Chana Stir fry Recipe

Chana or Black Bengal Gram is a versatile lentil. A variety of dishes can be made from it. Though a Chana Stir Fry can be made in a number of ways, my favourite one is with sautéed onions. I like it with a dash of lemon and a sprinkling of coriander leaves.

Ingredients :

  • 200 gms Chana/Black Bengal Gram
  • 2 large onions
  • 5 green chillies
  • Juice of half a lemon
  • 3 tbsps grated coconut
  • 3 tbsps oil
  • 1 tsp mustard
  • 2 sprigs curry leaves
  • A pinch of Haldi /turmeric
  • Salt.
  • Coriander leaves

Method :

Wash and soak the Chana for eight hours. Pressure cook it with salt. Chop onions and green chillies fine. Heat oil. Drop in the mustard and after it splutters add the green chillies, Curry leaves and onions. Roast till translucent. Add the Haldi. Toss. Drop in the boiled Chana. Adjust salt. Cook till all the water is absorbed. Tip in the coconut and mix. Heat well. Switch off. Drizzle with lemon juice and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato and Onion Stir fry Recipe

This simple Potato and Onion Stir fry is a saviour when one runs out of vegetables. It goes well with Rice, Roti and even with Dosa or bread. Simple, easy yet delicious!

Ingredients :

  • 5 medium sized potatoes
  • 3 medium sized onions
  • 5 dry red chillies broken into bits
  • A pinch of Haldi /turmeric
  • 1 tsp mustard
  • 3 tbsps Coconut oil
  • Salt

Method :

Deskin the potatoes and wash them thoroughly. Slice them lengthwise. Wash them again to remove all the starch. Slice the onions. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly bits and toss. Drop in the onions and salt. Roast till translucent. Add the haldi, toss and tip in the potatoes. Mix well. Add half a glass of water, cover and cook on a slow flame till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

French Beans Garlic Stir Fry Recipe

This French Beans Garlic Stir Fry is a favourite at home. It is simple, delicious and so easy to make. Coconut oil adds flavour to the dish. It goes well with rice as well. I like to have it as a meal by itself!

Ingredients :

  • 250 gms French Beans
  • 25 cloves garlic
  • 4 dry red chillies
  • Salt
  • 2 tbsps oil

Method :

String the French Beans wash and slit them lengthwise. Chop them into one inch bits. Crush the garlic gently and break the red chillies into bits. Heat oil. Add the garlic and roast to a rich golden brown. Drop in the red chilly bits. Toss. Add the chopped French Beans, salt and half a glass of water. Mix, cover and cook till done. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Farmyard beans and Potato Stir fry Recipe

The simplest, healthiest and easiest dish is a stir fry. Use of minimum oil and spices brings out the inherent flavours of the dish. Posting a delicious Farmyard Beans and potato stir fry/ upkari today which can be enjoyed with Rice, Roti or even as a meal by itself.

Ingredients :

  • 250 gms Farmyard Beans
  • 1 large Potato
  • 1tbsp Coconut oil
  • 1 heaped tsp mustard
  • A pea sized piece of hing /asafoetida powdered
  • 3 dry red chillies broken into bits
  • Salt

Method :

String the Farmyard Beans and wash them. Chop them into one inch sized bits. Deskin potato, wash and slice it lengthwise into one inch bits too. Heat oil in a pan. Drop in the mustard. After it splutters add the broken red chilly bits and Hing. Toss. Tip in the vegetables, salt and half a glass of water. Cover and cook on a high flame till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ridgegourd peel and potato stir fry Recipe

Most of the vitamins lie in the peels, so I try to make use of them as much as I can. Posting a Ridgegourd and potato stir fry today. It is delicious, easy to make and healthy!

Ingredients :

  • 500 gms Ridge gourd
  • 1 large potato
  • 2 dry red chillies
  • 1 tbsp coconut oil
  • 1 tsp mustard
  • A pinch of Hing/asafoetida
  • Salt

Method :

Scrape the Ridgegourd. Wash thoroughly and peel it. Chop the peel lengthwise into tiny bits. Deskin the potato and chop it in a similar way. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits and toss. Add the hing. Drop in the chopped peel and potato. Add half a glass of water and salt. Cook till done. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ivygourd Stir fry Recipe

This Ivygourd Stir Fry is a common dish made in South Indian homes. It is the seasoning of coconut oil that makes it so delicious! Simple and tasty, I can make a meal of it!

