Ridgegourd Ambat Recipe

Ridgegourd, Onions and Potatoes in a Coconut gravy, seasoned with finely chopped onions and a hint of Fenugreek seeds are an authentic Konkani preparation called Ambat. Best eaten with Rice, one can also have it with Neer Dosa or dunk the crisp Rice Roti in it. Divine!

Ingredients :

  • 200 gms Ridgegourd, scraped and cut into cubes
  • 1 large potato deskinned and sliced
  • 2 medium onions sliced
  • 1/2 of a medium sized coconut, grated
  • 10 roasted Red chillies
  • 1 tbsp Tamarind paste
  • Salt
  • 2 tbsps Coconut oil
  • 1 large onion finely chopped
  • 10 seeds Methi/Fenugreek
  • Salt

Method :
Tip the cubed Ridgegourd, sliced potato and onions in a pan. Add two glasses of water and salt as required and cook till done. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked vegetables. Heat the oil in a pan. Drop in the Methi seeds, immediately followed by the finely chopped onions. Roast the onions to a rich brown. Tip in the seasoning into the boiling Ambat. Allow to simmer for a couple of minutes. Switch off, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ridgegourd and Potato Sukkein Recipe

Sukkein literally means dry in Konkani. This is a dry preparation of Ridgegourd and Potato which goes well with Rice or Roti. Roasted Urad Dal/Split Black adds to the flavour of this dish.

Ingredients :

  • 200 gms Potatoes
  • 300gms Ridge gourd
  • 1/2 of a small coconut
  • 1 tbsp Urad dal/Split Black Gram
  • 10 roasted Red chillies
  • 1tbsp tamarind paste.
  • Salt
  • A small piece of jaggery( optional)
  • 2 tbsps Coconut oil
  • 1 tsp mustard

Method :

Deskin the potatoes, wash and cube them. Scrape the skin off the Ridgegourd and cube it too. Heat the coconut oil or any oil of your choice in a pan. Add a tsp of mustard and after it splutters add the chopped runner beans and ridge gourd. Add salt and enough water to cook it. Heat a tsp of oil and roast the Urad Dal to a rich golden brown. Grind together the coconut, roasted red chillies, urad dal and tamarind to a smooth paste. Add it to the cooked vegetables. Add some jaggery to taste. Mix thoroughly and simmer till the mixture becomes semi solid.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Instant Cabbage and Onion Sanna polo /Masala Pancake Recipe

Sanna pollo is the Konkani version of a spicy Dosa which is served as an accompaniment to a meal of Rice and Dal. I have earlier posted the regular Sanna polo made using Rice and Toor Dal/Split Pigeon peas. Both Rice and Toor Dal need prior soaking. Today posting an instant version of it. Though one can use oil of choice to roast it, the real taste lies in roasting it with coconut oil.

Ingredients :

  • 1 cup cabbage grated
  • 1 cup onion grated
  • 3 tbsps grated coconut
  • 1/2 tsp tamarind paste
  • 2 tsps Chilly powder
  • 4 tbsps Rice flour
  • Besan/Chickpea flour as required
  • Salt
  • Oil to roast

Method :

Mix the grated cabbage and onion. Add the salt and allow to stand for about ten minutes. The onion and cabbage mixture release water. Dry grind the coconut to a fine powder. Tip it into the onion cabbage mixture along with the chilly powder and tamarind paste. Mix well. Tip in the rice flour and keep adding Besan till you can make a dough which can be patted with your fingers on the tava/Skillet. Heat the Skillet. Take slightly larger than lemon sized balls of the dough and pat it onto the skillet. Drizzle with coconut oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Black eyed Beans/ Chowli Koddel Recipe

As I mentioned earlier, Black eyed Beans are my favourite. Made a Koddel today. A Koddel is a traditional Konkani preparation wherein either lentils or vegetables in coconut gravy are seasoned with garlic. Though the garlic is usually crushed with the skin on, I prefer mine without the skin. Goes well with Rice or Chapati.

