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

Kirla Pathal Sukkein(Bamboo shoot Curry)

Bamboo shoot is used in the preparation of variety of dishes. One such item is given below.This is exclusively a konkani preparation.

Ingredients:

tender bamboo shoot-1 cup(chopped into fine pieces)

jackfruit seeds/potato/chinese potato or yam-1 cup(cut into small pieces)

coconut scrapings-1 cup,

red chillies-5,

turmeric powder-1/4 tsp,

tur dal-1/2 cup,

sol-1 piece,

mustard seeds-1 tsp,

jeera-1 tsp,

salt to taste,

oil-1 tsp and

curry leaves.

Method:

Pressure cook dal.

Cook  bamboo shoot along with the other vegetable in a  vessel.

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

Add the masala to the cooked vegetables along with sol and salt.

Cook for 5 mts, adding sufficient water to have a gravy consistency.

Add cooked dal, mix well and cook for another minute.

Remove from the flame.

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

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Rumbda Pathhal Sukkein(Cluster Fig Curry With Gravy)

This vegetable is known by various names in different parts of India. In Konkani, it is called rumbad, in hindi, it is known as goolar, in tamil as atthi, in marathi as umber and in sanskrit as udumbara,  etc. The bark as well as the fruit(cluster fig) of the tree(called audumar in marathi) has great medicinal values. The tree is an auspicious one for Maharahtrians and always related with the Lord Dattatraya. This vgetable can be used in many ways. Given below is a another curry(upkeri is explained elsewhere). The pollination of this vegetable is very unique and hence the seeds inside have to be removed after cutting it open, in order to avoid any wasps in it.

Ingredients:

rumbad(cluster fig)-250 gms,

tur dal-1 cup,

coconut scrapings-1 cup,

red chillies-3,

turmeric powder-1/8 tsp,

sol-1 small pieces,

mustard seeds-1 tsp,

jeera-1 tsp,

oil-1 tsp,

salt to taste and

curry leaves.

Method:

Wash, cut into 4 pieces and de-seed the vegetablen and furthur cut into small pieces.

Cook the vegetable in 2 cups of water, till it gets soft.

Cook dal in a pressure cooker.

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

Add the paste to the cooked vegetable along with sol and salt.

Cook for 5 mts on a low fire.

Add dal and boil for another minute.

Switch off the flame and season it with mustard, jeera and curry leaves.

The curry is ready.

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GAJBAJ(COLOCASIA LEAF CURRY)

This curry is mostly made on Janmashtami Day as neyvedyam. For seasoning, urid dal is not used on that day.

Ingredients:

Colocasia leaves-10,

colocasia-4 nos,

long beans-5 nos,

coconut scrapings- 1 cup,

red chillies-4,

sol/karambal- 3 pieces,

urid dal-1 tsp,

methi seeds-1/4 tsp,

mustard-1 tsp,

salt to taste and

coconut oil-2 tsps.

Method:

Clean and remove the veins on the leaves and de-skin the colocasia and clean them.

Cut both to small pieces.

Remove the outer skin of the stem. Clean and cut into small pieces.

Clean and cut the long beans also into small pieces.

Cook all the vegetables in a pan on a low flame, using 3 cups of water, for 15 mts or till it becomes soft.

Grind masala with coconut and red chillies, to a course texture.

Add masala to the cooked vegetables along with sol and salt.Cook for 5 mts.

If required, add little water to get a gravy consistency.

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

Note:

Chopped skin of Kerala banana(nentrakkai) can also be added when the vegetables are cooked.

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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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