Ladies Finger Fry (Bendakaya fry)

Ingredients:

1) Ladies Finger (Bendakayalu) = 250gms.
2) Red Chilli Powder (Karamu) = 1/4 Spoon.
3) Dry Coconut Powder = 2 Tbl Spoon.
4) Ground Nuts = 2 Tbl Spoons.
5) Cumin Seeds (Jeelakara) = 1/4 spoon.
6) Seasame Seeds Powder (Nuvvulu Powder ) = 1/4 Spoon.
7) Salt =  Acc to taste.
8) Oil = For deep fry .
9) Curry Leaves (Karive Paaku) = 1 Spring .
10) Coriander leaves (Kottimera) = 1 Tbl Spoon.

Method:

1) Take a small pan add ground nuts and fry them without oil, peel off the husk and keep them aside .
2) In the same Pan fry Cumin Seeds, Seasame seeds with out oil and keep them aside.
3) Mean while chop the ladies fingers into small round pieces.
4) In the same Pan add oil to deep fry ladies fingers on a medium flame .
5) After deep frying ladies fingers drain the excess oil and keep them aside.
6) Grind 1 Tbl spoon of Ground nuts, Cumin Seeds, Seasame seeds powder and keep them a side.
7) In the same pan add fried ladies fingers, salt, chilly powder, curry leaves, coriander leaves  mix the powder prepared in step 7 and add remaining ground nuts (1 Tbl spoon) and fry for a minute.

Amaranthus Moongdal fry(Thota kura Pesarapappu fry)

Ingredients:

1) Amaranthus (Thotakura ) = 4 Cups.
2) Salt = Acc to taste.
3) Moog Dal (Pesara Pappu) 1/4 Cup (Soak in a cup of water for 10min)..
4) Green Chillies (Pachi Mirapakayalu)= 3-4 Pieces.
5) Garlic= 9-10 Flakes (Velli vulli).
6) Oil = 2 Tbl Spoon.
7) Urad Dal (Minapappu) = 1/4 Spoon.
8) Mustard seeds (Avallu) =1/4 Spoon.
9) Cumin Seeds (Jeelakarra) = 1/4 Spoon.
10) Red Chillies (Endu Mirapakayalu) = 1 Piece.
11) Curry Leaves (Karivepaaku)= 1 Spring.
12) Asafoetida (Inguva) = 1 Pinch.
13) Dry Coconut Powder (Optional) = 1 Pinch.
14) Water = 2 Cups.

Method:

1) Wash Amaranthus leaves and drain water completely and finely chop amaranthus leaves.
2) Cook Amaranthus leaves and Moogdal by adding water and salt in a vessel.
3) If Moong dal becomes little soft then drain water and keep this aside. If there is any excess water left, squeeze and keep aside.
4) Take a small pan and heat 2 Table spoons of oil and fry Garlic, Green chillies then add mustard seeds. When mustard seeds starts spluttering add Urad dal, Cumin Seeds, Red chillies, Curry Leaves and Inguva keep frying them until this turns to golden colour then add squeezed Amaranthus leaves and Moog dal
5) Fry them for a minute

We can add dry coconut powder for good taste while you fry.

Serve with Hot plain rice or Chapathi