45 minutes

Bhendi/Okra Green Masala

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Bhendi/Okra green masala

How long it takes: 45 mins

Number of servings: 4-5

Bhenda / Okra is a popular vegetable in all Indian kitchens. This dish turned out so yummy that I now prepare at least once a week. I usually get tender okra from my maid’s garden – fresh and organic – and they look so good that I can hardly wait to enjoy them. This dish makes s a good combo with roti, chapati and also with dal rice and curd rice too.  Here is my version of the dish.

What you need to have:

1. Chopped okra – 3 cups

2. Chopped potatoes – 1 cup

3. Chopped onions – 1 cup  (for seasoning)

                                                                                                                       Chopped veggies

Ingredients of Seasoning & Grinding

1. Choppped green tomato –  1 (optional)

2. Green chilly – 2-3

3. Ginger – 1″ piece

4. Chopped cilantro – 1/2 Cup

5. Roasted peanuts – 2 Tablespoons

6. Dhania-jeera powder – 1 Teaspoon

7. Salt – To taste

Ingredients of Seasoning & Wet Masala

What you do with what you have:

1. Wash, peel and chop potatoes, sprinkle a little salt over them (prevents them from turning black) and keep it aside. Wash and wipe okra with a clean cloth to dry and then chop it to bite size pieces and keep aside as shown in image-1.

2. Wash and chop tomatoes, cilantro. Also wash, peel and chop onions fine and keep aside in the above image. Place a skillet with peanuts on low/medium flame, dry roast till done and when cooled, peel and keep it aside.

2. Grind roasted peanuts, ginger, tomatoes, cilantro green chilly in the mixer adding water in steps to a fine consistency.

Ground Wet Masala

3. Place a skillet with a little cooking oil on medium/low flame and fry chopped potato in batches till a little crispy and keep it aside.

Chopped potato being fried

4. In the same skillet with the leftover oil, add chopped onions from step-1 to it and fry till transparent (adding required quantity of salt).  When fried add dhania-jeera powder to it.

5. When fried add grind wet masala, chopped okra and a little water to it cook till smooth.  Use wooden spatula so that tender bhendi does not get crushed on being cooked.

 

Chopped Okra cooked in masala

6. When done add fried potatoes from step-3, check for salt and then stir in well.  Allow it to thicken.

Fried potatoes are being added to the dish

7. Ready to serve bhendi green masala is as shown in the image below.  Yummmmmmmmmmmmmmmmm

Ready to serve Bhendi green masala

How long it takes: 45 minutes

Number of servings: 4-5

Good to remember:

1. Use fresh and tender okra for the dish.

2. One can even add raw peanuts for the masala while grinding.

3. Cook the dish on low flame only as it is likely to get crushed on high flame.

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Thendle Bibbe Upkari (Ugadi Special)

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Let me wish all the viewers of this blog a very Happy Ugadi and a happy and prosperous year ahead.

 

Thendle Bibbe Upkari

How long it takes: 45 minutes

Number of servings: 4-5

Thendle (Konkani) /Ivy gourd (English)/ Thondekayi (Kannada) is a favourite vegetable at home and I’ve previously shared recipes for ivy gourd gojju, tendle thalasani, tindura rice. Tendle upkari (stir fry) is a requisite dish in our Ugadi menu. This tendle upkari is a dish prepared at other Konkani celebrations and weddings. Of special notice are the tender cashews called ‘bibbo’ which are in season at this time and underline every dish in our Ugadi menu, whether it is the upkari or the sweet madgane (chana dal pudding). Here is the recipe for thendle bibbe upkari:

What you need to have:

1. Chopped ivy gourd / thendle-  2 Cups

2. Peeled tender cashews (bibbo) – 1 Cup

3. Chopped potatoes – 1/2 Cup

Ingredients of thendle bibbe upkari

Ingredients of Seasoning & Garnishing:

1. Mustard seeds – 1 Teaspoon

2. Blackgram dal – 1 Teaspoon

3. Cumin seeds – 1/2 Teaspoon

4. Asafoetida powder – 1/2 Teaspoon

5. Green chilly – 2-3 (Less spicy)

6. Red chilly – 3-4 Pieces

7. Curry leaves – 1-2 Sprigs

8. Salt – As per taste

9. Sugar – A pinch

10. Fresh grated coconut – A handful

Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Wash and chop tinduras lengthwise. Peel and chop potatoes lengthwise. Peel the cashews and halve them and keep it aside as shown in image-1.

2. Place a skillet with 3-4 teaspoons of cooking oil in it on low flame. When hot, add mustard seeds, blackgram (chana) dal and when fried, add jeera/cumin seeds, green chilly, red chilly and hing/asafoetida powder, red chilly pieces  and curry leaves.

