Chinese potato spicy and tangy recipe

Chinese potato is called Kooka, Koorka, Sambrani gadde depending on the region from where it comes from. Two places in the South of India grow it in abundance. There is a slight difference in the flavour as well as the texture of the Chinese potato grown in these regions. The Konkani community prepares a variety of dishes from it. Posting a spicy and tangy upkari today. Thanks to my friend Vinanti Gauri who shared this recipe with me.

Ingredients:

500 gms Chinese potato

1 heaped tbsp chilly powder

Salt

1 heaped tbsp Coriander powder

Juice of one lemon or 1 tsp of Amchur

1 heaped tbsp Jaggery syrup / powdered jaggery

For the seasoning:

2 tbsps oil

1 tsp Mustard

1 tsp Urad dal/ split black gram

2 sprigs curry leaves

1/4 tsp of powdered Hing/ asafoetida

Method:

Wash the Chinese potato well and pressure cook to three whistles. Allow to cool and peel. Heat oil in a pan. Add the mustard. After it crackles add the urad dal. After it turns golden, switch off the flame so that the spices that will be added into the seasoning do not burn. Drop in the curry leaves, asafoetida, chilly powder and coriander powder and toss. Immediately add the Chinese potato and salt. Give it a good stir, turn on the flame and heat the upkari, stirring gently all the while. Drop in the lemon juice and jaggery syrup or powder, cover and allow the flavours to infuse. All the while the flame must be extremely gentle so that the upkari does not stick to the bottom of the pan. Once it’s thoroughly heated switch off and serve hot with rice and dal.

This proprtion is for a family of four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Raw Banana Kismuri

A Kismuri is usually a cold preparation. Raw onion, grated coconut and green chillies are crushed and added to a fried vegetable. Today’s raw banana preparation is more like an upkari /stirfry, but probably is named as kismuri as it has onions, grated coconut and chillies added to it.

Ingredients :

3 medium sized raw bananas cubed fine

3 medium sized onions chopped fine

7 green chillies minced

3 tbsps grated coconut

2 tbsps coconut oil

1 tsp mustard

Salt

Method:

Heat oil in a pan. Add the mustard. After it splutters, drop in the minced green chillies and onions. Roast on a gentle flame till it’s translucent. Drop in the cubed raw banana, salt and half a glass of water. Mix, cover and cook till done. Garnish with grated coconut. Serve with rice and dal or with plain curd rice.

This measurement is for a family of four.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Yam Usli/ stir fry Recipe

A simple but delicious preparation of Yam is the Usli. Ginger adds flavour to the preparation and green chillies impart slight hotness. The sweetness of coconut balances out the sharpness of both the ginger and green chillies. This goes well with Rice and Dal, though I like making a meal of all my veggies!

Ingredients:

  • 500 gms Yam/ Sooran
  • 2 inch piece of ginger grated
  • 5 green chillies chopped fine
  • 3 tsps coconut oil or oil of choice
  • 1 tsp mustard
  • A large pinch of Asafoetida/ Hing
  • Salt
  • 3 tbsps grated coconut

Method:

Deskin the yam and wash it thoroughly. Chop it into extremely tiny cubes. Heat oil in a pan. Drop in the mustard. After it splutters add grated ginger and chopped green chillies. Toss for a few seconds and then tip in the yam. Add salt and pour in half a glass of water. Reduce flame after it starts boiling . Cook on a slow flame till done. Drop in the asafoetida and grated coconut. Mix thoroughly and heat well. Serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Eggplant Upkari /Stirfry

This is a simple Eggplant /Brinjal preparation which is made in most households in South Canara. A recipe which is sans onion and garlic. Fragrant as it is seasoned in coconut oil and drizzled with Hing /Asafoetida.

Ingredients :

1/2 kg Eggplants

2 tbsps oil

1/2 tsp mustard

3 dry red chillies broken

1/2 tsp Hing or as required dissolved in a tbsp of water.

Salt

Method:

Wash and slice the eggplant as shown in the picture. Dip it in water to which juice of half a lemon has been added to retain the colour of the eggplant. Allow to stand for ten minutes. Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chillies. Toss. Drop in the sliced eggplant , salt and sprinkle a little water. Saute continuously till the eggplant gets cooked. Drizzle with Hing. Mix well and serve hot with Rice and Dal.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Jhola Gola/Corn stirfry

A delicious stirfy made of sweet corn which doubles up as an accompaniment to rice or can be had as a Chaat. Jhola is corn and gola is bringing together. So literally it means corn and a variety of seasoning brought together. . Similarly Gola can be made of fresh peas or tender Rajma. This recipe is a traditional one handed down to my friend Suchita Kamath by her mother.

