Curry

Here are a few dry curry varieties that can be used as accompaniment to bread, naan , rotis or rice.

Guar / Cluster Beans and Potato Curry 

Ingredients

Cumin Seeds 1tsp, Carom (ajwain) 1/2 tsp, Turmeric 1/2 tsp, Salt 1tsp,  Red Chili Powder 1 tsp, Curry leaves 2 sprigs,  Coriander leaves 3-4 sprigs, Oil 1 tbs, Garam Masala / Tava Masala 1tsp (optional), 2 Medium  potatoes peeled & cubed,  cluster beans / guar diced 2-3 cups

Method

Boil potatoes until they are soft. Also boil, cluster beans with salt individually. Drain both the vegetables.  In a pan heat oil sputter cumin seeds and carom. Add the vegetables and season them with red chili powder, turmeric, salt (according to taste) , curry leaves , Garam or Tava Masala and 1/4 cup water (to ensure the vegetables absorb the seasonings) . Mix well and let it cook until all the water evaporates or is absorbed by the vegetable.

Garnish with coriander leaves before serving.

Ivy Gourd / Tindora Fry

Ingredients

Mustard Seeds 1tsp, Black gram (urad) dal 1/2 tsp, Turmeric 1/2 tsp, Salt 1tsp,  Red Chili Powder 1 tsp, Curry leaves 2 sprigs,  Coriander leaves 3-4 sprigs, Oil 1 tbs, Grated coconut 1tbs,  Ivy Gourd (Tindora) 2-3 cups cut into round circles.

Method

In a pan heat oil sputter Mustard seeds and Black gram dal. Add Ivy Gourd (Tindora) and season with turmeric, salt, red chili powder, curry leaves , and 1/2 cup water. Cook until all the seasonings and water are absorbed or evaporated and the curry starts to sick to the pan bottom. Sprinkle a tbs of water and add grated coconut and cook for 2-3 more minutes . Garnish with Coriander leaves while its still hot.

Instead of Grated coconut ground peanuts can be added to render a different nutty and crunchy flavor to this vegetable