Category: Coconut Based Preparations

This is an authentic Konkani preparation made from a special variety of Eggplant grown in Matti a district in South Karnataka. Matti gool or the round green brinjal from Matti is popular with the Konkani community . It is a seasonal vegetable and relished by making Phodi, bazo, sukkein, sagllein, colmbo, tallasani, upkari and the most popular goolla bajji/ bhartha.
Posting a sukkein made by adding Matti gool, drumstick and cashewnut in a coconut Masala. This preparation goes well with both, rice or Roti.

Ingredients :

• 2 Matti gool chopped into bite size pieces
• 1 long drumstick cut into 1 inch size bits
• A fistful of cashewnut
• 1/2 of a small coconut
• 2tbsps coriander seeds
• 2 tsps urad dal/ black gram dal
• 12 roasted red chillies
• 1tbsp tamarind paste
• Salt
• 1 tsp oil for roasting the coriander and urad dal.

Method :

Roast both the coriander seeds and the urad dal separately in a little oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted coriander seeds and urad dal to a coarse paste.
Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the cashew. Add a big glass of water and salt and when three fourth cooked add the chopped gool and drumstick. Cook till done. Add the ground masala, mix well and boil well. This is a semi solid preparation.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

A Konkani delight, the Pineapple, Mango and Grape Sasam or Avnas Ambya Sasam is a cold preparation. Sweet and piquant at the same time it is traditionally served at all Konkani weddings. I was fortunate to find mangoes during this season and with pineapple and grapes available a plenty seized the opportunity to make this delicious dish.

Ingredients :

• One cup Pineapple pieces
• One cup Mango pieces
• 15 grapes
• 1/2 of a small coconut grated
• 2 roasted red chillies
• 1/2 tsp mustard
• Jaggery as per requirement
• Salt

Method:

Chop the pineapple into bite sized pieces. Boil them in salted water till they are cooked. Allow to cool thoroughly. Refrigerate. Chop the mango too into the same sized pieces as the pineapple. Add required amount of jaggery and salt. Mix well. Refrigerate along with the grapes and pineapple. Grind the coconut, roasted red chillies and the mustard to a semi coarse paste. Tip it into the bowl containing the mixed fruits. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Majjige Huli which is very popular all over Karnataka is also called Morcolmb in Tamilnadu and Dhavi takka Randayi in Mangalore. It can be made either with Ashgourd, Brinjal or with Ladiesfinger too. In Kerala, Yam is the vegetable of choice. The basic gravy with coconut remains the same,though the seasoning may vary depending on the region where it is made.

Ingredients :

• 500 gms Ashgourd
• 1/2 coconut grated
• 6 green chillies slit
• 1/2 tsp Jeera/Cumin
• A pinch of turmeric powder
• Salt
• 250 ml slightly sour buttermilk

For the seasoning:

• 2 tbsps Coconut oil
• 1 tsp mustard
• 1 tsp Jeera/cumin
• 3 sprigs curry leaves

Method :

Wash and deskin the Ashgourd. Chop it into bite sized pieces. Pressure cook to one whistle with a glass of water, slit green chillies and salt. Grind the coconut and half tsp jeera to a smooth paste. Pour it into the cooked Ashgourd. Add the buttermilk and boil the Majjige Huli well. Heat the oil. Add, a tsp of mustard and after it splutters add the Cumin seeds. Toss. Add the curry leaves, mix and pour the seasoning into the Majjige Huli. Serve with Rice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

This is a typical Mangalorean style recipe which we call ‘Humman’. Potatoes, Navy beans or any lentils of choice can be used. Here I have used sprouted Hyacinth Beans/Val. The non vegetarians can replace it with Prawns. Best served with Rice.

Ingredients :

• 250 gms sprouted Hyacinth Beans
• 1 potato deskinned and cubed
• Half of a large coconut grated
• 12 roasted red chillies
• 1 tbsp tamarind paste
• Salt
• A pea sized piece of Hing/asafoetida
• 3 tbsps Parachute coconut oil

Method :

Cook the sprouted Hyacinth Beans along with the potato in salted water. Grind the coconut, asafoetida, roasted red chillies and tamarind to a smooth paste. Pour it into the cooked Beans, and potato mixture. Boil well and drizzle with Coconut oil.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Lady’sfinger Sagllein or Bhenda Sagllein is a traditional Konkani preparation which goes well with Roti or Dal rice. A variety of vegetables like cabbage, potato or even French beans can be used with the Masala that has been used today for making the Ladyfinger sagllein.

Ingredients :

• 16 tender Ladyfinger
• 3 onions
• 2 sprigs curry leaves
• 1/2 of a small coconut
• 10 roasted dry red chillies (or as per spice level)
• 1 heaped tsp tamarind paste
• 1 heaped tbsp coriander seeds
• 10 seeds methi/ fenugreek
• I tsp mustard
• Salt
• 3 tbsps Coconut oil

Method :

Slice the onions. Wash, pat dry and snip the ends of the Okra. Chop into one inch size pieces. Keep aside.

Heat a tsp of oil. Add the coriander seeds and the Methi and roast to a rich golden brown. Grind it along with, the coconut, roasted red chillies and tamarind to a smooth paste.

Heat the coconut oil. Add a tsp of mustard and after it splutters add the curry leaves. Toss. Drop in the sliced onions, Okra and salt and roast till the onions are translucent. Add the ground coconut masala and a small glass of water. Boil well for a couple of minutes. Keep aside for half an hour for the flavours to infuse.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Chana Ghashi or Chick peas in Coconut gravy is an authentic Konkani delight wherein either raw jackfruit or Yam is added to enhance the flavour of the Ghashi. Since raw jackfruit is seasonal, yam is usually used. These need to be cooked separately in a pan as pressure cooking them along with the Chick peas will make them mushy.

Ingredients :

• 200 gms chana/ Bengal gram/chick peas washed and soaked for 8 hours.
• 16 bite sized pieces of raw jackfruit or Yam
• 1/2 coconut grated
• 6 Guntur and 4 Byadgi chillies roasted or any dry red chillies that are available.
• 1 tbsp tamarind paste
• 1 tbsp grated coconut kept separately.
• 2 tbsps of Parachute Coconut oil
• 1 heaped tsp of mustard
• A pinch of turmeric
• 5 sprigs of curry leaves

Method :

Pressure cook the chana with salt. Also cook the raw jackfruit or Yam separately in salted water. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked chana and the raw jackfruit or Yam. Boil well. Heat 2 tbsps oil add a spoon of mustard. After it splutters add the tbsp of grated coconut. Toss and add a pinch of turmeric. Drop in 5 sprigs curry leaves. Switch off and drop the seasoning into the boiling ghashi.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

The Vegetable Stew here is flavoured with ginger and green chillies and it is a fragrant and rich coconut based dish. I have adapted it to cater to the family’s taste.

Ingredients :

• 3 large potatoes deskinned and sliced thinly
• 1 bowl of peas boiled
• 4 tomatoes blanched peeled and chopped
• 3 onions sliced
• 7 green chillies slit
• 2 inch piece of ginger
• Milk extracted from one coconut
• Coriander leaves
• Salt
• 3 tsps sugar

Method :
Boil the potatoes and onions with salt chopped ginger and chillies till done. Add the boiled peas, chopped tomatoes and sugar. Boil well. Extract coconut milk by grinding the grated coconut to a smooth paste and squeezing out the milk. Strain it. Grind the residue again with a little water and strain the coconut milk. Add the first and the second extract to the stew. Boil and garnish with coriander leaves.

Copyright © 2017. All rights reserved.