Madras Cucumber and potato stir-fry.

Madras/ Mangalore Cucumber is widely used in the Southern parts of India. It is used in coconut based gravies, in simple stirfries, dosa or grated and mixed with Jaggery and coconut milk and served as a dessert.

Ingredients:

1 Madras Cucumber washed, peeled , cored and chopped into tiny cubes.

2 large potatoes chopped into tiny cubes.

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies

1 sprig of curry leaves

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chilly bits , curry leaves and asafoetida. Toss. Add the cucumber, potato, salt and half a glass of water. Cover and cook till done. Goes well with Dal and rice.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Jackfruit seed, Cucumber peel and potato stir fry.

The nutritious part of the vegetable is it’s peel which has been used in this stir-fry. Here the peel of Madras/ Mangalore Cucumber which is commonly used in the Southern parts of India has been used. Along with it some sliced jackfruit seeds and potatoes have been added to lend sweetness.

Ingredients:

One Madras Cucumber, peeled and the peel cut into two inch long strips

Jackfruit seeds sliced ( half the amount of the peel when measured)

Potato cut into thin strips ( same amount as the sliced jackfruit seeds)

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard seeds. After they crackle add the broken red chilly bits and asafoetida. Toss. Add the peel, Jackruit seeds and potato. Add half a glass of water and salt. Mix thoroughly. Cover and cook till done. Serve with rice and dal.

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Cucumber and Jackruit seed stir fry/ Magge Tamboor

The Cucumber and Jackruit seed stir fry is a seasonal delicacy prepared by the GSB / Konkani community of Mangalore. This variety of Cucumber is available during late summer and can be stored uncut for almost four months. A few such vegetables like Pumpkin, Ashgourd and Yam were stored to tide over the monsoon months half a century ago. Today all kinds of fresh vegetables are freely available and with people shifting to apartments, storing them is now almost non existent.

Ingredients:

250 gms Cucumber de skinned, cored and chopped into tiny bits

25 seeds of Jackruit peeled and sliced

2 tbsps jaggery powder or syrup

500 ml of water

Salt

For the tempering:

2 tbsps Coconut oil

15 garlic cloves crushed gently

3 dry red chillies broken into bits

Method:

Tip the chopped cucumber and sliced jackfruit seeds into a pressure cooker. Add salt and two glasses of water. Pressure cook to two whistles. Allow pressure to release naturally. Add the jaggery and bring to a boil. Heat oil in a pan. Add the crushed garlic and roast to a golden brown. Drop in the broken red chilly bits, toss and drop the seasoning into the boiling Tamboor. Allow to simmer for a couple of minutes. Switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve it as a mixer over rice.

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Bottle gourd peel and potato upkari/ stir-fry.

The nutritive part of the bottle gourd that is it’s peel combined with potato to give it texture finds its way into this stir-fry . This is one of the most traditional of Konkani recipes where the peel of vegetables is put to good use by turning it into a simple stir fry. Best consumed with rice and dal.

Ingredients:

Peel of one large sized bottle gourd ( that is the green portion adjacent to the white portion of the bottle gourd after the outer hard portion is scraped off)

Potato exactly half the amount of the peel after it is chopped.

5 dry red chillies or more as per spice level.

1 tbsp coconut oil

1 tsp mustard

1/2 tsp Hing/ asafoetida

Salt

Method:

Scrape the outer hard portion of the bottle gourd gently and wash it thoroughly. Slice the peel and chop it fine lengthwise into one inch sized pieces. Chop potatoes similarly. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits, Hing and toss for a few seconds. Add the chopped peel, potatoes and salt. Add about 200 ml of water and bring to a boil. Cover and cook till done.

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Garlic Potato stir-fry

This is a fiery garlic potato stir fry for the spice lovers. I had made it with just half a kg of baby potatoes to try out the recipe shared by my friend Sharmila Shirali, as my husband loves spicy dishes. We had a real treat as it went extremely well with the Dal rice and curds with which I served it.

Ingredients:

1/2 kg baby potatoes pressure cooked and peeled

12 Byadgi chillies

10 cloves of garlic

Salt

2 tbsps coconut oil or oil of choice

Method:

Soak the Byadgi chillies and garlic together in half a glass of water for an hour. Grind it along with required amount of salt to a fine paste. Marinate the baby potatoes for about an hour in this ground paste. Heat oil in a pan. Drop in the potatoes and saute on a gentle flame till the raw smell disappears and you can smell the aroma of garlic that has been sauteed well. Allow the potatoes to rest for an hour before you serve them so that the potatoes could absorb the flavour. Reheat and serve with Dal rice.

