Simple Stir Fries – Page 3 – Vinaya's Culinary Delights

Colocassia Stem Tallasani

Posted on August 29, 2020 by vinayaprabhu2

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.

Ingredients :

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

Salt

Method:

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 and Potato Upkari /Stir fry Recipe

Posted on August 23, 2020 by vinayaprabhu2

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.

Ingredients :

100 gms Ivygourd

1 potato

3 dry red chillies broken into bits

1 tbsp coconut oil

1 tsp mustard

Salt

Method:

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.

Chickpea /Kabuli Chana Sundal

Posted on August 21, 2020 by vinayaprabhu2

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.

Ingredients :

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

Salt

Method:

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.

Colourful Bell pepper Stir fry Recipe

Posted on May 17, 2020 by vinayaprabhu2

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.

Tender Cashew Upkari /Stir fry

Posted on May 11, 2020May 11, 2020 by vinayaprabhu2

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.

Peanut and Ivygourd Stir fry Recipe

Posted on April 30, 2020May 1, 2020 by vinayaprabhu2

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

Posted on April 6, 2020April 26, 2020 by vinayaprabhu2

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

Posted on March 23, 2020 by vinayaprabhu2

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.

Hyacinth Beans Usli/ stir-fry Recipe

Posted on March 10, 2020March 10, 2020 by vinayaprabhu2

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.

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.