Seasoning in progress

3. When well fried, add all chopped veggies with required quantity of salt and sugar and close the skillet with a plate containing water. When the water is hot and begins to vapourize, discard and use fresh water – this helps retain aroma of the veggies, keeps the oil content remains intact and enhances  flavour.

Chopped veggies being added to the seasoning

A plate containg water being placed on top of the skillet

4. Every so often, check if the upkari is well cooked. Change water if it has started vapourising and if the vegetables are yet uncooked. When done garnish with freshly grated coconut.

Fresh grated coconut being added on being cooked

5. Mix well and serve hot with dalithoy and rice.  Yummmmmmmmmmmmmmmmmmmmm!!!!!

Ready to serve Thendle Bibbe Upkari

How long it takes: 45 minutes

Number of servings: 4-5

Good to remember:

1. Tender tindura/thendle/ ivy gourd is ideal for this dish.  If ripe thendle are used the dish will turn tangy.  I have used tender Ivy gourd  from my garden.

2. If tender cashews are not available –  soak the dried cashews with in water over night, and use the peeled cashews next day to obtain the same flavour.

Mulangi Curry

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Mulangi Curry

How long it takes: 45 mins

Number of servings: 2-3

Mulangi/Mooli / Radish is a popular ingredient in South Indian cuisine – especially in sambar where brinjal or white radish are favoured vegetables. It can be a polarizing topic of conversation –  its pungent odour versus its unique flavour  and aroma. Mooli paratha has given radish instant fame and acceptability, and radish is also used in salads. The salad is usually prepared in combination with onions and has a unique taste. Nutritionally, white radish has excellent value and its greens are kidney-friendly. Mulangi curry is simple to make and a pleasure for radish-loving taste buds. Here is my version of Radish curry.

What you need to have:

1. Fresh white radish chopped – 2 cups

2. Moong dal – 1/4 cup

Moongdal & chopped white radish

Ingredients of Seasoning & Garnishing:

1. Mustard seeds – 1 Teaspoon

2. Chick peas dal – 1 Teaspoon

3. Green chilly – 2-3

4. Asafoetida powder – 1/2 Teaspoon

5. Curry leaves – 2 Sprigs

6. Chopped cilantro – A handful

7. Fresh grated coconut – A handful

8. Lemon juice – 1/2 Teaspoon

9. Cooking oil – 3-4 Teaspoons

Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash, peel and chop radish into small bite size pieces and keep aside. Chop green chilly, grate coconut, wash and chop cilantro as well and keep aside as shown in image-1 and 2.

2. Soak Moongdal in water for about 15 minutes. Add chopped radish to it and cook in the cooker till done.

3. Place a wide pan with 2 Teaspoons of cooking oil in it on medium flame. When hot, add mustard seeds to it. Also, add chick peas dal to it and fry till done.

Seasoning in progress

3. When done, add chopped green chilly, asafoetida powder and curry leaves to it and fry.

Seasoning in progress

4. When done, add cooked moong dal-radish mix. Also add salt and required quantity of water to bring it to the required consistency. Add grated coconut and chopped cilantro from step-1 and squeeze lemon juice on top.

Ready to serve Mulangi curry

5. Transfer it to a serving bowl and enjoy hot with either rice and dal or even with Rasam rice.  One can even relish with Chapati.

A closer view of mulangi curry

How long it takes: 45 minutes

Number of servings: 2-3

Good to remember:

1. White radish should be tender, else it won’t cook well.

2. It is better the chilly used for this dish be of the spicier variety, since no chilli powders are being used.

3. Both the veggie and dal should be cooked well to gain texture to the dish.

Avrekalu Usli

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Avrekalu Usli

How long it takes: 45 minutes

Number of servings: 2-3

The season for Avrekalu/Surthi Beans is drawing to an end, and I have a few other recipes that I will keep for the next season. This recipe for avrekalu usli is an easy one for beginners and yummy one too.  Only thing it specially requires is a little patience to peel it doubly. This dish can be relished as a tiffin and also can be a luch side dish with rice or with chapati and jwari roti too.

