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Guttivankaya koora

I was not planning on preparing a meal today as I was thinking about going for a swim. I tried to weigh both of them and ended up not going for a swim. I made gutti vankaya koora with my own twist, pachi pulusu and dondakaya vepudu.

Guttivankaya koora recipe:
*Short small brinjals(purple) - 12 nos
*Onion - 1 med
*Black gram - 3 tsps
*Bengal gram - 1 and half tsps
*Red chillies - 6nos
*Cumin seeds - 1/2tsp
*Coriander seeds - 1tsp
*Oil - 2tsp
Fry the black gram, bengal gram, red chillies. cumin and coriander seeds together; let them cool off a little bit. Grind all of these together into fine powder. Cut onion into small pieces. Slit the brinjals in two planes perpendicular to each other leaving the stem intact and in such a way that the brinjal's shape is retained. Soak these brinjals in salt water. Heat a tsp of oil in a pan. Add cumin, mustard seeds to the pan. When the seeds start sputtering add onions and fry them until they are light brown. Stuff the brinjals with the powder prepared earlier. Add these brinjals to the pan. Add salt according to your taste and let them cook. This is my mom's usual preparation. I wanted to cook it in a different way today so I tried this. When the brinjals are almost cooked add a 1/4 cup of cream and a 1/2tsp of garam masala and let it cook for another 5 mins.

Dondakaya vepudu recipe(tindora fry)

*Dondakayalu(tindora) - 1 lb
*Tomato - 1/2(cut into small pieces, remove the pulp)
*Cumin seeds - 1tsp
*Mustard seeds - 1tsp
*Oil - 2tsp
*Red chillies - 2nos
*Chilli powder
Cut the tindora length wise into small pieces(I can tell from experiecnce that this a very tedious process but trust me its worth it). Heat oil in the pan add the cumin and mustard seeds and when the seeds start sputtering add the red chillies. When the chillies are fried a little bit add the tindora and fry them. Add salt and fry the tindora pieces a little more, when they are almost cooked add the tomato pieces and mix them together. Add chilli powder and let them cook for another 5mins.

Pachi pulusu recipe:
*Onion - 1 med
*Green chillies - 5 nos
*Tamarind - small lime sized ball
*Cumin seeds - 1 tsp
*Mustard seeds - 1 tsp
*Jaggery - 2 tsp
*Oil - 1 tsp
Cut onion and green chillies into small pieces; mix these together and squeeze them. Soak tamarind in half cup of water; squeeze the tamarind juice. Mix the tamarind juice with onions and green chillies. Add crushed jaggery to the pulusu(tamarind juice). Heat oil in a pan, add mustard an cumin seeds when the seeds start sputtering add these to the pulusu and add in salt according to your taste. My mom told me that this dish was prepared by people when they were travelling in olden days. In those times when they had to travel long distances(there were no mechanical travel means) it would take days together to reach thier destination. They used to prepare meals when ever they stopped on the way. Since there is not much cooking involved in this dish, clearly this would be the best choice.
She also told me that they used to carry green chilli chutney(pachi mirapakaya pachadi) which they can add to any roasted vegetable and can make a pachadi(chutney) out of that roasted veggie. Now that's cool idea; what a time saving tip!

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