I have always marvelled at the variety of dishes that the GSB cuisine offers from each vegetable. Be it the commonly found or the seasonal, it offers a variety that is mind boggling! Today’s Thali consists of a variety of dishes made from the humble Ivygourd. All are traditional Konkani fare. There are other recipes too of the same vegetable, which I will post some other day. Recipe Links to all the dishes are shared below. Rice, Ivygourd Tallasani, Stirfry, Temple style Saaru, Fritters, Curd, Potato and Ivygourd Stir Fry, Bhuthi and Pickle.
Today’s Thali consists of Rice, Buttermilk Kadhi, Onion Tamballi, Tender green peas Stir Fry, Potato fritters, Sun basked Asafoetida Chillies, Curds and Fruit. Recipe Links to all the dishes are shared below.
I was left with plenty of boiled potatoes after making a variety of Chaat last evening. Used them up today in a variety of traditional Konkani dishes. Rice, Dalithoy, Methi Leaves Sukkein, Potato Hummanna, Potato and Tomato Gozzu, Masala Buttermilk and Hog Plum and Tender Bamboo Shoot Pickle. Recipe Links to all the dishes are shared below.
Sharing today’s Thali Meal of Rice, Fresh Kidney beans and potato Humman, Eggplant and Onion Stir Fry, Rice Kheer, Curds, Bamboo Shoot and Hog Plum pickle and an Orange. Recipe Links to all the dishes are shared below.
Fresh Pigeon peas are in season. The family loves any preparation of Pigeon peas, so decided to make a Stirfry to go along with the Rice, Dalithoy, Okra Sagllein, Chilly Papad Kismuri, Guava Raita and some Gooseberry pickle. Recipe Links to all are given below.