Fresh Rajma/Kidney Beans Bendhi Recipe

It is a real delight when one can lay one’s hands on fresh lentils. The curry is more flavourful than the version of it’s dried one. Today I have posted a traditional Konkani preparation using fresh Rajma/Kidney Beans which is seaaoned with garlic and where Chinese potato is used to enhance the taste of the Bendhi.

Ingredients :

250 gms fresh Rajma (shelled)

25 tiny Kooka/ Chinese potato

Half of a coconut grated

6 roasted Byadgi chillies

4 roasted Guntur chillies

1 tsp Tamarind paste

2 tbsps of Coconut oil or oil of choice

15 garlic cloves gently crushed

Salt

Method:

Soak the fresh Rajma overnight. Pressure cook with salt to one whistle, lower heat and cook for five minutes. Keep aside. Wash the Chinese potato well. Pressure cook it for three whistles. Switch off. Allow to cool. Deskin the potatoes. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip the cooked Rajma, the Chinese potatoes and the masala into a vessel. Add water as required to make a gravy of pouring consistency. Boil well. Adjust salt. Heat oil in a pan. Drop in the crushed garlic and roast to a rich brown. Drop it into the boiling Bendhi. Boil for a couple of minutes, switch off, cover and allow to stand for fifteen minutes for the flavours to infuse before serving. Goes well with both Rice and Rotis.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Bimbla/ Tree Sorrell Sweet and Tangy Pickle

The Tree Sorrell is a tart fruit available in the Southern parts of India. It is used in place of tamarind which is popular as a souring agent in most South Indian dishes. A variety of pickles too are made from this fruit which has a high content of Vitamin C. Posting a sweet and tangy pickle today which goes well with Rotis, Parathas and even Dal Rice.

Ingredients :

500 gms Tree Sorrell

3 Cups sugar

1 heaped tbsp salt or more as required depending upon the tartness of the fruit.

1/2 tsp Haldi/ Turmeric powder

1 tsp Methi/Fenugreek seeds

1 tbsp Mustard

4 tsps Everest Tikhalal Chilly powder

1/4 tsp Hing/Asafoetida crystals powdered

5 tbsps Oil of choice

Method:

Wash the Tree Sorrell and dry them thoroughly. Chop roughly and liquidise in the blender. I got 5 cups of juice. Pour the juice in a microwave safe bowl. Add the sugar, salt and Turmeric powder and power cook it for twenty minutes. Heat oil in a pan. Add the mustard. After it splutters drop in the Methi seeds and the Hing. Toss. Add the chilly powder, and immediately pour in the Tree Sorrell mixture, so that the chilly powder doesn’t burn. Allow to boil well for about five minutes. Cool thoroughly and bottle. Alternatively the whole process can be carried out on an open flame instead of microwaving it. I find microwaving much easier as one doesnt need to stand watch over it.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Hyacinth Beans Usli/ stir-fry Recipe

This simple Hyacinth Beans Usli is one of my favourites. Popularly known as Pavta in Maharashtra and Avrekalu all over Karnataka, these beans have a distinctive flavour. This Usli with its minimum seasonings keeps the flavour intact. The blob of butter added at the end enhances the taste of the Usli.

Ingredients :

250 gms Hyacinth beans (shelled)

4 green chillies chopped fine

12 garlic cloves crushed slightly

2 tbsps Coconut oil or oil of choice

3 tbsps grated coconut

Juice of half a lemon

Coriander leaves finely chopped

Salt.

Method:

Soak the shelled Hyacinth Beans in enough water overnight. Deskin them. Wash and keep aside . Heat the coconut oil in a pan. Drop in the crushed garlic and roast to a golden yellow. Do not brown the garlic. Add the finely chopped chilles, toss and then drop in the Hyacinth beans, salt and half a glass of water. After it starts boiling, cover and cook over a slow flame till done. Add the grated coconut, finely chopped coriander leaves and lemon juice. Mix thoroughly and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Mixed Vegetable Pickle Recipe

One of the easiest to make, the quickest to mature and utterly delicious is the mixed vegetable pickle. Usually a must at all Konkani weddings because it can be eaten within a day of making it. Usually only the hard variety of vegetables are used to make this pickle. It stays good in the fridge for at least six months, though mine has lasted upto a year. There is absolutely no use of oil made in this pickle.

Ingredients :

750 gms Cauliflower

250 gms Carrot

250 gms Ivygourd

250 gms Raw Mango

9 large sized Lemons

100 gms Ginger

100 gms Green chillies

200 gms Mustard

250 gms Everest Tikhalal chilly powder

1 tbsp Asafoetida crystals

1 tbsp Turmeric

150 gms salt or more if required

Method:

Clean the Cauliflower. Separate it into florets. Wash in salted water. Wash all the other vegetables too and dry them on a piece of cloth, overnight. The next day, chop the vegetables into bite sized pieces. Grate the raw mango, and ginger. Finely chop the green chillies. Tip these vegetables in a large glass bowl. Sprinkle salt over them and toss them well. Squeeze the lemon juice. Keep tossing atleast six to seven times throughout the day so that all the vegetables are evenly coated. Allow to marinate for a day. The next day grind the mustard, chilly powder, asafoetida and turmeric to a smooth paste with water. Drop the ground paste into the vegetables and mix thoroughly. Add as much water as required to get a consistency of your choice. Salt may be added depending upon the sourness of the lemon juice and raw mango. Allow it to settle for another day. Bottle and use as required.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 85

Sharing a Thali today of Chapati, Rice, Dali,, Capsicum and potato subzi, Aamras, Bhindi Subzi, Chana salad, Cucumber Raita and Dhokla. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Recipe to make the perfect Rice

Dali Recipe

Capsicum and Potato Subzi Recipe

Aamras /Mango Puree Recipe

Bhindi Ki Subzi Recipe

Boiled Chana Salad Recipe

Cucumber Raita Recipe

Khaman Dhokla/Steamed Gram flour appetizers

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 84

Sharing a Thali today of Rice, Dalithoy, Double Beans Hummana, Chinese potato stir fry, Potato and Onion Saung, Cabbage Kismuri, Moong Pathrado, Eggplant PakoraVermicelli Kheer and Curds. The recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Double Beans Hummana

Chinese Potato Stir Fry Recipe

Cabbage kismuri /Salad Recipe

Potato and Onion Saung-2 Recipe

Moong Pathrado / Colocassia leaves Roll – 2

Eggplant Pakora Recipe

Vermicelli or Sevya Kheer Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Aloo Pitika /Mashed Potato Recipe

Aloo Pitika is an Assamese preparation which is eaten with rice gruel. It is similar to the Potato Gozzu prepared in Mangalore. The only difference is that raw mustard oil is drizzled over the mashed potatoes. Since we do not use mustard oil, I made do with coconut oil.

Ingredients :

3 large potatoes

1 large onion

2 green chillies

Juice of lemon

Salt

1 tbsp Coconut oil or oil of choice

Method :

Pressure cook potatoes. Deskin and mash them well. Add finely chopped onions crushed green chillies, salt and lemon juice as per taste. Finally drizzle with coconut oil and mix thoroughly. Serve as side dish with rice or Roti.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 83

Sharing a Thali today of Rice, Dalithoy, Chinese potato stir fry, Potato Humman, Coriander leaves Gozzu, Boiled peanuts, Asafoetida Chillies, Curd and fruit. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Chinese Potato Stir Fry Recipe

Potato Hummanna /Potato in Coconut Gravy Recipe

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

Boiled Peanuts Recipe

Sun basked Asafoetida Chillies

Copyright © 2020 by Vinaya Prabhu. All rights reserved.