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Archive for the ‘Ghassi/Vegetable Curry with gravy’ Category

THERYA BHAJJI(COLOCASIA LEAF CURRY)

This curry is normally prepared on Anantha Chaturdasi and Karthik Poornima days. It is very tasty and nutritious.

Ingredients:

Colacasia leaves-10,

colocasia  stem-10 nos,

coconut scraping-1/2 cup,

green chillies-4,

sol-2 pieces(dharmbya sol/kokam),

hing powder-1/8 tsp,,

salt to taste and

coconut oil-2 tsps.

Method:

De-vein, clean and chop the leaves.

De-skin the colocasia  stem and cut into small pieces.

Cook both the items together for 15 mts on a low flame using 2 cups of water.

Add salt, cut chillies and sol and cook for another 5 mts.

Add hing and coconut, stir and just bring it to a boil.

Remove from the flame, add coconut oil and mix well.

The curry is ready.

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ALVATHI(COLOCASIA STEM CURRY)

The stems of the colocasia leaves are always trashed after the leaves are used. It is a source of rich calcium. Konkanis make use of it to make tasty curries.

Ingredients:

stems of colocasia leaves-25,

coconut scrapings-1 cup,

red chillies-5,

curds-1 cup,

jeera-1 tsp,

mustard seeds-1 tsp,

oil-2tsps and

salt to taste.

Method:

De-skin the stem.

Clean and cut into 1/2″ pieces.

Cook in a pan, adding 3 cups of water.

Add salt and the cut chillies and cook till the stem pieces become very soft.

Grind coconut to a soft texture.

Add it to the cooked stem pieces and cook for 2 more mts.

Add curd, mix well and remove it from the flame when the curry is about to boil.

Do phannu(season) wih mustard seeds and jeera in oil.


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VAISAMBALA  SUKKEIN(BEANS CURRY WITH GRAVY)

Vaisambal is a type of green bean grown locally. It is similar to french beans, but with flat shape. The preparation using this goes as a side dish with meals.This type of preparation can be prepared with other vegetables too, like snake gourd, drumstick, banana flower, banana stem, cluster beans etc.

Ingredients:

vaisambal-200 gms,

coconut scrapings-1 cup,

red chillies-3,

turmeric powder-1/4 tsp,

sol-1 piece,

urid dal-1 tsp,

mustard seeds-1 tsp,

oil-2tsps,

salt to taste and

curry leaves.

Method:

Clean and cut the beans into small pieces.

Cook the beans in a pan adding 2 cups of water.

Grind masala with coconut scrapings, chillies and turmeric powder to a fine paste.

Add this masala, sol and salt to the cooked vegetable and cook for another 2 mts.

Remove from the flame.

Do phannu(season) with mustard seeds, urid dal and curry leaves in oil.

NOTE:

A tbsp of the coconut scrapings fried in oil and mixed with this curry gives it an additional flavour and taste.

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LANDHE  GUDHGYA GHASSI(BREADFRUIT CURRY)

Breadfruit preparations are a delicacy in Konkani homes. Many dishes can be prepared with this vegetable, viz. curry wih gravy, curry-dry, thick chips, bhajjia etc.

The preparation of curry with  gravy is given below.

Ingedients:

breadfruit-250gms,

tur dal-3/4cup,

coconut scrapings-1 cup,

red chillies-4,

turmeric powder-1/4tsp,

sol-2 small pieces.,

mustard seeds-1tsp,

methi seeds-1/4tsp,

urid dal-1tsp,

oil 2tsps,

salt to taste and

curry leaves.

Method:

Cook dal to a soft texture.

Wash and de-skin the bread fruit and cut it into medium-size pieces.

Cook it in a pan, using 2 cups of water.

Grind the masala with coconut, chillies and turmeric powder.

Cook the masala in a pan for 5 mts on a medium flame.

Add the vegetable, dal, sol and salt and cook for another 2 mts.

If required, add little more water to bring it to a gravy consistency.

Remove from the flame.

Do phannu(season) with mustard seeds, urid dal, methi and curry leaves in oil.

