Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Tuesday, June 3, 2014

KARELA SABJI

Method -
4 medium size karelas
 Cut legth wise and remove seeds
 cut in to small cubes or  legthwise 1/4 "  thin pieces
Wash and apply 1tbsn  Salt, keep aside for 2 to 3 hours time .
 Squeeze nicely and remove the bitter salt water
   2 small raw mangoes wash and cut in to similar cubes as karela cubes
 1 big onion chopped in to cubes or in to thin legthwise similar to karela slices
 Heat 4 tbspn oil
Splutter 1 tspn mustard , curry leaves 4 slit green or red chillies
Add chopped onion and fry
Add karela  , fry for a while
Add mangoe cubes and fry till  they r soft

Add 1 tspn asafoetida powder , 1 tspn turmeric powder 1 tspn coriander powder , 1 tspn chilli powder and 1 tspn garam masala powder (optional)
Mix well
 This mixture can be baked in the oven at 350 degree temparature for one hours time till they become slightly crispy
 OR keep this on the medium flame tossing frequently till it becomes little crispy .
Add one fistful of coconut gratings and mix well
serve with dhal and rice , yumi !



P .S
If mango  is not available
soak little jaggory and tamarind in  little water and squerze it after a while and add the water to seasoned karela  and cook.fr a while .after it is  cooked stirr it on fire till it is done ! 

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