Jowar Roti | North Karnataka

Method-
1/2 k.g jowar  floor
Add boiling water to the flour
Mix this with a spoon
 Kneed this thoroughly like  the chapati dough
The more u kneed the more soft the roties would become
Make small portions of the dough in to small balls
 Spread some flour on  kitchen platform..
Keep this rounded dough over this flour
Apply some flour on ur palm
 Pat this dough with ur palm evenly into thin chapati like.
 Heat the roti tava ( a special tava is needed for these roties)
 Remove this roti from the kithen  plat formm  slowly without breaking and  place this thin jowar roti on the heated tava
Dip a small piece of thin cloth in cold water
squeeze little water from the cloth all over the roti kept on the heated tava
keep for a sec and then reverse this roti on the tava
 keep for some time on the tava
 then again reverse it . After this it can be fried over the gas directly .

when done relish with jowar roti dishes .

Fried Smelts and Shrimp

Ingredients and Directions: 1/2 kg small fish smelt or indian silver fish (Belangie) 2 tbsp chilly powder or more  or less according to ur spice tolerance Salt to taste 2 tsp. asafoetida powder 1/2 tsp. tamarind paste Wash fish thoroughly applying little turmeric powder  to get rid of the smell Apply salt to taste and mix and toss them Apply chilly powder, asafoetida powder, 1 tsp. oil heated and cooled and mix again In a plate mix  some rice powder and fine rava sooji Roll the fish in this mixture on all sides to get a coating and keep for some time

Heat sufficient oil in a kadai and put the coated fish . Lower the heat to medium flame and fry the fish on both sides till they r crispy . Serve hot. The same batter can be used for frying shrimps

Haldi Leaf Patholi | Konkani

Method
10  haldi  leavves 
1/2   cup rice  soak in water for a couple of hours . Wash and drain water
 Grind the rice with 1 fist ful of grated coconut and 1  fist ful of soaked beaten rice  
in  to smooth paste 
For  filling-
1cup  grated coconut
1/2 cup jaggory powder

:5 to 6 cardmom powder -mix together thoroughly
Take one haldi leaf
Spread one portion of  the rice paste evenly in the middle of the leaf
Lay a line of coconut sweet mixture in the center of the rice paste
Fold the leaf length wise
Repeat  this on all the leaves
Keep thse folded leaves in layers in a idli steam vessel and steam them till done ( till the color of the leaves change in to pale yellow .
when cooled , remove the leaves and  relish with ghee .

                                                                                             

                                                                                                                                                                

                                 

Paan Polo Neer Dosa

Method=
1 cup sona masoori  rice +boiled rice oR 2 cups only sona masoori rice
soak  in waterfor 3  hours  . w
Wash the rice nicely and drain the water
 Grind it with 1 cup coconut gratings in to smooth paste  adding sufficient water 
Add salt to taste .
 Make the batter very thin adding more warm water .
 Keep for 2 hours during summer
In winter grind over night and next morning spread dosas
Heat the tava
Spread little ghee or oil over the tava
 Pour one dessert spn of  the batter evenly over the tava tilting it on all sides
 Close with a lid
 when it is done ,turn the dosa on the other side and fry for a while
 Relish with coconut chatni or with chicken / mutton / fish curry.

Bread Upma

Method-
1//2  loaf  bread cut in to small cubes
Heat 1 dessert spn oil in a kadai
Add 1 tspn mustard
When the mustard splutters add 1 tspn urad dhal , 4 slit green chillies + a few curry leaves , a pinch of turmeric powder
when urad dhal becomes light brown
Add   and   fry 1 cup chopped onion till light brown
Add salt to taste and 1 tbspn sugar
Add the bread cubes and  stir
Sprinkle little water and stir again
 Keep on the low flame stirring now and then
 Add some grated coconut when done and serve hot .