Ingredients

250 gms Sweet corn

2 green chillies chopped fine

1 sprig curry leaves

1 tbsp Ghee

1/2 tsp mustard

A pinch of Hing/asafoetida

Juice of half of a small lime

1 tbsp grated coconut

Salt

1 tsp sugar

A pinch of Turmeric powder

Coriander leaves for garnishing

Method

Pressure cook the sweet corn with salt. Keep aside. Heat the ghee in a pan. Drop in the mustard. After it splutters, add the finely chopped green chillies, hing and curry leaves. Toss. Drop in the boiled corn sugar and Turmeric powder along with the water in which it is cooked. Cover and cook till the water is absorbed. Add grated coconut, lime juice and coriander leaves. Mix thoroughly and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Colocassia Stem Tallasani

Colocassia stems tossed in garlic and flavoured with tamarind and jaggery are absolutely delicious. As I have already mentioned earlier a Tallasani in Konkani refers to a stirfry which is seasoned with garlic. I have posted a stirfry of these stems with yam too under the catagory Simple stirfries of this website.

Ingredients :

18 Colocassia stems deveined

A handful of peeled garlic crushed

1 tbsp tamarind paste

2 tbsps jaggery

1 tsp Chilly pwder

2 tbsps Coconut oil or oil of choice

Salt

Method:

Devein and string the Colocassia stems thoroughly. Wash and chop into one inch sized pieces. Heat oil in a pan. Add the crushed garlic and roast to a deep golden brown. Add the chilly powder, toss and immediately drop in the Colocassia stems, salt and half a glass of water. Cover and cook till half done. Add the tamarind and jaggery and cook till done. Serve with Dal and rice.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Ivygourd and Potato Upkari /Stir fry Recipe

Ivygourd is a popular vegetable with the Konkani community of Mangalore. A variety of preparations are made from ivygourd and it is the variations in seasoning that makes each preparation unique and delicious.

Ingredients :

100 gms Ivygourd

1 potato

3 dry red chillies broken into bits

1 tbsp coconut oil

1 tsp mustard

Salt

Method:

Wash the Ivygourd thoroughly and snip off the ends. Slice lengthwise as shown in the picture. Deskin potato, wash and slice similarly. Heat oil in a pan. Drop in the mustard and after it splutters add the broken chilly bits. Toss. Add the sliced Ivygourd and potato. Tip in salt and mix thoroughly. Add half a glass of water and cook till done.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Chickpea /Kabuli Chana Sundal

Sundal is a preparation made of a variety of lentils or even pulses. Traditionally offered as Naivedya during Navratri or any auspicious occasion such as Gauri Pooja or Varamahalakshmi Vrat. As it is an offering no onion or garlic is used and it is garnished liberally with grated coconut and coriander leaves.

Ingredients :

250 gms Kabuli Chana

8 green chillies finely chopped

1 dry red chilly broken into two

2 sprigs curry leaves

2 tbsps oil

1 tsp mustard

1/4 tsp Hing/Asafoetida

5 tbsps grated coconut

4 tbsps finely chopped coriander leaves

Juice of one small lemon

Salt

Method:

Wash and soak the Chickpeas for eight hours. Add salt as required and pressure cook till done. After the first whistle lower flame and cook for eight minutes. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard and after it splutters add the green chillies, dry red chilly, Hing and curry leaves. Toss. Drop in the cooked Chickpeas along with the water in which it was cooked . Cover and cook over a gentle flame for five minutes to allow the Chickpeas to absorb the flavours of the seasoning. Add the coconut, mix and heat thoroughly. Finally add the lemon juice and coriander leaves. Give one stir, switch off and serve.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Colourful Bell pepper Stir fry Recipe

This colourful Bell pepper stir fry is an easy and delicious accompaniment to either Rice or Roti. You can even sandwich it between slices of bread or wrap it up in a tortilla. Seasoning of choice can be used, though today I have made it the traditional Indian way.

Ingredients :

One piece each of Red, Yellow, Orange and Green Bell peppers

2 tsps oil

1 tsp mustard seeds

1/2 tsp Hing/Asafoetida

1 tsp chilly powder

1 tbsp Amul butter

Salt

Method:

Chop the Bell peppers into bite sized square pieces. Heat oil in a pan. Drop in the mustard. After it splutters, add the Hing and the chopped Bell peppers. Tip in the Chilly powder and a pinch of salt. Saute on medium flame till done but crunchy. Add the Amul Butter, mix well and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Tender Cashew Upkari /Stir fry

Tender Cashew Upkari is a delicacy and is served traditionally at all the functions of the Konkani community. Since it is seasonal, Tender Cashew is also dried along with the peel and stored to be used as and when required.

Ingredients :

250 gms Tender Cashew

2 tbsps Coconut oil

1tsp mustard seeds

1/2 tsp Hing/Asafoetida

4 dried Red chillies

Salt

3 tbsps grated coconut

Method

Soak the tender Cashew in enough water for four to five hours. Peel them. Wash well and cook them with salt in an open pot till they are ninety percent done. Heat oil in a pan. Add the mustard and after it splutters drop in the Hing and broken Red chilly bits. Toss. Add the Cashew along with the water in which it is cooked. Cover and cook till done. Garnish with grated coconut. Mix well and serve hot with Poori or Dal Rice.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.