What you need to have:

1. Hithukubele – 1 cup (double pealed Avrekalu)

2. Mustard seeds – 1 Teaspoon

3. Blackgram dal – 1/2 Teaspoon

4, Chana dal – 1 Teaspoon

5. Cumin seeds – 1/2 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Curry leaves – 2 Sprigs

8. Lemon juice – 1/2 Teaspoon

9. Cilantro chopped -m A handful(for garnishing)

10. Salt – To taste                                                                           

Surthi beans soaked in water to peel again

Hithukubele (Double-peeled surthi beans)

Ingredients of seasoning & garnishing

Ingredients of Wet Masala:

1. Fresh grated coconut – 2 Tablespoon

2. Green chilly – 2-3

3. Ginger – 1″ piece                                                                                                                                                                      Ingredients of wet masala

What you do with what you have:

1. Cook double peeled surthi beans (hithukubele) in cooker adding a little water and salt till fine and keep it aside.

2. Grind the ingredients of wet masala in the mixer/grinder adding water in steps to a medium coarse consistency.

Ground wet masala

3. Place a broad-based pan with 2 teaspoons of cooking oil on low flame. When hot, add mustard seeds, urad dal, chana dal, cumin seeds, turmeric powder and also curry leaves to it.Seasoning in progress

4. Now add the ground masala from step-2 to it and fry it till it turns a little dry.

Wet masala being fried in seasoning

5. When done, add cooked beans from step-1 to it and stir well checking for salt. Add chopped cilantro too.

Cooked beans & cilantro being added

6. When cooled, transfer it to a bowl and add lemon juice to it. One can even enjoy it for a tiffin snack or as a side dish for roti too.

Ready to serve Avrekalu Usli

How long it takes: 45 minutes

Number of servings: 2-3

Good to remember:

1. Fresh avrekalu should be used for better taste.

2. Double peeling is a must for this dish. Else it will not be tasty.

3. Some people add onion in place of cumin.

Alambe Ambat (Mushroom in coconut gravy)

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Alambe Ambat

How long it takes: 45 mins

Number of servings: 4-5

In Manipal, fresh mushrooms are available only during the monsoons, and I associate them with heavy rains, thunder and lightning ! One could complain that the frozen mushrooms in supermarkets do not have the same taste as the fresh ones – but then I also graciously accept that supermarkets have made mushrooms available all year round. Not everyone likes mushrooms, but those that do use them in a variety of dishes derived from different cuisines. I have already put up button mushroom masala, mushroom masala, mushroom-almond rice and I would like to share this recipe for a Konkani classic – alambe ambat.

What you need to have:

1. Chopped Mushrooms – 1 cup

2. Mangalore Cucumber chopped   – 3 cups

3. Chopped Onions – 1 Cup

4. Tomato – 1 Medium

5. Turmeric powder – 1/4 Teaspoon

                                                                 Fresh Mangalore cucumber

Chopped onions & Mangalore cucumber

Chopped Mushroom

What you do with what you have:

1. Wash and finely chop chop Mangalore Cucumber and tomatoes, fine. Also wash, peel and chop onions and keep aside.  Cook all of them including chopped mushroom in the cooker adding a little water, turmeric powder and also salt so that it is not over cooked.

Veggies being cooked in the cooker

Ingredients of Wet Masala:

1. Fresh grated coconut – 1 /2 Cup

2. Red chilli -4-5 (Byadgi)

3. Bilimbi or Tamarind – 3-4

Ingredients of wet masala

2. Place a spatula with a teaspoon of cooking oil in it on low flame and fry red chillies in it till done. Grind the ingredients of wet masala in the mixer adding water in steps to a fine consistency.

Ground Wet Masala

3. Transfer the cooked veggies from the cooker to a wide bowl and add the ground masala to it and bring it to boil adding required quantity of salt. (Remember – we have already added salt; hence check before you add.

Cooked veggies

The dish being cooked on adding the wet masala

4. Finally chop a small onion finely and fry in a spatula with a little oil till light brown and season/garnish the dish. Enjoy with either rice or even roti or chapati. Everyone in my family will say – yummmmmmmmmmmm !

Ready to serve Alambe Ambat

How long it takes: 45 minutes

Number of servings: 4-5

Good to remember:

1. Mangalore cucumbers partner with mushrooms perfectly and gives a unique taste.

2. This ambat does not use any dal.

Okra Sambar / Vendekayi Kozhambu

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Okra Sambar / Vendekayi Kozhambu

How long it takes: 45 mins

Number of servings: 2-3

Okra (or Lady’s finger) /Bhendekayi (Kannada)/Bhenda (Konkani) is a family favourite. You can grow this in your kitchen garden with minimum water requirements if you receive a lot of sunlight (which we do not have in our garden) – a good yield can be enjoyed in 21 days.  If one has around 6-8 plants you can have okra to cook on alternate days. I have already put up okra dosa, okra stir fry, okra fry, bhenda sukke, and today I would like to put up Bhenda Kuzambu which my dear son tried out and suggested to share it with you all.  It is a tangy Tamilian-style sambar, very easy, tasty and jhat-pat recipe so to say. 🙂

