Ashgourd Curry/ Majjige Huli Recipe

Majjige Huli which is very popular all over Karnataka is also called Morcolmb in Tamilnadu and Dhavi takka Randayi in Mangalore. It can be made either with Ashgourd, Brinjal or with Ladiesfinger too. In Kerala, Yam is the vegetable of choice. The basic gravy with coconut remains the same,though the seasoning may vary depending on the region where it is made.

Ingredients :

  • 500 gms Ashgourd
  • 1/2 coconut grated
  • 6 green chillies slit
  • 1/2 tsp Jeera/Cumin
  • A pinch of turmeric powder
  • Salt
  • 250 ml slightly sour buttermilk

For the seasoning:

  • 2 tbsps Coconut oil
  • 1 tsp mustard
  • 1 tsp Jeera/cumin
  • 3 sprigs curry leaves

Method :

Wash and deskin the Ashgourd. Chop it into bite sized pieces. Pressure cook to one whistle with a glass of water, slit green chillies and salt. Grind the coconut and half tsp jeera to a smooth paste. Pour it into the cooked Ashgourd. Add the buttermilk and boil the Majjige Huli well. Heat the oil. Add, a tsp of mustard and after it splutters add the Cumin seeds. Toss. Add the curry leaves, mix and pour the seasoning into the Majjige Huli. Serve with Rice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Hyacinth Beans Coconut Based Gravy Recipe

This is a typical Mangalorean style recipe which we call ‘Humman’. Potatoes, Navy beans or any lentils of choice can be used. Here I have used sprouted Hyacinth Beans/Val. The non vegetarians can replace it with Prawns. Best served with Rice.

Ingredients :

  • 250 gms sprouted Hyacinth Beans
  • 1 potato deskinned and cubed
  • Half of a large coconut grated
  • 12 roasted red chillies
  • 1 tbsp tamarind paste
  • Salt
  • A pea sized piece of Hing/asafoetida
  • 3 tbsps Parachute coconut oil

Method :

Cook the sprouted Hyacinth Beans along with the potato in salted water. Grind the coconut, asafoetida, roasted red chillies and tamarind to a smooth paste. Pour it into the cooked Beans, and potato mixture. Boil well and drizzle with Coconut oil.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Hyacinth Bean Curry Recipe

Hyacinth Beans/ Val are a rich source of protein. Sprouting increases the Bcomplex content. A variety of dishes can be made from sprouted Hyacinth Beans. Posting a curry which goes well with Rotis, Naan or even with bread.

Ingredients :

  • 250 gms Hyacinth Beans
  • One large potato
  • 3 onions
  • 2 tomatoes
  • 7 cloves garlic
  • 1 inch piece of ginger
  • 3 green chillies
  • 1 tsp coriander powder
  • 1 tsp Garam masala
  • 1 tsp chilly powder
  • 1/2 tsp jeera/ cumin
  • A pinch of turmeric powder
  • Salt
  • Coconut milk extracted from 1/4th coconut
  • Coriander leaves
  • 4 tbsps oil
  • 1 tbsp ghee/clarified butter

Method :

Wash and soak the Hyacinth Beans for 8 hours. Drain and keep aside in a warm place to sprout. Once they have sprouted, soak them in water for about three hours. Remove the peel. Peel the potato and chop it fine. Cook the potato and the Hyacinth Beans together with salt. Roughly chop the onions and tomatoes. Grind them to a smooth paste along with the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Add the jeera. After it splutters, add the ground paste and roast till it starts leaving the sides of the vessel. Add the chilly powder, turmeric powder, coriander powder and garam masala. Roast for a couple of minutes and then drop in the coconut milk, the cooked potato and Beans. Boil well. Garnish with coriander leaves.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Lady’sfinger or Okra Sagllein Recipe – 1

Lady’sfinger Sagllein or Bhenda Sagllein is a traditional Konkani preparation which goes well with Roti or Dal rice. A variety of vegetables like cabbage, potato or even French beans can be used with the Masala that has been used today for making the Ladyfinger sagllein.

