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.
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
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.
One of the easiest to make, the quickest to mature and utterly delicious is the mixed vegetable pickle. Usually a must at all Konkani weddings because it can be eaten within a day of making it. Usually only the hard variety of vegetables are used to make this pickle. It stays good in the fridge for at least six months, though mine has lasted upto a year. There is absolutely no use of oil made in this pickle.
750 gms Cauliflower
250 gms Carrot
250 gms Ivygourd
250 gms Raw Mango
9 large sized Lemons
100 gms Ginger
100 gms Green chillies
200 gms Mustard
250 gms Everest Tikhalal chilly powder
1 tbsp Asafoetida crystals
1 tbsp Turmeric
150 gms salt or more if required
Clean the Cauliflower. Separate it into florets. Wash in salted water. Wash all the other vegetables too and dry them on a piece of cloth, overnight. The next day, chop the vegetables into bite sized pieces. Grate the raw mango, and ginger. Finely chop the green chillies. Tip these vegetables in a large glass bowl. Sprinkle salt over them and toss them well. Squeeze the lemon juice. Keep tossing atleast six to seven times throughout the day so that all the vegetables are evenly coated. Allow to marinate for a day. The next day grind the mustard, chilly powder, asafoetida and turmeric to a smooth paste with water. Drop the ground paste into the vegetables and mix thoroughly. Add as much water as required to get a consistency of your choice. Salt may be added depending upon the sourness of the lemon juice and raw mango. Allow it to settle for another day. Bottle and use as required.
Sharing a Thali today of Rice, Dalithoy, Double Beans Hummana, Chinese potato stir fry, Potato and Onion Saung, Cabbage Kismuri, Moong Pathrado, Eggplant PakoraVermicelli Kheer and Curds. The recipe links to all the items are given below.
Aloo Pitika is an Assamese preparation which is eaten with rice gruel. It is similar to the Potato Gozzu prepared in Mangalore. The only difference is that raw mustard oil is drizzled over the mashed potatoes. Since we do not use mustard oil, I made do with coconut oil.
3 large potatoes
1 large onion
2 green chillies
Juice of lemon
1 tbsp Coconut oil or oil of choice
Pressure cook potatoes. Deskin and mash them well. Add finely chopped onions crushed green chillies, salt and lemon juice as per taste. Finally drizzle with coconut oil and mix thoroughly. Serve as side dish with rice or Roti.
Sharing a Thali today of Rice, Dalithoy, Chinese potato stir fry, Potato Humman, Coriander leaves Gozzu, Boiled peanuts, Asafoetida Chillies, Curd and fruit. Recipe links to all the items are given below.
Sharing a Thali today of Rice, Dal, Ivygourd Bhuthi, Tomato and potato Gozzu, Red chilly papad kismuri, Carrot and sesame salad, Curd and a piece of store bought Plum cake. The recipe links to all the items are given below.
This Cabbage, Potato and Onion Subzi is a family favourite. Tastes absolutely divine served with Rotis or Chapatis just off the flame. This is a preparation that I learnt from my friend Meena Damania and fond memories of preparing it in the early days of my marriage are associated with it.
400 gms cabbage chopped 2 large potatoes sliced 2 large onions sliced 2 large tomatoes chopped 2 tbsps coriander powder 1 tsp jeera powder 2 tsps chilly powder A pinch of turmeric 1 tsp sugar Salt. Coriander leaves
For the seasoning 2 tbsps ghee/ clarified butter 2 tbsps refined oil 1 tbsp jeera/ cumin seeds
Heat the ghee and oil mixture in a pan . Add the jeera. After it splutters add the sliced onions and potatoes together and roast with a little salt till transparent. Add the coriander, jeera, chilly and haldi powder. Toss well. Add the cabbage and a small glass of water and allow to cook. When cabbage is half done add the chopped tomatoes and sugar and cook till done. Garnish with coriander leaves.
Note: addition of ghee in the seasoning adds to the taste so please don’t skip it.