Ghashi Pathrado

Ghashi Pathrado is one of the delicacies from the Konkani cuisine. Slices of Pathrado are dunked into a coconut gravy which is seasoned with a generous amount of onions. On auspicious days when onions are avoided it is seasoned with mustard and curry leaves. Of course the real taste lies in the one seasoned with onions. Some prefer to pour the ghashi over the rice and enjoy it with pieces of Pathrado…but the true taste lies in scooping the ghashi with pieces of Pathrado.

The recipe link for the Pathrado is given below. Posting the recipe for the ghashi today.

https://vinayasculinarydelights.com/moong-pathrado-colocassia-leaves-roll-2/

Ingredients:

Half of a coconut grated

6 roasted Byadgi chillies ( for the colour)

6 roasted Guntur or Pandi chillies ( for the spice)

1 tbsp tamarind paste

2 large onions finely chopped

2 tbsps coconut oil

1/4 tsp methi/ Fenugreek seeds

Salt

Method:

Roast both the varieties of chillies in a little oil till they change colour and turn crisp. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into a pot, add enough water to bring it to a flowing consistency. Bring to a boil, lower heat and allow to simmer. Heat oil in a pan. Add the methi seeds and as soon as they turn a golden brown add the onions. Add salt and roast the onions on a high flame. Ensure that you keep roasting it continuously as we want some of the onions to turn dark brown and the remaining to stay translucent. Once done tip the seasoning into the boiling ghashi. Allow to cook for a minute, switch off the stove, cover and keep aside for the flavours to infuse. Serve hot over pieces of Pathrado.

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Ashgourd Sasam

Ashgourd/ Bhopla/ Budakumbalkayi or Kuvvale as it is called in my mother tongue Konkani is widely used in the South of India in a variety of dishes. Posting a Kuvvale Sasam today which is very popular with the GSB community. This is a medium spicy preparation as Ashgourd on it’s own has no flavour. A tap of raw mustard is added while grinding the masala to impart flavour.

Ingredients:

300 gms Ashgourd de skinned and cut into cubes

1/2 of a small coconut grated

7 Byadgi chillies roasted in a little oil

1/2 tsp tamarind paste

3/4 tsp mustard while grinding

1 level tsp rice flour

1 tbsp coconut oil

1 tsp mustard

2 sprigs curry leaves

Salt

Method:

Cook the ashgourd pieces in two glasses of water with salt. Grind the coconut, roasted red chillies, tamarind, rice flour and mustard to a smooth paste with enough water. Pour the ground masala into the cooked ashgourd. Adjust consistency by adding enough water. It should be neither thick nor runny. Heat oil in a pan. Add mustard seeds. After they crackle add the curry leaves. Toss and pour the seasoning into the boiling Ashgourd Sasam. Switch off, cover and keep aside for about fifteen minutes for the flavours to infuse.

Note: you may skip the rice flour on auspicious days when rice is avoided. It is basically added to lend texture to the dish. Instead, increase the quantity of coconut used.

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Pineapple Menskai

This is a must when pineapple is in season. A traditional dish of Udupi , it is made during weddings and all auspicious occasions in South Kanara. Sweet, spicy and tangy, it goes well with both rice and roti.

Ingredients:

1 pineapple cut into bite sized pieces

1/2 of a small coconut

2 tbsps coriander seeds

10 seeds methi/ Fenugreek

15 pepper corns

2 tbsps Chana Dal /Bengal Gram Dal

1 tbsp Til/ Sesame

A kidney bean sized piece of hing/ asafoetida

A pinch of haldi /turmeric

12 roasted Byadgi chillies

2 tbsps Tamarind paste

5 tbsps Jaggery syrup

Salt

1 tbsp mustard

3 tbsps coconut oil

Method:

Boil the pineapple pieces with a little salt till done. Dry roast the coconut to a rich brown on a gentle flame. Roast the Byadgi chillies in half a tsp of oil till crisp. Roast the coriander, chana dal, sesame, methi and pepper corns in a tsp of oil to a golden yellow. Drop in the hing and roast to a nice golden brown. Remove from flame and add the haldi. Mix thoroughly. Grind the roasted coconut, roasted red chillies, tamarind and the roasted spices to a smooth paste with as much water as required. Drop the paste into the cooked pineapple pieces. Add the jaggery and adjust salt. Boil well. Heat oil. Add the mustard. After it splutters drop it into the boiling Menskai. Switch off, cover and keep aside for half an hour for the flavours to infuse.

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Goolla Alle piyavva sagllein/ Eggplant in a ginger and onion coconut based gravy.

This is a long forgotten traditional recipe made with Goolla a variety of Eggplant that is grown in Matti near Udupi in South Kanara. Goolla today is used to make Bhajjia/ fritters, Pakora, in Sambhar and also a dish called Phodi. When my friend Suchitra Kamath mentioned this recipe to me, it brought forth fond memories of having enjoyed it at our ancestral house along with Pez/ Kanji/ rice gruel.