Ingredients :

  • 200 gms Black Eyed Beans
  • 1/2 of a large coconut
  • 12 roasted Byadgi chillies
  • 1 heaped tsp Tamarind paste
  • 25 cloves of Garlic crushed
  • 2 tbsps Coconut oil or oil of choice
  • Salt

Method :

Wash and pressure cook the Black eyed Beans till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the cooked Beans. Add salt and boil well. Heat oil in a pan. Add the garlic and roast to a rich brown. Tip it into the boiling Koddel. Simmer for a minute and then cover and keep aside for about half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Sannakhotto / Rice Dumplings Recipe

This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have prepared it only with finely chopped onions. It is best eaten with a tsp of coconut oil drizzled on it.

Ingredients :

  • 125 gms toor dal/Pigeon peas
  • 125 gms rice
  • 6 onions chopped fine
  • 1/2 of a small coconut
  • 9 guntur chillies roasted
  • 9 bedgi chillies roasted
  • 1 tbsp tamarind
  • Salt

Method :

Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, salt and mix well. Grease whichever mould you prefer with coconut oil. Here I have used small bowls. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato Hummanna /Potato in Coconut Gravy Recipe

This is a traditional Konkani preparation which is relished with rice, Neer dosa or even with Rice Bhakri. It can be made either with Lentils or vegetables of choice, but the most popular version is of that with Potato. Non vegetarians add Prawns instead of vegetables to the same gravy and it is called Sungta Hinga Uddak.

Ingredients :

  • 3 medium sized potatoes
  • 1/2 coconut grated
  • 10 roasted Kashmiri Chillies
  • 1 tbsp Tamarind paste
  • 1 tsp Hing/asafoetida (or as required)
  • 2 tbsps Coconut oil
  • Salt

Method :

Deskin and wash the potatoes. Slice them lengthwise. Boil them in 500 ml of water to which a little salt has been added till done. Grind the coconut, roasted red chillies and tamarind, to a smooth paste. Tip it into the cooked potatoes. Adjust salt. Add the Hing. Boil well. The consistency should neither too thick nor thin. Drizzle with Coconut oil and keep aside for about fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Soyi Bhajjilli Ghashi /Vegetables in Roasted Coconut Gravy Recipe

Soyi Bhajjilli Ghashi which literally translates to a Gravy of Roasted coconut is a Kerala Konkani preparation. A combination of vegetables like Potatoes and Drumstick or Chana/Black Chickpeas and Bread Fruit along with Cashew nuts are used in this dish. Coconut is roasted to a rich brown and ground to a fine paste with other condiments. This dish is not seasoned and served either as an accompaniment or over Rice.

Ingredients :

  • 3 potatoes
  • 1 Drumstick
  • A handful of Cashew nuts halved
  • 1/2 of a small coconut grated
  • 100 gms Arhar Dal/Split Pigeon peas
  • 1 tbsp Tamarind paste
  • 2 tbsps Coriander seeds
  • 1 heaped tsp Urad Dal/Black gram Dal
  • 12 roasted Dry red chillies
  • Salt
  • Oil to fry the potatoes.

Method :

Peel the potatoes and wash them. Cube them into bite sized pieces and wash them again under running water. Drain, apply a little salt and keep aside for a few minutes. The potatoes release water. Squeeze out all the water from the potatoes. Heat oil in a pan and deep fry them to a rich golden brown. Chop the Drumstick into one inch sized pieces and cook with a little salt in a glass of water. Boil the Cashew nuts separately in water till done. Wash and pressure cook the Dal . Churn and keep aside. Roast the grated coconut on a slow flame to a rich brown. Roast the coriander seeds and split black gram Dal separately in a tsp of oil to a golden brown. Grind the roasted coconut, the roasted coriander seeds and split Black gram, tamarind paste and the roasted red chillies to a smooth paste. Tip the fried potatoes, the cooked Cashew, pieces of cooked drumstick, the ground paste and the churned Dal into a pot. Boil well. Serve hot.

