Gardudhi/ bottle gourd Amso Kocholu.

Here is a Gardudhi Amso kocholu which is popular in the GSB cuisine. Bottle gourd or Gardudhi as it is known in my mother tongue Konkani is used in a variety of preparations..

Ingredients:

Tender bottle gourd weighing around 250 gms.

Half a coconut grated

10  roasted Byadgi chillies

1 heaped tsp tamarind paste

15 cloves of garlic crushed

1 tbsp coconut oil

Salt.


Method:

Deskin the bottle gourd. Wash and chop into small pieces. Tip the pieces into a vessel . Add a glass of water and required amount of salt. Bring to a boil and cook till done. Grind the grated coconut, tamarind paste and Byadgi chillies to a smooth paste. Tip it into the cooked bottle gourd. Adjust consistency adding enough water as required and bring to a boil. Heat the oil in a pan . Add the garlic and roast to a golden brown. Drop it into the coconut, bottle gourd mixture. Simmer for a couple of minutes to allow the flavours to infuse. Cover and keep aside for about half an hour before serving.

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Ghia/ Lauki/ bottle gourd fritters.

After preparing a stir fry and a coconut based preparation with the farm fresh bottle gourd that had been sent across by my friend, I was left with a small piece. I decided to use it up by making fritters.  Deskinned the bottle gourd and cut them into a hexagonal shape.. These are made exactly as one makes the potato fritters. Sharing the link below.

https://vinayasculinarydelights.com/potato-bhajia-fritters-recipe/

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Thali Meal- 149.

A Thali meal of a variety of dishes which begins with vegetables  beginning with alphabet C. On the platter are Coriander rice, carrot and cucumber salad, carrot kheer, cucumber raita, sun basked chillies, cauliflower fritters, cabbage pickle and corn salad. Recipes to the items are given below.

https://vinayasculinarydelights.com/coriander-rice-recipe/

https://vinayasculinarydelights.com/cauliflower-pakora-recipe/

https://vinayasculinarydelights.com/cabbage-pickle/

https://vinayasculinarydelights.com/cheesy-corn/

https://vinayasculinarydelights.com/cucumber-raita-recipe/

https://vinayasculinarydelights.com/carrot-kheer-payasam-recipe/

https://vinayasculinarydelights.com/sun-basked-asafoetida-chillies/

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Thali Meal- 148.

A platter of all the items made of drumstick. Drumstick or Moringa is relished in South India and a variety of preparations are made from it. Posting the links to all the items in the above Thali.

https://vinayasculinarydelights.com/eggplant-and-drumstick-sambhar-recipe/

https://vinayasculinarydelights.com/eggplant-and-drumstick-stir-fry-recipe/

https://vinayasculinarydelights.com/drumstick-fritters-recipe/

https://vinayasculinarydelights.com/drumstick-sweet-and-spicy-curry-recipe/

https://vinayasculinarydelights.com/shengavani-drumstics-in-coconut-gravy/

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Thali Meal- 147

Sharing a Thali meal of all the items that begins with alphabet A in various Indian languages.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/raw-mango-chutney/

https://vinayasculinarydelights.com/aloo-paratha-2/

https://vinayasculinarydelights.com/aamras-mango-puree-recipe/

https://vinayasculinarydelights.com/goolla-alle-piyavva-sagllein-eggplant-in-a-ginger-and-onion-coconut-based-gravy/

https://vinayasculinarydelights.com/farmyard-beans-and-potato-stir-fry-recipe/

https://vinayasculinarydelights.com/mini-potato-papad/

https://vinayasculinarydelights.com/gooseberry-amla-rasam/

https://vinayasculinarydelights.com/tender-mango-pickle-recipe/

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Thali Meal – 150

French beans, French beans all the way. Presenting a Thali with French beans as the hero. All these preparations of French beans can be enjoyed both with rice or Roti.

Posting the links below to all the items.

https://vinayasculinarydelights.com/french-beans-potato-and-onion-subzi-recipe/

https://vinayasculinarydelights.com/french-beans-stir-fry/

https://vinayasculinarydelights.com/french-beans-garlic-stir-fry-recipe/

https://vinayasculinarydelights.com/french-beans-kismuri-salad-recipe/

https://vinayasculinarydelights.com/french-beans-and-potato-stir-fry/

https://vinayasculinarydelights.com/french-beans-potato-and-onion-subzi-recipe-2/

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Fulaver, Kanda nu bhajia/ cauliflower and onion pakora.

