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.

Breadfruit Stir Fry Recipe

This is a simple but delicious Stir fry and since Breadfruit is seasonal, I make the most of it during the season. The trick is to slice it as thinly as possible so that it gets cooked evenly and quickly. You can serve it with Rice, Roti or can even have it with Poori. I prefer to eat mine as is !

Ingredients :

  • 250 gms Breadfruit
  • 1 tbsp Chilly powder
  • 1 tsp Hing/asafoetida
  • 1 tbsp Coconut oil/ or oil of choice
  • 1 tsp Mustard
  • Salt

Method :

Deskin and slice the Breadfruit thinly and uniformly. Heat oil in a pan. Drop in a tsp of mustard and after it splutters add the Breadfruit, chilly powder, Hing, and salt. Mix thoroughly. Sprinkle a little water and stir fry on a gentle flame till done. Serve hot.

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.

Shallots Sambhar Recipe

This Sambhar is a family favourite! It is the sweetness of the shallots that blend so well with the spice of the Sambhar powder and the tamarind paste that is added as a souring agent. I love mine seasoned in Ghee/clarified butter with a dash of Asafoetida and a generous amount of curry leaves.

Ingredients :

  • 250 gms Shallots
  • 125 gms Arhar Dal/Split Pigeon peas
  • 2 tbsps Sambhar Powder
  • 1 tbsp Tamarind paste
  • 2 tbsps Ghee /clarified butter
  • 1 heaped tsp Mustard
  • 3 sprigs Curry leaves
  • A kidney bean sized of Hing/asafoetida powdered
  • Salt

Method :

Deskin the shallots and wash them under running water. Pressure cook the Arhar Dal in three glasses of water to three whistles. Allow the cooker to cool down and then churn the Dal well. Cook the shallots in two glasses of water with the Sambhar powder and salt. Once they are done, add the tamarind paste and Dal. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the Hing. Drop in the curry leaves and toss. Pour the seasoning into the boiling Sambhar. Switch off and keep aside for about fifteen minutes to allow the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd Tallasani /Stir Fry

This Stir Fry is a little different from the usual stir fries as it has a tangy and sweet taste to it. This is basically to tone down the bitterness of the vegetable. Seasoned with Garlic, the Bittergourd Stir fry goes well with both Rice, Roti or Phulka.

Ingredients :

  • 2 medium sized Bittergourds
  • 15 cloves garlic
  • 1 small raw mango sliced
  • A small lump of jaggery
  • Salt
  • Chilly powder as per requirement
  • 1 tbsp Oil

Method :
Wash and slice the Bittergourd in semi circles. Crush the garlic gently. Heat oil in a pan. Add the crushed garlic and roast till it turns a golden brown. Add the sliced bitter gourd, salt and chilly powder and cook on a gentle flame till almost done sprinkling a little water to keep the vegetable moist. Add the sliced raw mango and jaggery and cover and cook till the raw mango is cooked and the Bittergourd absorbs all the flavours. Serve hot.

Note: Tamarind paste can be used instead of Raw mango when mangoes are not in season. This recipe calls for a heaped tablespoon of tamarind paste. The rest of the procedure remains the same.

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.

Bittergourd Kismuri Recipe – 2

This is yet another type of fried Bittergourd Kismuri that is made, the difference being that the coconut is ground here along with other condiments. It goes well with Rice or Rotis. Easy to prepare as the Yam can be fried and kept ready before hand!

Ingredients :

  • 250 gms Bittergourd
  • 1/4 of a large coconut grated
  • 9 roasted red chillies
  • 2 tbsps coriander seeds
  • 1tsp Tamarind paste
  • 1 inch piece of ginger
  • 1 large onion chopped fine
  • 1 green chilly
  • Salt
  • 2 tsps Coconut oil
  • Oil for frying the Bittergourd

Method :

Wash the Bittergourd and chop it into extremely small pieces as shown in the picture above. Apply salt and keep aside for ten minutes so that it releases water. . Heat the oil in a pan. Squeeze out all the water from the Bittergourd . Fry it in batches till crisp. Drain on absorbent paper and keep aside. Chop onions fine. Grate the ginger. Chop the chilly fine and crush with a little salt. Grind the coconut, roasted red chillies, coriander seeds, tamarind and ginger to a semi coarse paste with a little water. Tip it into a bowl. Add the chopped onions, crushed green chilly, coconut oil and the fried Bittergourd pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Bittergourd to absorb moisture from the Masala.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.