I was left with plenty of boiled potatoes after making a variety of Chaat last evening. Used them up today in a variety of traditional Konkani dishes. Rice, Dalithoy, Methi Leaves Sukkein, Potato Hummanna, Potato and Tomato Gozzu, Masala Buttermilk and Hog Plum and Tender Bamboo Shoot Pickle. Recipe Links to all the dishes are shared below.
This fragrant Sukkein goes well with almost everything. You can serve it with Rice, Roti, Bread and even with Dosa. In fact I can make a meal of it with plain hot rice.
One medium sized bunch Methi leaves.
2 large onions chopped fine
1 large potato chopped fine
1/2 of a small coconut grated
2 tbsps Coriander seeds
1 tsp coconut oil
12 Roasted Byadgi chillies
1tbsp Tamarind paste
2 large fistfuls Dal/Split Pigeon peas pressured cooked and churned
2 tbsps Coconut oil or oil of choice.
1 tsp Mustard
Clean the Methi leaves and wash them well under running water. Chop them roughly and keep aside. Heat oil in a pan. Add the mustard and after it splutters add the onions and potatoes. Add salt and roast till the onions are translucent. Drop in the Methi leaves and roast on a gentle flame till they wilt and change colour. Roast the coriander seeds in a tsp of oil to a golden brown. Grind them along with the Coconut, roasted red chillies and tamarind to a semi coarse paste with as much water as required to run the mixer. Pour this ground paste into the cooked Methi, Onion and potato mixture. Drop in the cooked Dal too. Boil thoroughly till it reaches a semi solid consistency. Serve hot.
This is a Pilaf that I usually make when I am in a hurry, or have some Basmathi rice and green chutney leftover. Absolutely easy and simple to make, it’s delicious as well. Accompanied by a Raita it makes for a meal by itself! Recipe links for making the Rice, All Purpose Chutney and the Vegetable Raita are given below.
Deskin the potatoes and carrot, wash and chop into bite sized pieces. String the French Beans, wash and chop into one inch size pieces. Cook the vegetables together in two glasses of water with a little salt till done. Slice onions and keep aside. Heat the Ghee and oil mixture. Add the Jeera and after it splutters drop in the Cashews. Toss and add the sliced onions and the All purpose chutney. Roast till the onions are translucent and the raw flavour of the green chutney is gone. Add the Garam masala and roast for a couple of minutes. Drop in the cooked vegetables and Rice. Mix thoroughly. Adjust salt and heat on a gentle flame stirring frequently till well heated. Alternatively you can microwave the Pilaf for ten minutes after adding the vegetables and rice. Serve with a mixed Vegetable Raita.
Poha Usli with onions is a cousin of Kande Poha, the difference being it is made sans Turmeric . The addition of coriander leaves and a dash of lime makes it fragrant and the garnish of coconut is simply delish.
250 gms thick poha/flattened rice
3 large onions finely chopped
5 sprigs curry leaves
6 green chillies
3 tbsps ghee
3 tbsps oil
1 tsp mustard
1/4 of a large coconut for garnish
A small bunch of Coriander leaves finely chopped
Juice of one Lime
Method : Wash the poha and drain it immediately. Squeeze out all the water and place it in a bowl. Add the finely chopped coriander leaves, salt and lemon juice.Chop the green chillies fine. Heat the ghee and oil mixture. Add the mustard. After it crackles add the green chillies and the curry leaves. Toss. Add the onions and roast till translucent. Tip in the poha and mix well. Heat the Poha on a gentle flame. Garnish with grated coconut. Serve immediately.
This is a Pakora which is so delicious that you will keep asking for more. A crunch of peanuts, onions and Curry leaves is absolutely divine!
4 onions sliced thinly
A handful of peanuts halved
Besan/ Chickpea flour
2 tbsps Rice flour
1 green chilly minced
2 tsps Chilly powder
A big handful of Curry leaves
1 tbsp Coriander seeds crushed coarsely
1 tbsp hot oil
Oil to fry the Pakora
Mix the sliced onions, a sprig of curry leaves, peanuts, green chillies, crushed Coriander seeds, Rice flour, salt and chilly powder. Add in as much much Besan as will hold the mixture together. Pour in the hot oil and mix thoroughly. Keep aside. Heat oil in a pan. Drop in tiny portions of the mixture into the hot oil. Fry till they turn golden brown and crisp. Finish off with the rest of the mixture. Drop the curry leaves into the hot oil. Remove them immediately and toss them over the Pakora. Mix thoroughly and serve with the Alll Purpose Chutney and Tomato ketchup.
This is yet another traditional stir fry made using a special variety of Eggplant /Brinjal /Aubergine by the Konkani community. I had posted one with onions yesterday. Today it is with garlic which is a very popular spice in Konkani cuisine. You can also make it with the Eggplant grown locally or the one found in your local super market.
2 Matti Gool/Eggplant
25 cloves of garlic
2 tbsps Coconut oil or oil of choice
3 broken dry Red chilly bits
Wash and slice the Eggplant into bite sized pieces. Crush the garlic gently and keep aside. Heat oil in a pan. Add the garlic and roast it on a gentle flame till it turns a nice golden brown. Drop in the dry red chilly bits. Toss for a couple of seconds. Tip in the Eggplant and salt. Mix thoroughly. Sprinkle water, cover and cook till done.
Sharing today’s Thali Meal of Rice, Fresh Kidney beans and potato Humman, Eggplant and Onion Stir Fry, Rice Kheer, Curds, Bamboo Shoot and Hog Plum pickle and an Orange. Recipe Links to all the dishes are shared below.
As mentioned earlier in one of my posts on this variety of Eggplant /Brinjal /Aubergine, Matti Gool is a seasonal variety of Eggplant grown in the Dakshin Kannada area of Karnataka in India. A variety of dishes are prepared during the season. You can substitute it with the Eggplant available in your local market. Posting a stir fry today which is simple but flavourful.
2 medium sized Eggplants
2 large onions sliced
3 Dry red chillies broken into bits
2 tbsps Coconut oil or oil of choice
1 tsp Mustard seeds
Wash and slice the Eggplant into bite sized pieces. Slice the onions and keep aside. Heat the oil in a pan. Add the mustard and after it splutters add the onions and chilly bits. Roast till the onions turn translucent. Drop in the sliced Eggplant, salt and sprinkle a little water. Cover and cook till done.
Fresh Kidney Beans are seasonal. Available during the winter months, they can be used in a variety of dishes. Today I have posted a Humman, which is a coconut based gravy. It can be served either with Rice, Neer Dosa, Roti or even with bread.
250 gms shelled fresh Kidney beans
1 medium sized potato
1/2 of a large coconut grated
12 roasted Byadgi or Kashmiri chillies
1 tbsp Tamarind paste
1 tsp Hing/asafoetida
3 tbsps coconut oil
Deskin the Potato, wash and chop into tiny cubes. Pressure cook with the fresh Kidney beans in 500ml (2 glasses) of water with a little salt to two whistles. Grind the grated coconut, roasted red chillies, Hing and tamarind to a smooth paste. Pour the ground masala into the cooked beans and Potato mixture, adjust salt and add enough water to get a gravy of pouring consistency. Boil well. Drizzle with coconut oil. Mix thoroughly, cover and keep aside for half an hour for the flavours to infuse before serving.