Mirchi Bajji | North Karnataka

Method : 4 long green chilies. Wash and make slit in the middle. Remove seeds if they are spicy. In a small bowl take 3  tbsp.  gram flour (besan). Add 1 tsp. coriander powder , 1/2 tsp. turmeric powder, 1/2 tsp. cumin powder salt to taste. Make a thick paste and fill  the slit of  the chilies. In a big bowl take two big  cups of besan, 1 tbsp. red chilly powder and  1 tbsp. asafetida powder. Add salt to taste +1/2 tsp. soda powder or baking powder. Mix all the ingredients and make a thick batter adding sufficient water. Heat  3 cups oil in a flat bottom kadai. Dip the chilly in the thick batter on both sides (should be fully coated with batter ) Deep fry tossing both sides frequently.  When it turns brown and crispy remove and place on a kitchen paper to drain excess oil. Relish with tea as a snack ! If the chilies are too thick like cubanels,   they can be cut in to two halfs lengthwise,  dip in the batter and fry,

Tender Cashewnut with Gherkins | Konkani Bibya Upkari

after cooking 

Method -
 1/4 k.g tendle(gherkin)  cut length wise wash and keep
 1/2 k.g tender cashew nuts ( Bibo)
 Soak Cashew nuts with skin in the water previous night
 Next day remove the skin of the cashew nuts
 Heat 3 tabspn oil in a kadai
 Splutter 1 tspn mustard in the oil adding a few bits of red chillies
Add 1/2 tbspn asafoetida powder in the seasoning
Add the tendle(gherkin)  with little water  , stir and close it with lid

before cooking 

 Keep on the low fire to cook
 when it is half cooked add the cashew nuts
 Add salt to taste . again stir and close with lid and cook on the low firwe
 From time to time sprinkle little water if it is dry .
 Remove from fire when it is cooked .
 add 3 tbspn grated coconut and mix . servbe with rice and dhal .

King Fish Fry | Konkani Vison Fry

5 big pieces of king fish.
Method:

• Wash  thoroughly and keep aside. Apply salt to taste, evenly on the fish on both sides .
• Make a paste of   3 tbspn kashmiri chillipowder + 1/2 tbspn asafoetida powder + 1 tspn  lemon juice with little water.
• Apply this paste evenly over the fish on both sides.
•  Dip the fish in fine rava on both sides pressing hard so that the coating does not come off while frying.

• Heat  3 tbspn  oil in a kadai and fry the fish on both sides till it becomes brown in color. Serve hot with onion and tomato rings.

Kokum Khadi | Goan Sol Khadi

Kokam kadi when done

Method -
Soak a fist full of  kokums  in water for 2 hours.
Squeeze kokam in the water  and discard squeezed kokam,
Add 1 can of coconut milk to the kokam extract. Dilute this with   water.
Add  2 to 3 mashed cloves of  garlic,  3 to 4 green chilies.
Add salt to taste
Add  chopped cilantro leaves as per taste.


Soaked kokams in the water

Note: To make goan style kadi, you can substitute coconut milk with fresh coconut water and add very little coconut milk.

Crab Curry | Konkani

Ingredients: Medium size crabs - 6, if they r too big cut it into half One half of full big coconut - grated Green chillies - 6, slit Red chilli powder - 2-3 tbsps Tamarind - a small ball Ginger - 2" piece, finely chopped Turmeric powder - a pinch For seasoning: Oil - 2 tsp Mustard seeds - 1 tsp Curry leaves - 5-6 or Onion - 1 medium sized, chopped

Method:
1. Grind coconut with tamarind and red chilli powder in to smooth paste. Keep aside.
2. Wash the crabs 4 to 5 times. Remove the yellow stuffs from its shell while washing.
3. Cook crabs adding little water with chopped onions, chopped ginger, slit green chillies and salt.
4. Add the masala paste and simmer. Don't add too much water to avoid becoming too much watery.
5. Then season with mustard seeds and curry leaves or season it with chopped onion. That's all.