Ingredients :

  • 250 gms Ivygourd
  • 3 dry red chillies
  • 1 tbsp coconut oil
  • 1tsp mustard
  • Salt
  • 2 heaped tbsps grated coconut

Method :

Wash and snip the ends of the Ivygourd. Slice them and keep aside. Hear oil in a pan. Add the mustard. After it splutters add the broken red chilly bits and toss. Drop in the sliced Ivygourd and salt. Add half a glass of water and cook till done. Garnish with grated coconut. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Fresh Peas and Potato Stir Fry

A light, healthy and delicious stir fry, this Peas and potato upkari as it is called can be eaten with Rice and Dal, Roti or as a meal by itself. The inherent flavour of the vegetables remain intact because of the minimum use of spices.

Ingredients :

  • 250 gms gms peas shelled
  • 2 medium sized potatoes
  • 3 green chillies
  • 2 tbsps coconut oil
  • 1tsp mustard
  • Salt
  • A pinch of hing/Asafoetida
  • Grated coconut for garnish.

Method :

Deskin the potatoes and chop them into tiny pieces. Wash both the peas and chopped potatoes thoroughly. Place them in a sieve for the water to drain off. Heat the oil in a pan. Add a tsp of mustard and after it splutters add the finely chopped green chillies. Saute for a minute. Add the hing and toss. Drop in the peas, potatoes, salt and a little water. Cover and cook till done. Garnish with grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Malabar Spinach Stir Fry

Greens contain a lot of iron, hence I prefer to make them once a week. One can make a meal of these simple stir fries which are seasoned either with garlic or a pinch of asafoetida. This time round, I found a big fresh bunch of Malabar Spinach. I had a few jackfruit seeds too. Combined them to make a stir fry with lots of garlic. The aroma in the kitchen is irresistible!!

Ingredients :

  • A big bunch of Malabar spinach
  • 1 potato
  • 15 jackfruit seeds
  • 15 cloves of garlic
  • 3 dry red chillies
  • 2 tbsps Coconut oil
  • Salt

Method :

Wash the Malabar spinach well and chop along with the tender stems. Discard the hard ones if any. Deskin the potato, wash and chop into tiny cubes. Peel the jackfruit seeds. Wash and crush them with a mallet. Pressure cook to five whistles. Do not discard the water in which the seeds have been cooked. Crush the garlic roughly. Heat oil. Add the garlic and roast to a rich golden brown. Drop in the broken red chilly bits. Toss. Add the chopped Malabar Spinach, potatoes and the cooked jackfruit seeds along with the water. Add salt as required. Cook till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ivygourd and Tender Cashew Stir Fry Recipe

This is the most popular stir fry or upkari as it is called in Konkani cuisine. A must on occasions, get togethers and weddings. Tender Cashew is a delicacy and when in season, a variety of dishes are made. Posting a combination of Ivy gourd and Tender Cashew today.

Ingredients :

  • 250 gms Ivygourd
  • 250 gms Tender Cashew
  • 6 dried red chillies broken into bits
  • 3 tbsps coconut oil
  • 1 tbsp mustard
  • A large pinch of hing/asafoetida
  • Grated coconut for garnish
  • Salt

Method :

Wash and slice the Ivygourd lengthwise. Soak the tender Cashew for a couple of hours in warm water and deskin them. Wash thoroughly. Heat oil. Add the mustard. After it splutters add the broken red chilly bits and toss. Add the tender Cashew, two glasses of water and salt. When half done add the sliced Ivygourd. Cook till done. Add the hing and grated coconut. Heat well. Serve with Rice and dal or with Poori.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Capsicum and Potato Subzi Recipe

One of my favourites as it goes well with Roti or Rice, this Capsicum and Potato Subzi is quick and easy to make. Delicious and fragrant with hing/asafoetida that is used in the seasoning, it will leave you asking for more.

Ingredients :

  • 2 large Capsicums
  • 2 large Potatoes
  • 1 tsp chilly powder
  • A pinch of turmeric
  • 1/4 tsp hing/asafoetida
  • Salt
  • 2 tbsps oil
  • 1 tsp mustard
  • Oil for frying the potatoes

Method :

Deskin and wash the potatoes thoroughly. Slice them into wedges. Apply salt on them and keep them aside for about five minutes. Meanwhile chop the Capsicum into one inch squares. Keep aside. Heat oil in a pan. Squeeze out the potatoes and deep fry them to a golden yellow. Drain them on tissue paper. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the hing. Toss. Drop in the Capsicum pieces, salt, turmeric and chilly powder. Mix well. Add the fried potato wedges. Mix thoroughly and cook till done on a slow flame. . I prefer transferring it into the microwave as one needn’t worry about it getting burnt. Serve hot with Roti or Dal rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.