Bikkand Ani Nonche Ambya Humman(JackfruitSeed and salted Mango Curry)

Bikkand Ani Nonche Ambya Humman(Jackfruit Seed & salted Mango Curry).

Jackfruit seeds are available in plenty during summer.A simple preparation using this is given below.

Ingredients:

Jackfruit seeds-250gms,

salted mango-1(medium)’

chilly flakes-1tsp,

mustard seeds-1tsp,

hing-1/8tsp,

coconut oil-2tsps,

salt to taste.(only if necessary. Salted mango has  plenty of salt in it)

Method:

Cut the mango into pieces.

Remove the white outer skin of the seeds and soak them in water for 2hrs.

Then using a knife, scrap off the brown skin.

Cut the seeds into small pieces.

Heat oil in a pan, add mustard seeds.

Once it flutters, add the chilly flakes and the cut seeds.

Add sufficient water and salt and cook  on a meduim flame till the seeds are well cooked.

Add the mango pieces and cook for another 2 mits.

Remove from flame and the curry is ready.

Th curry is of  semi gravy texture.

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GABYA GHASSI(BANANA STEM CURRY)

GABYA GHASSI(BANANA STEM CURRY)

Banana stem has many medicinal values.It provides the requisite fibre and aids digestion, helps dissolve stones in  kidneys etc. It can be used raw or cooked. Raita using raw stem(see prabhaskitchen recipe list) is very tasty. Given below is a side dish with cooked stem.

The stem has to be de-threaded, before use.  Cut the stem into slices. While cutting, roll the thread that appears by rolling them on the left hand fingers. After removing the threads, cut the slices into small pieces. These pieces are ready for cooking.

Ingredients:

turdal-1/2cup,

Stem pieces-1cup,

coconut scrapings-1/2 cup,

red chillies-2,

turmeric powder-1/4tsp,

sol-a small piece(drarmya sol/cocum /tamarind),

mustard seeds-1tsp,

urid dal-1tsp,

curry leaves-a few,

salt to taste,

oil-1tsp.

Method:

Cook the dal in a presure cooker to a soft texture.

In a pan, cook the stem pieces, using a cup of water, for 5 mts.

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

Add salt, sol and the masala to the cooked stem and boil for 5mts.

Add the dal and if necessary, add little water to bring it to the required consistency.

Just cook for another minute and remove from flame.

Season with mustard, urid dal and curry leaves in oil.

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KARTHYA PHODO(BITTERGOURD CURRY)

KARTHYA PHODO(BITTERGOURD CURRY)

This curry will go well with rice, pej or dosa/idli.

Ingredients:

bitter gourd-250gms,

tamarind-size of a small lemon

red chillies-5,

turmeric powder-1/4tsp,

hing-1/8tsp,

coconut oil-2tsps,

salt to taste.

Method:

Clean and cut the bittergourd into medium elongated pieces.

Cook the veg. in the pulp of tamarind and salt. Use sufficient water for cooking.

Grind masala with chillies, turmeric and hing.

Add it to the veg. and boil well, till it becomes semi-dry.

Remove from flame, add coconut oil and mix well.

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Thykili Bhajje Pathal Sukkein(Leafy Veg Curry with Gravy)

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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Pikkalle Kajjuphala God Humman(Ripe Cashewfruit Dish)

Pikkalle Kajjuphala God Humman(Ripe Cashewfruit Dish)

This is similar to sweet mango spicy dish. Cashew fruits are available in abundance in Kerala/Goa during the season. This curry is generally prepared in konkani homes.

Ingredients:

ripe cashewfruits-6,

jagerry-250gms,

salt-1/2 tsp,

rice flour-2 tsps,

red chilly-1(cut into pieces),

pepper-1 tsp(crushed),

mustard seeds-1 tsp,

coconut oil-1 tsp,

curry leaves-a few.

Method:

Wash and cut the fruit into 1” square pieces.

Cook them in 2 cups of water till it becomes soft.

Add jagerry and salt and cook till jagerry is dissolved.

Mix the rice flour in little water and add to the fruit curry.

Keep stirring till the rice flour is well cooked.

Remove from flame and season with mustard seeds,red chilly, pepper and curry leaves in coconut oil.

The dish is ready for use.

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Goli Bhajje Pathal Sukkein(Leafy Veg. Curry)

Goli Bhajje Patthal Sukkein(Leafy Veg. Curry)

Goli is a kind of  leafy vegetable grown wild. It has very small and thick leaves. A gravy dish using this leafy vegetable is given below.

Ingredients:

goli leaf-2 cups(cleaned and chopped),

coconut scrapings-1 cup,

red chillies-4(lightly fried in oil),

turmeric powder-1/4 tsp,

sol-1 piece,

mustard seeds-1 tsp,

urid dal-1 tsp,

methi seeds-1/4 tsp,

hing-1/8 tsp,

salt to taste and

oil-1 tsp.

Method:

Grind masala with coconut,chillies and turmeric powder.

Cook the vegetable.

Add the salt, hing ,sol  and masala along with enough water to have a gravy to the vegetable and boil for 5 mts on low flame.

Remove from flame and do the phannu(season) with mustard, urid dal and methi.

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Kirla Pathal Sukkein(Bamboo Shoot Curry)

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)

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)

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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ALVATHI(COLOCASIA STEM CURRY)

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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