Simple Stir Fries - Vinaya's Culinary Delights

Tora leaves dumplings upkari.

Posted on November 26, 2025November 26, 2025 by vinayaprabhu2

I have posted the recipe for the Tora leaves dumplings earlier in here as well as how the leftovers can be sliced and roasted. Here is a fragrant and delicious upkari made with the same dumplings.

Ingredients:

Leftover Tora leaves dumplings

2 tbsps oil

1 tsp mustard seeds

A large pinch of fenugreek seeds

2 onions finely chopped

1 dry red chilly

Salt if required.

Method:

Crush the Tora leaves dumplings with your fingers. Heat oil in a pan. Add the mustard seeds and after they splutter add the fenugreek seeds. Toss till they change colour. Add the dry red chilly. Toss. Tip in the onions and roast till translucent. Add the crushed Tora leaves dumplings and mix thoroughly. Check for salt. Heat over a low flame till done. Serve with dal rice.

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Tora leaves stir-fry.

Posted on November 20, 2025November 20, 2025 by vinayaprabhu2

Tora leaves are a seasonal delicacy. Available during the monsoons in abundance, a stir-fry adding jackfruit seeds is invariably made in every Konkani household during this season.

Ingredients:

Two bunches tender Tora leaves

15 jackfruit seeds

9 cloves of garlic

1 tsp jaggery

3 dry red chillies broken into bits

Salt

1 tbsp coconut oil

3 tbsps grated coconut.

Method:

Clean the Tora leaves, wash and chop them roughly. Peel the jackfruit seeds, wash and pressure cook them with a little salt. Crush the garlic cloves. Heat the oil in a pan. Add the garlic and roast to a golden brown. Add the dry red chilly bits and toss. Add the tora leaves, cooked jackfruit seeds, salt and jaggery along with the water left behind after cooking the jackfruit seeds. Cover and cook till done. Garnish with grated coconut. Serve hot.

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Ivygourd and potato stir-fry -2.

Posted on November 12, 2025November 12, 2025 by vinayaprabhu2

Here is another simple yet delicious and easy to make preparation of Ivygourd also known as Tindora or Tendli . It can be served along with Chapati or also with Dal rice.

Ingredients:

250 gms Ivygourd, ends snipped and chopped lengthwise

2 medium sized potatoes peeled and chopped lengthwise

1 tbsp oil

1 tsp cumin seeds

A pinch of asafoetida

3 green chillies minced

Juice of half a lemon

Salt

Finely chopped coriander leaves for garnishing.

Method:

Heat the oil in a pan. Add the cumin seeds and after they splutter add the asafoetida and minced green chillies. Saute till the chillies change colour on a very slow flame. Add the ivygourd and potatoes. Mix well. Add 250 ml/ one cup of water and bring to a boil. Add salt, cover and cook till done. Add the lemon juice, mix thoroughly and switch off the stove. Add finely chopped coriander leaves, mix and serve hot.

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Spring onion greens fry.

Posted on October 31, 2025October 31, 2025 by vinayaprabhu2

Spring onion greens if in excess can be used to make a crunchy fry which can be served as sides or used in a raita. Wash,, drain and chop the greens to required length. Sprinkle with salt, pepper and corn flour as per requirement ..Mix well. Heat oil and fry them in batches. Drain and store in an air tight container.

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Sweet corn and spring onion greens stir-fry.

Posted on October 27, 2025October 27, 2025 by vinayaprabhu2

Here is a delicious easy to make stir-fry which I normally make for dinner as it’s not only filling but healthy as well. I have used sweet corn, spring onion greens and cherry tomatoes.You can add more vegetables as per your choice.

Ingredients:

One bunch spring onion greens chopped

One bowl of boiled sweet corn

A handful of cherry tomato

A sprinkling of herbs of your choice

Salted butter.

Method:

Tip the boiled sweet corn, sprkng onion greens, cherry tomatoes and a tsp of butter into a pan. Saute on a high flame for a minute. Add the herbs. Here I have used oregano, chilly flakes, garlic and onion powder and pepper . Mix well and saute for another minute or two till the vegetables soften but are still crunchy. Serve immediately.

Note:

I have skipped adding salt as I used salted butter as I prefer retaining the sweetness of sweet corn which gets masked if extra salt is used.

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Raw banana stir-fry.

Posted on September 21, 2025September 21, 2025 by vinayaprabhu2

Stirfies known as upkari, thoran or poriyal depending on the region where they come from are simple side dishes with minimal spices. Usually served with rice, they go well with Chapati as well. Upkaris can be made not only with fresh vegetables but also with greens as well.

Ingredients:

3 medium raw bananas peeled, washed and chopped as shown in the picture above.

1 tbsp oil

2 dry red chillies broken

1 tsp mustard

Salt.

Method:

Heat oil in a pan. Add the mustard seeds and after they splutter add the broken red chilly bits. Toss and immediately add the chopped raw bana, salt and 125 ml water. Allow to boil, mix thoroughly , cover and cook on an extremely low flame till done. It is ready within a few minutes.

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Tender jackfruit stir-fry -2

Posted on March 20, 2025April 7, 2025 by vinayaprabhu2

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 stir-fry.

Posted on March 8, 2025March 8, 2025 by vinayaprabhu2

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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Jackfruit seed saar upkari.

Posted on February 5, 2025February 6, 2025 by vinayaprabhu2

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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Ivygourd and potato subzi.

Posted on January 2, 2025January 2, 2025 by vinayaprabhu2

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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