Ivygourd is a popular vegetable with the Konkani community of Mangalore. A variety of preparations are made from ivygourd and it is the variations in seasoning that makes each preparation unique and delicious.
Ingredients :
100 gms Ivygourd
1 potato
3 dry red chillies broken into bits
1 tbsp coconut oil
1 tsp mustard
Salt
Method:
Wash the Ivygourd thoroughly and snip off the ends. Slice lengthwise as shown in the picture. Deskin potato, wash and slice similarly. Heat oil in a pan. Drop in the mustard and after it splutters add the broken chilly bits. Toss. Add the sliced Ivygourd and potato. Tip in salt and mix thoroughly. Add half a glass of water and cook till done.
Sharing a Thali today of Rice, Okra Sambhar, Ivygourd and Potato stir fry, Brinjal Bajji, Avakai, Onion fryums and Curds. Recipe links to all the items are given below.
Sharing a Thali today of Rice, Dalithoy, Okra Sagglein, Cucumber salad, Farmyard beans and potato stir fry, Chickpea Sundal and Mixed vegetable pickle. Recipe links to all the items are given below.
Sundal is a preparation made of a variety of lentils or even pulses. Traditionally offered as Naivedya during Navratri or any auspicious occasion such as Gauri Pooja or Varamahalakshmi Vrat. As it is an offering no onion or garlic is used and it is garnished liberally with grated coconut and coriander leaves.
Ingredients :
250 gms Kabuli Chana
8 green chillies finely chopped
1 dry red chilly broken into two
2 sprigs curry leaves
2 tbsps oil
1 tsp mustard
1/4 tsp Hing/Asafoetida
5 tbsps grated coconut
4 tbsps finely chopped coriander leaves
Juice of one small lemon
Salt
Method:
Wash and soak the Chickpeas for eight hours. Add salt as required and pressure cook till done. After the first whistle lower flame and cook for eight minutes. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard and after it splutters add the green chillies, dry red chilly, Hing and curry leaves. Toss. Drop in the cooked Chickpeas along with the water in which it was cooked . Cover and cook over a gentle flame for five minutes to allow the Chickpeas to absorb the flavours of the seasoning. Add the coconut, mix and heat thoroughly. Finally add the lemon juice and coriander leaves. Give one stir, switch off and serve.
Sharing a Gujrati Thali today of Chapati, Rice, Khatti meethi dal, Eggplant Paleta, Sev Tamatar Subzi, Patra, Curds and store bought Mango Srikhand. Recipe links to all the items are given below.
One of the most popular and easy to prepare subzi is the Sev Tamatar Subzi. I usually make it when I have run out of vegetables. Sweet, spicy, tangy all rolled into one.
Ingredients :
3 large tomatoes
1 large onion
2 inch piece ginger
7 cloves of garlic
1 heaped tsp chilly powder
1/4 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Cumin powder
2 tsps grated jaggery
Salt
2 tbsps oil
1/2 tsp mustard
1/2 tsp Cumin seeds
Sev and coriander leaves to garnish.
Method:
Chop the tomatoes fine. Keep aside. Chop the onion and grated the ginger and garlic. Heat oil in a pan and drop in the mustard. After it splutters add the cumin seeds. Follow it with onion and the grated ginger and garlic. Add salt and roast till the onions tturn translucent. Drop in the tomatoes and roast till mushy. Add the coriander and cumin powder, jaggery, chilly and turmeric powders. Mix thoroughly and add half a glass of water. Bring to a boil and simmer for a couple of minutes. Serve hot garnished with Sev and coriander leaves.
Note: add the sev only when you are ready to serve the subzi as the sev tends to absorb all the moisture.
Patra is the Gujarati version of the Pathrado made by the Konkani community or tha Aluvadi of the Maharashtrians. It can be eaten steamed without any tempering or can be pan fried. Here I have steamed and tempered the Patra rather than shallow frying it.
