AIKANTHIKA

Cuisine: Andhra Pradesh, India INGREDIENTS: Green cucumber (fully matured) – 500g Tomato (chopped) – 3 medium Green chilies (slit) – 2 Onion (chopped) – 3 Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Oil – 3 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaf – 2 sprigs METHOD: Wash the cucumber, peel it and chop it into small pieces with the seeds. Heat oil in a clay pot. Add mustard seeds and cumin seeds. Once they start

Cuisine: Andhra Pradesh, India INGREDIENTS: Plantains (green banana) – 3 Onions (chopped) – 4 medium Green chilies (slit) – 6 Water – 1 cup Oil – 2 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Salt – as required Turmeric powder – ¼ teaspoon Coconut milk – 1 cup METHOD: Peel the plantains and chop them into small pieces. Keep them in water to prevent them from blackening. Heat a clay pot and add the oil. Add the mustard seeds and cu

Cuisine: Tamil Nadu, India INGREDIENTS: Bottle gourd – 500g Toor Dal (split Pigeon pea) – 200g Water – 5 cups Onion (chopped) – 3 Tomato (chopped) – 2 Green Chilies (slit) – 6 Mustard seeds – ½ teaspoon Turmeric powder – ¼ teaspoon Curry leaves – 2 sprigs Shredded fresh Coconut – 1 cup Fennel seeds – ¾ teaspoon Garlic – 5 cloves Oil – 3 tablespoons Salt – as required METHOD: Pressure cook the toor dal with 3 cups of water for 2 whistles. Peel the bottle gourd and chop it in