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.

Moong Sanna Polo/ Green Gram Savoury Pancakes

Moong Sanna Polo is usually served as an accompaniment to Dal and Rice. Since Dal is never made spicy, the accompaniment is usually on the spicier side. You can adjust the spice level according to preference.

Ingredients :

  • 100 gms Moong/Green gram
  • 50 gms rice
  • 1/2 small coconut grated
  • 10 dry red chillies roasted in a little oil
  • Chickpea size of Hing/asafoetida
  • 1 level tsp Tamarind paste
  • 1 large onion
  • Salt
  • Oil

Method :

Wash and soak the Moong and Rice for eight hours. Grind the coconut, roasted red chillies, tamarind, Hing and salt to a smooth paste. Add the soaked Moong and rice and grind it to a Semolina like consistency. Pour into a bowl. The batter should be of pouring consistency. Add finely chopped onion. Mix well. Heat a tava/Skillet. Pour a ladleful of batter and spread it into a six inch diameter round circle. Drizzle a tsp of oil on it. Roast till the underside of the Sanna polo /pancake turns a nice golden brown. Flip. Drizzle oil again. Roast well. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pumpkin Elchikeri/ Pumpkin in Coconut Gravy Recipe

Pumpkin Elchikeri is popularly made by the Konkani community of Kerala. A combination of Pumpkin, Split Pigeon peas and a coconut gravy using cracked pepper for flavour make this a unique dish. I like mine slightly sweet, so include a small lump of jaggery while cooking the Pumpkin.

Ingredients :

  • 1/2 kg pumpkin
  • A fistful of Arhar Dal/ Split Pigeon peas
  • 1/4 of a large coconut
  • 1 tsp of pepper
  • 1 tsp Ghee/clarified butter
  • 7 roasted dry red chillies
  • A tsp of tamarind paste
  • A small lump of jaggery
  • Salt
  • 2 tbsps oil
  • 1 tbsp grated coconut
  • 1 tsp mustard
  • 1 tsp jeera
  • 3 sprigs curry leaves
  • A pinch of Haldi/Turmeric

Method :
Wash and pressure cook the Arhar Dal. Churn and keep aside. Chop the pumpkin into slightly larger than bite size pieces. Cook them with salt and jaggery till they are cooked but firm. Heat the Ghee in a pan. Add the pepper and allow it to crackle. Grind the coconut, roasted red chillies, crackled pepper and tamarind to a smooth paste. Drop this paste and the cooked and churned Dal into the cooked pumpkin pieces and boil well. Heat oil. Add the mustard and after it splutters add the jeera. After it crackles add the grated coconut, haldi and toss. Add the curry leaves and roast for a few seconds. Drop the seasoning into the duddya Elchikeri and boil well.

Note : the same can be made using teppal/ triphal/ Sichuan pepper while grinding the Masala. This is not seasoned.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Badanekai Ennegai /Eggplant in Piquant Gravy Recipe

Badanekai Ennegai is a North Karnataka delicacy served with Jolada Rotti / Maize flour Roti or Akki Rotti /Rice flour Roti. It is enjoyed with Chapati too. Tiny Brinjals/Eggplant are slit, stuffed with spices and cooked whole in a fragrant gravy.

Ingredients :

  • 10 small purple Brinjals
  • 2 large onions
  • 2 tbsps roasted peanuts
  • 2 tsps Til/ sesame seeds
  • 2 tsps Chana Dal/Split chickpeas
  • 1 tsp Urad Dal/Split Black Gram
  • 1 tbsp Coriander seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 1/3 tsp Methi/Fenugreek seeds
  • 1/4 coconut grated
  • 10 dry red chillies
  • 1/4 tsp Haldi /Turmeric powder
  • 6 curry leaves
  • 3 heaped tbsps Tamarind paste
  • 1 heaped tsp Jaggery
  • 4 tbsps oil
  • 1 tsp Mustard
  • 1 sprig of curry leaves
  • Salt

Method :
Slit the Brinjal into four keeping the stem intact. Place them in a bowl of water to prevent discolouration. Slice the onions thinly.
Heat a pan. Dry roast the sesame seeds till they splutter and turn a golden brown. Roast the coriander seeds, cumin, Chana Dal, Urad Dal, Methi and the dry red chillies in a tsp of oil to a nice golden brown. Dry roast the coconut to a rich golden brown. Mix all the ingredients, drop in the curry leaves and Haldi and give a quick toss so that all the roasted ingredients blend well. Dry grind the roasted peanuts, sesame seeds and the above roasted ingredients to a fine powder. Add salt, mix well and stuff this powder/ masala into the Brinjals. Heat oil in the pressure cooker. Add the mustard. After it splutters add the curry leaves and sliced onions Roast till they are translucent . Gently place the stuffed brinjals into the cooker and, add the remaining masala, jaggery, tamarind paste and 300 ml of water. Pressure cook to one whistle. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd and Hogplum /Kararthe Ambadya Ghashi Recipe

This is an authentic Konkani dish which is prepared when Hogplums are in season. Though Tamarind or Tree Sorrel can be used as a souring agent, it is the unique taste of the Hogplum which makes this dish a real delicacy!

Ingredients :

  • 1 medium sized bitter gourd
  • 2 hog plums/ ambado
  • 1/2 a small coconut grated
  • 12 roasted dry red chillies
  • 20 cloves garlic
  • 2 tbsps Coconut oil
  • Salt

Method :

Slice the Bittergourd into bite sized pieces. Crush the Hogplums well. Boil the Bittergourd slices along with the hog plums in a glass of water to which a little salt has been added. Grind coconut and roasted red chillies to a smooth paste and add it to the cooked vegetables. Boil well. Crush the garlic gently. Heat oil in a pan. Add the crushed garlic and roast till they turn a rich golden brown. Drop it into the boiling ghashi. Simmer for a couple of minutes and keep aside for fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd /Kararthe Puddi Sagllein Recipe

This is a traditional Konkani preparation which stays good for a couple of days without refrigeration. The Coconut Masala is roasted well, so the final product is semi dry and goes well with both Roti or Dal Rice.

Ingredients :

  • 250gms Bittergourd
  • 1/2 a coconut
  • 2 large onions
  • 12 roasted dry red chillies
  • 1tbsp tamarind paste
  • 2 tbsps coriander seeds
  • 1/4 tsp Methi/ Fenugreek seeds
  • 2 tbsps coconut oil
  • 1 tsp Mustard
  • Salt
  • Oil to fry the Bittergourd

Method :
Wash and chop the Bittergourd extremely fine. Apply salt and keep it aside. The Bittergourd releases water. Squeeze out all the water. Heat oil in a pan. Deep fry the Bittergourd in batches till crisp and brown. Drain and keep aside. Chop the onions fine. In a tsp of oil roast the coriander seeds and Methi to a rich golden brown. Grind the coconut, roasted red chillies, tamarind and the roasted coriander and Methi seeds to a coarse paste using very little water. Heat 2 tbsps Coconut oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the fried bitter gourd pieces, the ground paste and salt. Mix well and roast till the preparation turns semi dry.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.