Vankaya Jinugula Kura ~ Vankaya Bobbarlu

Contributor: Kavya Naimish
Tempering kosam Oil lo Jeera,Mustard n Urad dal vesi fry ayyaka add curry leaves,hinge,green chilles,grated ginger,Crushed garlic and fry for 2-3 mins now add the sliced onions and fry till they sweat a little,then add the cubed potato,turmeric powder,lil salt..cover n cook for 4-5 mins now add in the diced brinjal stir well and cover again..ones the brinjal becomes soft remove the lid an let them fry for 2-3 mins..not too much...Add red chilli powder,coriander powder to taste mix well and now add the boiled jinugulu/bobbarlu(soak them over night and pressure cook for 3-4 whistles before adding to the dish,add them along with the water in which they are pressure cooked)allow them to cook for another 7-8 mins on medium flame till the curry becomes thick..

Variations:
U can even add 1 medium tomato chopped before adding jinugulu.. Adding fresh ginger and garlic gives more taste than adding ginger garlic paste.

Alsandalu ~ Black Eye Peas Curry

1. Contributor: Radha
alasandala tho nenu curry chesthanu....maa iddariki chaala istam....aavalu, jeelakarra oil o veyinci, garlic-ginger, green chilles, curry leaves vesi....koncham fry ayyaka onions transparent ayyaka, tomatoes vesi...taravata boiled anachandalu vesi koncham salt vesi kalisaka dhaniya powder, istma unte koncham amchur powder and finally chilli powder vesi anni kalisaka off cheseste ayepoyindi...it goes well with roti but rice is also fine...

2. Contributor: Padma Reddy
check this curry recipe from my blog... Here is the link

3. Contributor: ܧhå
nene beerakaya alsanthakaya kura chesta and karimnagar district loo (at least in our family circle)this is the most love vegetable. In this recipe I used frozen pigeon peas and you can substitute it with black eye peas. Here is the recipe link

You can also add it to tomato shorva (tomato wet curry)

Bobari Garelu ~ Black Eyed Peas vada

Contributor: harshini
bobarlu nanesi less water tho grind chesukovali..andulo sannaga tarigina pachimirchi,kothimeera,uppu vesi...wadalaga vesukovadame..its very easy...baga untay taste nenu monanne chesa....but sannati flame lo koncham golden brown ayedaka kalchali..lekapothe oil baga lagesthay..

Contributor: padma swetha
harshini chepinatlu nenu chesta. baguntayi.vediga tinte yummy .
- nenu pan meeda koncham oil vesi vada laga vesi cutlet ga kalchuta if u like u can try this to avoid deep fry..

Contributor: ܧhå
Bobbari garelu pesari (moong dal) garelu laaga nee chestaru... taste baaguntundhi.

Harshini chepinattu, need to soak bobbarlu (black eye peas) for at least 4 hrs. Grind it with very minimal water. bobbarulu grind chesi appudu, green chilies, koncham allam, jeera tho grind cheyali. To grinded pappu, add chopped onion, kotmir vesi kalupukovali. Then garelu or vada laaga chesi deep fry cheyali. You can also add chopped curry leaves, methi, green onions, if have it at home.

Contributor: Bhargavi
nenu Usha cheppinatte chestanu.....ivi hot ga tintene baaguntayi......do add curry leaves and cilantro.....

Black Eye Beans Pulusu

Contributor: Indira

Black eye beans to nenu pulusu laga chestanu. beans ni oka roju water lo soak cheyali. First oil lo mustard and cumin seeds vesi , onions vesi vegaka g-g paste then beans, salt, karam, pasupu, tamarind juice vesi, udikinchali. beans baga ayyaka konchem garam masala powder and coriander vesi dincheyatame.