Jackfruit seed Saung.

Saung is a spicy and tangy preparation of vegetables or lentils made by the Konkani community. It goes well with rice, dal, roti, dosa and even with bread. The basic masala remains the same.  The only difference is the vegetable or lentil used. Posting one today made with jackfruit seeds.

Peel the outside white portion of the jackfruit seeds. Wash, cut into two or slice them lengthwise and pressure cook them with a little salt. The remaining procedure ie. the proportion of ingredients used and the method is the same as the recipe of the Saung given below.  Posting the recipe link to the same.

https://vinayasculinarydelights.com/bread-fruit-saung-recipe/

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Jackfruit seed Rasam.

Jackfruit seeds are used in a variety of preparations in South India, more so by the GSB community to which I belong. Here is a Rasam which is served over rice.

Ingredients:

21 seeds of jackfruit peeled and pressure cooked and mashed.

2tbsps Rasam powder

1 tbsp jaggery

2 tomatoes chopped

1 tsp tamarind paste

Salt

1 tbsp Ghee

7 cloves of garlic crushed

3 tbsps finely chopped coriander leaves.

Method:

Drop the mashed jackfruit seeds into a pan and add enough water to get a flowing consistency. Add the Rasam powder, jaggery and salt. Bring to a roaring boil and allow it to simmer for a few minutes. Heat the ghee in a pan. Add the crushed garlic and roast on a medium flame to a rich golden brown. Drop it into the Rasam. Allow the Rasam to simmer for a couple of minutes. Switch off. Add the coriander leaves, cover and keep aside for half an hour to allow the flavours to infuse. Serve over rice or as an appetizer.

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Iceberg lettuce sandwich.

This iceberg lettuce sandwich is a personal favourite and one can use fillings of one’s choice. Here I have used tomatoes and cucumber along with the Iceberg lettuce as well and slathered on some all purpose chutney which I generally have on hand. Just use the large variety of sliced bread which is available in the market. You may use slices of boiled potato and beetroot as well. Just assemble the veggies one on top of the other and cover it with another buttered slice of bread. Cut into triangles or bite sized pieces and serve.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

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Ivygourd and potato subzi.

Every state in India has its own variation of preparing Ivygourd. Here is a Tindora batata shaak from the Gujarati cuisine which is served with Roti. It is a simple yet delicious dish though only basic masalas are added to it.

Ingredients:

250 gms Ivygourd

125 gms potato

2 tbsps coriander powder

1 tsp cumin powder

1 heaped tsp chilly powder

1/3 tsp turmeric powder

Salt

1 tsp cumin

3 tbsps oil

3 tbsps finely chopped coriander leaves.

Method:

Wash the Ivygourd and potato. Snip the ends of the Ivygourd and slice it lengthwise. Peel the potato and slice it similarly. Heat oil in a pan. Add the cumin seeds and after they splutter add the Ivygourd, potato, salt, turmeric, chilly, coriander and cumin powder. Mix well. Splash a bit of water, cover and cook over a low flame till done. Garnish with coriander leaves.

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Sprouted Horsegram Curry.

I learnt to prepare this delicious sprouted Horsegram Curry from dear Asha Satish Philar akka who has authored a book on Saraswat cuisine. Sharing her recipe in here today.

Ingredients:

2 cups Sprouted horsegram, wash and pressure-cook the sprouts, add very little salt.
4 potatoes,wash, boil,peel and cut into large cubes.
4 tomatoes, wash and cut into small cubes.

For the paste:

2 tablespoons Coriander seeds
3-4 red Chillies
2 inch piece Cinnamon
2 Cloves
2 tablespoons. Fresh Coconut , grated
1 teaspoon Ginger-Garlic paste
1 green chilli 1/2 of a Medium size Onion, chopped
1 teaspoon Tamarind paste or 1/2 teaspoon Aamchur/ Mango powder
1 tablespoon cooked horsegram sprouts.
Fry the first four spices in a little oil and grind with grated coconut
to a fairly smooth paste with very little water, then add the rest of the other ingredients ( mentioned under For the paste) and grind further.

For the seasoning:

1 tablespoon Oil
1 1/2 medium- sized onions , chopped fine
Salt to taste
2 tablespoons Coriander leaves chopped for garnish

Method.

