30 minutes
Crispy chana dal chivda/snack
Crispy chana dal snack
Bengalgram Dal/Kadlebele (Kannada)/Chanedal (Konkani) is a versatile dal and often used more to prepare snacks or as seasoning/tadka. Some of the better known chana dal based foods are dhokla, sweet khichdi, puran poli, and also kosambari/salad. My recipe for today uses chana dal to make a crispy fried snack – either to be enjoyed as a ‘time pass’/tiffin snack or with upma dishes. Hope you enjoy it !
What you need to have:
1. Bengalgram dal – 1 Cup
2. Peanuts – 1/3 Cup
3. Chilli powder – 1 Teaspoon
4. Turmeric powder – 1/2 Teaspoon
5. Pepper powder – 1/2 Teaspoon
6. Black salt powder – 1/4 Teaspoon
7. Curry leaves – A few
Ingredients of crispy chana dal snack
What you do with what you have:
1. Wash and soak Bengalgram/chana dal in water over night. Drain and dry it for about an hour on a dry cloth or in a colander shaking every now and then. While soaking, I usually place a spoonful of saunf/fennel seeds packed in a cloth along with the soaking chana dal. The saunf/fennel seeds enhance the crispiness of the dal and lend a special aroma.
Soaked and dried chana dal
2. Dry roast curry leaves in a skillet till crispy, but make sure it does not change colour. When cooled, crush/powder a few curry leaves.
Curry leaves being dry roasted
3. Place a skillet with one cup cooking oil on medium flame. When hot, place a holed-spatula in it and fry the soaked chana dal in spatula till crispy. Repeat the process in batches for the remaining dal too. Adjusting the flame of your burner to ensure that the dal isn’t over-fried/burnt. Transfer to a colander to allow excess oil to drain out.
Soaked chana dal being fried in oil
4. In the same oil and spatula, fry peanuts too till crispy and transfer it to the same colander.
Peanuts being fried
Fried chana dal and peanuts
5. Transfer fried chana dal, peanuts to a skillet and add chilli powder, turmeric powder, white pepper powder, black salt powder, salt and few roasted curry leaves and and curry leaves powder from step-2 to it. Fry over simmering flame and stir for a few seconds. Enjoy with with upma, bhel or even as a snack by itself !
Powders and salt being added to fried chana dal
6. Transfer it to an air tight container – it will remain fresh and crispy for more than a week. 
A closer view of the snack
Crispy dal with Avrekalu upma
How long it takes: 30 minutes(other than soaking)
Good to remember:
1. Frying should be on medium flame depending upon one’s burner.
2. Adding peanuts is optional.
Vermicelli / Semiya Laddoo (Diwali special – 2)
Vermicelli Laddoos
How long it takes : 30 minutes
Number of servings: 10-12 of the above size
Vermicelli / Semiya / Semia is a fantastic ingredient that can be used to make different snacks – sweet and savoury. Given that the marketed brands also offer pre-roasted vermicelli, I prefer to use the branded variety like Bambino or M.T.R., but other local brands are also abundantly available. I have already put up vermicelli biryani, upma, payasam/kheer and cutlet. Today I would like to put up Laddoos to add to the existing list of various laddoos. It is very easy but tasty and different from other laddoos since we feel the aromatic flavour of Vermicelli. Also make for a unique sweet on your Diwali platter. Here it is:
What you need to have:
1. Vermicelli – 1 Cup ( I have used Bambino vermicelli)
2. Sugar – Little more than 1/2 Cup
3. Pure ghee – 4-6 Teaspoons
4. Grated cashews – A handful
5. Cardamom – 6-8
Ingredients of Vermicelli Laddoos
What you do with what you have:
1. Place a skillet with vermicelli in it and warm it up for about 5- 10 minutes on low heat.
Vermicelli being warmed up
2. In the same skillet, warm up sugar on medium flame in such a way that it crystallizes and does not liquify.
Sugar being crystalised
3. Both roasted Vermicelli and sugar is as shown in the image below. Add peeled cardamom to roasted sugar.
Roasted vermicelli and sugar
4. Place a frying pan with a little ghee in it and fry grated cashews till brown and crispy too..
Grated cashews being fried
5. On cooling, powder roasted vermicelli and sugar in the mixer to a fine consistency. Add fried cashews from step-4 and add pure ghee as well.
