In this article, I will tell you how to make a tasty, spicy, delicious and tangy Indian curry recipe.

GRAM FLOUR BALL WITH CURD CURRY

1) The first recipe is a chickpea flour ball with curd curry.

Instructions for making a chickpea flour ball with curd curry:

To make chickpea flour balls: –

• In a bowl, add the chopped potato, chopped onion, baking soda, carambola seed, salt, a little water and chickpea flour, mix well.

• Make a lump-free dough and set aside.

• Heat the oil in a skillet over low heat, take a small amount of batter and slide into the hot oil.

• Fry until the balls are a little brown.

• Remove these balls from the oil and set them aside.

• In a large bowl, add the curd and chickpea flour, mix well.

• Heat the oil in a frying pan over medium heat, add the asafoetida, the mustard seed and the curry leaves, fry for 1-2 min.

• Add the mixture of curdled chickpea flour and water, bring to a boil.

• Stir in the middle.

• Add the red chili powder, coriander powder, garam masala and salt, mix well.

• Add the chickpea flour ball and mix well.

• Cook this sauce over low heat until the curry thickens.

• Heat the ghee in a pan, add the dried red chili and fry for 2-3 min.

• Pour the fried red chili into the kadhi.

• Garnish with coriander leaves.

• Serve a hot chickpea flour ball with curd curry with rice.

FENUGREEK CREAMED PEAS LEAVES

2) The second recipe is a creamy fenugreek leaf pea.

Instructions for making creamy fenugreek leaf peas

• In a grinder, add the onion, ginger, garlic, green chili, and cashews.

• Make a fine paste and reserve.

• Heat the water in a skillet over medium heat, add the fenugreek leaves and pea.

• Boil for 5-7 min.

• In a grinder, add boiled fenugreek leaves and peas.

• Make a fine paste and reserve.

• Heat the oil in a pressure cooker, add the onion paste.

• Fry the onion paste until lightly browned.

• Add the mixture of ground fenugreek leaves and peas and salt, mix well.

• Add a little water and fresh cream, mix well.

• Close the pot and wait 1-2 beeps.

• Serve hot fenugreek leaf pea cream with your favorite bread.

MIX FILLED WITH VEGETABLES

3) The third recipe is the stuffed vegetable mix.

For filling: —

• In a grinder, add garlic, fenugreek seeds, cumin seeds, turmeric powder, coriander powder, garam masala, red chili powder, asafoetida, and salt.

• Make a fine paste and reserve.

• Add lemon juice, mix well.

• Divide the filling mixture evenly among the vegetables.

• Heat the oil in a pan, add the carefully stuffed vegetables.

• Cook until all the spices are mixed well with the vegetables or until the vegetables are lightly browned.

• Serve the stuffed vegetable mix warm with any bread.

EGGPLANT AND POTATO CURRY

4) The fourth recipe is for aubergine and curried potatoes.

Instructions for making Eggplant and Potato Curry are given below.

• Heat the oil in a pan, add the tomato, the red chili powder, the turmeric powder, the coriander powder and the cumin seed.

• Fry for 3-4 min.

• Add the potato and the eggplant.

• Fry for 5-6 min.

• Add the water.

• Cook until the vegetables are cooked.

• Garnish with coriander leaves.

• Serve hot curry with paratha or dal rice.