This is a simple recipe with less number of ingredients.In Rayalaseema peanuts are called chaniginjalu and this recipe contains lots of peanuts.I dont know the origin of the dish exactly but the people of rayalaseema have been making this since many decades.
Ingredients:
250gms dondakayalu or ivy gourd
1cup raw peanuts
1 1/2 tsp chilli powder
salt to taste
1/2 tsp turmeric powder
1tsp mustard seeds or avalu
1tsp chana dal or sanaga pappu
7-8 curry leaves
2 red chillies
process:
1.Slice the dondakayalu or ivy gourds into thin vertical pieces.
2.Heat oil in a pan.
3. Add mustard seeds and channa dal.
4.When the mustard seeds start popping add red chillies and curry leaves to them.
5.Now add the peanuts and stir well.
6.After about 3 minutes of stirring add the chopped dondakayalu to the peanuts.
7.Now add salt according to your taste and mix well.
8.Next add 1/2 tsp of turmeric powder to it and let it cook under medium flame.
9.When the dondakayalu turn soft add the chilli powder and cook for 2 minutes and serve.
you can serve it hot with rice or chapathi.
Kitchen/cooking tips:
=> You can Make your own vanilla sugar by placing a whole vanilla bean in a small jar and filling it with sugar.
=>Always keep dough covered with a moist cloth to avoid a dry crust to form on it.
=>Pour some vinegar over defrosting meat to tenderize the meat.
=>Place rolled out puris in the fridge for 10 minutes before frying them. They will consume less oil and turn out crisper.
=>Add a pinch of sugar while frying onions; they will turn pink or brown faster.
=>To ripen fruits, wrap them in newspaper and put them in a warm place for 2-3 days.
Watch out for more in the subsequent posts!!
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