  1. With the flame on medium, heat the oil in a kadai and fry the onions until they turn light brown. Add the ground paste at this point and fry a little, then add the chopped tomatoes and a little water, and cook till soft.
  2. Now add the cooked potato and the horsegram Sprouts and combine well. Check salt and add to taste.Leavecthe randayi boiling gently until gravy blends well with the potato- sprouts mixture.
  3. Garnish with fresh coriander leaves and serve hot with Chappatis,rotis, puris or Pav bread…

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Ripe Hogplum Curry.

Curry made from ripe Hogplum is very popular in South Karnataka. It is not to be confused with the tender hogplums that are used for pickling or as a souring agent in curries. These are sweet and tangy. Gojju, Menskayi and a curry akin to the one made with baby mangoes is prepared and relished with rice and Dal.

Ingredients:

12 ripe hogplums

4 green chillies

1 cup jaggery or sugar

1 tbsp rice flour

Salt

2 tbsps coconut oil

1 tsp mustard seeds

1 red chilly broken into two

2 sprigs curry leaves

A pinch of Asafoetida

Method:

Deskin the hogplums and tip them into a pan. Add a little water to the peel and rub thoroughly to squeeze out any remnants adhering to the peel. Tip this water into the pan. Add jaggery/ sugar, salt, green chillies and two glasses of water . Bring this to boil on a medium flame, stirring constantly. Make a slurry of the rice flour and add it to the boiling curry. Keep simmering for about five minutes. Heat oil in a pan. Add the mustard seeds. After they splutter add the broken red chilly bits, Asafoetida  and the curry leaves in that order. Drop in the seasoning into the curry. Switch off the flame, cover and allow the curry to stand for half an hour before serving.

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Roasted Horsegram saaru.

I have used roasted Kulith/ horsegram in chutney and dry masala, but adding it to the Saaru was something new. The roasted Kulith gives texture and volume to the Saaru. Thankyou so much dear Sadhana Kiran for sharing your recipe.

Ingredients:

1 heaped tbsp horsegram

2 roasted Byadgi chillies

1 tsp coconut

2 tbsps ghee

2 green chillies slit

2 tomatoes boiled and kept aside

2 tbsps Ghee

5 cloves garlic crushed

2 tsps jaggery powder

Salt

3 tbsps chopped coriander leaves.

Method:

Dry roast the horsegram. Keep it aside. Add the coconut and roast it for a couple of minutes. Tip the roasted Horsegram, roasted Byadgi chillies, tomatoes and coconut into the blender and grind it to a smooth paste. Drop the paste into a vessel. Water it down to the required consistency. It should be neither thick nor thin. Add the green chillies, jaggery and salt and bring to a boil. Simmer for  three minutes. Heat the Ghee in a pan. Add the crushed garlic and roast it to a deep golden brown. Pour the seasoning into the boiling saaru. Allow to simmer for a couple of minutes. Switch off. Garnish with coriander leaves. Serve hot over rice.

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Sauteed green chillies.

Roasted chillies or Hari mirch are a must have in almost all the states in India. They are served with Vada pav or with Gathia Sev, with Dhokla or with curd rice. Though some people like to bite into the fresh raw chilly, sauteing them in oil makes them more palatable.

Ingredients:

15 green chillies

2 tbsps oil

Salt

Method:

Wash and wipe the green chillies. Keep the stems intact. Make a small slit in each to prevent them from spluttering while roasting them. Heat the oil in a pan. Roast them on a medium flame till they change colour slightly. Remove, drain the oil and place them on a plate. Sprinkle a pinch of salt and mix well.

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Garlic Fryums/ Vodi.

Garlic and onion Fryums are prepared by most Indian communities during the summer months. Known by different names like Vodi, Sandige, Vethal it is made and stored for use round the year.

Ingredients:

250 gms rice

5 tbsps Sago/ sabudana

2 tsps chilly powder

21 cloves of garlic

Salt.

Method:

Soak the rice and sabudana for three hours. Grind to a smooth paste. Tip the ground paste into a thick bottomed vessel. Add three glasses of water, salt and chilly powder. Mix thoroughly. Cook on a slow flame till the mixture turns transparent. The mixture at this stage thickens and attains dropping consistency. Remove from heat and allow to cool thoroughly. Chop the garlic fine and add it to the cooled mixture. Spread a plastic sheet and drop a teaspoon of this mixture in rows. Dry in strong sun for three  to four days. Once it’s dry it can be easily removed from the plastic sheet. Store in an airtight container and fry when required.

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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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