MTR Masala Karam Powder 200 g

How to cook

1. Gutti venkaya Kura

1. Mix 4tsp masala Karam powder, 2½tbsp copra powder, 2½tbsp peanut powder, ¼tsp turmeric powder, 1tbsp oil, a pinch of salt. Wash and cut 250gm brinjal from the base till upwards and stuff the masala.
2. Heat 5tbsp oil in a pan; add ¼tsp mustard seed, ¼tsp cumin and 1 sprig curry leaves. Add 1large cut onion, sauté until translucent. Add 1tsp ginger garlic paste and cook well.
3. Add 1 small cut tomato, sauté until mushy. Add 2tsp tamarind pulp (1:5(Tamarind: water) and stuffed brinjal. Mix well. Add 2cup water, salt to taste. Cook well. Add 1tsp coriander leaves. Mix and serve hot.

2. Meal maker curry

1. Grind 2tbsp coconut with ½cup water. Soak 50gm soya chunks in hot water. Drain the water.
2. Heat 4tbsp oil in a pan; add 1sprig curry leaves,1 cut green chili,1 large cut onion, sauté until brown color.Add 1tsp ginger garlic paste and cook well.
3. Add 1 large cut tomato, sauté until mushy. Add 2½tsp masala karam powder, coconut paste, soaked and drained soya chunks, salt to taste. Mix well.
4. Add 1¼ cup water, cook well. Add ¼tsp MTR garam masala powder, 1tsp cut coriander leaves. Mix and serve hot.

3.Bendakaya fry

1. Heat 6tbsp oil in a pan; add ¼tsp mustard seed, ¼tsp cumin, ½tsp urad dal and 1 sprig curry leaves.
2. Add 1large cut onion, sauté until translucent. Add 500gm cut ladies finger. Cook well.
3. Add 2tsp masala karam powder, salt to taste and cook. Add 1tsp coriander leaves. Mix and serve hot.

4. Potato kura

1. Heat 3½tbsp oil in a pan; add ¼tsp mustard seed, ¼tsp cumin,½tsp urad dal and 1 sprig curry leaves
2. Add 1medium cut onion, sauté until translucent. Add ½tsp ginger garlic paste and cook well.
3. Add 300gm cooked cut potato and mix well. Add 2tsp masala karam powder, salt to taste, mix well. Sprinkle ½cup water and close with lid. Add 1tsp cut coriander leaves. Mix and serve hot.