Ingredients:

One large Goolla chopped into bite sized pieces

2 large onions sliced

1 small potato, peeled, sliced thinly and quartered

2 inch piece of ginger

Half of a coconut grated

6 roasted Byadgi chillies

6 roasted Guntur chillies

1 tbsp tamarind paste

3 tbsps coconut oil

Salt

Method:

Tip the sliced onion, potato, ginger and salt in a pan. Add two glasses of water and bring to a boil. Simmer till the onions are three fourth done and then drop in the pieces of Goolla. Do not over cook the Goolla. In the meantime grind the coconut, roasted chillies, tamarind and rice flour to a smooth paste. Drop it into the simmering mixture and stir well. Adjust the consistency by adding more water if required. It should be of pouring consistency. Bring to a boil and gently simmer for a couple of minutes. Drizzle with coconut oil. Keep aside for fifteen minutes . The Goolla gets cooked in the hot gravy. Serve with rice or rice gruel.

Note: Drop in the ground paste after the Goolla has boiled only for a minute. Overcooking makes the Goolla mushy.

Serves four.

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Moong curry

This is one curry which is ready in no time. Moong/ Green gram needs no prior soaking like other lentils do. A couple of extra whistles of the pressure cooker and it’s done. This preparation goes well with Roti, Paratha, poori or even with hot Basmati rice. My heartfelt thanks to my friend dear Rekha Shenoy for this lovely recipe.

Ingredients:

1 cup or 125 gms Moong/ whole Green gram

1/4 cup coconut

1 large onion roughly chopped

1 large tomato roughly chopped

15 sprigs of coriander leaves

1 Star anise

4 cloves

2 cardamom

1 tsp cumin seeds

1/4 tsp Turmeric powder

2 tsps Red chilly powder

3 tbsps oil

Method:

Wash and pressure cook the Moong with a little salt to five whistles. If you have soaked it the previous night just a couple of whistles is enough. Allow the pressure to release naturally. In the meantime, powder the cumin, star anise, cardamom and cloves. Add the grated coconut, tomato, onion and coriander leaves. Grind to a fine paste along with the turmeric powder.

Heat oil in a pan. Add the ground paste and the chilly powder and roast it on a gentle flame till it leaves the sides of the pan. Drop in the cooked Moong . Check salt. Adjust consistency of the gravy by adding water. Do remember that Moong tends to absorb water so add enough water to make a gravy of pouring consistency. Bring to a boil and simmer for a couple of minutes. Serve hot .

Serves four

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Okra Curd Pacchadi

One needs no accompaniment to rice other than maybe a Papad or pickle when you serve it with this Okra Curd Pacchadi. I simply love this recipe shared by my friend Geetha Navaneeth as it can not only be prepared quickly, but is a quick fix solution when having guests.

Ingredients:

15 Okra/ Lady’s finger chopped into half inch bits

1 cup / 200 ml curds/ yoghurt

A pinch of turmeric

Salt

A quarter of a coconut grated

2 green chillies

1tsp Cumin seeds

1 tsp oil to saute the Okra

For the tempering:

1 tsp coconut oil or oil of choice

1/2 tsp mustard seeds

1/2 tsp Urad dal/ split black gram

A large pinch of Hing/ asafoetida

1 dry red chilly broken into two

1 sprig curry leaves

Method:

Heat oil in a pan . Tip in the chopped okra, turmeric and salt and roast on a gentle flame till it turns crisp. Keep aside. Grind the coconut, green chillies and cumin seeds to a fine paste. Add it to the okra along with the curds. Mix well. Heat oil in a pan. Drop in the mustard and after it splutters add the Urad dal. After the urad dal turns a golden brown add the red chilly bits, asafoetida and curry leaves. Toss. Drop the seasoning to the okra Curd Pacchadi. Mix and check for salt. Do be careful as salt has been added while roasting the okra.

Serves two.

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Pumpkin Valval

Valval or Yogiratna is one of the favourites of the GSB community. It is what Undiyu is to a Gujarati, sheera poori to a Maharashtrian or a Makki di roti sarson da saag to a Punjabi. Usually a variety of vegetables are cooked in coconut milk and finally seasoned. This particular recipe is one which my friend Vidya Shenoy shared and it makes use only of one vegetable. It is as delicious as the one where a variety are used.

Ingredients:

500 gms Pumpkin deskinned and chopped into cubes of two inches

6 green chillies slit

Coconut milk of one coconut

1 tsp rice flour

Salt

Recipe link to the extraction of coconut milk is given at the end of the recipe.

