Category: Simple Stir Fries

This is yet another traditional stir fry made using a special variety of Eggplant /Brinjal /Aubergine by the Konkani community. I had posted one with onions yesterday. Today it is with garlic which is a very popular spice in Konkani cuisine. You can also make it with the Eggplant grown locally or the one found in your local super market.

Ingredients :

• 2 Matti Gool/Eggplant
• 25 cloves of garlic
• 2 tbsps Coconut oil or oil of choice
• 3 broken dry Red chilly bits
• Salt

Method:

Wash and slice the Eggplant into bite sized pieces. Crush the garlic gently and keep aside. Heat oil in a pan. Add the garlic and roast it on a gentle flame till it turns a nice golden brown. Drop in the dry red chilly bits. Toss for a couple of seconds. Tip in the Eggplant and salt. Mix thoroughly. Sprinkle water, cover and cook till done.

As mentioned earlier in one of my posts on this variety of Eggplant /Brinjal /Aubergine, Matti Gool is a seasonal variety of Eggplant grown in the Dakshin Kannada area of Karnataka in India. A variety of dishes are prepared during the season. You can substitute it with the Eggplant available in your local market. Posting a stir fry today which is simple but flavourful.

Ingredients :

• 2 medium sized Eggplants
• 2 large onions sliced
• 3 Dry red chillies broken into bits
• 2 tbsps Coconut oil or oil of choice
• 1 tsp Mustard seeds
• Salt

Method :

Wash and slice the Eggplant into bite sized pieces. Slice the onions and keep aside. Heat the oil in a pan. Add the mustard and after it splutters add the onions and chilly bits. Roast till the onions turn translucent. Drop in the sliced Eggplant, salt and sprinkle a little water. Cover and cook till done.

This is an extremely simple and delicious Stir Fry which can be put together in no time. The only difference is that the Ridgegourd is sautéed in Ghee/clarified butter instead of oil.

Ingredients :

• 250 gms Ridgegourd
• 1 tbsp Ghee/clarified butter
• 1 tsp mustard seeds
• 3 green chillies chopped fine
• A large pinch of Hing/asafoetida
• 2 tbsps grated coconut
• 1 tsp sugar
• Salt

Method :

Scrape the Ridgegourd. Wash and slice the peel and keep it aside. Chop the Ridgegourd into bite size pieces. Heat Ghee in a pan. Add the mustard seeds and after they splutter, add the green chillies and Hing. Toss. Drop in the chopped Ridgegourd, salt, sugar and half a glass of water. Cover and cook till done. Garnish with the grated coconut.

Chow Chow is basically a stir fry of mixed vegetables with spices added for flavour. Here I have used French Beans, Carrot and Potato with Single Spoon Spices added to make it more flavourful.

Ingredients :

• 250 gms French Beans
• 1 large carrot
• 2 medium sized potatoes
• Juice of half a Lime
• 1 tsp Single Spoon Spice Malvani Masala
• 1 tsp Chilly powder
• 1/4 tsp Haldi /Turmeric powder
• 1 tbsp oil
• 1 tsp mustard
• Salt

Method :

String the French Beans. Deskin the Carrot and Potato. Wash all the vegetables thoroughly and chop them into one inch size pieces lengthwise. Heat oil in a pan. Add the mustard. After it splutters add the vegetables, the chilly, turmeric and Malvani Masala powders and salt. Sprinkle a little water, cover and cook on a gentle flame till done. Drizzle with lemon juice, mix and serve hot with Roti or rice.

This is a simple stir fry of Cluster Beans/ Mitke Sang /Gavar which is very popular with the Konkani community. The seasoning changes depending upon individual preference. I like mine with a dash of jaggery to tone down the slight bitterness of the vegetable.

Ingredients :

• 300 gms Cluster Beans
• 4 dry red chillies broken into bits
• 2 tbsps Jaggery syrup
• 1 tbsp Coconut oil (choice of oil)
• 1 tsp Mustard
• Salt
• 3 tbsps grated Coconut.

Method :

Snip both ends of the Cluster Beans. Wash and chop them fine. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped cluster Beans, jaggery syrup and salt. Mix well. Pour in a glass of water and cook on a high flame till done. Garnish with coconut. Serve hot.

Sprouts are rich in Vitamins, protein and minerals. The best way to have them is raw, but some are a little difficult to digest, hence stir frying them is essential to soften them. Posting a sprouted Moong/Green gram Stir fry today.

Ingredients :

• 100 gms Moong/ Green gram sprouts
• 1 tbsp Coconut oil (or oil of choice)
• 1 tsp Mustard
• 2 green chillies chopped fine
• 1 sprig Curry leaves
• Juice of half a Lemon
• A pinch of Haldi /Turmeric powder
• 2 tbsps grated coconut
• 1 tbsp Coriander leaves chopped fine
• Salt

Method :

Wash and soak the Moong for eight hours. Drain and tie it in a thin cloth. Keep it aside for about a day. The next day you see that it has sprouted. Wash and keep aside. Heat oil in a pan. Add the mustard and after it splutters add the green chillies and curry leaves. Toss. Add the Turmeric powder and immediately add the sprouted Moong and salt. Stir fry on a gentle flame by sprinkling a little water. (If you want it really soft, add about half a glass of water and cook till done.) Drizzle with Lemon juice, garnish with grated coconut and finely chopped coriander leaves.

This is a traditional preparation of a mix of onion and spring onions served post delivery and to nursing mothers. Greens contain iron and onions are a natural laxative. Excellent for the elderly too. This stir fry is without the addition of any kind of spices other than a couple of broken red chilly bits.

Ingredients :

• 1 large onion
• 2 bunches of spring onions
• 2 dry red chillies broken into bits
• Salt
• 1 tbsp Ghee/clarified butter
• 1 tsp Mustard

Method :

Wash and chop the bunch of spring onions along with the greens and the onion fine. Heat a tbsp of ghee in a pan. Drop in a spoon of mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped onions, the spring onions and the greens. Sprinkle salt as required and toss for a couple of minutes till the onions turn translucent. Sprinkle a little water, cover and cook till done. Serve hot.

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