Ladyfinger or Okra Sagllein Recipe – 2

This Okra Sagllein is a take off on the Masala that is normally used to make Pomfret Ghashi. A common Masala is ground and either vegetables of choice or fish added to it. This preparation is unseasoned, but is drizzled with a generous amount of coconut oil.

Ingredients :

  • 100 gms Okra
  • 1 potato
  • 3 onions
  • 2 inch piece of ginger
  • 1 green chilly
  • 1/2 coconut grated
  • 12 roasted dry red chillies
  • 1 heaped tsp tamarind paste
  • Salt
  • 3 tbsps coconut oil

Method :

Deskin the potato, wash and slice it thinly. Slice the onions. Snip off the ends of the Okra and chop them into one inch size pieces. Grate the ginger. Slit the green chilly. Boil the onion, potato, salt and ginger in two glasses of water. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked onion and potato mixture. Add water to adjust the consistency of the gravy. It should neither be too thick nor runny. Add the Okra, slit green chilly and boil well. Switch off. Drizzle with coconut oil. Mix thoroughly. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Bhuthi Recipe

Onion Bhuthi is a traditional Konkani preparation which goes well with both Rice and Roti. Our forefathers made this Onion Bhuthi during the monsoon season, as vegetables were scarce then, because of the incessant rains. Onions could be bought during summer and stored in bulk. Onion Ambat, Onion Gozzu, Onion Tamballi and Onion Upkari were the other dishes prepared. Each has its own unique taste. You can find the recipes to all in this website.

Ingredients :

  • 4 large onions
  • 1/2 of a large coconut
  • 12 roasted Byadgi Chillies
  • 1 tbsp tamarind paste
  • Salt
  • 3 tbsps Coconut oil
  • 1 tsp mustard

Method :

Peel the onions, wash thoroughly and chop them fine. Heat oil in a pan. Drop in the mustard. After it crackles add the chopped onions and salt. Keep roasting on a gentle flame till translucent. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the roasted onions. Allow to boil and keep roasting till it turns semi solid. Keep aside for about fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pigeon peas Ghashi Recipe

With raw jackfruit available in plenty, decided to make a Pigeon peas and Raw jackfruit Ghashi which goes well with Rice, Roti or Bread. Seasoned in coconut oil with mustard and curry leaves, the aroma is enticing!

Ingredients :

  • 200 gms White Pigeon peas
  • 14 bite sized pieces of Raw Jackfruit
  • 1/2 a coconut grated
  • 12 dry red chillies roasted
  • 1 heaped tsp tamarind paste
  • Salt
  • 2 tbsps Coconut oil
  • 1 heaped tsp mustard
  • 3 sprigs curry leaves

Method :

Wash and soak the Pigeon peas overnight. Pressure cook them with a little salt. Pressure cook the raw jackfruit pieces with salt to one whistle. Tip it into the cooked Pigeon peas. If using canned ones, use the open pot boiling method. Do not pressure cook as they will turn mushy. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked Pigeon peas and Raw jackfruit mixture. Adjust salt. Boil well. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves. Toss and drop it into the boiling Ghashi. Keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Avial/ Mixed Vegetables in Coconut gravy Recipe

This traditional South Indian recipe calls for a mixture of vegetables. The vegetables used vary, depending upon the preference of the family. This is a dish which is not seasoned, but the liberal use of fresh curry leaves and a drizzle of a generous amount of coconut oil makes it supremely divine!

Ingredients :

100 gms of each of the following vegetables

  • Pumpkin
  • Ashgourd
  • Peas
  • Carrot
  • Small variety of Brinjal
  • Farmyard beans
  • Raw Banana
  • Drumstick
  • 15 green chillies
  • A pinch of jeera/Cumin seeds
  • 1 coconut grated
  • 1/4 tsp Haldi/turmeric powder
  • 1 glass slightly sour buttermilk
  • 10 sprigs of curry leaves
  • 5 tbsps coconut oil

Method :