For the tempering:

1 tbsp coconut oil

1 heaped tsp Jeera/ cumin seeds

2 sprigs curry leaves

Method:

Tip the green chillies, pumpkin pieces and salt into the thin coconut milk and cook al dente. Pumpkin easily disintegrates so it should not be allowed to cook completely. Once the pumpkin is 75 percent cooked, pour in the thick coconut milk . Mix the rice flour in a little water, stir and tip it into the boiling Valval. . Lower heat. Heat oil in a pan. Drop in the cumin seeds and after they splutter add the curry leaves. Drop the seasoning into the Valval. Switch off, cover and keep aside for about fifteen minutes for the flavours to infuse. Goes well with rice.

Serves a family of four.

https://vinayasculinarydelights.com/extraction-of-coconut-milk/

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Palak/ Spinach and sweet corn Alwathi

Alwathi is a traditional Konkani preparation made with wild colocassia leaves . During my trip abroad I had no access to Colocassia leaves so prepared it with Palak. Sweet corn added is the icing on the cake. I have not made use of any red chillies which is normally used for spice. Green chillies and ginger make it extremely flavourful. Tastes best with hot rice.

Ingredients:

1 bunch of Palak leaves

2 sweet corns chopped into pieces of choice

2 inch piece of ginger

7 green chillies or more as per choice

1/2 of a small coconut grated

1 tsp rice flour ( optional)

1 tsp tamarind paste

Salt

For the seasoning:

2 tbsps coconut oil/ or oil of choice

1 heaped tsp mustard seeds

2 sprigs curry leaves

Method:

Wash and chop the Palak roughly. Tip it into a pan. Add half a glass of water and give it one boil. Cover and keep aside. Pressure cook the sweet corn pieces till they are soft and tender. Once the pressure is released drop it into the Palak and add salt. Grind the coconut, ginger, green chillies, rice flour and tamarind to a smooth paste. Tip it into the Palak corn mixture. Add water to make a gravy of pouring consistency. Bring to a boil and simmer on a gentle flame for a couple of minutes. Heat oil in a pan. Add the mustard seeds. Once they splutter drop in the curry leaves. Pour the seasoning into the simmering Alwathi. Give one boil. Switch off, cover and keep aside. Allow the Alwathi to stand for fifteen minutes before serving to allow the flavours to infuse.

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Raw Banana Koddel

This is an old favourite of the Konkani community. Thick slices of raw banana cooked al dente, added to a coconut gravy and seasoned with garlic. The heady aroma of garlic fills the kitchen as I type out this post.

Ingredients:

2 large raw bananas

Salt

To be ground to a paste:

1 tbsp rice flour

1/2 of a small coconut grated

12 Byadgi chillies roasted in a drop of oil

1 tsp tamarind paste

Seasoning:

15 cloves of garlic crushed gently

2 tsps coconut oil

Method:

De skin the bananas and wash them. Slice into half inch size roundels . Cook them al dente in a glass of water along with a little salt. Grind together the grated coconut, rice flour, tamarind paste and Byadgi chillies. It should be a really smooth paste. Tip the ground masala into the cooked banana. Adjust to pouring consistency by adding water. Boil well. Check for salt and add if necessary. Heat the coconut oil in a pan. Drop in the crushed garlic cloves and roast till they turn a nice brown. Drop the seasoning into the boiling Koddel and simmer for a couple of minutes. Switch off, cover and keep it aside for fifteen minutes for the flavours to infuse. Serve with rice.

Serves a family of four.

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Potato and Farmyard beans Sukkein

I have posted a variety of Sukkein earlier too. This is again a traditional Konkani preparation of potato and Farmyard beans. The slight sweetness of jaggery, the medium spice of the Byadgi chilly, the tang of tamarind and the nutty flavour of the urad dal all lend it’s flavour to this dish. Coconut is the main ingredient in a Sukkein, as in most coastal preparations.

Ingredients:

2 medium sized potatoes

100 gms Farmyard beans

1/2 of a small coconut

12 roasted Byadgi chillies

1 tsp tamarind paste

1 tsp jaggery powder or more as desired

2 tsps Urad dal/ split black gram

1 tsp oil to roast the Urad dal

2 tsps coconut oil

1 tsp mustard

2 sprigs curry leaves

Salt

Method:

De skin and cut the potato into bite sized pieces. Chop the farmyard beans into one inch sized pieces. Heat oil in a pan. Add the mustard and after it splutters drop in the curry leaves. Toss and immediately drop in the potatoes and farmyard beans. Add half a glass of water and salt. Bring to a boil. Cover and cook till three fourth done. Roast the urad dal to a golden brown in a tsp of oil. Grind the coconut, roasted urad dal, roasted Byadgi chillies and tamarind to a slightly coarse paste. Tip it into the cooked farm yard beans and potato mixture. Add the jaggery and a quarter glass of water used to rinse the mixer jar. Cover and cook on a very gentle flame till it turns semi solid. Serve with rice and dal or even with Roti.

Serves 4 persons

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