Gongurra Mutton Curry

Another staple from my husband's town. This is a combination of meat and greens, so is very healthy than just a regular meat dish. It is made very spicy traditionally but I prefer to cut down on the spice.

Ingredients:
Mutton
Gongura leaves (Sorrel leaves/Pitwaa)
Onion
Chillies
Red Chilli powder
Oil
Salt

Method:

1. Cook Mutton separately as done in Mutton Curry
2. In a Pressure cooker put a layer of onion, chillies, chilli powder then top with Gongura leaves
3. Close cooker and cook till 1-2 whistles
4. Remove whistle and top and cook for 5 mins till Gongurra is done, Stir so that the leaves are smashed
5. Add mutton pieces and Oil from the curry, Add extra oil if needed
6. Cook for a few mins till oil separates at the top
7. For extra flavour add pudina leaves and boil

This cury tastes best the next day when the flavor of the leaves seep mutton pieces

Royyalu Aakura Curry (Shrimp Veggie Curry)

I love shrimp. But because of its high cholesterol virtues I only cook it occasionally. This recipe gives an alternate way of having shrimp by cooking it with veggies. This makes it a more healthier choice with a chance of experimenting with different vegetables for different flavors.
My mother-in-law cooks a batch of shrimp and pairs them everyday with a different vegetable. Each day is a flavor feast while keeping your cholesterol in check.

Ingredients:
Shrimp
Vegetable like Thotakura/Chavuli/Amarnath Leaves, Gongura/Pitwaa/Sorrel Leaves, Dosakkaya/Keera/Cucumber
Onion
Chillies
Ginger garlic paste
Turmeric powder
Red chilli powder
Salt
Oil
Water
Tadka: Mustard seeds, Jeera, Chana Dal

Method:

1. Clean Shrimp and boil them in a pan with water, salt, turmeric powder and ginger garlic paste till the water is drained.Keep it aside. If you are making a big batch you can put in fridge for 2-3 days and only use some in the dish. 
2. Wash and drain vegetables and cut them
3. Put tadka in oil in a pan and fry
4. Add onions and chillies and fry
5. Add cooked shrimp and mix
6. After a little while add the cut vegetables
7. Cover pan with lid and let the curry cook in the vegetable's juice, no need to add water
8. After a while add red chilli powder and stir 
9. Switch of gas when veggies are done

Palak Dal (Spinach Lentil soup)

I remember how I used to have bowls after bowls of palak dal, at times stealthily, from Mama's kitchen. One ingredient I cant include below is the magic of her fingers. Truly delicious recipe.

Ingredients:

1 1/2 cups Toor Dal
250 gm Spinach leaves
1 pinch asafoetida(hing)
1 tsp turmeric powder
1 tbsp red chilli powder

For Tadka:

1 tsp cumin seeds
5 green chillies
4 cloves garlic
1 inch ginger
curry leaves

1 onion
2 tomatoes

For Seasoning:

salt to taste
lemon juice

Method:

1) Wash spinach leaves throughly. Thaw if frozen.
2) Mix together all ingredients with around 5 cups water, except those listed in Tadka section, in a pressure cooker.
3) Cook on high till 4-5 whistles. Then keep aside to cool and for the lid of cooker to fall off.
4) Fry all tadka ingedients on high flame and add to cooked mixture in cooker.
5) Add salt and a dash of lemon juice according to taste

Serves 4 .
Serving Suggestion: With plain rice, pickle and papad