Vermicelli laddoo mix
6. Mix the laddoo mix well with your hands, bind it to laddoos. If difficult one can even add a little melted ghee to it and bind it into laddoos. The laddoos are tasty and one will not even be able to recognize the semiya / vermicelli in it unless otherwise told ! Yummmmmmmmmmmmm…!!!
Ready to serve Vermicelli laddoos
How long it takes: 30 mins
Number of servings:– 10-12 of the above size
Good to remember:
1. If pre-roasted vermicelli is used for the dish it should only be warmed up so that it will retain crispiness.
2. Sugar should be crystalized to help bind the laddoos.
3. Cashews are texture to homogenize with vermicelli texture and make for relishing laddoos.
4. Binding is a bit difficult since vermicelli does not have the dependable stickiness.
5. Use fresh ghee as far as possible.
Jalebi (Diwali Special – 1)
Jalebi
How long it takes : 30 minutes
Number of servings: 25-30 of the above size
Jalebi is a crispy, colourful and a very popular sweet among all generations. In my young days in Bangalore, there was a Gujarati stall that made fresh sweets, and my dadwould bring bring hot jalebi from there. I fondly remember how our entire family enjoyed it with immense relish. Indeed I can never forget those days that especially came around Diwali and other festive seasons. I tried this a couple of times at home and thought of sharing it with my fellow bloggers for this Diwali. People have different versions for Jalebi and this is my version. Here it is:
What you need to have:
1. All purpose flour – 1/2 Cup
2. Gram Flour (Chick peas atta) – 1 Teaspoon
3. Dry yeast – 1/3 Teaspoon
4. Sugar – 1/2 Teaspoon
5. Cooking oil – 1/2 Teaspoon
6. Zip lock cover – 1
7. Water – A little less than 1/2 cup (Luke warm)
Ingredients of Jalebi
What you do with what you have:
1. Sieve both gram flour and all purpose flour in the atta sieve and keep aside.
Sieved mix of all-purpose flour and chick peas atta
2. Heat the water to a lukewarm temperature and keep it aside. Dissolve 1/3 Teaspoon dry yeast in a bowl and keep aside for about 5 minutes. Add the atta mix from step 1 to it. Also add sugar, oil and luke warm water and stir in such a way that there are no lumps.
Jalebi batter mix
3. Allow it to ferment for about an hour and is as shown in the image below.
Fermented Jalebi batter
Ingredients of sugar syrup:
1. Sugar – 1 Cup
2. Water – 1/2 Cup
3. Saffron – A few strings
4. Cardamom powder – 1/2 Teaspoon
5. Lemon juice – 1 Teaspoon
How to make sugar syrup:
4. Mix sugar, water, Saffron strings in a wide bowl and keep it aside.
Ingredients of sugar syrup
5. Place a skillet which is around 4″ height and a little wide with cooking oil in it on medium flame. Fill in the fermented Jalebi batter in in a Ziplock cover with a 3 mm hole in its corner and squeeze it till you get the required size of the Jalebi.
Jalebi batter being squeezed to make Jalebi
6. Fry it on both the sides till brown and crispy.
Jalebi being fried
7. Heat the sugar syrup from step-4 on medium flame. When it starts boiling, switch it off and add cardamom powder.
Sugar syrup being boiled
8. Dip the crispy fried Jalebi from step-6 into it for a few seconds and since both Jalebi and sugar syrup are hot, the syrup will be absorbed fast. Repeat the process for the remaining fried Jalebi.