Chicken Curry

Method:

1 small chicken wash and cut in to small pieces

2  onions
1 small cup coconut gratings 
1/2 bunch  of coriander leaves 
Few mint leaves 
4 green chillies
2 tspn chillipowder
10 cloves
1"cinnamon

2 tbsp coriander seeds

1tspn  cumin seeds

5 to 6 pepper corns
3 to 4 small green cardomom
1 " ginger
5 pods skinned garlic
Cut onion in to big cubes
Heat 1 tspn oil in a kadai

Add coriander seeds cumin seeds  cardomom , cloves , cinnamon, pepper, green chilly s garlic pods, ginger

Roast for a few seconds

Add to this  coconut and coriander leaves
Fry for a while
Remove and keep aside

Heat 1 tspn oil  

Add onion
Fry for for a while till it becomes soft

Add to this chopped tomatoes
Fry for a while
Grind the roasted ingredients first

Add to this the coconut/coriander leaves  chillipowder,  onion+tomatoes fried 

Grind together adding sufficient water to fine paste
Heat 3 tabspn oil in a flat bottom kadai
Add the masala and stir till it leaves some oil

Add the chicken peices and sufficient water to cook the chicken

Add salt to taste

Close this with a lid keeping on a medium flame.

When chicken is cooked add chopped coriander leaves and chopped mint leaves and simmer

Relish with rice or roties

Tomato/Carrot Soup



tomato carrot soup



Method -

1 kg ripe red tomatoes 1/2 kg carrots

 skin the carrots and wash

 wash the tomatoes

3 to 4 green chillies

 cook together in the pressure cooker with 4 whistles

when cooled remove from the cooker and blend it in the mixer  to a smooth paste

 Add sufficient water according tro ur consistency

 Add chicken broth ( optional)

Add salt to taste
Add 1 tabspn sugar 

 Chop 1 onion

 Heat 1 tab spn oil or ghee

Fry the chopped onion in to golden brown

 Add this to the tomato soup

 If needed add  hot chilli sauce , pepper powder, bread crumbs  etc while relishing the soup

Fried Kantola Bajias

Method -
Slice1/2 k.g   phagil in to thin slices . wash and add salt to taste
 2 to 3  tspn  chillipowder+ 1 tspn asafotida powder   mix with little water to make  a paste
Apply this to the phagil  and keep for a while
Dip this in the rice flour or mix these with 2 tabspn  of rice flour
Heat oil in a kadai and add these rice coated phagil
Deep fry tossing frequently till it is brown in color
 Remove from fire and keep on the tissue paper to remove excess oil.
Serve hot

In u.s u  get sliced  frozen kantolas ( phagil)no need of ctting .

Vegetable Pulav

Method -
2 cups basumati rice
wash 3 to 4 time drain and keep aside

1 large onion cut  legthwise
Oil + ghee 2 dessert spn
1/2 kg carrots cut in to tiny  half moon shapes
 1 cup peas
 1/4 kg beans cut in to lengthwise
 3 tab spn cashewnuts bits
 2 tabsopn raisins
2 tab spn garlic paste
 4 slit green chillies
 7 to 10 cloves
 1 " cinnamon
1 tspn garam masala
a few strings of chopped coriander leaves
A few strings of chopped mint leaves

Heat oil + ghee in a flat bottom kadai
add cinnamon & cloves
Add the garlic paste and stir a while till the odoue leaves
 Add  onion
Add slit green chillies
 Add the cashew nuts and raisins
 Add the vegetables
Add the chopped coriander leaves + mint leaves
Add 1 tspn  salt to taste and garam masala
 Add safron or 1 tspn turmeric
 Fry a while adding little water to cook the vegetables
Add 4 cups of water
add salt to taste
 Boil the water
 when the water reaches boiling point add the rice and stir and keep on the fire
 close this with a lid
 Lower the fire and keep the rice on low flame  till it is done
 Remove from fire and stir and mix thoroughly
 Pulav is ready to relish

Recipe no 2 

 2 medium size tomatoes + 1 onion chopped 

4 to 6 lavang 3 to 4 small pieces dalchini ,a few coriander leaves 

Grind together in to paste 

Heat oil ,+ ghee inna kadai 

Add this paste and stirr till it leaves oil 

Add all the vegetables , raisin s ,cashe bits and mix  and keep on the gas till vegetables r cooked  adding little water 

Add salt to taste 

Add the cooked rice and mix and keep on the stove on a very low fire fr a few a seconds . serve hot with onion raita 

Green Tomato Pickle

Method-
Green tomatoes 1 k.g

salt 150gms ( approx)

Gingely oil little more than 1/4 litre
Raw tamarind 1/4 k.g

Mustard powder 25 gms

 Methi powder 10 gms

Turmeric powder 1 tbspn

Cut tomatoes length wise thin strips

 Add salt , turmeric powder and  keep for a couple of days till it leaves water

  3rd day squeeze tomatoes fully and dry them in the hot sun every day (for 3 days)