What you need to have:

1. Chopped okra – 3 Cups

2. Toor Dal – 1/2 Cup

Fresh chopped tender Okra

Ingredients of seasoning & garnishing

1. Mustard seeds – 1 Teaspoon

2. Cumin seeds – 1/2 Teaspoon

3. Asafoetida powder – 1/2 Teaspoon

4. Red chilli pieces – 5-6

5. Curry leaves – 2-3 Sprigs

6. Tomato – 1 (Medium )

7 Tamarind (soft) – Size of a peanut

8. Sambar powder – 2 Teaspoons (I have used home made powder)

9. Chopped cilantro – A handful

10. Cooking oil – 2-3 Teaspoons

11. Salt – As per taste

Toor dal and ingredients of seasoning & garnishing

What you do with what you have:

1. Wash and wipe okra with a clean cloth and cut into bite size pieces and keep aside as shown in image-1.

2. Wash and cook toor dal in the cooker for about 20 minutes / till smooth.

3. Place a skillet with 2-3 Teaspoons of cooking oil in it on medium flame. When hot, add jeera/cumin seeds to it. When they start spluttering, add mustard seeds. One they’re spluttered, add hing/asafoetida powder, red chillies and curry leaves to it. When well-fried, add chopped tomato and fry till mushy on low flame.

Tomatoes being fried in the seasoning

4. When tomatoes are fried, add chopped Okra from step-1 to it adding required quantity of salt to the dish. Fry it in the seasoning and close the dish with a lid – check at regular intervals.

Okra being added to the seasoning

5. When okra pieces are cooked well, add the cooked Toor dal from step-2 to it and stir well with a wooden spatula so that cooked okra pieces are not crushed.

Cooked toor Dal being added to the dish

6. Add sambar powder, and required quantity of water to bring it to required consistency. Also, check for salt and bring the sambar to boil; stir with a wooden spatula only.

Sambar being cooked

7. Finally garnish it with chopped coriander leaves.  Enjoy with white rice.  Really yummmmmm.

Ready to serve okra sambar

How long it takes: 45  minutes

Number of servings: 2-3

Good to remember:

1. Okra should be tender and fresh.

2. Sambar powder of one’s choice can be used, use quantity according to your taste.

3. Using of wooden spatula is to avoid cooked okra from turning soggy.

4. One can even use tamarind paste in place of soft tamarind.

Green Masala Dal

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Green Masala Dal

How long it takes: 45 minutes

Number of servings: 3-4

Dal and Sambar in any Indian culture is almost always made from toor dal in their simplest forms. Indeed, toridali (Konkani) / thogribele (Kannada) is the quintessential ingredient found in all Indian kitchens. Today, I want to share a different style of dal that is made in combination with moongdal. This masala dal is unique in its taste and mixes well with rice and papad or any side dish of your choice.

What you need to have:

1. Toor Dal – 1/4 cup

2. Moong dal – 1/4 cup

3. Turmeric powder – 1/4 Teaspoon

4. Pure ghee – 1 Teaspoon

5. Cumin seeds -= 1/2 Teaspoon

Moong dal and Toor dal

Ingredients of wet masala

Ingredients of Wet Masala:

1.Fresh grated coconut –  1 Tablespoon

2. Coriander leaves – 1/4 Cup

3. Chopped onions –  1/2

4. Green chillies – 2

5. Ginger – 1/2″ piece

6. Garlic cloves – 2

7. Bilimbi – 2 (small)

What you do with what you have:

1. Wash and cook together the toor dal and moong dal, adding turmeric powder in the cooker, till smooth and transfer it to a bowl.

Cooked dal mix

2. Grind all the ingredients of wet masala in the mixer to a fine consistency, adding a little water as required.

Ground wet masala

3. Place a skillet with a little pure ghee on medium flame. When hot, add jeera/cumin seeds tto it and when they splutter, add wet masala from step-1 to it and cook for a while.                                                                               Wet masala being fried in the seasoning

4. When done add cooked dal mix from step-1 and add required quantity of water to bring it to the required consistency. Also, add salt to it.

Dal mix being cooked with wet masala

5. Transfer it to a bowl and serve hot with white rice and papad. Enjoy !

Ready to serve green masala dal

How long it takes: 45 minutes

Number of servings: 3-4

Good to remember:

1. Both dals should be cooked well to enhance and enjoy the flavour and taste of the mix.

2. Quantity of onions, garlic and spices can be adjusted as per your palate.

3. This dal can also be served for children – adjust the spice level accordingly.