Aloo Chole (Chickpeas and potatoes cooked in Indian spices)

So I had a cup of pre-soaked black chole in the fridge and I needed to feed two hungry stomachs (me and the husband), and I knew that the chole would not be enough, and I needed a filler. So what was the logical choice?? Potato obviously. This was a last minute thrown together innovation that was fuelled by a desire to eat something filling in the cold rainy weather and an empty fridge on a Saturday night. I improvised as I went and the end result was not half as bad. So what is the next thing I do? Take pictures and write a recipe obviously.

aloo chole (14)

So here is how I made this curry.

Black channa (or kabuli channa whichever is available) – soaked overnight and then cooked for a couple of whistles in the cooker or boiling water to soften it slightly.

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Capsicum Curry with Chutney Powder | TummyKhush

All of us tend to have chutney powders in the home pantry, be it made by mom who stocks it up every time she comes visiting (in my case mom-in-law), or store bought. In any case these powders can make an excellent base for some curries. You could use either peanut chutney powder or bengal gram dal (I prefer peanut powder) Just throw in a few extra ingredients and you end up with spicy succulent curry which goes well with rice or chapatis. I prefer using these chutney powder with capsicum as the combination goes very well. These pictures were fished out from very old archives and realised I forgot to put this recipe in my blogpost.


To make capsicum curry with chutney powder, you would need:

Capsicum – 3 to 4 medium sized, stem removed and chopped
Onion – 1 medium sized, skin removed and chopped/sliced

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Bagara Baingan / Vankaya Masala / Brinjal (eggplant) cooked in Spicy Gravy | TummyKhush

The best things in life happen in the least unplanned manner. That is how this recipe was born. The very fact that this blogpost doesn’t have many pictures proves the point. The husband bought very cute,tiny,round brinjals from the farmer’s market and wanted me to make bagara baingan. (It is one of his top favourites curries by the way). So after putting off making the recipe for almost a week, I decided enough is enough let me make it. I referred online for the recipe (my constant source of information of all types) and decided almost all the recipes were too complicated. So I just washed the brinjals and started frying them and decided to go with the flow and followed my instincts.And it was a hit. That’s when I decided to share it with you guys. This dish is a labour of love. So without further talking, let me go to the recipe.


Here are the ingredients I used to make this recipe.

Brinjals – 1/2 kg
Peanuts – 1/2 cup
White sesame seeds (thella nuvvulu) – 3 to 4 tsp

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Kakarakaya Ullikaram/ Stuffed Karela(Bittergourd) | TummyKhush

Bittergourd.. you either love it or you hate it. There can’t be an in between. I fall in the former category. I love bittergourd. I also love any vegetable that is stuffed with onion paste and cooked. So, then, this is one of my favourite curries. The sweetness of the onions offsets the bitterness of the bittergourd creating a wonderful contrast. This is definitely one of my comfort food curries.


You would need:

Bitter gourd : 1/4 kg

For the stuffing:

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Bendakaya Senagapindi Kura/Besan Bhindi Sabzi/Okra cooked with Chickpea Flour | TummyKhush

Lady’s finger is a tricky vegetable to cook with. The slimy texture causes a lot of people to hate it. But a few tricks can reduce the sliminess and it is very tasty. A few friends of mine who hated ladys finger actually liked it very much when I cooked it with some chick pea flour. The chick pea flour reduces the sliminess of the lady’s finger and at the same time gives it a very fritter like flavour which makes it palatable and tasty.

Just a few things to remember when preparing lady’s finger for cooking:

1. Remember to remove the lady’s finger from the refrigerator atleast a couple of hours before cooking. Wash them and allow to dry on a newspaper or a paper towel. The lady’s finger should be completely dry before you start to chop them.

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Sorakaya majjiga pulusu/ Dhoodhi kadhi | TummyKhush

Stews made with curd are a part of the Indian recipe reportoire. Essentially yoghurt is thinned with water. It is cooked either plain or with vegetables or dumplings and spices added to it. Kadhi, avial, majjiga pulusu, all the recipes utilise the same basic recipe with slight modifications to yield different tastes. The dish is a good way of finishing left over or sour curd.

sorakaya majjiga pulusu

To make this dish you need:

Bottle gourd : skinned and chopped – 1 cup

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