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APPLA PHAADI GHASSI(PAPAD CURRY)
.
Ingredients:
Appla gooli(papad dough pieces)-10( To click on Category “PAPAD/VADIS” for details on papad dough) ,
coconut scrapings–1 cup,
red chillis-5,
turmeric powder-1/4tsp,
sol-1 piece,
salt to taste,
mustard seeds-1tsp,
oil for frying and
curry leaves.
Method:
 Deep fry the papad dough pieces in oil to a crispy texture.
Grind the coconut scrapings, chilli and turmeric powder to a fine paste.
Add salt, sol and a cup of water to the paste and boil it for 5 mts.
Put the  fried papad golas in the ghassi , add sufficient water to get a gravy consistency and cook for another 2 mts.
Remove from the flame.
Do phannu(season) with mustard seeds and curry leaves in oil. (Give tadka with mustard seeds and curry leaves).
 
NOTE: The fried papad golas are also used as a snack on a stand-alone basis. It goes well with tea/coffee.

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KATHALI BHAJJILLI GHASSI(COCONUT MASALA CURRY)

This curry can be made using a variety of vegetables like, suran(yam), avla mande(colocasia), potato, beans, cluster beans,drumstick, brinjal, chouli(long beans) etc. The masala is simple to make, but it adds to the taste of the vegetable dish immensely.

Ingredients:

vegetables-50gms each(4 to 5 varieties),

coconut cut into small pieces(kathali)-1 cup,

corriander seeds-1tbsp,

red chillies-5,

sol-2 small pieces,

salt to taste and

little oil

Method:

Clean and cut the vegetables into large pieces.

Fry the coconut pieces, corriander seeds and chillies on a low flame to a golden brown shade.

Grind them to a fine masala paste.

Cook the vegetables in  a pressure cooker to 2 whistles.

Boil the masala for 5 mts adding 2 cups of water.

Add the sol, salt and the cooked vegetables and cook for another 2 mts.

Remove from the flame and keep it aside for 15 mts .

The Ghassi is ready for serving.

NOTE: Different vegetables can be used at different times.

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SURNA HUMMAAN(YAM CURRY)

Suran is a root vegetable and can be used for preparing various cuisines, spicy/non-spicy, dry/with gravy. It is also used for making delicious thick chips, instant pickle, etc. Suran has its nutrition and medicinal values.Posts, which deal with suran are given elsewhere.

Ingredients:

suran(yam)-1/4kg,

chilli powder-1/2tsp,

pepper- 1/2tsp(crushed),

mustard seeds-1tsp,

hing powder -1/8tsp,

coconut scrapings-1/4cup,

coconut oil-2tsps and

salt to taste.

Method:

De-skin and wash the suran.

Cut it into small square pieces.

In a pan, heat oil and crackle the mustard seeds. Add chilli powder, pepper, hing , suran pieces and then salt.

Add 2 cups of water and stir the whole contents.

Once it boils, bring the flame to a low, stir it well and close it with a lid.

Cook till the suran pieces become soft and and the water is partially evaporated. If required add some more water to cook the suran   properly.

Add the coconut scrapings and mix well.

Hummaan is ready.

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JEEVE  PAPPAYPHALA  RAVNDHAYO(RAW PAPAYA RECIPES)

Raw papaya preparations were not very common amongst the people, but Konkanis used to prepare many kind of curries with papaya, and they continue to relish them.  These days, on knowing its nutrition values, many communities have taken to the use of raw papaya for making curries. A few konkani preparations are given below.

1.  PAPPAYPHALA  SUKKEIN-WITH  GRAVY(PAPAYA CURRY WITH GRAVY)

Ingredients:

raw papaya-1(small),

tur dal-1/2 cup,

red chillies-3,

turmeric powder-1/4 tsp,

coconut scrapings-1 cup,

sol-1(optional),

jeera-1tsp,

mustard-1tsp,

oil-1tsp,

salt to taste and

curry leaves.

Method:

De-skin, wash and cut the papaya into small  pieces.

Cook dal and papaya separately(papaya just to a soft touch).

Prepare a masala with coconut, chillies and turmeric powder and a little water to a fine paste.

Boil the masala in a pan, add salt and the sol and cook for 5 mts.

Add dal and the vegeable and sufficient water to prepare the curry with gravy and cook for another 2 mts.

Remove from the flame.

Do phannu(season) with jeera, mustard seeds and curry leaves in oil.

NOTE:

A small potato,peeled and cut into pieces can also be added along with the papaya.

2.  PAPPAYAPHALA  SUKKEIN-DRY(PAPAYA CURRY-DRY)

Ingredients:

papaya-1(small),

tur dal-1tbsp(half cooked/broken),

red chilly powder-1/2tsp,

turmeric powder-1/4tsp,

coconut scrapings-1/2cup,

urid dal-1tsp,

mustard seeds-1tsp,

salt to taste,

oil-1tsp, and

curry leaves.

