Spring onion Upkari/Stir fry Recipe

This is a traditional preparation of a mix of onion and spring onions served post delivery and to nursing mothers. Greens contain iron and onions are a natural laxative. Excellent for the elderly too. This stir fry is without the addition of any kind of spices other than a couple of broken red chilly bits.

Ingredients :

  • 1 large onion
  • 2 bunches of spring onions
  • 2 dry red chillies broken into bits
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1 tsp Mustard

Method :

Wash and chop the bunch of spring onions along with the greens and the onion fine. Heat a tbsp of ghee in a pan. Drop in a spoon of mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped onions, the spring onions and the greens. Sprinkle salt as required and toss for a couple of minutes till the onions turn translucent. Sprinkle a little water, cover and cook till done. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Breadfruit Stir Fry Recipe

Bread fruit for the Konkani community is a delicacy! A variety of dishes ranging from stir fries, to Pakoras, Gravy based dishes and fritters are made when it is in season. Posting a simple stir fry seasoned with Mustard and dry red chillies today.

Ingredients :

  • One medium sized Bread fruit
  • 5 Dry red chillies broken into bits
  • 2 tbsps Coconut oil (or oil of choice)
  • 1 heaped tsp Mustard
  • 1/2 tsp Hing/asafoetida

Method :

Deskin the Breadfruit. Wash it and cut it lengthwise. Discard the thin hard layer in the centre. Slice the Breadfruit thinly. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits, Hing and toss. Drop in the sliced Bread Fruit, salt and half a glass of water. Cook on a gentle flame till done. Serve it hot.

Note: Most stirfries are prepared on a high flame as the vegetables that are sautéed generally take very little time to cook. Breadfruit Stir Fry tastes best when it is a little soft rather than crunchy.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Jeev kadge /Bread Fruit Tallasani Recipe

Bread fruit for the Konkani community is a delicacy! A variety of dishes ranging from stir fries, to Pakoras, Gravy based dishes and fritters are made when it is in season. Posting a simple stir fry seasoned with Garlic and dry red chillies today.

Ingredients :

  • One medium sized Bread fruit
  • 5 Dry red chillies broken into bits
  • 15 cloves of Garlic gently crushed
  • 2 tbsps Coconut oil (or oil of choice)
  • Salt

Method :

Deskin the Breadfruit. Wash it and cut it lengthwise. Discard the thin hard layer in the centre. Slice the Breadfruit thinly. Heat oil in a pan. Add the crushed garlic and roast it to a golden brown. Add the broken red chilly bits and toss. Drop in the sliced Bread Fruit, salt and half a glass of water. Cook on a gentle flame till done. Serve it hot.

Note: Most stirfries are prepared on a high flame as the vegetables that are sautéed generally take very little time to cook. Breadfruit Stir Fry tastes best when it is a little soft rather than crunchy.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cabbage Foogath Recipe

Foogath in Goan is another term for Upkari in Konkani. It is a simple and delicious Stir Fry where minimum of spice and oil is added to the vegetable, thus keeping the flavour of the vegetable intact.

Ingredients :

  • 1 medium sized Cabbage
  • 1onion
  • 3 green chillies chopped fine
  • 1 tbsp Coconut oil
  • 1/2 tsp Jeera/Cumin seeds
  • 1/2 tsp Mustard seeds
  • 3 tbsps grated coconut
  • A pinch of Haldi/Turmeric powder
  • Salt

Method :

Chop the Cabbage and onions fine. Heat oil in a pan. Add the mustard seeds and Jeera. After they splutter add the green chillies and the chopped onions. Roast till translucent. Add Haldi and salt. Toss and add the cabbage. Mix thoroughly. Sprinkle water, cover and cook till done. Garnish with coriander leaves and grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Snake Gourd Upkari/Stir Fry Recipe

Snake gourd isn’t a vegetable relished by many, but you will love this simple Stir fry. Easy to make and really delicious. I love to eat it as is, rather than as an accompaniment though it goes well with Rice and Roti too.

