Ingredients:

2 cup Potato cut into wedges, (marinate with Red Chilli Powder and Salt)
2 Cup Green Peas (Mutter)
1 or 2 Green Chillies (according to the spicy)
7 to 8 Curry leaves
1 tsp Cumin seeds
Salt to taste
½ tsp dry Mango Powder, (Amchoor Powder)
Oil for frying
5 to 6 Cherry Tomatoes (for garnish)

Method:
Heat sufficient oil and deep fry the potato wedges till golden brown. Drain and place them in an absorbent paper and keep aside. Make the paste of peas and green chilly. Now, in another Kadhai, heat oil and add some jeera (cumin seeds, curry leaves. Add the peas paste, salt and dry mango powder. Add little water and simmer. Cover the kadhai with a lid until the peas cooked. Now add fried potatoes, simmer for another 2 minutes.Garnish with cherry tomatoes.

Note:
This is also a Jain Preparation. Else we can also add onion and tomato and sauté till the oil separates from the gravy. Later, we can add the pea’s paste.

Ingredients 

1 cup chopped French Beans, (200 grams)
1 tsp. Mustard Seeds
1 tsp. Cumin seeds
1 sprig Curry leaves
1 tsp Urad daal
2 tbsp. Scraped Coconut
½ tsp of Red Chilli Powder
¼ tsp Turmeric Powder
½ Coriander and Cumin Powder
Pinch of Asafoetida
Salt to taste

Method
Heat oil in frying pan. Add mustard seeds, jeera, urad dal, asafoetida(hing). Now add the French beans and mix well. Cover with a lid and let it cook for 5 to 7 minutes. Add all the dry masala ingredients, salt, scraped coconut and mix well.
The French Beans Upkari is ready to be served with rice or roti.

Note
Upkari can also be prepared with 1 cup soaked Bengal gram (Red Chana).

Ingredients

1 Big Onion
2 Tomatoes
3 or 4 pods of Garlic
1 inch of Ginger
½ cup cubed Capsicum
7 to 8 Cashew Nuts (soaked in warm water)
1 tsp Turmeric Powder
1 tsp Kashmir Chilli Powder
¼ tsp Kasoori Methi Leaves
Salt to taste
Pinch of Sugar (optional)
1 tsp of Oil or 1 Cube Butter (as per your taste)
Coriander leaves for garnishing

Method
Grind onion, tomato, garlic and ginger to a smooth paste. Grind cashew adding a little water to make a smooth paste. Heat oil in a fry pan, add jeera (cumin seeds), capsicum and sauté for some time. Then add the above paste (Onion-Tomato-Garlic-Ginger), turmeric powder, chilli powder, salt and saute for 5 to 7 minutes. The gravy becomes soft and can be stirred easily. Add kasoori methi by crushing it with your hand. Add paneer and saute for another 3 minutes. Add the cashew paste, blend the mixture can well. Garnish with coriander leaves. Serve with jeera rice or roti or naan.

Note
You can make the gravy in advance and later add paneer to it before serving.
If you want shiny texture to the vegetable, add some butter or cream.
Adding chilli paste can spice up the dish for spicy food lovers.
Also add in some vegetables of your choice for the same gravy.

Ingredients

(For sambhar)

1/4 cup Tur dal/split pigeon peas
2 small chopped tomatoes
3/4 inch piece of tamarind soaked in warm water for a few minutes to soften.
1 1/2 cups of chopped vegetables – green beans, drumstick, pumpkins, and south cucumber, tomatoes and white pumpkin pieces.
1 tbsp grated powdered jaggery
Pinch of turmeric powder
Salt to taste.

Roast and grind the following masala ingredients
6 Red, Dry chillies
1/2 tbsp Urad dal/Black gram
1/2 tsp Fenugreek  seeds
1 tsp Jeera/Cumin seeds
1 tbsp Chana dal
1 tbsp coriander seeds
1/2 cup grated fresh coconut
2 tsp coconut oil, preferably for frying masala ingredients

Pinch of asafoetida powder
1 tbsp roasted, fried gram (56optional).

For tempering
1 tbsp oil (Coconut oil recommended for this recipe),
1/2 tsp mustard seeds

2 dry red chillies
Sprigs of curry leaves
Pinch of asafoetida powder
Chopped fresh coriander leaves. 

Method

• In a pan,  add 1/2 tsp of oil and roast the ingredients except coconut and fried gram till you get a nice aroma. Keep aside to cool.
• Cook the tur dal with vegetables, salt, tomatoes in a pressure cooker with 2 cups of water. Add turmeric powder to it.
• Grind to a paste the roasted ingredients with coconut and the fried gram to a smooth consistency with little water and keep it aside.
• Meanwhile, in another vessel, extract tamarind juice around 2 cups. It should be of thin consistency. Add jaggery. Allow to boil.
• Within few minutes, when the raw smell of tamarind goes away and the jaggery completely melts into the liquid, add the cooked dal and vegetables, salt and let the whole mixture come to a boil on medium flame.
• Add the ground paste, stir again, and keep boiling for a few minutes. Do not boil more, once the paste has been added.
• Heat 1 tbsp coconut oil. Add mustard seeds, red chillies and a pinch of asafoetida powder. Season the Sambar with this.

Garnish with curry leaves and some chopped fresh coriander leaves. Serve hot.

Note

You can also prepare and keep ready the Sambar Powder. It can be stored for a few days. However, it is recommended to use freshly ground Sambar Masala for preparing Kodelu for the freshest taste.