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Posts Tagged ‘Upkeri’

Tendule Ani Jeevi Kajjubiye Upkeri(Tender Gerkin(also called Ivygourd) & Raw Tender Cashewnut Dry Curry)

This curry is a delicacy in the konkani community.It is one of the special dishes prepared during marriage functions and festival days.

TENDULE ANI JEEVI KAJJUBIYE UPKERI

Ingredients:

Gerkin(tender)-250 gms,

cashewnuts(raw tender)-150 gms,

chilli powder-1 tsp/green chillies-4(cut into halves)

mustard seeds-1 tsp,

salt to taste

and oil-1tbsp.

Method:

Wash and cut the gerkin into long and thin pieces.

Cut the tender cashewnuts to halves.

Heat oil in a pan, crackle mustard seeds and add the chilli powder/green chillies and the vegetables.

Add salt and mix well.

Cook on a low flame, closing it with a lid.

Stir in between.

No water is to be added for cooking.

When  the ingredients start becomig soft, remove from the flame.

A spoonfull of coconut oil can be added as per choice(optional).

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CHONYA  UPKERI(BLACK CHANA CURRY-DRY)

This dish is used as a snack with evening tea/coffee. It is a spicy preparation and hence can be had as it is or as an accompaniment with the lunch. It is a highly preferred side dish with PEJ(red rice kanji), described elsewhere.

This dish is also used as neivedhyam during pujas at konkani homes.

Ingredients:

chana(bengal gram)-1 cup,

chilli powder-1/2tsp,

red chilly(whole)-1(cut into pieces),

mustard seeds-1 tsp,

pepper-1/2tsp(crushed),

jeera-1/2tsp,

hing-a pinch,

coconut scrapings-1/4 cup,

salt to taste and

curry leaves.

Method:

Wash and soak the chana for 8 hrs.

Cook it in a pressure cooker for 20mts(after the first whistle turn the flame to low).

Heat the oil in a pan . Crackle the mustard seeds.

Bring the flame to a low, add all the condiments and saute for a minute. Add the cooked chana and the salt.

Cook till it becomes dry.

Add the coconut scrapings, mix well and close with a lid.

Put off the stove.

Chonya Upkeri/Chana Curry is ready for serving.

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