Deskin the vegetables and chop the Ashgourd, pumpkin, carrot and raw Banana into bite sized pieces. Chop the farm yard beans an inch long, the drumsticks into two inch sized pieces and the Brinjal into half. Cook the Ashgourd, Carrot, Peas and Farmyard beans together in two glasses of water. When they are three fourth done add the Brinjal, Raw banana and Drumstick. Add salt and when they are almost cooked add the pumpkin. Grind the grated coconut, green chillies and jeera to a smooth paste with the buttermilk. Drop the paste into the cooked vegetables along with the haldi and the curry leaves. Add enough water to make it into a semi solid preparation. Boil well. Drizzle with coconut oil and allow to stand for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Farmyard Beans and Ridge Gourd Sukkein Recipe

This is a traditional Konkani preparation. Sukkein usually calls for roasted Urad Dal which lends flavour to the dish. It can be made from a variety of vegetables. Posting a Farmyard Beans and Ridge Gourd one today.

Ingredients :

  • 200 gms Ridge gourd
  • 100 gms Farmyard Beans
  • 1/2 of a small coconut
  • 10 roasted Byadgi chillies
  • 1 heaped tsp Tamarind paste
  • 2 heaped tsps urad dal/ Black gram dal
  • 1/2 tsp coconut oil to roast the urad dal
  • 3 tbsps coconut oil for the seasoning
  • 1 heaped tsp mustard
  • Salt
  • Jaggery as per requirement

Method:

Deskin the ridge gourd and chop it into bite sized pieces. One can make a chutney from the peel, so do not discard. String and chop the farm yard beans into one inch long pieces. Heat oil. Drop in the mustard and after it splutters add the farm yard beans, salt and half a glass of water. When three fourth done add the ridge gourd and cook till done. Roast the urad dal in half a tsp of coconut oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted urad dal to a coarse paste. Tip it into the cooked vegetables. Add jaggery and adjust salt. Cook till it reaches a semi solid consistency. Serve with rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Garlicky Potatoes in Coconut Gravy Recipe

A superb combination with Neer dosa, Rice dumplings and with Bhakri, this preparation is so flavourful that it can be served over rice too. Non vegetarians could add Prawns or fillet of any fish of their choice.

Ingredients :

  • 1/4 of a large coconut grated
  • 2 potatoes
  • 15 garlic cloves
  • 1 heaped tsp tamarind paste
  • 12 roasted Byadgi chillies/ 1Tbsp chilly powder
  • Salt
  • 5 tsps coconut oil

Method :

Deskin the potatoes and wash them thoroughly. Slice them lengthwise. Peel the garlic. Drop the garlic, potatoes and salt into 500ml of water and cook till done. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked garlic, potato mixture. Boil well. Switch off and drizzle with coconut oil. Mix thoroughly and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Baby Eggplant Sagllein Recipe

This baby Eggplant Sagllein is a Konkani delicacy. Tiny Eggplant / Brinjal is stuffed with coconut Masala and finely chopped raw onions and then sautéed in a seasoning of coconut oil and mustard. Goes well with Rice, Roti or even with Bread.

Ingredients :

  • 250 gms small variety Brinjal
  • 1/2 of a small coconut
  • 1 large onion
  • 2 tbsps coriander seeds
  • 25 seeds of methi/Fenugreek
  • 15 roasted Byadgi chillies
  • 1tbsp tamarind paste
  • Salt
  • 3 tbsps Coconut oil
  • 1 tsp mustard

Method :

Wash the Brinjal. Remove the stem and slit them into four keeping the base intact. Chop the onion fine. Roast the coriander seeds and methi in a tsp of oil till they turn golden brown. Grind the coconut, roasted red chillies, tamarind and the roasted coriander and methi seeds to a coarse paste. Drop in the chopped onions and salt in the coarsely ground paste and mix thoroughly. Stuff this masala into the brinjals . Keep aside. Heat the coconut oil in a pan. Add a spoon of mustard. After it splutters switch off the gas and place all the stuffed brinjals in the seasoning. Tip in the remaining masala. Add a large glass of water and allow to boil. Transfer into the microwave and cook till done. Alternatively you can cook it on a gentle flame in the pan itself.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Malabar Spinach and Jackfruit seed Bendhi Recipe

I had posted a Malabar Spinach and Jackfruit seed Stir fry a few days ago. Since this Leafy vegetable is in season, I like to make the most of it. Here is a Bendhi which goes well with both Rice and with Roti. The seasoning of garlic makes it so flavourful that it is irresistible!