Ingredients :

  • 16 tender Ladyfinger
  • 3 onions
  • 2 sprigs curry leaves
  • 1/2 of a small coconut
  • 10 roasted dry red chillies (or as per spice level)
  • 1 heaped tsp tamarind paste
  • 1 heaped tbsp coriander seeds
  • 10 seeds methi/ fenugreek
  • I tsp mustard
  • Salt
  • 3 tbsps Coconut oil

Method :

Slice the onions. Wash, pat dry and snip the ends of the Okra. Chop into one inch size pieces. Keep aside.

Heat a tsp of oil. Add the coriander seeds and the Methi and roast to a rich golden brown. Grind it along with, the coconut, roasted red chillies and tamarind to a smooth paste.

Heat the coconut oil. Add a tsp of mustard and after it splutters add the curry leaves. Toss. Drop in the sliced onions, Okra and salt and roast till the onions are translucent. Add the ground coconut masala and a small glass of water. Boil well for a couple of minutes. Keep aside for half an hour for the flavours to infuse.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Chana Ghashi Recipe

Chana Ghashi or Chick peas in Coconut gravy is an authentic Konkani delight wherein either raw jackfruit or Yam is added to enhance the flavour of the Ghashi. Since raw jackfruit is seasonal, yam is usually used. These need to be cooked separately in a pan as pressure cooking them along with the Chick peas will make them mushy.

Ingredients :

  • 200 gms chana/ Bengal gram/chick peas washed and soaked for 8 hours.
  • 16 bite sized pieces of raw jackfruit or Yam
  • 1/2 coconut grated
  • 6 Guntur and 4 Byadgi chillies roasted or any dry red chillies that are available.
  • 1 tbsp tamarind paste
  • 1 tbsp grated coconut kept separately.
  • 2 tbsps of Parachute Coconut oil
  • 1 heaped tsp of mustard
  • A pinch of turmeric
  • 5 sprigs of curry leaves

Method :

Pressure cook the chana with salt. Also cook the raw jackfruit or Yam separately in salted water. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked chana and the raw jackfruit or Yam. Boil well. Heat 2 tbsps oil add a spoon of mustard. After it splutters add the tbsp of grated coconut. Toss and add a pinch of turmeric. Drop in 5 sprigs curry leaves. Switch off and drop the seasoning into the boiling ghashi.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Vegetable Stew Recipe

The Vegetable Stew here is flavoured with ginger and green chillies and it is a fragrant and rich coconut based dish. I have adapted it to cater to the family’s taste.

Ingredients :

  • 3 large potatoes deskinned and sliced thinly
  • 1 bowl of peas boiled
  • 4 tomatoes blanched peeled and chopped
  • 3 onions sliced
  • 7 green chillies slit
  • 2 inch piece of ginger
  • Milk extracted from one coconut
  • Coriander leaves
  • Salt
  • 3 tsps sugar

Method :
Boil the potatoes and onions with salt chopped ginger and chillies till done. Add the boiled peas, chopped tomatoes and sugar. Boil well. Extract coconut milk by grinding the grated coconut to a smooth paste and squeezing out the milk. Strain it. Grind the residue again with a little water and strain the coconut milk. Add the first and the second extract to the stew. Boil and garnish with coriander leaves.

Copyright © 2017. All rights reserved.

Moong Ghashi Recipe

Moong or green gram is used widely in Indian cuisine. It can be sprouted and used in salads, gravies and in chaats too. Posting a sprouted Moong in coconut gravy which is also called Mooga ghashi.

