Colocassia Root/ Arbi stir fry

Colocassia roots or Arbi as they are called all over North India and Chembu in South India can be turned into a simple but delicious stir fry or steamed and used in coconut based or onion based gravies as per individual taste. The leaves of the Colocassia tubers are used to make a tasty dish called Patra, Pathrado or Alu Vadi. Posting a stir fry today which is simply amazing! You can even serve it as an appetizer.

Ingredients :

  • 1 kg Arbi
  • 3tbsps chilly powder or as per taste
  • Salt
  • 1 tbsp Hing/asafoetida
  • 5tbsps Coconut oil
  • 2tsps mustard

Method :

Wash the Arbi thoroughly. Boil it in a large pot of water till three fourth done. Allow to cool. Deskin. Chop into bite sized pieces. Sprinkle the chilly powder, salt and hing and mix well. Marinate for half an hour. Heat the oil. Add the mustard and, after it splutters, switch off the stove. Drop in the marinated Arbi. Mix thoroughly so that the oil coats the Arbi evenly. Tip it into a microwave safe dish and microwave for five minutes. Remove. Toss and microwave for another five minutes. It can also be made the traditional way by roasting on a gentle flame.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Fresh Pigeon peas Stir Fry Recipe

Fresh Pigeon peas are a Winter delight and one of the easiest, healthiest and tastiest dish is the stir fry or Upkari as the Konkani community of Mangalore calls it. A variety of dishes can be made from fresh Pigeon peas but my favourite has always been the stir fry.

Ingredients :

  • 250gms shelled Pigeon peas
  • 1potato
  • 1 tbsp Parachute Coconut oil
  • 1tsp mustard
  • 3 broken dry red chilly bits
  • 1/4 tsp Hing/asafoetida
  • Salt
  • Grated coconut for garnish

Method :

Deskin the potato. Wash and chop into tiny cubes. Rinse the chopped potatoes and the Pigeon peas under running water in a colander. Pressure cook to two whistles with salt in half a glass of water. Allow the Pressure cooker to cool down. Heat oil. Add the mustard. After it splutters add the broken red chilly bits and hing . Toss. Drop in the cooked Pigeon peas and potato into the seasoning and cook till the water evaporates. Garnish with grated coconut.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cauliflower Stir fry Recipe

One of the easiest and simplest of stir fries, the Cauliflower stir fry, fragrant with the seasoning of coconut oil and coriander leaves can be turned into a subzi too by adding a couple of finely chopped green chillies. The taste of the vegetable is brought to the fore due to the lack of any masalas which are normally added to a subzi.

Ingredients :

  • 500 gms Cauliflower
  • 3 green chillies minced
  • Coriander leaves
  • 1 tbsp Parachute Coconut oil
  • 1 tsp mustard
  • Salt

Method :

Slice the Cauliflower into tiny florets. Wash thoroughly. Heat oil. Add the tsp of mustard and after it splutters add the chopped green chillies. Sauté for a few seconds. Drop in the Cauliflower, salt and a little water to cook the vegetable. Cover and cook over a high flame till done.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cauliflower and Potato stir fry Recipe

A simple stir fry which is an utter delight with both Dal rice or Roti. This one is a personal favourite. Fresh Cauliflower which gets cooked in minutes combined with the all time favourite potato and garnished with coriander leaves is so delicious without the addition of too many masalas.

Ingredients :

  • 1/2 kg Cauliflower
  • 2 potatoes
  • 1 tsp chilly powder
  • A large pinch of turmeric powder
  • Salt
  • 1 tsp mustard
  • 2 tbsps oil
  • Coriander leaves

Method :

Wash and chop the cauliflower and potatoes into thin long slices. Heat oil. Add a tsp of mustard and after it splutters add the cauliflower and potato. Drop in the salt and chilly powder and turmeric powder . Mix thoroughly and, sprinkle a little water. Cover and cook till done. Garnish with coriander leaves.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Farm yard Beans and Potato Stir Fry Recipe

An accompaniment of a simple stir fry of Farmyard Beans / Chawli /Alsande to Dal and rice or even Rotis is my idea of a comfort meal. I have already posted a stir fry of Farmyard Beans which is equally delicious. One can make a meal of it too, just as I do!!

Ingredients :

  • 250 gms Farmyard Beans
  • 1 large potato
  • 2 dry red chillies
  • 1 tbsp Parachute Coconut oil
  • 1 tsp mustard
  • A pinch of Hing/ asafoetida
  • Salt
  • Grated coconut

Method :

String the Beans. Peel the potatoes. Wash and chop both fine. Heat oil in a pan., add the mustard. After it splutters add the broken red chilly bits and toss. Immediately add the chopped vegetables, salt and a small glass of water. Cook till done. Garnish with grated coconut and serve hot.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Bhindi Ki Subzi Recipe

Bhindi ki subzi or Ladies finger stir fry goes well with rotis, phulkas or even with Dal rice. This one is a version which is made in almost every Indian home and with hardly any change in the ingredients.