These cauliflower and onion fritters were a staple at my maternal household during the rains. Any type of Pakora/ bhajia was welcome, but this in particular was a favourite one. I relived those fond memories today as the rain beat incessantly against the French windows. Hot pakoras and a cup of masala chai…. absolute bliss!.

Ingredients:

A medium sized cauliflower broken into florets. (21 bite sized florets to be precise)

3 tbsps finely chopped onion

2 tbsps finely chopped green chillies

1/2 tsp Ajwain crushed gently

1 tsp asafoetida powder

2 tbsps finely chopped coriander leaves

1 tsp lemon juice

200 gms Besan/ chickpea flour

Salt

Oil to fry the pakora.

Method:

Soak the cauliflower florets for about  ten minutes into water to which is added a teaspoon of salt. Drain. Wash well and pat dry.

Tip the Besan, chopped coriander leaves, onion, green chillies, ajwain, salt, lemon juice and asafoetida powder into a bowl. Add a little water at a time and prepare a lump free  batter of dropping consistency. Mix thoroughly. Keep aside.

Heat the oil in a pan.Drop a blob of batter into the hot oil. If it rises to the surface immediately, lower heat. Coat about 7-8 florets with the prepared batter and drop them into the hot oil. Fry on a medium flame to a rich golden brown. Drain on a kitchen paper towel. Serve as is or with tomato ketchup.

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Flat beans Kuzhambu.

This flat beans Kuzhambu from the Tamilnadu cuisine goes well with both rice or roti. You can adjust the consistency as per preference. I normally enjoy it as an accompaniment to curd rice. This is a medium spicy preparation.

Ingredients:

250 gms flat beans

1 tbsp ghee

1 tsp mustard seeds

2 sprigs curry leaves

A pinch of turmeric powder

7 tbsps grated coconut

2 heaped tbsps Sambhar powder

1 tbsp Kashmiri chilly powder

1 level tbsp tamarind paste or as per preference

100 gms toor dal pressure cooked and mashed

Salt.

Method:

String the flat beans, open them and place aside the mature seeds if any.  Wash and chop the flat beans. 

Grind the grated coconut , sambhar powder, chilly powder and tamarind to a smooth paste. Keep aside.

Heat the ghee in a pan. Add the mustard seeds. After they splutter, drop in the curry leaves. Add the chopped flat beans, turmeric powder, salt and saute for a couple of minutes. Add half a glass of water and bring to a boil. Lower heat and add the ground masala and cooked toor dal.

Adjust consistency by adding enough water as per requirement. Bring to a roaring boil, lower heat and allow to simmer for five minutes till all the aromas are infused. Remove from heat and serve hot.

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Fulaver, bataka , tameta nu shaak.

Here is a  delicious and extremely easy  to make Subzi from the Gujarati cuisine. Cauliflower which is known as Fulaver, potato as Bataka and tomato as tamater in Gujarati is an accompaniment to either Roti or Bhakri.

Ingredients:

400 gms Cauliflower separated into florets

3 medium sized potatoes cubed

3 large tomato chopped fine

2 tbsps coriander powder

1 heaped tsp cumin powder

1 heaped tsp Kashmiri chilly powder

1/4 tsp turmeric powder

1 tsp sugar

Salt

2 tbsps oil

1 tsp cumin seeds

Finely chopped coriander for garnish.

Method:

Steep the cauliflower florets into salted water. Rinse and keep aside. Heat oil in a pan. Add the cumin seeds and after they splutter drop in the potatoes and a little salt. Toss, cover and cook on a slow flame till they are half done. Drop in the cauliflower, salt, sugar, coriander, cumin, red chilly and turmeric powder. Mix well. Cover and cook for a couple of minutes. Drop in the tomatoes and about 1/4th glass of water. Cook till done. Garnish with finely chopped coriander leaves. Serve hot.

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Flat beans stir fry.

A simple, delicious and fragrant flat beans stir fry which is popular with the Konkani community. The flat beans are first strung, the pods opened and the mature seeds of any separated. The pods are then washed, chopped and stir fried in a teaspoon of oil with the bare minimum of seasoning..

The mature seeds are used along with potatoes in a coconut based gravy.

Ingredients:

250 gms flat beans strung, washed and chopped

2 dry red chillies

1 tsp coconut oil

1 tsp mustard

A pinch of jaggery

Salt

2 tbsps grated coconut.

Method:

Heat the oil in a pan. Drop in the mustard. After it splitters add the red chilly bits and toss. Drop in the beans, jaggery and salt. Add 1/4 glass of water and cook covered on a medium to high flame till it’s done. Garnish with coconut and serve as an accompaniment to dal rice.

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