Jumbo Beans Song | Konkani

Method
Soak 1 cup of jumbo beans in  warm water 6 to  8 hours
Peel the skin and keep aside
Heat 3 to 4 tabspn oil
Add 1tspn mustard
When it splutters
Add 1 big  chopped onion
Fry till it becomes light red in color
Add 1 tbspn red chillipowder (Byadgi )OR  spicy chillipowder 1/4 tbspn+1/2 tab spn coriander powder
Add 1/4to 1/2  tbspn tamarind paste
Mix thoroughly
Add the peeled jumbo beans with little water
and keep on stove until it is cooked
Add salt to taste
Relish with Dhal and Rice
     
Jumbo bean dish  can be prepared with garam masala powder and tomatoes in place of chilli powder and tamarind paste .

Green Peas Coconut Curry | Konkani

Method -
1 cup green peas
1 boiled potato cubes
6 to 8 teppal (triphala)
1 medium size cup grated coconut
1 tbspn red chillipowder (if  spicy chilli powder   use  only 1 tspn)
1/2 tspn tamarind paste
Grind coconut with chillipowder +tamarind in to smooth paste
Before removing the masala add  the tepals and grind till the tepals r crushed
Cook the peas in sufficient water
Add  cooked potatoe cubes ( raw potatoe cubes can be added while cooking the  peas
Add salt to taste

Add the masala and water according to your consistency
Simmer for few minutes
Add 1 tbspn coconut oil . Relish with rice .
In place of teppal, asofoetida(hing)  powder can be added to the masala .

Similar recipe is used to prepare dried yellow peas . Dried yellow peas should be soaked in water the previous night . Next day cook this in a pressure cooker with only one whistle or less than one whistle. Do not overcook. Follow the rest of the recipe.

Corn Salad

Method
1 cup frozen corn OR fresh shredded corn
Boil in little water for a few seconds until cooked
Add
1/2 cup chopped onion
1  tab spn lemon juice
3 to 4 chopped  green chillies
1//4 cup chopped coriander leaves
Salt to taste
Mix these ingredients with cooked  corn  and serve as a side dish.

Stuffed Brinjal Masala

Method -
1/2 kg small brinjals slit
Wash and keep in water for few minutes
Drain the water and keep aside
1 large or 3 medium size onion chopped in to big pieces
2 tomatoes sliced
3 to 4 cloves
1"cinnamon
1tbspn coriander seeds
1 tspn cumin seeds
3 to 4 pepper corns

Heat 1 tspn oil
 coriander and cumin seeds
Fry for  few secondsand keepaside
heat 1 tbspn oil in a kadai
Add the onion and  tomatoes and cloves dalchini ,
add 1/4 cup grated coconut
fry for a while-about 3 to 5 minutes


Remove from fire and add 1 tbspn red chillipowder, 1 tspn tamarind paste  and  grind in to paste
Add salt to taste +slit green chillies finely ,chopped ginger
1/4 cup    chopped coriander leaves+ 1  tspn turmeric powder
Add little jaggery (optional)
Mix thoroughly
Fill the slit brinjals with masala
Heat 2 tbspn oil- Splutter 1/2 tspn mustard  seeds and Curry leaves
Add the stuffed brinjals and the rest of the remaining masala
Add little water and pressure cook them for 2 whistles . Mix and relish with chapaties.

Carrot Salad

Method -
1/2 kg Carrots -peel the skin and wash
Cut into thin strips or chop into tiny pieces
1/2 Bell pepper washed and  chopped
3 green chillies chopped
1 fistful chopped coriander leaves
1 chopped onion
Heat  1 tspn oil
Splutter 1 tspn cumin seeds
Add chopped green chillies, onion , bell pepper
Stir for a while over the fire
Add chopped  coriander
Add 1/2 tspn turmeric powder
Add 1 tspn sugar (optional)
Add the chopped carrots and stir for a few seconds on stove
 Salt to taste
 Stir and mix
 Add 1 tbspn lemon juice .and mix . Relish with dhal, sambar and rice