Method:

De-skin, wash and cut the papaya to very small pieces.

In a pan, heat oil, crackle the mustard seeds and add urid dal, saute it to a golden brown shade.

Add chilly powder,  turmeric powder, vegetable and salt, cook it on a low flame, closing it with a lid. Water should not be added.

Mix well and cook till the vegetable becomes  just soft.

Add the cooked dal and the coconut scrapings and cook for two more minutes.

Remove from flame and close wth the lid.

3. PAPPAYPHALA AMBAT-WITH  GRAVY(PAPAYA CURRY WITH GRAVY)

Ingredients:

raw papaya-1(small),

drumstick leaves(tender)-1/2cup,

tur dal-1/2cup,

coconut scrapings-1cup,

red chillies-3,

turmeric powder-1/4tsp,

sol-2pieces,

urid dal-1tsp,

jeera-1tsp,

mustard seeds-1tsp,

oil-1tsp,

salt to taste and

curry leaves.

Method:

De-skin, wash and cut the papaya into small pieces. Clean the tender drumstick leaves.

Cook dal and papaya separately.

Grind masala with coconut scrapings, chillies and turmeric powder to a fine paste.

Cook  masala with sol and salt for 5 mts using a little water.

Add the dal, papaya pieces and sufficient water to prepare the Ambat with gravy and cook for 2 more mts.

Remove from flame .

Do phannu with mustard seeds,  urid dal, jeera and the curry leaves.

Add the drumstick leaves , mix well and close with the lid. Keep aside for 5 mts.

The ambat is ready for serving.

NOTE: The leaves should not be cooked on flame. The taste will differ.

4. PAPPAYPHALA UPKERI(PAPAYA CURRY-DRY)

INGREDIENTS:

raw papaya-1,

green chillies-3

(or red chilly powder-1/2tsp)

mustard seeds-1tsp,

hing powder-1/8tsp,

coconut oil-1tbsp and

salt to taste.

Method:

Wash and de-skin the papaya.

Chop it to very small thin pieces.

In a pan, heat oil, crackle the mustard seeds, add the chillies(cut into halves), hing, papaya pieces  and salt and cook on a low flame closing with a lid.Water should not be added for cooking.

Keep stirring the contents till papaya pieces turn just  soft and dry.

Upkeri is ready.

VALUE  ADDITION: For making Upkeri, chunde phaal(a sort of small round vegetable) cut into halves or chopped onion can be added along with the papaya pieces.

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KODUVE GHASSI(LEAFY VEG. DISH WITH GRAVY)
 
Koduvi is a kind of slightly bitter leafy vegetable. The curry prepared from koduvi is not only very tasty, if prepared with the right masala, but also is very nutritious. This dish goes very well with plain rice.
 
Ingredients:
Massolu(coconut masala preparation)-2tbsps,
salt to taste,
dharmbya sol(a type of Sol)-2 and
koduvi, cleaned and chopped -1cup.
 
Method:
Click on Tag “coconut” to get the details of Massolu preparation.
Boil the massolu with  2 cups of water, then add salt and  dharmbya sol.
Add the chopped koduvi and continue cooking it, till koduvi is properly done. 
Ghassi is ready.

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GHASSI-SEMI-DRY(VEG. CURRY WITH THICK GRAVY)
 
 
Ingredients:
 
any one of these  items-raw tomatoes/thouse/mogghe(Mangalore Cucumber) etc-    !/4 kg,
red chillies-5,
coconut scrapings-1cup,
solid hing -a small piece
coconut oil-2tsps,
salt to taste,
mustard seeds-1tsp,
urad dal-1tsp,
methi seeds-1tsp,
curry leaves and
darmbya sol(a type of Sol)-1 piece(not needed in case of raw tomatoes)
 
Method:
 
Clean, cut and cook the vegetables.
Fry chillies and hing in oil.
Grind coconut scrapings, chillies and hing to make a masala paste.
Add the masala paste, darmbya sol and salt to the cooked vegetables and cook for a few more minutes till masala is also properly cooked.The dish should be of semisolid consistancy.
Season with mustard seeds, methi, urad dal and curry leaves
 
NOTE: ln case raw  tomatoes are used, no sol is required.

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