Ingredients :

  • A small bunch of Malabar spinach
  • 15 Jackfruit seeds
  • 1/2 of a coconut grated
  • 14 roasted Byadgi chillies
  • 1 tbsp tamarind paste
  • 25 cloves of garlic
  • 2 tbsps coconut oil
  • Salt

Method:

Clean the Malabar spinach. Discard the thick stems if any and retain the tender ones. Wash thoroughly and chop both the stems and leaves together. Cook them together in a glass of water with a little salt till done. Keep aside. Remove the outer white peel of the Jackfruit seeds. Cut the seeds into half. Wash and pressure cook to four whistles with a little salt. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop in the cooked jackfruit seeds and the Masala into the Malabar spinach. Boil well. Heat oil. Drop in the garlic which has been lightly crushed. Roast to a rich golden brown. Tip the seasoning into the boiling Bendhi. Simmer for a couple of minutes. Switch off and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pullikoddel/ Tangy Spicy and Sweet Ashgourd Curry Recipe

Pullikoddel is delicacy made by the GSB community of Mangalore. It is a sweet, tangy and spicy curry all rolled into one and goes well with Rice or even with Rotis. Prepared on all auspicious ocassions as well as weddings, the aroma of the spices used will leave you asking for more!!

Ingredients :

  • 500 gms Ashgourd
  • 1/2 of a small coconut
  • 2 tbsps coriander seeds
  • 10 seeds methi/ Fenugreek
  • 15 pepper corns
  • 2 tbsps Chana Dal /Bengal Gram Dal
  • 1 tbsp Til/ Sesame
  • A kidney bean sized piece of hing /asafoetida
  • 1 tbsp rice
  • A pinch of haldi /turmeric
  • 12 roasted Byadgi chillies
  • 2 tbsps Tamarind paste
  • 5 tbsps Jaggery syrup
  • Salt
  • 4 sprigs curry leaves
  • 1 tbsp mustard
  • 3 tbsps coconut oil

Method :

Deskin the Ashgourd. Wash and cut into cubes. Pressure cook to one whistle with a little salt. Dry roast the coconut to a rich brown on a gentle flame. Roast the Byadgi chillies in half a tsp of oil till crisp. Roast the coriander, chana dal, sesame, methi, pepper corns and rice in a tsp of oil to a golden yellow. Drop in the hing and roast to a nice golden brown. Remove from flame and add the haldi. Mix thoroughly. Grind the roasted coconut, roasted red chillies, tamarind and the roasted spices to a smooth paste with as much water as required. Drop the paste into the cooked Ashgourd pieces. Add the jaggery and adjust salt. Boil well. Heat oil. Add the mustard. After it splutters add the curry leaves. Toss and drop it into the boiling Pullikoddel. Switch off, cover and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pathrado /Aloo Vadi /Colocassia leaves roll Recipe

Pathrado in Konkani, Aloo Vadi in Marathi, Pathra in Gujarati refer to Colocassia or Taro leaves rolled and steamed after being generously stuffed. The stuffing used varies, depending on the region where it is made. The Konkani community of Mangalore makes use of either Whole green gram or a mixture of rice and split Pigeon peas to make the stuffing. Posting the recipe for the latter today.

Ingredients :

  • 125 gms rice
  • 125 toor dal/split Pigeon peas
  • One coconut grated
  • 25 roasted dry red chillies
  • 2 tbsps tamarind paste
  • Kidney bean sized piece of hing/asafoetida or as per taste.
  • Salt
  • 18 colocasia leaves deveined, washed and wiped thoroughly.

Method:

Devein the Taro leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the rice and dal together for about 4 hours. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste. Add the rice and dal and grind to a batter of semolina like consistency. Add salt. Mix well. Place a leaf on the table top. Apply the batter. Place another leaf on it. Apply the batter again. Place the third leaf. Follow it up with the batter. Fold and roll it up like a log. Keep aside. Finish off with the remaining leaves. Steam in a steamer or in a pressure cooker without whistle for half an hour. A knife inserted in the Pathrado should come out clean if it is done. If not, steam for another ten minutes. Cut and serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.