Fried Jalebi being dipped in sugar syrup
8. Enjoy hot crispy Jalebi . Yummmmmmmmmmmmmmmmm Remaining may be refrigerated.
Ready to serve Crispy Jalebi
A closer view of Jalebi
How long it takes : 30 minutes
Number of servings: 25-30 of the above size
Good to remember:
1. Use fresh maida, chick peas atta for the dish.
2. Adding lemon juice makes the syrup ideal.
3. Use fresh dry yeast, else the batter will not ferment.
4. While frying Jalebi check oil. If it is over heated, switch off and fry after it cools a bit.
5. Adding of colour to Jalebi is one’s choice. I have not added colour at all as I prefer to avoid colouring agents.
Tomato Rasam
Tomato Rasam
How long it takes: 30 minutes
Number of servings: 2
The humble Rasam is now a popular dish, substituting for soup in the Indian cuisine and especially makes for good comfort food. It is a perfect simple food, even a relief – especially when you’re back from hectic travel, or recovering from a nasty flu. In fact on a normal day, many youngsters will refuse to have it, only craving for rasam to come to their rescue when illness leaves a bitter taste in the mouth! There are different varieties of rasam, the simplest and easiest version being Tomato Rasam or Saaru as it is otherwise known. I’ve put another version of tomato rasam with toor dal, as well as eclectic versions like pineapple rasam, masala rasam, poli saru, ginger-lemon rasam (another welcome remedy for the ill), and then rasam powder that you may make each time or store for further use. An easy and healthy recipe, one can enjoy tomato rasam with any simple curry or sip it in a cup after the lunch. This simple tasty recipe is a good beginning for the amateurs and beginners. Here it is.
What you need to have:
1. Tomatoes – 2 Medium
2. Green chilly – 1
3. Tamarind – A pinch or pulp 1/2 Teaspoon
4. Sugar – A pinch but a must
5. Rasam powder – 1 and 1/2 Teaspoon (home made)
6. Choppped coriander leaves – A handful
7. Salt – To taste
Ingredients of Seasoning:
1. Mustard seeds – 1/2 Teaspoon
2. Red chilly pieces – 3-4
3. Asafoetida powder – 1/4 Teaspoon
4. Curry leaves – 2 Sprigs
5. Cooking oil – 2 Teaspoons
Ingredients of Tomato Rasam
What you do with what you have:
1. Wash and chop tomatoes and puree it in the mixer to a fine consistency. Wash and slit Green chilly and chop cilantro and keep it aside.
Tomato puree
2. Transfer Tomato puree (3/4 cup) to a bowl and add 1/2 cup water, slit green chilly, tamarind, salt, sugar and place it on medium flame. Cook for about 15 minutes till you get a pleasant aroma of cooking the ingredients, by then tomato puree will have been cooked.
Tomato puree being cooked with other ingredients
Tomato puree being cooked
3. Dissolve Rasam powder in 1/2 cup normal water and mix it to the boiling tomato puree mix. Also add 2 tender sprigs of Curry leaves which will enhance the aroma and flavour of rasam. Check for salt and some more water if needed.
Curry leaves being added to boiling rasam
4. Finally add chopped Cilantro and close it with a lid.
Chopped Cilantro being added to boiling Rasam
5. Place a spatula with 2 Teaspoons of cooking oil in it on medium flame. When hot, add mustard seeds and once they splutter, add red chilly pieces, asafoetida powder and curry leaves. Season the dish with this mixture.
Seasoning in progress
6. Transfer it to bowl. Serve hot with white rice and a simple curry!!!!!!!!!!!!!!!
Ready to serve Tomato Rasam(A closer view)
How long it takes: 30 minutes
Number of servings: 2
Good to remember:
1. Use pulpy and ripe tomatoes for the dish
2. This should be watery since we do not use dal for the dish, but makes for a tasty rasam indeed.
3. Using either a pinch of sugar or a piece of jaggery is a must for extra flavour.
Long Beans Pallya
Long Beans Pallya
How long it takes: 30 minutes
Number of servings: 4-5
Long Beans is Alsande in Kannada and Valla Sanga in Konkani and is popular here in South Canara as the most common veggie grown in kitchen gardens. It is now grown elsewhere too and a longer improved hybrid variety is also available. I have already put up long beans dry curry and today I would like to put up Pallya – a dry side dish which is a simple dish and a good side-dish for rice and dal. Here it is:
Fresh Long Beans
What you need to have:
1. Chopped Long Beans – 3- cups
Ingredients of Seasoning
1. Mustard seeds – 1 Teaspoon
2. Split Blackgram dal – 1 Teaspoon
3. Red chilly – 2-3
4. Curry leaves – 3-4 Strands 
Ingredients of Long Beans Pallya
Ingredients of Masala:
1. Fresh grated coconut – 2 Tablespoons
2. Red chilly – 3-4
3. Turmeric powder – 1 Teaspoon
4. Tamarind – A little
5. Mustard seeds – 1 Teaspoon
6. Salt – To taste
7. Jaggery – 1 Teaspoon
Ingredients of the masala powder
What you do with what you have:
1. Wash and remove the tips and chop it into 1/2″ pieces and keep it aside as shown in image-2. Grate coconut as well and keep it aside as shown in image-3.
2. Grind grated coconut, red chilly , Mustard seeds, tamarind, salt and jaggery, turmeric powder in the mixer into a medium fine powder without adding water(in wipper mode) and keep aside. (This dish is a combination of sweet, tangy and a little spicy flavour.)
Ground Masala powder
3. Place a skillet with 4-5 Teaspoons of cooking oil on medium flame. When hot, add mustard seeds to it. When it splutters add black gram dal to it. Once it turns light brown, add broken red chilly and curry leaves to it. Add the ground masala powder from step-2 to it and just stir for a while.
Seasoning in progress
Ground masala powder being fried in seasoning
4. Finally, add chopped Long Beans from step-1 to it and close it with a lid with water in it so that vapour cooks the veggie fast. Also, in this way the oil used in the seasoning will remain intact and the dish will be very tasty and aromatic. As and when the water gets hot, change the water until the veggie is done.
Chopped Long Beans being added
The dish being cooked
5. When done transfer it to a serving bowl and serve hot with rice and dal. Yummmmmmmmmmm
Ready to serve Long Beans Pallya
How long it takes: 30 minutes
Number of servings: 4-5
Good to remember:
1. Tender and fresh long beans would be the best option for this dish.
2. Jaggery is a must. Instead of tamarind, one can even use Bilimbi.
3. All the masala ingredients should be ground raw.
4. The purpose of keeping water to cook the dish is, it will retain the oil in the dish and will retain the combined aroma of the masala and the veggie too.
5. This is a dish that Kannada Brahmins prepared for most of their weddings and other ceremonies.
Oats Vegetable Roti
Oats Vegetable Roti
How long it takes: 30 mins
Number of servings: 6
Oats are becoming very popular these days due to growing health consciousness. The response to oats upma and requests for other oats-based dishes encourage me to put up these tasty and healthy recipes which I believe readers like you will enjoy – not only looking at the pictures on this blog but also preparing the dish. Being crispy in texture, oats dishes turn out crispy and therefore tasty, especially in this rainy season. I have already put up Oats Upma, Oats idli, Peanut-Oats Laddoo, Oats paratha and today, Oats veggie roti.
What you need to have:
1. Powdered Oats – 1 and 1/2 cup (I have used Quaker oats)
2. Upma Sujee – 1/2 Cup
3. Chopped Spring Onions – 2 Cups
4. Green chilly chopped – 1
5. Ginger chopped – 1/2 Teaspoon
6. Fresh grated Coconut – 2 Tablespoon
7. Cumin seeds – 1 Teaspoon
8. Fresh chopped Cilantro – 1/4 cup
9. Salt – To taste
10. Few small Banana leaves – 3-4
Quaker Oats & Upma Sujee
Other ingredients of Oats Veg-Roti
What you do with what you have:
1. Powder the oats in the dry grinder and transfer it to a broad bowl along with upma sujee/rawa.
2. Wash and chop spring onions and also the greens and keep it aside. Wash and chop green chilly, cilantro, grate ginger and coconut and transfer all the ingredients to the bowl. Add salt, cumin seeds if needed. One can even add Chopped capsicum to it.
