the curry for another 5 min.
6. Add water and gently stir the curry then turn off the stove.
7. Garnish with coriander leaves and serve hot with poori or roti.

South Indian Pumpkin Stew - Gummadikaya Pulusu

Ingredients:

Sweet Pumpkin (cut into big cubes) - 750 gr
Tomatoes (medium size cubes) - 1 cup
Tamarind - 1/2 lemon size
Salt -  as per taste
Red chilli powder - 1 tsp
Green chillies - 1
Turmeric powder - 1/2 tsp
Rice flour - 3 tbsp
Sugar - 3tsp
Water - 1.5 ltr + 1/2 cup

För tempering:
Oil - 3 tbsp
Mustard seeds - 1 tsp
Curry leaves - for garnish
Dried red chilli - 1
Asafoetida - 1/2 tsp

Procedure:
1. Cook pumpkin, tomatoes and green chillies in boiled water till they become soft.
2. Add salt, sugar, turmeric powder, tamarind and red chilli powder and continue to cook for another 5-10 min.
3. In a small bowl mix rice flour with 1/2 cup warm water and pour this mixture to the cooked pumpkin stew.
4. On a low heat continue to cook for another 10 min and remove from the stove.
5. In a small pan add oil and once it is hot enough add mustard seeds. Once they start to splutter add dried red chilli and asafoetida. Add this tempering to stew.
6. Serve this hot with plain rice.