Kundru Aloo ki dry sabzi | Easy &Tasty Kundru Sabzi | Tendli Gourd fry |...

Ingredients:

Kundru- 200 gm

Sliced Potato- 2 medium size

Mustard seeds- 1 tbs

Haldi Powder- 1/2 tbs

Red chilli powder- 1/2 tbs

Salt as per your taste

Refined oil

Dry red chilli -2

I am preparing simple plain kundru Aloo fry. 

Method:

First wash all kundru and potato. Cut into slices.

Now Heat oil in a pan.

Add mustard seeds and red dry chilli.

When mustard seeds splitter add kundru and aloo.

Cover the lid and Fry for 2 minutes in medium flame.

Open the lid and add salt, haldi powder and red chilli powder.

Mix it well.

Again cover the lid and let it to cook well for 2 minutes.

Now open the lid and check the aloo and kundru cook well.

Make the fry little crispy.

Now our Kundru aloo fry is ready.

Try to eat with steamed rice or paratha.

Odia Style Manda Pitha or Modak.

Manda pitha or Rice flour Modak is a steamed Rice Ball which is so much popular in all over Odisha state of India. In some parts of India it is called as Modak. Specially modak is prepared at the time of Ganesh Chturthi Festival at Maharsatra. Modak is prepared on some special puja day. It is Good gor health.

Ingredients

1. 1 cup rice soaked overnight
2. 3 cups water
3. 1 tsp. sugar as per your taste
4. 1/2 tsp. salt as per your taste

For Stuffing:

1. 3/4 cup dry homemade chenna(Panner)
2. 3/4 cup freshly grated coconut
3. 1/2 cup sugar
4. 6 cardamom seeds crushed 
5. 10 to 12 small Pieces Kaju for better taste

Rice Ball or Modak

Preparation:

1. Put all the Stuffing Ingredients in a pan and fry for 4-5 minutes and put in very slow flame.
2. Grind the soaked rice until paste is too smooth.
3. Put the rice paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft.
4. Take it from flame.
5. Keep it aside for 15 minutes to cool. 
6. Make 15-16 balls from the rice dough.
7. For each ball, put the Stuffed paste inside and shape it into smooth manda.
8. Tie a clean white cloth over the mouth of a deep pan filled with water and heat on medium or high.
9. Put all rice ball on top of the cloth.
10. Cover and steam it for 20-25 minutes until mandas(rice ball) are cooked properly.
11. Serve it with delicious Ghuguni Curry or some other vegetables.

Odia Style Drumstick and potato fry.

INGREDIENTS:

• Chhuin ( Drumstick )-6
• Aalu ( Potato )-1 Big size
• Sorisa ( Mustard seed )- 1tbsp
• Sukhila Lanka ( dry chili )- 1
• Rasuna ( Garlic )- 5 to 6  cloves
• Haladi Gunda ( Turmeric powder )- 1/ 2 tbsp
• Sorisa tela ( Mustard oil )
• Luna ( Salt ) to taste

PROCESS:

1. To start , peel  the outer layer of drumstick (chhuin) and cut it into pieces.
2. Make round slices of potato (aalu ).
3. Wash the pieces of potato ( aalu ) and drumstick ( chhuin ) properly.
4. Make a fine paste of mustard seed ( sorisa ),dry chili ( sukhila lanka ) and garlic cloves (rasuna).
5. Heat oil in a pan and put the pieces of potato (aalu) and drumstick ( chhuin ),add the paste, turmeric powder (haladi gunda),salt to taste ( luna ) and half cup of water.
6. Cover it with a lid and allow to cook for 5-8 mins on a lower flame.
7. Put off the flame after it is done and keep it aside.
8. Heat mustard oil ( sorisa tela ) and add Mustard seed and allow it to spluttering.
9. Then add the boiled drumstick and potato  and stir it properly and fry it till it becomes golden brown.
10. Serve it hot.
11. Try to serve with hot rice or Basi Pakhala Bhata.

DrumStick And Aloo Fry.

Drumstick Curry (Chhuin Alu Badi tarkari)

Recipe Ingredients:

• 2-3 nos drumstick
• 1-2 nos potato 
• 1-2nos brinjal.
•  2-3 pieces badi 1 finely chopped tomato 
• 1tablespoon mustard seeds 
• ½ tablespoon cumin seeds 
• 2-3 cloves garlic 
• 1 table spoon panchaputhana 
• 2-3 green chili.
• Salt as per taste

Procedure:

• Wash all vegetables and Cut the drumstick , brinjal and potato into small pieces. 
• Make a paste of mustard, cumin and garlic. 
• Boil some water put some salt in it and put the drumstick into it till the drumstick is tender (upto 5-6minute). Take care they may not mash while boiling.
• Heat 2-3tablespoon oil in the pan, fry the Badi. Keep it side. 
• Again heat 1-2tablespoon oil in the pan, add the panchphutan. 
• When they crackle add potato and brinjal piece and fry till it cooked well. 
• Add turmeric, green chili, chopped tomato, the mustard paste & sauté for 5min. 
• Toss it till it becomes gravy.
• Serve it hot with meal.