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.

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.