Carrot-Beans Curry

Ingredients
Carrot 2 Nos
Beans 1/4 Kg / 15-20 Nos
Grated Coconut (Optional)
Dhaniya powder
Chilli Powder
Few Curry leaves
Coriender leaves
Salt to taste
Oil 1 Tbsp
Water 1 Cup

Popu Ingredients

1/4 Tbsp Mustard

1/4 Tbsp Jeera

1/2 Tbsp Urad Dal

1/2 Tbsp Channa Dal (Senaga Pappu)

Preparation Method

Step 1: Peel carror skin, wash cut in the small cubes as shown below. Wash and cut beans also in to small pieces.

Step 2: Add 1 cup water in a container with the little salt, cut carrot and beans, place the container on stove wit lid closed. Let it boil for 5 min. Filter out the water once carrot and beans are boiled.

Step 3: Place a container on stove add oil, once hot add the popu ingredients. Allow it to splutter. Add Curry leaves. Add the boiled carrot and beans. Add salt mix and let it fry for 5 min with lid closed.

Step 4:  Add chilli powder, dhania powder and grated coconut, mix well and let it fry for 2 mins. Once ready add coriender leaves and serve hot with rice or roti.

Aloo Capsicum Curry

Ingredients

2 Capsicums

2 Aloo (Potato)

1 Tbsp Tamarind Juice^*1

2 Tbsp Ground Nut Powder (optional)^*2

1 Tbsp Oil

5-6 curry leaves

1/4 Tbsp Turmeric Powder

1/2 Tbsp Red Chili Powder

Salt to taste
For Popu (optional)

1/4 Tbsp Mustard

1/4 Tbsp Jeera

1/2 TbSp Urad Dal

Preparation method
Step 1 : Place Aloo in a small microwaveable container filled half with water. Put it in microwave for 3 mins to bake./ You can boil Aloo in a container with water on stove for 15 mins.(if you do not want to do the Step 1 peel off the skin of the Aloo and use the raw Aloo but allow more time to cook while preparing the curry it self)
Step 2: Peel off the skin from the Aloo and cut in to 1 inch cubes.
Step 3: Cut Capsicum in to 1 Inch cubes taking out the middle portion with the seeds.
Step 4: Heat oil in a pan on stove top and  add the popu ingredients(if you want to use them) and let them splutter. Add Curry leaves at the same time.

Step 5: Add Aloo and Capsicum together in the container. Add some salt on them to take out the moisture and cook.

Step 6: Close the lid and allow it cook for 4-5 min.

Step 7: Add turmeric powder and mix the curry, check if the vegetables are tender enough to eat or not raw. If you feel it is still raw cover the lid and allow it to sit for another 4-5 mins.

Step 8^*3: Once you feel vegetables are tender enough and not raw add Tamarind Juice , chili powder, Ground nut powder (optional) mix and let it sit for some time(3-4) on stove with open lid. At this point you can also add salt to your taste.

And You curry is ready. You can have this with roti/ rice.

Serves: 2 People

Notes:

*1 Always keep some stock of Tamarind soaked in water for any time purpose in your refrigerator. Once soaked you can use it for 4-5 times.

*2 Ground Nut Powder: Grid ground nuts in to coarse powder. If you grind it more it will become sticky since it produces oil.

*3 Remember after adding Tamarind Juice/ Ground Nut Powder, vegetables may not cook further, so if you feel the vegetable are raw, give some more time for the vegetables to cook and once cooked fully add these two items.