Curry - Heat 2 tsp of Oil in a pan and sauté ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and few Curry Leaves. When they splutter, add and sauté chopped large Onion, 5-6 slit Green Chilies till the onion pieces are transparent. Add a pinch of Turmeric Powder, mix well and add the beerakaya pieces to the pan. Add Salt to taste and cover cook till the beerakaya pieces are soft. When the beerakaya pieces are soft and cooked, add ½ tsp of Red Chili Powder and fried Vadiyalu to the pan and mix well. Remove from heat, cover and let it stand for 5 minutes.
Serve hot after garnishing with few chopped Coriander Leaves.
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ReplyDeleteVery elegant way of capturing a classic andhra dish! if cooking is an art, so is writing about it :-)
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