Peas, Potato and Onion Saung Recipe

This is yet another variety of Saung that is popular with the Konkani community of Mangalore. One can use either tamarind paste or tomatoes to add sourness to the dish. I personally prefer using tomatoes to the variety of Saung made, as it adds texture to the gravy. The only Saung that I make use of Tamarind paste is while making the Potato and Onion Saung. Saung goes well with both Chapati and Rice.

Ingredients :

  • 250 gms of shelled peas
  • 3 potatoes
  • 3 large onions
  • 3 tomatoes
  • 2 heaped tbsps Coriander powder
  • 1 tbsp Kashmiri Chilly powder
  • 5 tbsps coconut oil
  • Salt

Method :

Deskin and wash the potatoes. Chop them into tiny cubes. Chop onions and tomatoes fine. Keep aside. Pressure cook the peas and potatoes with a little salt in two glasses (500ml) of water with a little salt to one whistle. Allow the cooker to cool down completely before opening it. Meanwhile, heat the oil in a pan. Add the chopped onions and roast on a high flame till half of them turn dark brown and the other half remain translucent. Drop in the Coriander and chilly powders. Toss for a couple of seconds and immediately add the tomatoes and salt. Roast for a couple of minutes till the tomatoes wilt. Add the cooked pea and Potato mixture, a glass of water if required and simmer gently, stirring often till the tomatoes are cooked. Cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Eggplant/Brinjal Saung Recipe

Saung is a Konkani delicacy. It can be made with fresh vegetables or dried lentils. Though the most popular one is the Potato and Onion Saung, I love the one made with Brinjal as well. Traditionally, Tamarind puree is added to give the tang to Saung, but I have replaced it with tomatoes to add texture to the gravy.

Ingredients :

  • 10 baby Brinjals
  • 3 onions
  • 2 tomatoes
  • 3 tbsps Coriander powder
  • 2 tbsps Kashmiri Chilly powder
  • 5 tbsps coconut oil
  • Salt

Method :

Wash and slit the Brinjal into half, keeping the stem intact. Chop the tomatoes and onions fine. Keep aside. Heat oil in a pan. Add the onions and the Brinjals and roast along with a little salt, till the onions turn a golden brown. Add the coriander powder, chilly powder and the remaining salt. Toss, and drop in the tomatoes. Add a glass of water and bring to a boil. Simmer till the Brinjals and tomatoes are cooked. Serve hot with either Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

French Beans, Potato and Onion Subzi Recipe – 2

This semi dry subzi goes well with both Rice or Roti. I have posted one earlier, where I had used Sambhar Masala for flavour. This one is slightly more spicy, to balance the tanginess of the tomatoes that are added.

Ingredients :

  • 200 gms French Beans
  • 1 large potato chopped fine
  • 2 large onions chopped fine
  • 2 tomatoes chopped fine
  • 1 tsp Jeera/Cumin powder
  • 2 tbsps Dhania/Coriander powder
  • 1 tbsp Chilly powder
  • A large pinch of Haldi/Turmeric powder
  • 2 tbsps oil
  • 1 tsp mustard seeds
  • Coriander leaves chopped fine
  • 4 tbsps grated coconut
  • Salt

Method :

String the French Beans, wash and chop them fine. Heat oil in a pan. Add the mustard seeds and after they splutter, drop in the onions, and salt. Roast till the onions are translucent. Drop in the French Beans, Potato, the coriander, cumin, chilly and turmeric powders and mix well. Add 100 ml (Half a glass) of water and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves and grated coconut. Mix thoroughly and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Horse Gram stir fry Recipe

Horse Gram is a highly nutritious Lentil grown in the Indian subcontinent and a variety of dishes are made from it. Posting a simple stir fry today which is usually served as an accompaniment to Rice and Horse gram Saaru.

Ingredients :

  • 200 gms Horse Gram
  • 3 Kashmiri or Byadgi Chillies broken into bits
  • 1 tsp Hing/asafoetida
  • 2 tbsps Coconut oil
  • 1 tsp mustard
  • 6 tbsps grated coconut
  • Salt

Method :

Wash and pressure cook the Horse Gram in a litre of water. After one whistle, lower heat and cook for 15 minutes. After the cooker has cooled down, drain the water and keep aside to make a Saaru. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the Hing, toss and drop in the cooked Horse Gram. Add salt and cover and cook for a few minutes. Garnish with grated coconut. Mix well and serve hot with Rice and Horse gram Saaru.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Horse Gram Saaru /Soup Recipe

Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.

Ingredients :

  • 200 gms Horse Gram
  • 2 Byadgi or Kashmiri chillies broken into bits
  • 15 flakes Garlic crushed
  • 2 tbsps Ghee /clarified butter
  • Salt
  • 1/4 tsp Tamarind paste

Method :

Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brinjal Bajji Recipe

This preparation of Brinjal called ‘Bajji’ is usually made from a round, green coloured variety of Brinjal / Aubergine /Eggplant called Matti Gool. Matti is a small district in Dakshin Kannada and is famous for this particular variety. A number of preparations are made during the season when it is available.

Ingredients :

  • 2 Brinjals
  • 3 tbsps Coconut oil
  • 2 green chillies finely chopped
  • 1 tbsp Tamarind paste
  • Salt
  • 1 level tsp Hing/asafoetida

Method:

Wash and pat dry the Brinjal. Apply a tbsp of oil and roast the Brinjal over an open flame, turning it frequently to see that it gets roasted evenly. This needs to be done on a very gentle flame as the Brinjal has to cook right through. Once the skin has charred evenly, run a knife through the Brinjal. It should go in smoothly. If not continue to roast till done. Keep aside for a few minutes, till you are able to handle it. Remove the charred skin. Mash the Brinjal well with a masher or with your fingers. Crush the green chillies along with the salt and tamarind paste. Tip it into the mashed Brinjal along with Hing. Drizzle with coconut oil, mix thoroughly and serve as an accompaniment to Rice or Roti.

Method of Roasting:

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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.

Medu Vada Recipe

Medu Vada is a popular South Indian dish served with Sambhar and Chutney. Usually the Vada is dunked into the Sambhar to allow it to soak up all the Sambhar. My family likes it with only a Chutney so skipped making the Sambhar. Recipe Links to both the Sambhar and Chutney are given below.

Mixed Vegetable Sambar Recipe

Coconut Chutney Recipe – 2

For the Medu Vada:

Ingredients :

  • 250 gms Urad dal/Black gram dal
  • 6 green chillies
  • A big Chickpea sized piece of Hing /asafoetida
  • 2 inch piece of ginger
  • 8 sprigs of curry leaves
  • A small fistful of coconut slivers
  • 1/2 tsp pepper ground extremely coarse
  • Salt
  • Oil for frying.

Method :

Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney.

Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Medu Vada.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.