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.
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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.