Keep aside the squeezed salt water

 Soak the tamrind in this water for 1 day

Roast mustard powder methi powder little bit

 Add to this  chili  powder  and mix

 Grind the soaked tamarind into  pulp

 Add the mixed  powders  to this and  mix thoroughly

Add the sun dried tomatoe strips

Mix thoroughly

 seasoning -
Heat the gingely oil in a kadai
 add 2 tbspn mustard
when it splutters add 1 tbspn chana dhal +1 tspn methi seeds
 Add a few curry leaves + a few small green chillies and the garlic pods .
when the seasoning is cool add this  to the pickle mixture and toss thoroughly
 Fill this pickle in the jars and keep aside for a couple of days
 Keep the jars in the refrigerator .

Ridge Gourd Curry | Konkani

method

 2  long ridge gourds 

 remove the thorny ridges from the sides  and cut  in  to small cubes

 Wash  and  keep .. 2  small potatoes cut in to similar cubes

 Heat 2 tabspn oil in a kadai .

Add 1 medium size onion chopped length wise

Add 1 tbspn garlic paste or 3 to 4 cloves   of garlic mashed
Add3slit green  chillies  

 Fry till the onion become translucent

 Add 1 medium tomatoe chopped

 Fry till it becomes mushy

 Add 1 tspn coriander powder +1/2 tspn cumin powder +

 1 tspn garam masala powder + 1 tspn turmeric powder +1/2tspn chillipowder 

1 tbspn chopped coriander leaves and mix together

 stir for a while

 Add the ridge gourd cubes and potatoe cubes

 Add salt to taste

 Add little waterand cook this for a while or pressur cook it with one whistle.

if water remains dry all the water 

 when cooked remove from flame and serve with roties .

Bitter Gourd Fry( Karela Kosombari)

4 medium size karela
Cut in to tiny cubes removing the seeds
Wash and apply 2 tb spoon salt
 Keep for  three hours  or previous night
Squeeze fully to remove the bitter water
Chop 2 onions
Heat 2 tbspn oil   in a kadai and add chopped onion
Add3 chopped green chillies
mix and stir frequently till onion is brown in color

Add the squeezed chopped karela and stir , toss frequently
 Cook this on a medium flame  tossing and stirring ..
when the karela cubes become brown in color
Add 4 tbspn grated coconut mixed with 3 tbspn sambar powder+1/4"tamarind
Mix and stir frequently  for 3 to 4 minutes sprinkling little water

Variation
Chopped karela - applied with salt   for 3 hours
  squeeze  and  remove the bitter water
Deep fry in oil

In place of coconut gratings with sambar powder
Grind 4 tabspn grated coconut with 1 tabspn roasted coriander seeds with little water
Add 1 small pinch of tamarind while grinding
Add this masala with mixture of karela and fried chopped  onion .
Keep on the medium flame  tossing and stirring
Serve with rice and dhal

Horse Gram Curry / Soup | Konkani



Horse gram Rasam (Kulitha  Kadi )

Method

 1  cup horse gram ( wash and remove stones while washing )

 Cook in the cooker with 5 to 6 whistles   adding three  to four cups water

Remove cooked water and keep  in another vessel

 Grind one fistfull of cooked horse gram in to fine paste and add to the cooked water to make the consistency little thicker . Add water again to make it  thin according  to ur consistency  .

Add salt to taste 

 Heat 2 tbspn oil ,

 Add mashed 5 to 6 cloves of garlic  

 Stir the garlic turning often till they r brown in color .
add3red  chillies chopped and stir a while 
 Remove from fire and add to the soup

Upkari -( Dry curry of the cooked horse gram )
Heat 1 or 2 tabspn oil ,
 Add 1 tspn mustard + 2 tabspn chopped onion + a few curry leaves +1 tspn asafotida powder + 3 red chillies chopped
 when the mustard splutters , and the onion is brown in color

 Remove from fire and add to the cooked horse gram

 Add salt to taste
Add2 tbspoon  grated  coconut to add to the taste .