Ingredients :

  • 250 gms Snake Gourd
  • 2 green chillies
  • 1 tsp Coconut oil (or any oil)
  • 1/2 tsp Mustard seeds
  • 1/2tsp Urad Dal/Black gram Dal
  • 1 tbsp sugar or a piece of jaggery
  • 1/4 tsp Hing/asafoetida
  • 2 tbsps grated coconut
  • Salt

Method :

Peel the Snake Gourd. Wash and slice lengthwise. Chop into half moons. Chop the green chillies fine. Heat oil in a pan. Add mustard and after it splutters add the Urad Dal. After this turns golden yellow add finely chopped green chillies and Hing. Toss till they change colour. Add the chopped snake gourd, sugar and salt. Mix thoroughly. Cover and cook over a very slow flame till done. Garnish with grated coconut and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Carrot, Potato and Farmyard Beans Subzi Recipe

This Subzi goes well with almost everything. Mildly flavoured, low on oil and garnished with coriander leaves. I like to eat mine with hot Phulka or Roti.

Ingredients :

  • 100 gms Farmyard Beans
  • 100 gms Carrot (1 large)
  • 100 gms Potato (2 medium)
  • 1 tsp oil
  • A large pinch of Ajwain/Carom seeds
  • 1 tsp Chilly powder
  • 1/3 tsp Haldi /Turmeric
  • 2 tbsps Coriander powder
  • 1 tsp Jeera/Cumin powder
  • Salt
  • Coriander leaves

Method :

String the Farmyard Beans. Deskin the potato and carrot. Wash all the three under running water. Chop the Farmyard Beans into one inch sized bits and the potatoes and carrot lengthwise, the same size as that of the Farmyard Beans. Heat oil in a pan. Add the Ajwain. After it splutters drop in the vegetables, salt, Haldi, Chilly powder, Coriander and Cumin powder and 200 ml water. After one roaring boil lower heat, cover and cook till done. Garnish with coriander leaves. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brinjal/Eggplant, Potato and Onion Stir Fry Recipe

This is a traditional stir fry made by the Konkani community but with a twist. Instead of broken red chilly bits I have used Chilly powder. Loved the taste and the texture!

Ingredients :

  • 250 gms Brinjal
  • 3 large onions
  • 1 large potato
  • 1 heaped tsp Chilly powder
  • 1 tbsp Coconut oil
  • 1 tsp Mustard
  • Salt

Method :

Wash and remove the stalk of the Brinjal. Slice them into strips and place them in a bowl of water to prevent discolouration. Peel the potatoes and slice them into thin strips. Wash them under running water thoroughly. Slice the onions lengthwise. Heat oil in a pan. Add the mustard and after it crackles add the onions, potatoes and salt. Roast till the onions turn translucent. Drop in the chilly powder and toss. Add the sliced Brinjal, sprinkle water and cover and cook till done. Serve hot with Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

French Beans Foogath Recipe

French Beans Foogath is a Goan Stir fry served with Rice and Varan. Diagonally sliced French Beans, are stir fried in Coconut oil and garnished with coriander leaves.

Ingredients :

  • 250 gms French Beans
  • 4 green chillies slit
  • 1 medium sized onion
  • 1 sprig of Curry leaves
  • 1tsp mustard seeds
  • 1/2 tsp Urad dal/Split Black Gram
  • 1 tsp Jeera /Cumin seeds
  • 1 tbsp oil
  • 3 tbsps grated Coconut
  • A pinch of Haldi /Turmeric
  • Salt

Method :

String the Beans, wash and slice them diagonally. Chop the onions and coriander leaves. Heat oil in a pan. Add the mustard and Urad Dal. After the mustard splutters add the Jeera, green chillies and Curry leaves. Toss. Add the onions and salt. Roast till the onions turn translucent. Add the Turmeric, toss and tip in the Beans and coconut. Sprinkle a little water and cover and cook on a gentle flame till done. Garnish with coriander leaves and serve hot.
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.

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.