Konkani food

Long Beans Pallya

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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.

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Bondi Bhaji – Banana Blossom & Kabuli Chana Stir-fry

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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.

Ambe Hashale (Aamras / Mango Juice in Coconut Milk )

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Ambe Hashale

How long it takes: 15 minutes

Number of servings: 4-5

I have already put up Aamras and this is the old conventional Aamras with coconut milk and jaggery. We give this concoction a special name and place in Konkani cuisine, ‘Ambe hashale’. It tastes great with either puri, chapati or even served chill as a drink.  I have used the mangoes from our own garden and home-made fresh coconut milk. The recipe is very simple and easy yet very tasty. Here it is:

What you need to have:

1. Chopped sweet mango pieces – 1/2 cup

2. Mango pulp(sweet) – Around 2 cups

3. Coconut milk – 2 cups

4. Jaggery – As per taste

5. Fresh grated coconut –  2 cups (To extract coconut milk )

6. Thin Beaten rice – A handful

7. Cardamom – 5

Fresh Sweet Mangoes

Ingredients of Aamras

What you do with what you have:

1. Preparing home-made coconut milk: Grate coconut and grind it in the mixer adding water in steps to a medium coarse consistency. Then, to extract coconut milk, strain the ground mix in a strainer.  Add some more water and grind again so that you get some more coconut milk on straining. Coconut milk is as shown in image-2 (above).

2. Wash, peel and chop mango into small pieces as many as required to add to Aamras as garnishing. Grind the remaining pieces it in the mixer with chopped jaggery into a smooth paste. Add this paste to the coconut milk from step-1 to it.

Mango being ground with jaggery

Mango pulp being added to coconut milk

3. Add the mango pulp to coconut milk and stir well. Wash and squeeze water from beaten rice and add it to the same mix. Peel cardamom and powder it and add to it.  Aamras is ready to be served either chilled or at normal temperature. Add chopped mango pieces too.

                                                                                                                                                    Chopped mango pieces, soaked beaten rice & cardamom powder being added

4. Transfer to serving bowls and serve chilled. Like I always say – Yummmmmmmmmmmmm !!!

Ready to serve Aamras (Ambe hashale)

How long it takes: 15 minutes

Number of servings: 4-5

Good to remember:  

1. Use fresh, sweet and pulpy mangoes like the Ratnagiri Appus or even Pyry variety.

2. Tangy variety of mangoes will curdle coconut milk and may spoil the taste of the dish.

3. One can even use the coconut milk available in super bazar as well, but as far as possible home made coconut milk is always more welcome.

4. Adding beaten rice is optional.

Jeev Kadgi Song (Bread-Fruit Spicy curry)

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Bread-fruit / Jev Kadgi Song


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 song in konkani.  It is just like the potato song 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 song

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

Kohlrabi / Knolkol / Navilkosu Upkari

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Navilkosu / Kohlrabi / Knolkol Upkari

How long it takes: 30 minutes

Number of servings: 4-5

Kohlrabi/German Turnip in English is Navilkosu in Kannada and Knolkol / Noolkol in Hindi.  It belongs to Brassica family of cabbage, cauliflower, and the like. Though the taste resembles that of cabbage it is not as popular as it does not cook and combine easily with the other veggies like cabbage, cauliflower or potatoes.  We have been in the habit of having this curry since childhood and I have modified the usual course of cooking it a bit for convenience and flavour. I think it is really easy to prepare and is good for beginners and amateurs. Here it is.

What you need to have:

1. Fresh tender turnip chopped – 3 cups

2. Green chilly – 3-4

3. Green Peas – 1/3 cup

4. Potato – 1 (Medium)

5. Mustard seeds – 1 Teaspoon

6. Blackgram dal – 1 Teaspoon

7. Turmeric powder – 1 Teaspoon

8. Asafoetida powder – 1 Teaspoon

9. Cumin seeds – 3/4 Teaspoon

10. Fresh grated coconut – A handful

11. Salt -to taste

12. Cooking oil – 2-3 Teaspoons

Fresh Kohlrabi (courtesy: Wikipedia)

                                                                                                                        Peeled Kohlrabi / Knolkol

What you do with what you have:

1. Wash and peel turnip and also chop it fine and keep it aside. Wash and peel potato and chop it  too. Wash and slit green chilly, grate coconut and keep aside as shown in Image-2.                                                                                                                                                                                    Ingredients of Knolkol/Navilkosu Upkari

2. Place a cooker with 3-4 teaspoons of cooking oil in it on low flame. When hot, add mustard seeds to it. Add blackgram dal when it starts spluttering. When fried add slit green chilly, cumin seeds, asafoetida powder, turmeric powder in a row. Add green peas and fry for a while in the seasoning.                                                                                                                                                                                                                                              Seasoning in progress

                                                                                                              Green peas being fried in the seasoning

3. Finally add chopped knolkol, chopped potatoes, salt and also fresh grated coconut and very little water to cook. Place the pressure whistle and cook for about 15-20 minutes.                                                                                                                                                                                             Chopped veggies, salt being added to the seasoning

4. When pressure is released, it is ready to be served with rice and rasam.  It also tastes great with curd rice.

                                                                                                        Ready to serve Knolkol / Navilkosu Upkari


How long it takes: 30 minutes

Number of servings: 4-5

Good to remember:

1. The veggie should be tender for this dish. To know whether it is tender or not just prick with your nails and it should prick in / indent easily.