Ingredients

  • 125 gms moong sprouted and deskinned
  • 25-30 small cubes of sooran/yam
  • 1/2 of a small coconut
  • 12 roasted red chillies
  • 1 tbsp tamarind paste
  • Salt
  • 2 tbsps coconut oil
  • 1 tsp mustard
  • 4 sprigs curry leaves

Method:
Boil the sprouted moong and sooran in salted water till done. Roast the dry red chillies in a little oil. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the boiled moong. Boil for a couple of minutes. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add 4 sprigs curry leaves and a tsp of grated coconut. Roast for a minute. Add a pinch of haldi. Toss. Drop the seasoning into the boiling ghashi. Switch off, cover and keep aside for the flavours to infuse.

Copyright © 2017. All rights reserved.

Malabar Spinach Ambat Recipe

Malbar Spinach Ambat is a typically Mangalorean preparation best enjoyed with hot rice. Seasoned with onions in coconut oil it is simply delicious!

Ingredients :

  • 1 medium sized bunch of Malabar spinach
  • One large onion chopped roughly
  • Yam around 25 small pieces cubed
  • 1/2 of a small coconut
  • 6 Byadgi chillies and 6 Guntur chillies roasted
  • 1 tbsp tamarind paste
  • One large fistful toor dal/ pigeon peas pressure cooked and churned.
  • 2 onions chopped fine
  • 5tbsp oil

Method :

Clean, wash and chop the Malabar spinach. Add the roughly chopped onion, sooran/yam and salt and pressure cook to one whistle. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop it along with the cooked dal into the cooked veggies. Boil well. Heat 5 tbsps oil. Add the finely chopped onions and 15 methi seeds. Roast to a rich brown. Drop the seasoning into the boiling Ambat. Keep aside for half an hour for the flavours to infuse.

Copyright © 2017. All rights reserved.

Onion Tamballi Recipe

Onion Tamballi/Tamboli/Tambli is a coconut preparation which is garnished with raw onions and coconut oil. It is an accompaniment to rice and fried fish. Goes well even with dosas and rice bhakri.

Ingredients:

  • Half of a small coconut
  • 6 roasted Byadgi chillies
  • 2 roasted Guntur chillies
  • 1 tbsp tamarind paste
  • 2 onions roughly chopped
  • 1 small onion finely chopped
  • 2 green chillies crushed
  • Salt
  • Coconut oil

Method :
Grind the coconut, roasted red chillies, tamarind and the two roughly chopped onions to a fine paste. Remove, add the crushed chillies, salt and the finely chopped onion. Drizzle with coconut oil and serve with rice.

Note: This is a cold preparation and is usually prepared just before a meal. Any leftovers have to be refrigerated immediately.

Copyright © 2017. All rights reserved.

Mangalore Cucumber And Drumstick Ambat Recipe

Ambat is a coconut based preparation which is seasoned with finely chopped onions. Vegetables or lentils can be used to make Ambat.

Ingredients :

  • 200 gms magge/ Mangalore cucumber deskinned and chopped into bite sized pieces
  • 2 medium sized potatoes peeled and cubed
  • 2 medium sized onions cubed
  • 1 drum stick cut into 2inch pieces
  • A handful of cashews halved
  • 100 gms pigeonpeas/ tuvar dal pressure cooked and churned
  • 1/2 of a small coconut
  • 7 Guntur chillies roasted
  • 7 Byadgi chillies roasted
  • 1 tbsp tamarind paste
  • Salt

Seasoning

  • 3 tbsps oil
  • 2medium sized onions finely chopped
  • 1/4 tsp methi seeds/fenugreek

Method :

Pressure cook Mangalore cucumber, potato, cashew and onion in a glass of water with a little salt to just one whistle. After the pressure is released add the drumstick and cook on an open flame till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked vegetables along with the Dal, adjust salt and boil well.

Heat 3 tbsps oil. Add two medium sized onions chopped fine and roast till they are light brown. Add 1/4 tsp methi seeds and continue roasting till the onions become a rich brown. Drop the seasoning into the ambat and boil for a couple of minutes.

Copyright © 2017. All rights reserved.