Ingredients :
10 Colocassia leaves
2 inch piece of ginger
5 green chillies
1 tbsp Coriander powder
1 tsp Cumin powder
1/4 tsp Garam masala
1/4 tsp Turmeric powder
1 tsp red chilly powder
2 tsps rice flour
1 heaped tsp tamarind paste
3 heaped tbsp grated jaggery
1/4 tsp Asafoetida
2 tsps oil
150 gms or 1 level cup Besan /Chickpea flour
Salt
A huge pinch of Ajwain/Thyme
2 tsps oil
1 tsp mustard
1 tbsp sesame seeds
7-8 curry leaves
Finely chopped coriander leaves
2 tbsps grated coconut
Method:
Devein the Colocassia leaves and wash them thoroughly. Wipe dry. Keep aside. Tip in the Besan, rice flour, garam masala, turmeric, chilly, coriander and cumin powders. Add salt, tamarind paste and jaggery. Make a paste of the ginger and green chillies and drop it in along with ajwain, oil and asafoetida. Add in water a little at a time to make a free flowing paste. It should be neither too thick nor thin. Whisk it well and keep aside. Place one large Colocassia leaf matt surface upwards and apply the Besan paste evenly over it. Place a second leaf over it and continue with the procedure till five leaves are placed one on top of another. Fold the leaves into the shape of an envelope and tightly roll them into a log. Finish the second log too. Place them in a steamer and steam the logs for half an hour. A knife inserted should come out clean. Allow to cool. Slice them neither too thick nor thin as shown in the picture. Heat oil in a pan. Drop in the mustard. After it splutters add the sesame seeds and curry leaves. Drop the seasoning over the sliced Patra and toss well. Garnish with finely chopped coriander leaves and grated coconut.
Ringna nu Paleta or Eggplant /Brinjal Paleta is a popular Gujarati dish which is served with Roti or rice. The Goan Vangyache Kaap or Konkani Vainganna Phodi are close cousins. The difference is in the masala used.
Ingredients :
One large Eggplant /Aubergine/Brinjal
1 heaped tbsp coriander powder
1 tsp Cumin powder
1/4 tsp Turmeric powder
1 tbsp Kashmiri chilly powder
A large pinch of Garam masala
5 flakes of garlic
2 green chillies
Salt
4 tbsps of Besan/Chickpea flour
Finely chopped coriander leaves
Oil to roast.
Method:
Slice the Brinjal into thin roundels. Grind the green chillies and garlic fine and apply it all over the pieces. Drop in all the remaining ingredients except the Besan and mix thoroughly. Dust each slice with Besan and place them on a plate. Refrigerate for an hour. Heat a pan. Drizzle with two spoons of oil. Place the slices in the pan and shallow fry them on a gentle flame, roasting each side to a golden brown. Serve hot.
Note: the entire process needs to be carried out on a very gentle flame as the masalas tend to burn if the flame is high and the Brinjal remains uncooked.
Succulent Paneer cooked in a variety of spices will tickle your taste buds and leave you asking for more. Enjoy it with hot Tandoori Roti or Naan. It goes equally well with Chapati and Rice as well. I have checked out a number of recipes before I could get this the way I wanted.
Ingredients :
2 bay leaves 1 dry red chilli (broken in half) 2 green cardamoms crushed 1 black cardamom 2 cloves 3-4 black peppercorns 1 inch cinnamon stick (cut into pieces)
200 gms Cottage cheese (paneer) 1 cup capsicum diced 2 tbsp fresh curd (yogurt) 2 small onions cut into slices 4 tomatoes chopped 2-3 green chillies chopped 1 inch ginger minced 4-5 cloves garlic chopped 1/8 tsp saffron soaked in 1/2 cup of warm milk 1 tbsp fresh cream 1 tsp red chilli powder 1 tsp garam masala powder
A large pinch of turmeric powder 1/2 tsp kitchen king masala or Garam masala 1 tsp butter or vegetable oil coriander leaves chopped Salt to taste
Method:
Cut the paneer into bite sized cubes. Tip the cubes of paneer, diced capsicum, yogurt, fresh cream and salt into a bowl and mix them well. Keep aside. Heat a pan, add oil or butter and add whole garam masala. Saute well for a minute and then add green chillies, minced ginger and chopped garlic. Saute for few seconds. Add slices of onion and cook until onion turns light pink in colour. Add chopped tomatoes, salt, red chilli powder and turmeric powder. Cook until tomatoes become tender and flavored. Add saffron mixture and 1/2 cup of water and cook until gravy becomes thick. Cook on low flame, add marinated paneer along with capsicum and mix in the kitchen king masala . Cook for 3-4 minutes and garnish with coriander leaves.
Sharing a Thali today of Rice, Dalithoy, seasoned Pathrado, Potato stir fry, Pumpkin Elchikeri, Sun basked Asafoetida chillies, Buttermilk and Panchakajjeya. Recipe links to all the items are given below.