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Pineapple stir fry

This is a recipe for those who love tart fruits but cannot enjoy them as they are allergic to it. A quick saute or seasoning kills the enzymes responsible for the allergy and the fruits can be eaten as a dessert or even with a meal. This is a delicious recipe of seasoned pineapple shared by my friend Sneha Kamath.

Ingredients:

1 pineapple de skinned and chopped into bite sized pieces

1 tbsp jaggery syrup

Salt

1 tbsp finely chopped coriander or mint leaves

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

Method:

Heat the oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chilly bits. Toss and drop in the pineapple pieces. Add the jaggery syrup and salt. Mix well, cover and cook on a gentle flame for five minutes. Garnish with coriander or mint leaves. Serve hot or cold.

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Cowpeas/ Karamani Sundal

This Cowpeas/ Lobhia/ Karamani Sundal is popularly made as an offering to the deity especially during Navratri. As always, all offerings according to Hindu tradition are sans onion and garlic or what are known as Sattvik preparations. The addition of curry leaves and Hing / asafoetida make it very flavourful. Spice level can be adjusted as per preference. This recipe was shared by my friend Rajalakshmi Krishnamurthy and it can be eaten as is or goes extremely well with some Rasam and rice.

Ingredients:

1 cup/ 200 gms Lobhia/ Karamani

Salt

2 tbsps grated coconut

For the tempering:

1 tbsp coconut oil or oil of choice

1 tsp mustard seeds

A large pinch of Hing/ asafoetida

2 dry red chillies broken into bits

2 sprigs curry leaves

Method:

Soak the Lobhia overnight and the next morning pressure cook to two whistles on a high flame. This is to prevent the Lobhia from getting mushy. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chillies, Hing and curry leaves. Toss for a few seconds. Drop in the cooked Lobhia and salt. Mix gently and cook covered for about two to three minutes for the flavours to infuse. Garnish with grated coconut.

Note: you can drizzle some lemon juice over it as I did just before serving. Tastes divine!

Serves four.

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Cabbage, carrot, peas, potato and capsicum Poriyal/ stir-fry

This fragrant Poriyal goes well with both rice and Chapati. The Sambhar powder added to it makes it extremely flavourful. The South Indians like to garnish it with grated coconut, but you may skip it . Tastes just as good. I thank my friend Sara Iyer for having shared this recipe with me. Recipe link to the Sambhar powder is given below.

Sambar Powder Recipe

Ingredients:

250 gms cabbage chopped roughly

1 potato peeled and chopped lengthwise

1 carrot peeled and chopped lengthwise

1 capsicum sliced into slivers

A fistful of green peas

1 heaped teaspoon Sambhar powder

1/4 tsp Turmeric powder

1/2 tsp chilly powder

3 tbsps grated coconut

Salt

For the tempering:

2 tsps oil

1 tsp mustard seeds

1 tsp urad dal/ split black gram

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Method:

Heat the oil in a pan. Drop in the mustard and after it splutters add the Urad dal. Once the urad dal turns golden yellow add the Hing and curry leaves. Toss. Drop in the vegetables, salt, Sambhar powder, chilly and turmeric powders. Add half a glass of water and mix thoroughly. Cover and cook till done. Garnish with grated coconut.

Serves four.

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Sauteed Peas

This is an extremely simple but delicious recipe which one can make instantly and enjoy as a meal, with Chapati or even with rice. This used to be made quite often when the children were around, but now with the nest empty, had almost forgotten about it. It just so happened that my friend Keshav Kamath mentioned about it the other day when we were discussing easy recipes for his lunch box.

Ingredients:

100 gms frozen peas washed under running water and drained

1 tbsp Amul butter

Salt and pepper as required

Method:

Heat a pan and tip in the butter, peas, salt and pepper. Saute on a high flame till the peas are tender but don’t lose their colour. Takes just three minutes. Serve hot.

Serves one.

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Potato Tallasani

This dish is a favourite in most North Kanara households. A simple stir-fry of potato seasoned with garlic and accompanied by a garlic seasoned Dal. I had no clue about this combination till my friend Sadhana Kiran shared her recipe with me. For garlic lovers this is a must try. Goes well with Chapati too.

Ingredients:

2 large potatoes sliced as shown in the picture

1 tbsp Kashmiri Lal chilly powder

Salt

For the tempering:

1 tbsp coconut oil

10 cloves of garlic gently crushed

Heat oil in a pan. Drop in the garlic and roast to a rich golden brown. Drop in the potatoes, chilly powder and salt. Mix thoroughly and cover and cook over a very gentle flame till done. Takes about seven minutes.

Serves two.

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