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