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Archive for the ‘Non-spicy vegetable curry’ Category

Thykili Bhajje Sukkein(Leafy Veg. Curry-Dry)

Thykili bajji is a kind of leafy vegetable and grown wild in many parts of India. In Malayalam,  it is called takara. The tender leaves are utilised to prepare the curry. A combination of these leaves and the jackfruit seeds works out to a fantastic tasty curry.

Ingredients:

tender leaves-2 cups(cleaned and chopped),

jackfruit seeds-1 cup,(peeled, cleaned and cut into small pieces),

coconut scrapings-1 cup,

chilly powder-1/2 tsp,

mustard seeds-1 tsp,

urid dal-1 tsp,

salt to taste,

oil-1 tsp.

Method:

Heat oil in a pan, crackle mustard seeds and add urad dal.

When the dal becomes light brown, add the cut vegetables, chilly powder and salt.

Add 1/2 cup of water and cook on a low flame till the vegetables become soft.

Add the coconut and mix well.

When it becomes dry, remove from the flame.

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Thykili Bhajje Pathal Sukkein(Leafy Veg Curry with Gravy)

Thykili is a kind of leafy vegetable grown wild in open land plots. It is called takara in Malayalam. Only the tender leaves(a few topmost ones) are utilised. A curry made with a combination of the leaves and jackfruit seeds is very tasty.

Ingredients:

leaves-2 cups(cleaned and chopped),

jackfruit seeds-1/2 cup(peeled, cleaned and cut into small pieces),

coconut scrapings-1 cup,

red chillies-2,

tumeric powder-1/8 tsp,

sol/tamarind-a very small piece,

salt-as per taste,

oil-1 tsp,

mustard seeds-1 tsp,

urid dal-1 tsp,

hing-a pinch.

Method:

Pressurecook the leaves and the seeds for 2 whistles, adding salt.

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

In a pan, cook the masala with the sol for 5 mts.

Add sufficient water while cooking.

Add the cooked vegetables and boil for a minute.

Season with mustard, urid dal and hing in oil.

The curry is ready.

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Gharayi(Jackfruit Curry-Semi Dry)

When jackfruit is available in abundance(in season), a variety of curries are prepared by the konkani community. A very simple one out of that is given below.

Ingredients:

Semi-ripe jackfruit bulbs with seeds-250 gms,

coconut scrapings-1/2 cup,

chilly powder-1tsp,

turmeric powder-1/4 tsp,

hing-1/4 tsp,

salt to taste,

coconut oil-2 tsps.

Method:

Remove the seeds from the jackfruit bulbs.

Remove the outer skin of the seeds and soak in water for 30 mts. De-skin them.

Cut the fruit as well as the seeds into pieces and cook in sufficient  quantity of water, till they become soft.The texture can be in the gravy level.

Add salt, turmeric powder, chilly powder, coconut scrapings, hing and cook for another minute.

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

The curry is ready.

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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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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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DHAVE  HUMMAAN(NON-SPICY VEGETABLE CURRY).
Ingredients:
colocasia- 250gms,
long local beans-100gms,
potato-250gms,
gherkin(tondli/ivy gourd))-100gms,
karela(bitter gourd/bitter melon)-1(very small one),
coconut milk-1cup,
mustard seeds-1tsp,
salt to taste,
hing powder- 1/4 tsp,
green chillies-4 ,
curry leaves and
oil for phannu(seasoning).

DHAVE HUMMAN(NON-SPICY VEG.CURRY)

Method:
Clean, cut(long local beans into 1″ long pieces), and cook all the vegetables, along with green chillies.
Add hing powder,salt and coconut milk.
Keep the flame on simmer it for about 3 to 4 mts and bring it just to a boil.
Do phannu(seasoning) with mustard seedsand curry leaves.

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