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.
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.
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.
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.
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
1 tsp sugar
A pinch of Turmeric powder
Coriander leaves for garnishing
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.
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.
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
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.
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.
100 gms Ivygourd
3 dry red chillies broken into bits
1 tbsp coconut oil
1 tsp mustard
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.
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.
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
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.
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.
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
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.
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.
250 gms Tender Cashew
2 tbsps Coconut oil
1tsp mustard seeds
1/2 tsp Hing/Asafoetida
4 dried Red chillies
3 tbsps grated coconut
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.
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.
250 gms French Beans
1 tbsp Coconut oil or oil of choice
1 tsp Chilly powder
15 cloves of garlic lightly crushed
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.