2. Using potatoes makes for a good combination for the dish. However it does not cook too well together; so one has to pressure cook and expect that they will taste and feel separate in texture. Green peas has been added to enhance the visual appeal of the dish and also for flavour.

3. This curry is a good side dish with curd rice too.

Ripe Mango Gojju

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Ripe Mango Gojju

How long it takes: 15 min

Number of servings: 2

The Mango season is in full flourish now, making it easy to experiment with this lovable fruit. I thought of putting this up as it is a very easy dish for the beginners and amateurs.  In summer, I typically like to prepare either salads or gojju which need no cooking and that will be also pleasant for lunch in the noon when it is very hot.  This dish ideally needs wild tangy and sweet mangoes with pulp.  One can enjoy it with dal and rice.

What you need to have:

1. Mangoes – 4

2. Green chilly – 2

3. Jaggery (chopped) – 2 Teaspoons

4. Salt – As per taste

5. Fresh grated cocnout – 1 Teaspoon

5. Mustard – 1/2 Teaspoon

6. Curry leaves – 2-3 Strings

Ingredients of Mango Gojju

What you do with what you have:

1. Wash, peel and squeeze the mangoes in a bowl.  Also add a little water to the skin and squeeze out juice if any. Wash and chop green chilly into two pieces so that it is convenient to fry in oil.  Chop jaggery as well and keep it aside.

2. Place a spatula 1/2 Teaspoon cooking oil in it on low flame and fry chopped green chilly in it for a while. When cooled just squeeze it with salt and jaggery in a separate bowl and mix it to the mango pulp from step-1.

3. Place a spatula with 1 Teaspoon of cooking oil in on low flame. When hot, add mustard seeds to it.  Once it splutters, add curry leaves to it and season it to the mango pulp from step-1 to it. Place squeezed mango in it and dip it in the gravy and enjoy.   Finally add fresh grated coconut too.  Enjoy with rice and dal.

Ready to serve Ripe Mango Gojju

How long it takes : 15 minutes

Number of servings :2

Good to remember: 

1. Always use pulpy, tangy little sweet mangoes for this dish. (Quality mangoes like the Alphonso will not be good for the dish since it is too sweet.)

2. Jaggery will make the dish tastier.

3. Seasoning with mustard and squeezing it in the dish will add flavour and aroma.

4. Use water to bring it to the required consistency.

Bilimbi Pickle

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Bilimbi Pickle

How long it takes: 1 hour

Bilimbi is a tangy fruit/vegetable used in side dishes as well as chutney instead of tomato or tamarind.  The advantage of using Bilimbi is that it is fresh from the garden and also gives an elegant colour to the dishes especially the chutney. The taste is will be heavenly compared to the use of tamarind !  We make fresh pickle using Bilimbi which has a shelf life of around a year, if  especially a dry spoon is used. The pickle is so simple and one needs only tender Bilimbi. If little more than tender ones are used, the veggie turns smooth and makes the pickle a disaster. This is a request recipe.

What you need to have:

1. Bilimbi (only tender preferred) – 2 cups

2. Tinduras – 8-10 (Tender only preferred)

3. Table salt – 6 Teaspoons

4. Mustard Dal – 1 and 1/2 Teaspoons

5. Chilli powder (Byadgi – 2 and 1/2 Teaspoons

6. Fenugreek seeds – 10

7. Asafoetida (soft) – a pinch

8. Turmeric powder – 1/2 Teaspoon

9. Saffola oil – 6 Teaspoons

Bilimbi tree in full bloom

What you do with what you have:

1. Pluck tender Bilimbi and wipe it with a clean cloth and keep it aside in a bowl.

Tender Bilimbi

2. Place a spatula with 2 Teaspoons of cooking oil in on medium flame and fry soft Asafoetida in it till crispy and brown.

Asafoetida(soft) being fried in oil

3. In the same oil, fry fenugreek  seeds when oil is hot and switch off the flame.

Fenugreek seeds being fried in hot oil

4. Heat oil again and fry mustard dal in it. Switch off the flame and fry chilli powder and add turmeric powder to it.

Mustard seeds being fried in oil

5. Fried mix would be as shown in the image below.

Fried ingredients

6. On cooling, powder it in the mixer fine and mix it to the bilimbi from step-1 and also add salt to it.  Add 3-4 teaspoons of raw cooking oil to it.

Pickle mix and salt being added to Bilimbi

7. Pickle will finally be ready to serve on the next morning.  Later store it in the refrigerator. I have also added a few tender Tinduras to it. Heat 2 Teaspoons of cooking oil on the flame.  Add Asafoetida to it.  Cool the oil and mix it to the pickl;e on bottling the same.  This has a long shelf life of one year.

Ready to store Bilimbi-Tindura pickle

How long it takes: 1 hour

Good to remember:  

1. Use only fresh and tender Bilimbi and and few tender Tinduras for the pickle. If more than tender Bilimbi is used, there is every chance that the pickle could also develop fungus and spoil in no time.

2. The chilli powder is Byadgi in this recipe; if using different variety then the measurement could vary.

3. Use dry spoons to increase the shelf life  of the pickle.