Horse Gram dry curry ( Kulitha upkari-Konkani cuisine )

 A   VERY  HEALTHY CUISINE !

Beans Upkari | Konkani

Method -(UPKARI is a simple preparation of seasoned and cooked vegetables !)

1/2 kg green tender beans

 Cut in to thin slits length wise or in to small 1/4 " bits

Wash and keep

 Heat 1 tabspn oil

 Splutter 1 tspn mustard seeds

2 to 3 bits of red chillies

1 tspn asafotida powder ( optional)

1 pinch turmeric powder

add the cut beans to this

 add salt to taste

 Stir and mix thoroughly

 Close with  a lid and cook on medium fire adding very little water( less than 1/4 cup )

Do not over cook . should be 3/4 cooked and  crunchy  after done
I,f needed add to the taste add 1 tabspn or more grated coconut
Relish with rice and dhal

White Jumbo Beans Coconut Gravy | Konkani Bendhi

 Method -
1 cup white beans soak in water for  3 to 4 hours or previous night  

 Discard water and pressure cook with two whistels ( using sufficient water )

1/2 cup grated coconut

 2 tbspn chilli powder (preferably byadigi mirchi powder )OR

  10 to 12 roasted byadgi chillies

1 marble size tamarind

 Grind together in to smooth paste

Remove from the grinder

 Simmer for a while on the gas adding the  water used for cooking the beans
while simmering add 2 tbspn raw mangoe cubes to the masala .

Add the cooked beans and simmer again

 Add 1/2 tbspn asafoetida powder

Add1tbspn coconut oil
Mix  and simmer again .

Jumbo white beans

Relish with rice .

 This recipe is similar to shrimp coconut curry .

Dhai Vada

Method-
Soak urad dhal in water for 4 hours
 wash and grind adding very little water to the consistency of coarse soji .
When done, remove from grinder
 Add salt to taste 2-3 chopped green chillies + 1/4 cup finely chopped onion
a few curry leaves chopped + 1 tbspn coconut chopped
Mix thoroughly
Heat oil in a kadi
With moistened fingers take up small portions of the mixture and prepare  flat vadas on moistened palm
 and deep fry .
To make it soft(if needed) dip the vadas in the cold water as soon as they r   fried and remove immediately squeezing the water

  2 cups curds
salt to taste+2 tspn sugar
Beat well in a big bowl .
Season this with 1/2 tabspn oil
1 pinch mustard
2 green chilies minced+ 1 spring curry leaves
1/2 tspn asafoetida powder
Stir for a while

 Drop bondas in this dhai mixture  cover and keep for an hour stirring at intervals.
u can make vadas with ready vada mix like Gits vada mix or with frozen vadas .

Bamboo Shoot Curry | Konkani Keerla Sukke

Method
  2 big cups tender  bamboo shoot   cubes
 1/4 cup chopped onion
Grind in to a slightly coarse paste ,
1 cup coconut gratings
1 tbspn chilli powder
 3/4 " tamarind piece
 2 tbspn joggory powder ( lesser according to the sweetness of the jaggory)
1 tbspn urad dhal (bengal gram dhal) roasted brown in 1 tbspn  heated oil
 Heat 1 tbspn oil in a kadai
Add 1 tspn mustard seeds
A few curry  leaves

When the mustard splutters, add chopped onions.
Fry for a while until  the onions are translucent.
Add bamboo shoot cubes.
Then, add little water to cook.
Add salt to taste.
Add the coconut  masala with a  little water.
Stir and mix thoroughly.
Put the lid on to close it and keep on a medium fire.
When it becomes dry, remove from the stove.
Serve with konkani  dalithoi and rice.
----------------

If the bamboo shoots r fresh , u hav to soak them in the water for 3 to 4 days to remove the bitter taste . Every day the water should be changed .
If the bamboo shoots r canned OR frozen u need not soak in the water .

