Category: Simple Stir Fries

A variety of preparations are made from tender jackfruit all over India. Known as Kathal in Hindi, I have used the raw or tender form of jackfruit to prepare a simple stir-fry which is known as Kadge Upkari in my mother tongue Konkani.

Ingredients:

500 gms of deskinned tender jackfruit

5 dry red chillies

1 tbsp coconut oil

1 tsp mustard seeds

Salt.

Method:

Cut the tender jackfruit into thin slices of bite sized pieces. Heat oil in a pan. Add mustard seeds and after they splutter drop in the red chilly bits. Toss. Add the tender jackfruit pieces, salt and a glass of water. Bring to a boil, lower heat totally, cover and cook till done. Serve hot with dal and rice.

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Tender jackfruit also known as Kathal in Hindi or Kadgi in my mother tongue Konkani is used in the preparation of a variety of dishes. Posting a simple stir fry seasoned with garlic today.

Ingredients:

500 gms tender jackfruit deskinned

5 dry red chillies broken into bits

2 tbsps coconut oil

15 cloves of garlic crushed

Salt.

Method:

Cut the deskinned tender jackfruit into bite sized pieces. Wash and pressure cook them with salt and just enough water to two whistles. Once the pressure has released open the lid and check if they are cooked. If slightly under cooked, do not pressure cook them again. They get mushy. Heat oil in a pan. Add the garlic and roast on a slow flame till they turn a golden brown. Add the chilly bits, toss and tip in the tender jackfruit pieces. Cover and cook till they are done. Serve with rice and dal.

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Saar upkari refers to a stir-fry which is watery as it is served over rice rather than as an accompaniment. It can be made with lentils or fresh vegetables as well. The seasoning could vary depending on preference. Posting a saar upkari made with jackfruit seeds today..

Ingredients :

25 seeds of jackfruit peeled

1 tbsp coconut oil

3 Guntur red chillies broken into bits

A sprig of curry leaves

1 tsp mustard

A large pinch of Asafoetida

Salt

Water as required… Around 3 cups.

Method:

Slice the peeled jackfruit seeds lengthwise. Wash and tip them into the pressure cooker with three cups of water and salt. Pressure cook to two whistles. Allow the steam to escape naturally.  Adjust the consistency, adding water if required. Heat oil in a pan. Add the mustard. Once it crackles add the asafoetida and broken red chilly bits. Toss. Add the curry leaves. Toss and pour the seasoning into the cooked Jackfruit seed saar upkari. Allow to boil and switch off heat. Serve over rice.

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Gajar,  as carrot is known in Hindi and other vernacular languages in India is used in a variety of savoury and sweet preparations. Posting a simple Thoran or stir fry which is served with rice and dal or with sambhar rice.

Ingredients:

250 gms carrot

1 large onion finely chopped

3 tbsps grated coconut

2 cloves of garlic

1 tsp chilly powder

A pinch of turmeric powder

1/2 tsp cumin seeds

1 dry red chilly broken into bits

2 sprigs curry leaves

1 tbsp oil

1 tsp mustard

Salt.

Method:

Peel the carrots, wash and chop them fine. Heat oil in a pan. Add in the mustard seeds and after they splutter add the dry red chilly bits and curry leaves. Toss. Add the finely chopped onion and saute for a couple of minutes. Add the chopped carrot, salt and sprinkle with water. Cover and allow to cook. Blend the grated coconut, chilly powder, turmeric powder, garlic and cumin seeds to a coarse paste. Tip it into the thoran and mix thoroughly. Sprinkle with a little water if it’s too dry and roast it till the coarse paste is well infused. Serve hot.

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Ghia or bottlegourd is commonly used all over  India. Though Halva made of bottle gourd is the most popular of preparations, a huge variety of other items like subzi, kofta, coconut based curries and stir fried are made from this humble vegetable.

Ingredients:

300 gms bottle gourd, peeled and chopped into fine bits

4 dry red chillies cut into bits

10 cloves of garlic crushed

1 tbsp coconut oil

Salt.

Method:

Heat oil in a pan. Drop in the crushed garlic and roast on a low flame to a rich golden brown. Add the  chilly bits and toss. Drop in the chopped bottle gourd, salt and half a glass of water. Mix and bring to a boil. Lower heat and cook till done. Serve hot.

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A simple, delicious and fragrant flat beans stir fry which is popular with the Konkani community. The flat beans are first strung, the pods opened and the mature seeds of any separated. The pods are then washed, chopped and stir fried in a teaspoon of oil with the bare minimum of seasoning..

The mature seeds are used along with potatoes in a coconut based gravy.

Ingredients:

250 gms flat beans strung, washed and chopped

2 dry red chillies

1 tsp coconut oil

1 tsp mustard

A pinch of jaggery

Salt

2 tbsps grated coconut.

Method:

Heat the oil in a pan. Drop in the mustard. After it splitters add the red chilly bits and toss. Drop in the beans, jaggery and salt. Add 1/4 glass of water and cook covered on a medium to high flame till it’s done. Garnish with coconut and serve as an accompaniment to dal rice.

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A light, healthy and delicious stir fry, this French beans and potato stir fry is prepared in most Konkani speaking households as an accompaniment to rice and Dal. Minimum use of spices keeps the flavours of the vegetables intact.

Ingredients:

250 gms French beans

2 medium sized potatoes

3 green chillies chopped fine

1 tbsp coconut oil

1 tsp mustard

Salt

A pinch of Hing/ asafoetida

3 tbsps grated coconut.

Method:

Deskin the potatoes and chop them into tiny pieces. String the beans. Wash both the potatoes and the beans thoroughly and chop the beans fine. Heat the oil in a pan. Drop in the mustard and after it splutters drop in the finely chopped green chillies and asafoetida. Toss. Add the chopped beans and potato, salt and half a glass of water. Bring to a boil. Lower heat to minimum, cover and cook till done. Garnish with grated coconut and serve hot.

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A delicious Broccoli and Corn stir-fry which can be served as a side dish with rice or could be had as a meal by itself…

Ingredients:

One head of Broccoli blanched

1 cup sweet corn kernels boiled

1 tbsp olive oil

Pepper powder and chilly flakes as per requirement

Salt.

Method:

Heat the olive oil and drop in the blanched florets of Broccoli. Stir fry till cooked but crunchy. Add the sweet corn kernels, salt, chilly flakes and pepper powder. Mix well. Serve hot.

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