Ingredients in a bowl
3. Add required quantity of water and keep it aside for about 20 minutes so that sujee and oats mix together to the required consistency. Sprinkle a little more water if needed while spreading the dough on the banana leaf.
Oats Roti mix
4. Wash and wipe the banana leaf and place a little dough and flatten it to required thickness by dipping your hand in water.
Ready to roast Oats Roti
5. Place a dosa skillet on medium flame with a teaspoon of cooking oil. When hot, place the roti and adjust the flame accordingly with the leaf facing upwards. When roti is done the leaf automatically comes up and can be removed.
Roti being roasted
6. When done, remove the leaf completely and flip it to roast on the reverse adding a little Saffola oil.
Roti being roasted on the reverse
7. Roti is ready to be served and enjoyed hot with tomato sauce/ketchup or any dry chutney powder of your choice.
Ready to serve Oats Veg-roti with Tomato sauce
How long it takes: 30 mins
Number of servings: 6 Roti
Peanut-Dalia Dal Dry Chutney Powder (with & without Copra)
Peanut-Dalia Dal Dry Chutney Powder
How long it takes: 30 minutes
Makes – 1 Bottle
Peanut and dalia dal are used in various culinary preparations and also as condiments. I have already put up dalia dal (hurikadle) chutney powder, peanut chutney powder and this is a new chutney powder which can be prepared with minimum copra and even without it. This chutney powder is a garlic version of the combination to relish with roti, paratha, curd rice or even as a spread on a slice of bread. Here it is.
What you need to have:
1. Peanuts – 1 Cup
2. Dalia dal – 1 Cup
3. Copra – 1/3 cup
4. Tamarind – Size of an areacanut
5. Garlic pods – 8-10 (Raw)
6. Red chilli powder (Byadgi) – 2 Tablespoons
7. Salt – As per taste
Ingredients of the chutney powder
What you do with what you have:
1. Place a skillet and dry roast peanuts till you get a pleasant aroma and you are able to peel the nuts when you rub with your hands. Peel the roasted nuts on cooling.
Peanuts being dry roasted.
2. In the same skillet dry roast dalia dal till the raw smell disappears and it turns crispy. Switch the flame off and add chilli powder to it and saute well.
Dry roasted dalia dal seasoned with red chilly powder
3. Peeled peanuts, roasted dalia dal, chilly powder, garlic pods, tamarind and salt are the main ingredients of this chutney powder.
Roasted ingredient
4. Grind the above mixed ingredients in the mixer to a medium coarse consistency . Enjoy with Roti or Chapati or even Curd rice.
Ready to serve Peanut-Dalia dal chutney powder (without copra)
5. Place a skillet and dry roast grated copra in it till it turns crispy and a nice aroma is given out.
Grated Copra
Roasted Copra
6. To the roasted ingredients from step-4, add this copra and grind it in the mixer to a medium coarse consistency checking for salt. Store it in airtight container using dry spoon will remain for more than 20 days afresh.
Ready to serve Peanut-Dalia dal chutney powder with copra
How long it takes: 30 minutes
Makes – 1 Bottle
1. Use fresh peanuts and clean dalia dal, since at times we find some bitter peanuts too when stale and makes the powder tasteless.
2. Chilly powder depends upon one’s palate
3. Garlic can be increased or decreased as per the whims of one’s taste buds.
4. Store it in airtight containers for the powder to retain freshness.
Oats Paratha
Oats Paratha
How long it takes: 30 mins
Number of servings: 12 medium size parathas
Oats is very popular these days as a healthy ingredient given the high fiber content and it’s utility in making different kinds of dishes. I have already put up oats idli and oats upma, the latter especially has been much appreciated by the viewers of this blog. Today, I would like to put up Oats Paratha and hope it is enjoyed by all. It turned out very tasty when made in my kitchen for the first time recently. Here it is.
