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Posts Tagged ‘non-spicy vegetable curry’

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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VALVAL

Valval is one of the konkani side dishes  prepared on festival days or on special occasions, holidays, parties, etc.It is a coconut based preparation . The preparation is very easy. This is a non-spicy item and the favourite of children.
Ingredients:

red pumpkin- 1/4 kg,
white pumpkin- 1/4 kg,
colocasia- 1/4 kg,
long beans- 3 nos,
salt to taste,
coconut oil- 2tsp,
curry leaves,
coconut milk(available in the market)- 200 gms,
green chillies- 5 nos and

little hing powder.

Valval

Method:

Clean, wash and cut the vegetables into flat pieces . Split the

chillies in halves. Add together and cook in a pressure cooker till properly cooked.
Add salt, hing, curry leaves and coconut milk and boil for 1mt.
Remove from fire and add coconut oil.
Preparation of  fresh coconut milk:
Scrape one full coconut.
Add one  cup of water and grind in a mixer for 2 minutes.
Put it in a strainer and take the first milk. Keep aside.
Repeat the process with 1 to 1.5 cups of water along with the strained scrapings for 2 minutes. Strain again for the second milk.
Fresh coconut milk(first strained) is used as an ingredient for the above recipe and the second strained milk
is used for cooking the vegetables.

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