Beans Pakodi Kura/French Beans Fritters Stir-Fry, Dondakaaya Vepudu/Ivy Gourd Fry, Gutti Dondakaaya/Stuffed Ivy Gourd (T&T- Sailu's Kitchen)

Here is the original recipe.

French Beans Fritters Stir Fry

Ingredients:
French beans - 1/4 kg (cut into 1/2 inch pieces)
Oil (for deep frying)

For coating:
Bengal gram flour/ Besan - 3 tbsp.
Cornflour - 1 1/2 tbsp.
Red chilli powder - 1/4 tsp.
Ginger-Garlic paste - 1/2 tsp.
Salt (to taste)

Seasoning:
Onion (small) - 1 (chopped)
Red chilli powder - a pinch
Ginger - 1/2 tsp. (chopped)
Garlic - 3/4 tsp. (finely chopped)
Green chillies - 2 (chopped)
Curry leaves - 2 sprigs
Oil - 2 tsp.
Coriander powder - 3/4 tsp.

Method:
In a vessel add chopped beans and the coating ingredients. Sprinkle little water and combine well. Only a little water is required.
Heat oil for deep frying.
Slowly drop the beans coated with batter and fry them in medium or medium-low flame till they turn golden colour. Remove and keep aside.
Heat oil in a pan. Add ginger and garlic and sauté for a minute.
Add green chillies and curry leaves. Sauté for a few seconds.
Add the chopped onions and sauté till onions change colour.
Add chilli powder and crispy beans and stir fry on high flame.
Finally add the coriander powder and toss.
Serve as a snack or as a side dish for rasam rice or sambar rice.
My family finished this dish as a snack.

Ivy Gourd fry
Here is the original recipe.

Ingredients:
Ivy gourd/Kovakkai - 1/4 kg

For Stuffing:
Onions - 2 (finely chopped)
Ginger-Garlic paste - 1 tsp.
Chilli powder - 1 tsp.
Coriander powder - 3/4 tsp.
Fennel powder - 1/4 tsp.
Peanuts - 1 1/4 tbsp. (coarsely powdered)
Coriander leaves - 1 tbsp.
Salt

Seasoning:
Mustard seeds - 1 tsp.
Cinnamon Stick - 1 inch
Black gram dal - 1 tbsp.
Fresh curry leaves

Method:
Trim the ends of ivy gourds and slit till three-fourth of the gourds.
Mix all stuffing ingredients in a vessel and stuff them in the ivy gourds.
Heat oil in a pan and add the mustard seeds and allow them to crackle.
Now add the urad dal, cinnamon stick and curry leaves. Sauté for a few seconds.
Add the stuffed ivy gourd, left over stuffing and start to cook for 4-6 minutes by stirring every 2 minutes.
Reduce the flame and cover it with a lid. Stir once in a while. This process will continue for 15 to 20 minutes. Remove the lid and continue to cook for few minutes till tender. It will be little bit crunchy.
Serve as a side dish for rice.

Stuffed Ivy Gourd

Here is the original recipe.

Ingredients:
Kovakkai - 1/4 kg
Onion - 2 (medium size)
Jaggery - 1 tsp. (grated)
Tamarind - lemon size
Salt (to taste)
Oil - 1 1/2 tbsp.
Coriander leaves (to garnish)

To powder:
Dry chillies - 4
Black gram dal - 1 tbsp.
Cumin seeds - 1 tsp.
Oil - 1/2 tsp.


Seasoning:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Garlic - 4 cloves
Curry leaves - 2 sprigs

Method:
Heat the tamarind in 1/4 of warm water and keep aside.
Heat oil in a pan. Add cumin seeds, black gram dal, red chillies and fry for 3-4 minutes. Make a paste along with onions and salt.
Trim the ends of ivy gourds and slit till three-fourth of gourds.
Stuff the paste in every ivy gourd.
Heat oil in a pan and add mustard seeds and let them crackle.
Add the cumin seeds, curry leaves, garlic and sauté for a minute.
Add the stuffed ivy gourd and the remaining stuffing. Cover it with a lid.
After 4 minutes, remove the lid and turn the pieces.
Cook for another 15 minutes by stirring in between.
Now add the tamarind extract along with 1/4 cup of water.
Cook with lid till the ivy gourd becomes tender in low flame.
Add jaggery and mix.
After 4 minutes, uncover the lid and turn the pieces.
Garnish with coriander leaves.
Remove from heat and serve with hot white rice.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka).

Posted in: Beans, side dish