Category: Simple Stir Fries

Stir fries are known by different names in India. Upkari, Poriyal, Uperi , Sambharo are the various names depending on the regions from where they come. These are extremely healthy as minimum oil is used and they are not overcooked. Sharing the recipe of a carrot Poriyal today which my friend Vijaya Lakshmi shared with me.

Ingredients:

1/4 kg Carrot grated

1 large onion chopped fine

1 tomato chopped fine

2 tbsps grated coconut

Salt

2 tbsps coriander leaves finely chopped

For the tempering:

1 tbsp oil

1 tsp Mustard seeds

1 tsp Cumin seeds

5 pepper corns crushed coarsely

2 green chillies slit

5 flakes of garlic crushed

1 sprig of curry leaves

Method:

Heat oil in a pan. Drop in the mustard and after it splutters add the cumin seeds. Once they crackle add the crushed pepper corns, toss and add the curry leaves, slit green chillies and garlic. Toss till the garlic changes colour slightly. Add the onions and salt. Roast till translucent. Drop in the chopped tomatoes and give a quick stir. Add the coconut and saute for a minute. Drop in the grated carrot and saute gently for just a minute. Switch off and garnish with finely chopped coriander leaves. Serve hot.

Serves four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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This is an extremely simple but deliciously divine recipe which was shared by my friend Prasad Naik. Goes well with Chapati, rice or even as a filling in a sandwich. I love to make a meal of it as it’s not only light on the stomach, but amazingly flavourful.

Ingredients:

1 cup each of cabbage, carrot and tomatoes.

2 green chillies slit

1 sprig of curry leaf

1 tbsp oil

A large pinch of turmeric

1 tsp finely chopped coriander leaves

Salt

Method:

Grate the carrots. Chop the cabbage and tomatoes roughly. Heat oil in a pan. Drop in the curry leaves, chillies and turmeric. Immediately add the vegetables and salt. Saute on a high flame for just a few seconds till the vegetables are heated, but retain their crunch. Garnish with coriander leaves, mix and serve hot.

Serves two.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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This is a simple yet delicious recipe of the stir fry that my friend Swati Sule shared with me. It goes well with Chapati or with Dal rice. It’s the addition of a pinch of sugar that gives the stir fry it’s unique taste.

Ingredients:

250 gms of Okra/ Bhindi

A large pinch of turmeric

Salt

1/2 tsp of sugar

For the tempering:

2 tbsps oil

1 tsp Jeera/ cumin seeds


1/2 a tsp of mustard seeds

3 spicy green chillies slit

Method:

Wash and snip both the ends of the okra. Chop them fine as shown in the picture. Heat oil in a pan. Add the mustard and after it crackles drop in the cumin seeds. Immediately add the slit green chillies and toss. Drop in the chopped okra, turmeric, sugar and salt. Mix gently and keep tossing on a gentle flame till done. Serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Chinese potato is called Kooka, Koorka, Sambrani gadde depending on the region from where it comes from. Two places in the South of India grow it in abundance. There is a slight difference in the flavour as well as the texture of the Chinese potato grown in these regions. The Konkani community prepares a variety of dishes from it. Posting a spicy and tangy upkari today. Thanks to my friend Vinanti Gauri who shared this recipe with me.

Ingredients:

500 gms Chinese potato

1 heaped tbsp chilly powder

Salt

1 heaped tbsp Coriander powder

Juice of one lemon or 1 tsp of Amchur

1 heaped tbsp Jaggery syrup / powdered jaggery

For the seasoning:

2 tbsps oil

1 tsp Mustard

1 tsp Urad dal/ split black gram

2 sprigs curry leaves

1/4 tsp of powdered Hing/ asafoetida

Method:

Wash the Chinese potato well and pressure cook to three whistles. Allow to cool and peel. Heat oil in a pan. Add the mustard. After it crackles add the urad dal. After it turns golden, switch off the flame so that the spices that will be added into the seasoning do not burn. Drop in the curry leaves, asafoetida, chilly powder and coriander powder and toss. Immediately add the Chinese potato and salt. Give it a good stir, turn on the flame and heat the upkari, stirring gently all the while. Drop in the lemon juice and jaggery syrup or powder, cover and allow the flavours to infuse. All the while the flame must be extremely gentle so that the upkari does not stick to the bottom of the pan. Once it’s thoroughly heated switch off and serve hot with rice and dal.

This proprtion is for a family of four.

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A Kismuri is usually a cold preparation. Raw onion, grated coconut and green chillies are crushed and added to a fried vegetable. Today’s raw banana preparation is more like an upkari /stirfry, but probably is named as kismuri as it has onions, grated coconut and chillies added to it.

Ingredients :

3 medium sized raw bananas cubed fine

3 medium sized onions chopped fine

7 green chillies minced

3 tbsps grated coconut

2 tbsps coconut oil

1 tsp mustard

Salt

Method:

Heat oil in a pan. Add the mustard. After it splutters, drop in the minced green chillies and onions. Roast on a gentle flame till it’s translucent. Drop in the cubed raw banana, salt and half a glass of water. Mix, cover and cook till done. Garnish with grated coconut. Serve with rice and dal or with plain curd rice.

This measurement is for a family of four.

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A simple but delicious preparation of Yam is the Usli. Ginger adds flavour to the preparation and green chillies impart slight hotness. The sweetness of coconut balances out the sharpness of both the ginger and green chillies. This goes well with Rice and Dal, though I like making a meal of all my veggies!

Ingredients:

• 500 gms Yam/ Sooran
• 2 inch piece of ginger grated
• 5 green chillies chopped fine
• 3 tsps coconut oil or oil of choice
• 1 tsp mustard
• A large pinch of Asafoetida/ Hing
• Salt
• 3 tbsps grated coconut

Method:

Deskin the yam and wash it thoroughly. Chop it into extremely tiny cubes. Heat oil in a pan. Drop in the mustard. After it splutters add grated ginger and chopped green chillies. Toss for a few seconds and then tip in the yam. Add salt and pour in half a glass of water. Reduce flame after it starts boiling . Cook on a slow flame till done. Drop in the asafoetida and grated coconut. Mix thoroughly and heat well. Serve hot.

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.

Ingredients :

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.

Salt

Method:

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.

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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.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.