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.

Peanut and Ivygourd Stir fry Recipe

This is a simple, easy to make recipe which goes well with Poori or Rice. Peanuts, the poor man’s replacement for Cashewnuts come together with Ivygourd in this stir fry. Ingredients : 200 gms Raw peanuts 150 gms Ivygourd 4 dry red chillies broken into half 1 tbsp Coconut oil or oil of choice 1 tsp Mustard seeds Salt 1/2 tsp Hing/Asafoetida 4 tbsps grated coconut Method: Wash and pressure cook the peanuts with salt till done. Chop the ivygourd. Heat oil in a pan. Add the mustard seeds. After they crackle add the broken red chilly bits and Hing. Toss. Add the ivygourd, salt and half a cup of water. When half done, tip in the cooked peanuts. Cook till done. Garnish with grated coconut and serve hot. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Yam and Onion Stir fry Recipe

This is an extremely simple stir fry which the Konkani community calls Surnu anni Piyavva Upkari . Goes well with Rice and Dal or even with Curd rice. Ingredients : 250 gms Sooran/ Yam 2 large onions 3 Dry red chillies 2 tbsps Coconut oil or oil of choice 1 tsp mustard Salt Method: Deskin the Yam and slice thinly into long strips one inch in length. Wash thoroughly under running water. Yam is always washed after chopping as some Yams tend to give an itch. Keep aside. Slice the onions. Heat oil in a pan. Add the mustard. After it crackles drop in the dry red chilly bits. Toss and immediately add the sliced onions and salt . Saute till the onions turn translucent. Add the sliced yam pieces and a small cup of water. Cover and cook over a gentle flame till done. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

French Beans Tallasani – 2 Recipe

Tender and fresh French Beans were turned into what the Konkani community call a Tallasani. A Tallasani is a vegetable seasoned with garlic and dry red chillies or chilly powder. This preparation goes well with Dal rice or Roti.

Ingredients :

250 gms French Beans

1 tbsp Coconut oil or oil of choice

1 tsp Chilly powder

15 cloves of garlic lightly crushed

Salt

Method :

String the French Beans, wash well and chop into one inch sized pieces. Heat oil in a pan. Drop in the crushed garlic and saute till it turns golden brown. Drop in the French Beans, chilly powder and salt and saute well for a couple of minutes. Add a quarter cup of water, cover and cook till done.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Hyacinth Beans Usli/ stir-fry Recipe

This simple Hyacinth Beans Usli is one of my favourites. Popularly known as Pavta in Maharashtra and Avrekalu all over Karnataka, these beans have a distinctive flavour. This Usli with its minimum seasonings keeps the flavour intact. The blob of butter added at the end enhances the taste of the Usli.

Ingredients :

250 gms Hyacinth beans (shelled)

4 green chillies chopped fine

12 garlic cloves crushed slightly

2 tbsps Coconut oil or oil of choice

3 tbsps grated coconut

Juice of half a lemon

Coriander leaves finely chopped

Salt.

Method:

Soak the shelled Hyacinth Beans in enough water overnight. Deskin them. Wash and keep aside . Heat the coconut oil in a pan. Drop in the crushed garlic and roast to a golden yellow. Do not brown the garlic. Add the finely chopped chilles, toss and then drop in the Hyacinth beans, salt and half a glass of water. After it starts boiling, cover and cook over a slow flame till done. Add the grated coconut, finely chopped coriander leaves and lemon juice. Mix thoroughly and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Pumpkin Upkari/ Stir fry Recipe

This is one vegetable that I can never have enough of! I like it cooked, roasted, fried, baked or even just steamed with some salt and pepper. Posting a very simple yet delicious Stir fry which the Konkani community calls as Upkari. Goes well with both rice or Roti.

Ingredients:

  • 250 gms Pumpkin
  • 2 green chillies chopped fine
  • 2 tbsps Coconut Oil
  • 1 tsp mustard
  • 3 tbsps sugar/ jaggery as required
  • Salt
  • A pinch of Hing/ Asafoetida

Method:

Deskin the pumpkin. Sometimes I leave the skin on too. The choice is yours. Slice it thinly and wash well under running water. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the green chilly bits and the Hing. Toss, drop in the sliced pumpkin, sugar, salt and mix well. Sprinkle with water, cover and cook for a couple of minutes. It’s done. This is one preparation which gets ready in no time, so be careful not to over cook the vegetable.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Eggplant and Drumstick Stir Fry Recipe

This simple Stirfry is a delicious combo of Eggplant and Drumstick. Flavoured with Asafoetida it can be had as a side dish with Dal and Rice and for the weight as a meal by itself.

Ingredients :

  • 500 gms Eggplant /Brinjal
  • 2 Drumsticks
  • 1 tbsp Coconut oil or oil of choice
  • 1tsp mustard seeds
  • 3 dry red chillies
  • 1 tsp Asafoetida
  • Salt

Method :

Wash and pat dry the eggplant. Snip off the stem and chop into bite sized pieces. String the Drumstick and cut it into bite sized pieces too. Heat oil in a pan. Drop in the mustard. After it splutters add the broken red chilly bits. Toss. Add the chopped Drumstick, Eggplant, salt, Asafoetida and a small glass of water. Mix well, cover and cook over a low flame till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Eggplant/Matti Gool Tallasani/Stirfry with Garlic Recipe

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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Eggplant /Matti Gool and Onion Stir Fry Recipe

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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.