What you need to have:
1. Wheat atta – 1 cup
2. Oats – 1 and 1/2 cup (Powdered)
3. Coriander powder – 1/4 Teaspoon
4. Cumin powder – 1/2 Teaspoon
5. Ajwain – 1/2 Teaspoon (powdered)
6. Chilli powder – 2/3 Teaspoon
7. Cooking oil – 4-5 Teaspoon
8. Salt – To taste
9. Water – To make the dough
Ingredients of Oats Paratha
What you do with what you have:
1. Powder any oats of your choice in the dry grinder to a fine consistency. Sieve it in the atta sieve/sifter and if any remaining, sieve again and mix it with the previously sieved oats powder. Powder cumin seeds, coriander seeds, ajwain too and keep aside. Transfer all ingredients to the atta sieve, including all the powders and salt too.
All the ingredients being transfered to the atta sieve
2. On sieving, the mix should look as shown in the image below. Transfer the mix to a broad bowl to make the dough. Also, add required quantity of cooking oil to it. (I have used Saffola gold heart cooking oil.)
Sieved ingredients transferred to a bowl
3. Mix the ingredients with your hands and add water in steps to make a pliable dough – little softer than the usual chapati dough. Keep it aside for a while, closing it with a lid. Pinch out the required quantity of the dough and knead it properly till it is smooth.
Paratha dough & pinched out ball
4. Dust the pinched out ball in atta and roll it into 4-5″ sized disc and apply oil to it. Fold it into semi circle and also apply oil again. Fold it into triangular shape and keep it aside. Repeat the same process for all the rotis. This process of folding and greasing helps to make layers.
Oil being applied in different stages
5. Roll out the triangular shaped roti on a thick plastic sheet dusting it in atta. Roll it to required thickness and ensure that you are rolling evenly all over the roti.
Rolled paratha
6. Place a non stick roti pan with a little oil being sprinkled on it on medium flame. Place rolled roti and sprinkle a little oil on it. 
Oats paratha being roasted
7. When done, just flip it and roast it again applying a little oil. Press slightly on all the sides with a spatula.
Paratha being flipped and roasted
8. Enjoy hot with either tomato sauce or the dry chutney powder and Amul butter. It tastes great and the layers of the roti will be like that of veg- puff. One can even enjoy with any side dish of one’s choice.
Oats paratha with tomato ketchup.
How long it takes: 30 minutes
Number of servings: 12 of the above size
Good to remember:
1. Use any brand of Oats.
2. Powdering it to a fine consistency helps to mix with wheat atta well .
3. One can make their own proportion to atta and the oats. This is my version.
4. Using more of oats will change the colour of paratha
Bondi Bhaji – Banana Blossom & Kabuli Chana Stir-fry
Bondi Bhaji – Kabuli Chana & Banana Blossom Stir Fry
How long it takes: 30 minutes
Number of servings: 4-5
I have already put up banana blossom chutney and would like to put up yet another banana blossom dish – this time, with kabuli chana. This combination tastes wonderful and we were introduced to it by my dear grandma when we visited her during the summer vacation in my young days. It was a simple dish with just a seasoning of mustard seeds , green chilly, asafoetida and curry leaves and of course salt to taste. In konkani we call it “Bondi Bhaji“. Bondi in Konkani is Banana Blossom. I have modified it and would like to share it with you all and here it is.
What you need to have:
1. Chopped Banana blossom chopped – 1 cup
2. Kabuli chana – A handful
Ingredients for seasoning:
1. Cumin seeds – 1/2 Teaspoon
2. Turmeric powder – 1 Teaspoon
3. Green chilly chopped – 1
4. Curry leaves – 2-3 Sprigs
5. Chopped onions – 1/2 Cup
6. Garam masala powder – 1/2 Teaspoon
7. Dhania-jeera powder – 1/2 Teaspoon
8. Cilantro – A handful finely chopped for
9. Fresh grated coconut – A handful
10. Salt – To taste
Chopped Banana blossom & Kabuli chana after soaking in water
Ingredients of Seasoning & Garnishing
What you do with what you have:
1. Cut off the outer covers of the blossom till you get the tender one and chop it fine and soak it in water along with kabuli chana over night as shown in image-1.