Note: If using Chana/Black Chickpeas soak them for about eight hours and then pressure cook them. Chop the Breadfruit and cook it separately. Rest of the procedure remains the same.

Tip: Grating and freezing the coconut for a couple of hours ensures even browning and also hastens the process of roasting.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ladyfinger/Okra Sagllein – 3 Recipe

This is the third variety of Okra Sagllein that is popular with the Konkani community. It can be served over rice or as an accompaniment to Roti or even Bread. The fragrance of the Fenugreek and Coriander seeds is unmistakable!

Ingredients :

  • 100 gms Okra/Bhindi
  • 1/2 coconut grated
  • 10 roasted dry red chillies
  • 1 heaped tbsp Coriander seeds
  • 1/4 tsp Methi/Fenugreek seeds
  • 1 tbsp Tamarind paste
  • Salt
  • 2 tbsps Coconut oil (or oil of choice)
  • 1 tsp Mustard seeds
  • 2 sprigs curry leaves.

Method :

Wash and pat dry the Okra. Snip of both ends and chop into one inch sized pieces. Heat a tsp of oil. Roast the Coriander seeds and Methi seeds till they turn a golden brown. Grind together the grated coconut, roasted red chillies, tamarind and the roasted coriander and methi seeds to a smooth paste. Tip it into a pot. Add enough water to make a Gravy like consistency which should neither be too thick nor thin. Drop in the chopped Okra and salt. Boil well till the Okra is almost cooked. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and pour the seasoning into the boiling Sagllein. Switch off and keep aside for half an hour for the flavours to infuse and the Okra to cook completely before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Goan Pumpkin Curry

This is a traditional Goan Pumpkin curry which can be enjoyed with both Rice or Roti. I personally like mine with hot rice and a Cabbage Foogath as an accompaniment.

Ingredients :

  • 1/2 kg Pumpkin
  • 1 small coconut grated
  • 7 garlic cloves grated
  • 1 tbsp Garam masala powder
  • 1 tsp Chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1/2 tsp pepper powder
  • 1 large onion
  • 2 green chillies
  • 2 tbsps Oil
  • 1 tsp Jeera/Cumin seeds
  • Salt
  • 2 tbsps Coriander leaves

Method :
Chop the Pumpkin into bite sized pieces. Chop the onions and green chillies fine. Extract Coconut milk from the grated coconut. Keep the first extract aside. In the second extract boil the pumpkin along with a little salt till done. Heat oil in a pan. Add the Jeera and after it splutters add the chopped onions, green chillies and grated garlic. Roast till the onions turn translucent and the raw smell of the garlic is gone. Add the Coriander, Turmeric, Chilly and Garam masala powders and roast for a minute. Add the cooked pumpkin. Adjust salt and boil well. Finally add the first thick extract of coconut milk. Tip in the Coriander leaves. Boil for a minute, switch off and keep aside for about ten minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Avalya/Gooseberry/Amla Gozzu Recipe – 1

This preparation is made with Amla or Gooseberry which is brined during season. You can make it by adding roasted red chillies or with green chillies as per preference. Both have their own unique taste and flavour.

Ingredients :

  • 10 tbsps grated coconut
  • 2 Brined Gooseberries or more depending on the sourness
  • 7 roasted red chilles
  • 3 cloves of garlic
  • Salt
  • 1 tsp Coconut oil (optional)

Method :

Wash the brined gooseberries and pit them. Grind the coconut, roasted red chillies, Gooseberry, garlic and salt to a smooth paste. Tip the Gozzu into a bowl. Add coconut oil. Mix well. Enjoy with Rice or with Roti.

Note: Please remember that the Brined Gooseberry already contains salt so be cautious while adding it. Asafoetida can be used instead of Garlic for those who avoid it. Tastes equally good.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.