Ingredients :

  • 500 gms bhindi / ladies finger chopped fine
  • 2 tsps chilly powder
  • 2 tbsps coriander powder
  • 1/4 tsp haldi/turmeric
  • 1 heaped tsp mustard
  • Salt
  • Grated coconut
  • Coriander leaves
  • 1/2 lemon
  • 4 tbsps Saffola oil

Method :

Heat oil in a pan. Add a heaped tsp of mustard. After it crackles add the Bhindi, chilly powder, haldi, salt and lemon juice. Toss and transfer into a microwave safe dish. Sprinkle a little water and microwave according to the instructions on the microwave till done. Garnish with coconut and coriander leaves. Mix well and serve hot. Alternatively you could cook it the traditional way on the stove by tossing the subzi constantly on a slow fire.

Note :

The subzi serves 3 adults.

Copyright © 2017. All rights reserved.

Paneer Stir Fry Recipe

A very healthy paneer/cottage cheese stir fry with crunchy bell peppers and a dash of herbs.

Ingredients :

  • 200 gms Paneer cubed
  • 2 onions sliced
  • A quarter each of green, yellow and red bell peppers
  • Chilly flakes
  • 10 flakes of garlic finely chopped
  • Salt
  • Sprinkling of oregano, pepper and lime juice.
  • 1 heaped tbsp Amul butter
  • Juice of one lemon

Method :
Heat a tbsp of butter. Drop in the garlic and onions and roast till translucent. Add the Paneer and the chilly flakes. Roast till the Paneer turns golden brown. Drop in the bell peppers, oregano, salt and pepper. Toss. They should retain their crunch. Drizzle with lime juice and serve hot.

Copyright © 2017. All rights reserved.

Ivy Gourd Tallasani Recipe

A simple stir fry of ivygourd seasoned with lots of garlic is heavenly. It can be served as a starter or even as a side dish with dal and rice.

Ingredients :

  • 1/2kg Ivy gourd
  • A big handful of peeled garlic
  • Dry red chillies depending on your spice level
  • Salt
  • 2 tbsps coconut oil

Method :
Wash, snip the ends and lightly crush the ivygourd so that it is crushed but intact. Lightly crush the garlic too. Heat 2 tbsps coconut oil. Add the garlic and roast till it is a nice golden brown. Add the broken red chillies and toss. Drop in the ivygourd , salt and a glass of water. Once it starts boiling reduce heat and cook till done. Roast the ivygourd drizzling oil to roast it evenly on a very slow flame till it is well roasted inside out.

Copyright © 2017. All rights reserved.

Brined Raw jackfruit Stir fry Recipe

Raw jackfruit which is brined and used to make upkari, ghashi and also to fry by the Konkani community of Mangalore is considered a delicacy. A special variety of jackfruit is used for the brining process and it stays good for a year or more.

Ingredients :

  • 1/2 kg brined jackfruit
  • 8 dry red chillies broken into bits
  • 4 tbsps coconut oil.
  • Hing/asafoetida
  • Salt

Method :

Wash the brined jackfruit well, two to three times to get rid of the salt. Slice it thinly. Heat 4 tbsps oil. Add a tsp of mustard and after it splutters add the broken red chilly bits. Toss. Add the brined jackfruit and cook over a slow flame sprinkling a little water as necessary till it is done. Be careful while adding salt as it has already been brined. Drizzle with hing. Serve hot.

Note: be careful with salt as the jackfruit is brined.

Copyright © 2017. All rights reserved.

Chinese Potato Stir Fry Recipe

Chinese potato/ kook/kurka is a tuber with a unique flavor. It is grown in Dakshin Kannada and Kerala where a variety of preparations are made from it. The kooka upkari which is a favourite amongst the Konkani community is a simple yet delicious stir fry which goes well with dal and rice.

Ingredients :

  • 1/2 kg Chinese potato
  • 6 red chillies broken into bits
  • Hing/asafoetida as required
  • 1tsp mustard
  • 3 tbsp Parachute coconut oil
  • Salt

Method :

Soak the Chinese potato in water and scrub it clean. Scrape the skin off with a knife dipping your hand in the water constantly to prevent darkening. Chop lengthwise .

Heat oil. Add a tsp of mustard. After it crackles add the broken chilly pieces, hing, toss and the chopped Chinese potato . Add salt and a glass of water and cook on a high flame till done.

Copyright © 2017. All rights reserved.