Dil Dhal Sukka

Method

2 bunches dil

 1/4 cup thuvar dhal Or mung dhal  (soak in water for 3 to 4 hours )

4 slit green chillies

1/2 tspn cumin seeds

 2 tspn coriander powder

 1 tspn cumin powder

1/2 tspn garam masala

 1 cup chopped onion

 1 tbspn garlic ginger paste( or mashed 3 to 4  cloves of garlic

 1" ginger mashed )
 3 tabspn oil
 Heat oil in a pan

Add cumin seeds

 Add ginger garlic paste

 Fry for a while

Add the chopped onion

Add green chillies

 Fry till it becomes translucent

 Add the soaked dhal

Cook adding little water ( should be half cooked )

Add all the powders
 Stir for a while

 Add chopped dil

Add salt to taste
 Mix and cook adding sufficient water ( water should not b too much )
When it is cooked and becomes suka remove from fire
 Relish with roties .

Garbanzo Beans | Konkani Chana Soyi Bajil Gashi

    Method -  1/2 cup chana brown or white
soak in water previous night or for 4 to 5 hours .
Pressure cook adding sufficient water
1/2 cup bread fruit cubes or jack fruit cubes or corm cubes  cooked
1 cup grated coconut  roast in a pan tossing continuously on a medium flame ,
till it becomes dark blackish  brown in color
1/2 " tamarind piece
1 tbspn coriander seeds fry in little oil till brown
  Grind roasted coconut with coriander seeds in to paste
 Add the bread fruit or other cubes to the cooked chana
 Add salt to taste
 Add the roasted coconut masala . Add water according to ur consistency
 simmer for 5 minutes .
 Season with 1/2 cup chopped onion
 Relish with rice .

Pova Chuvda

250gms Thin pova (Beaten rice)
4 slit green chilies
1 tbspn curry leaves
1tsp cumin seeds
1tsp asafoetid
4 cloves garlic mashed
2 tbspn dry coconut pieces
3 tabspn cashew nuts
3 tabspn peanuts
Salt to taste
2 dessert spn oil

Heat oil

Add cumin seeds

 Add slit green chilies + curry leaves

Add the mashed garlic

Fry for a while till green chillies and garlic  turn little crispy

 Add cashew nuts + peanuts

 Fry for a while

Add asafoetid powder +salt to taste

Add the thin beaten rice and mix thoroughly

Pour this on a slightly big glass  tray and spread evenly
 Keep this tray in the oven for 150degrees till it becomes crispy. when it turns crispy remove from the oven. When cooled, relish with  coconut gratings

Sprouted Green Gram Curry | Konkani Ghashi

Method-
2 cups sprouted moong
(soak whole moong in water 1 full day
 Remove from water and keep over night for sprouting
 if they hav not sprouted keep for one more day )
 Wash and remove the skin by crushing with ur palm
Add sufficient water and pressure cook with one whistle
Add 1 tspn turmeric powder
Add  cooked  cubes of raw jack fruit(skin and cut in to cubes) or cubes of potatoes (optional)
Add salt to taste

 Grind together 1 cup grated coconut
+1/2 tabspn chillipowder +1/2"bit tamarind
in to smooth paste
Add to the cooked sprouted moong
 u can add a few chopped bimbul to this
 Simmer for a few minutes
 Season with 1 tspn mustard
curry leaves and  1/2 tspn asafoetida powder .
Serve with rice  

Dalithoi | Konkani Dhal

Method-
1cup thuvar dhal wash
Pressure cook  adding 21/2   cups water with 4 to 6 whistles (on a medium flame )
  1/4 tspn turmeric powder +2 slit green chillies
when dhal is cooked thoroughly ,remove from flame and  churn it .

Add two tbspn chopped coriander leaves,
1tbspn finely chopped tomatoes(optional)
Add salt to taste and simmer for 2 , 3 minutes
Add sufficient water according to ur consistency

 Heat 1 tbspn oil+1tbspn ghee(or avoid ghee and add 2tbspn oil)

Add 1/2 tspn mustard
When it starts spluttering add curry leaves and 1tspn  asafoetida powder
Season this to the cooked curned dhal . Dhali thoi is ready . serve with rice .
This is a simple easy  konkani recipe .