2. Wash and onions fine, chop green chilly and cilantro too fine and keep it aside as shown in image-2.
3. Add fresh water to it and cook it in the cooker as usual till smooth adding a little salt.
Cooked Banana blossom and Kabuli chana
4. Place a skillet with 3-4 Teaspoons of cooking oil in it on medium flame. When hot, add cumin seeds to it. When it splutters, add chopped green chilly and curry leaves to it. Now add chopped onions and required quantity of salt to it and stir it at regular intervals.
Seasoning in progress
5. When onions turn transparent, add all the powders in a row and stir well.
All powders being fried in seasoning
6. Finally add cooked blossom and kabuli chana mix from step-3 to it and stir in well.
Cooked blossom and chana being added
7. Finally decorate it with chopped cilantro and a handful of grated coconut. Enjoy this curry with chapati, roti and also with rice and dal.
Ready to serve Banana blossom and Kabuli chana stir fry
A closer view of the dish
How long it takes: 30 minutes
Number of servings: 4-5
Good to remember:
1. Use fresh blossom for the dish.
2. Do not forget to chop off the outer cover of the blossom since it will be difficult to cook in the cooker too.
3. One can use any variety of chana of your choice.
Jeev Kadgi Saung (Bread-Fruit Spicy curry)
Bread-fruit / Jev Kadgi Saung
How long it takes: 30 minutes
Number of servings: 5-6
Bread fruit in english is Deevige Halasu / Jeevu Gujja in Kannada and Jeev kadgi in Konkani. I have already put up the recipe for bread fruit chips that was appreciated. We can even cook it with some sprouted grains in a gravy. Today I would like to put up this spicy dish which we call saung in konkani. It is just like the potato saung which I have already put up on this blog in the very early days. This dish being spicy, one can enjoy it in this monsoon season with dal and rice and also with curd rice.
What you need to have:
1. Chopped Bread fruit – 2-3 Cups
2. Chopped Onions – 1 cup
3. Salt – To taste
4. Cooking oil – 5-6 Teaspoons
Fresh Breadfruit
Chopped Breadfruit & Onions
What you do with what you have:
1. Wash, peel and chop breadfruit lengthwise. Also wash, peel and chop onions lengthwise and keep it aside in a plate as shown in image-2.
2. Place a skillet with 4-5 Teaspoons of cooking oil in it on medium flame. When heated, add chopped onions from step-1 to it and fry till transparent.
Chopped onions being fried in oil
Ingredients of Wet Masala:
1. Red chilly – 4-5
2. Tamarind – A generous lump
3. Turmeric powder – 1 Teaspoon
4. Coriander seeds – 2 Teaspoons
5. Fenugreek seeds – 1/4 Teaspoon
Ingredients of Wet Masala
3. Place a spatula with 2-3 Teaspoons of cooking oil in it on medium flame. When hot, add fenugreek seeds, coriander seeds and fry it. Switch off the flame and add turmeric powder to it. Empty it and fry red chilly in it adding sufficient oil. Grind the fried ingredients, tamarind in the mixer adding water in steps to a medium fine consistency. Add this masala to the fried onions from step-2 it.
Wet Masala being added to fried onions
4. Stir well and add chopped bread fruit from step-1 to it and also a little water for the veggie to cook.
Chopped Bread fruit being added the masala and fried onion mix
5. Close it with a lid stirring at regular intervals. When cooked, the dish will be as shown in the image below.
Ready to serve Bread fruit saung
6. A closer view of the dish. Enjoy with Chapati, dal-rice and also curd rice !
A closer view of the dish
How long it takes: 30 minutes
Number of servings: 5-6
The Indian Food Court 