AIKANTHIKA

Cuisine: Andhra Pradesh, India INGREDIENTS: Bottle gourd (peeled and chopped) – 1 kg Tomato (chopped) – 4 Green chilies (slit) – 10 Garlic cloves – 7 Tamarind (torn into small pieces) – marble sized Oil – 4 tablespoons Chana dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Salt – as required METHOD: Chop Ash gourd into big chunks. Remove a little of the soft part on top

Cuisine: Andhra Pradesh, India INGREDIENTS: Bottle gourd (peeled and chopped) – 1 kg Tomato (chopped) – 4 Green chilies (slit) – 10 Garlic cloves – 7 Tamarind (torn into small pieces) – marble sized Oil – 4 tablespoons Chana dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Salt – as required METHOD: Heat 1 tablespoon of oil in a pan. Fry the green chillies until lightly

Cuisine: Andhra Pradesh, India INGREDIENTS: Tomato – 750g Toor dal (split Pigeon pea) – 2 cups Water – 4 cups Chili powder – ½ teaspoon Salt – as required Turmeric powder – ¼ teaspoon Coriander leaves (chopped) – 1 tablespoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Dry red chilies – 2 Garlic cloves – 10 Curry leaves – 2 sprigs Oil – 1 tablespoon METHOD: Wash the toor dal and place it in a pressure cooker. Add 4 cups of water and the chopped tomatoes. Pressure co