Sambhar | Konkani Kolombo

Method -
1/4 cup tuvar dhal +1/4 cup moong dhal  wash together .
Pressure cook it adding 1/2 tspn turmeric powder .
when cooked churn the dhal thoroughly .
Add 1big choppped tomatoe 
 1/4 cup chopped coriander leaves
1 cup vegetables ( drumsticks , brinjal , radish , potatoe cut  in to cubes)
 cook them in the dhal  adding sufficient water
Add salt to taste
Add 2 tbspn of sambar masala powder
Simmer adding water to ur consistency
 Heat 2 tbspn oil in a dessert spn
 Add 1 tspn mustard and curry leaves and hing powder when mustard splutters add 1/4 cup chopped onion and fry till they turn light brown color . Add this seasoning in the sambar 

 if I want it more spicy  u can add little chilli powder .add water according to ur consistency and simmer .

Serve hot with rice

Roasted Eggplant - Baigan Ka Bharta

Ingredients and directions: 1 big black eggplant (brinjal) 1 tomato 3 to 4 slit green chilies 2 onions chopped lengthwise 1 tbsp. garlic paste 1/2 tbsp. ginger/garlic paste   Or 5 cloves garlic and 1" ginger mashed 1/4 cup coriander leaves  chopped 1/4 cup green peas boiled with salt to taste 2 to 3 tsp. garam masala 1 tbsp. coriander powder 1 tsp. cumin powder 1 tsp. turmeric powder 3 to 4 tbsp. oil

Brush the eggplant with little oil on all sides
Roast it on the medium flame on the gas stove
Turn frequently on all sides till it is roasted in to black color
When done remove from fire, cool it under the running water and peel the skin when cooled.
Mash the flesh.
Heat oil in a kadai splutter cumin seeds then add slit green chilies.
Add the garlic ginger paste.
Stir till the odor goes off .
Add the onion and sauté till it becomes translucent
Add chopped tomatoes and fry till it is mushy
Add all the powders and stir for a while
Add mashed flesh of the eggplant and cooked peas
Add the chopped coriander leaves and mix well.
Add salt to taste.
Add little water and close it with a lid on a low fire .
When it becomes dry remove from gas and garnish with coriander leaves.
Serve with garam roties.

Mango and Pineapple Dish | Konkani Avnaas Ambe Sasam

Ingredients and directions: 1 big fully  ripe mango, skin and cut into 1/2" small cubes        1/2 fully  ripe pineapple skin and cut in to 1/2"cubes Mix together Add 1 dessert spoon full sugar. Add salt to taste Mix together and keep aside 1 big cup  coconut gratings 2 tsp. chilli powder (or according to your spice tolerance ) 1 small flake tamarind 1 tbsp. mustard slightly roasted in 1 tsp. heated oil Grind together into paste Add this to the pineapple, mango mixture Stir well and relish This is a sweet and sour  dish usually prepared during festivals.

Pathravado | Konkani

Ingredients and Directions: 14 medium size arvi leaves (7 leaves in each roll), remove stems and clean Soak the following for 6 to 7 hours or previous night:         1/2 cup thuvar dhal         1/4 cup rice 1 tbsp chili powder 1 small marble size lump tamarind Salt to taste 1 & 1/2 tspn asafoetida powder 1/2 cup coconut gratings Grind all together to a smooth paste
	Take a wooden board or a flat plate. Place the biggest arvi leaf with inner surface (light green side) facing up and stalk towards you. Smear the surface of the leaf with some prepared masala (about 1 1/2 tbsp) evenly. Place another leaf over this and repeat the process  of evenly spreading the masala over each leaf. With  7 masala coated leaves, make one roll. Repeat the process for the second set of leaves.
Fold in the edges about  2" firmly on both sides and roll it from the stalk end to the tip. If u want it to look neat and clean tie it with a thin thread (optional). Steam it in the idli steamer or in the cooker without the whistle weight   till it is cooked . To check whether it is cooked prick it with tip of the spoon .  If it is not sticky it is done
	When done  slice it like a loaf of bread and serve it with little  coconut  oil sprinkled and spread over it evenly. Relish as a side dish with rice and dhal
If  there are left over pieces , You can shallow fry them . OR Chop the pathravoda in to small cubes. Heat little oil in a pan add chopped onion and fry till brown . Add the pathravado  cubes and stir for a while  and make usal (upkari) If the masala remains and if it is thin , add some besin, chopped onion, chopped cabbage OR chopped palak to the masala, make small round flattened balls and deep fry as vadas.