Simple Stir Fries – Vinaya's Culinary Delights

Pumpkin Upkari/ Stir fry Recipe

Posted on September 16, 2019September 16, 2019 by vinaya

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.

Eggplant and Drumstick Stir Fry Recipe

Posted on May 1, 2019 by vinaya

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.

Eggplant/Matti Gool Tallasani/Stirfry with Garlic Recipe

Posted on January 2, 2019January 24, 2019 by vinaya

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.

Eggplant /Matti Gool and Onion Stir Fry Recipe

Posted on January 1, 2019 by vinaya

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.

French Beans, Potato and Onion Subzi Recipe – 2

Posted on December 17, 2018 by vinaya

This semi dry subzi goes well with both Rice or Roti. I have posted one earlier, where I had used Sambhar Masala for flavour. This one is slightly more spicy, to balance the tanginess of the tomatoes that are added.

Ingredients :

200 gms French Beans
1 large potato chopped fine
2 large onions chopped fine
2 tomatoes chopped fine
1 tsp Jeera/Cumin powder
2 tbsps Dhania/Coriander powder
1 tbsp Chilly powder
A large pinch of Haldi/Turmeric powder
2 tbsps oil
1 tsp mustard seeds
Coriander leaves chopped fine
4 tbsps grated coconut
Salt

Method :

String the French Beans, wash and chop them fine. Heat oil in a pan. Add the mustard seeds and after they splutter, drop in the onions, and salt. Roast till the onions are translucent. Drop in the French Beans, Potato, the coriander, cumin, chilly and turmeric powders and mix well. Add 100 ml (Half a glass) of water and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves and grated coconut. Mix thoroughly and serve hot.

Horse Gram stir fry Recipe

Posted on December 9, 2018 by vinaya

Horse Gram is a highly nutritious Lentil grown in the Indian subcontinent and a variety of dishes are made from it. Posting a simple stir fry today which is usually served as an accompaniment to Rice and Horse gram Saaru.

Ingredients :

200 gms Horse Gram
3 Kashmiri or Byadgi Chillies broken into bits
1 tsp Hing/asafoetida
2 tbsps Coconut oil
1 tsp mustard
6 tbsps grated coconut
Salt

Method :

Wash and pressure cook the Horse Gram in a litre of water. After one whistle, lower heat and cook for 15 minutes. After the cooker has cooled down, drain the water and keep aside to make a Saaru. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the Hing, toss and drop in the cooked Horse Gram. Add salt and cover and cook for a few minutes. Garnish with grated coconut. Mix well and serve hot with Rice and Horse gram Saaru.

Ridgegourd Stir fry Recipe

Posted on December 6, 2018 by vinaya

This is an extremely simple and delicious Stir Fry which can be put together in no time. The only difference is that the Ridgegourd is sautéed in Ghee/clarified butter instead of oil.

Ingredients :

250 gms Ridgegourd
1 tbsp Ghee/clarified butter
1 tsp mustard seeds
3 green chillies chopped fine
A large pinch of Hing/asafoetida
2 tbsps grated coconut
1 tsp sugar
Salt

Method :

Scrape the Ridgegourd. Wash and slice the peel and keep it aside. Chop the Ridgegourd into bite size pieces. Heat Ghee in a pan. Add the mustard seeds and after they splutter, add the green chillies and Hing. Toss. Drop in the chopped Ridgegourd, salt, sugar and half a glass of water. Cover and cook till done. Garnish with the grated coconut.

Karotkhabi Khangau/ Bittergourd and Potato Manipur style Recipe

Posted on December 1, 2018 by vinaya

This use of potato and onions in this recipe helps in toning down the bitterness of Bittergourd. Though the original recipe does not use any souring agent I have drizzled some lime juice to balance the bitter taste. This is another subzi that goes well with both Rice and Roti.

Ingredients :

1 medium sized Bittergourd sliced into roundels
1 large potato deskinned and sliced
1 large onion chopped fine
1/4 tsp Turmeric powder
1 tsp Chilly powder
1 green chilly
2 tbsps oil
1 tsp Cumin seeds
Juice of one lemon

Method:

Heat oil in a pan. Drop in the cumin seeds. After they splutter add the Bittergourd roundels and salt. Roast on a gentle flame till half done. Drop in the onions and green chilly and roast till the, onions, are translucent. Add the potato, turmeric and chilly powder. Toss. Sprinkle a little water and cover and cook till done. Drizzle with lemon juice and serve hot.

Chow Chow Recipe

Posted on October 25, 2018 by vinaya

Chow Chow is basically a stir fry of mixed vegetables with spices added for flavour. Here I have used French Beans, Carrot and Potato with Single Spoon Spices added to make it more flavourful.

Ingredients :

250 gms French Beans
1 large carrot
2 medium sized potatoes
Juice of half a Lime
1 tsp Single Spoon Spice Malvani Masala
1 tsp Chilly powder
1/4 tsp Haldi /Turmeric powder
1 tbsp oil
1 tsp mustard
Salt

Method :

String the French Beans. Deskin the Carrot and Potato. Wash all the vegetables thoroughly and chop them into one inch size pieces lengthwise. Heat oil in a pan. Add the mustard. After it splutters add the vegetables, the chilly, turmeric and Malvani Masala powders and salt. Sprinkle a little water, cover and cook on a gentle flame till done. Drizzle with lemon juice, mix and serve hot with Roti or rice.

Cluster Beans/Mitke Sang/Gavar Stir Fry Recipe

Posted on September 29, 2018 by vinaya

This is a simple stir fry of Cluster Beans/ Mitke Sang /Gavar which is very popular with the Konkani community. The seasoning changes depending upon individual preference. I like mine with a dash of jaggery to tone down the slight bitterness of the vegetable.

Ingredients :

300 gms Cluster Beans
4 dry red chillies broken into bits
2 tbsps Jaggery syrup
1 tbsp Coconut oil (choice of oil)
1 tsp Mustard
Salt
3 tbsps grated Coconut.

Method :

Snip both ends of the Cluster Beans. Wash and chop them fine. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped cluster Beans, jaggery syrup and salt. Mix well. Pour in a glass of water and cook on a high flame till done. Garnish with coconut. Serve hot.