Saturday, February 18, 2012

Konkani Randap : Karathya Nonche | Bittergourd Pickle

Bitter gourd is antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative. It helps in healing constipation, piles, blood disorders, respiratory disorders and the list goes on. Because of its medicinal value, every one should try to consume this vegetable at lease once a week. Some people try to avoid bittergourd, because of its  taste. But believe me, here is recipe which you would love to eat every day. Try out this pickle with curd and rice. Its yummy.

Preparation Time: 40 minutes excluding the standing time.

Servings: 4

  • 2 cup finely chopped Bitter Gourd
  • 1 and ½ cup grated coconut
  • 4-5 red chillies
  • 2 table spoon coriander seeds
  • A pinch of turmeric powder
  • 3 Small pieces of tamarind
  • ¼ cup jaggary
  • A pinch of asafetida
  • 2 table spoon oil
  • Salt as per taste

  • Take finely chopped Bitter Gourd in a vessel and add 3 table spoon salt to it. Mix well and keep it aside for an hour.
  • Then squeeze out the water from Bitter Gourd and keep it aside. This removes a little bitterness of the Bitter Gourd.
  • Fry red chillies, coriander seeds, separately on a tawa for 5 minutes.
  • Grind red chillies, coriander seeds, asafoetida, tamarind, jaggary, turmeric powder to get a coarse thick paste, with only 3 to 4 table spoon of water.
  • On a non stick tawa, add oil and bitter gourd. Fry for around 10 minutes.
  • Add grated coconut and fry another 10 minutes.
  • Take out the tawa and let it cool for some time.
  • Mix the tawa contents and the ground masala very well with hand.
  • Check for salt (bitter gourd retains some salt from first step). If required, add salt.
  • A spicy, tangy, tasty pickle is ready for lunch or dinner.

Saturday, February 4, 2012

Konkani Randap : Valasangi Upkari | Long Beans Stir Fry Sidedish

Valasangi is very famous vegetable in konkan belt of Karnataka. And Valasangi Upkari is one delicious dish of this vegetable among Konkanis. This vegetable is known as alsande kaayi in kannada and yardlong beans in English. It is very nutritious and the recipe is very tasty.  This Upkari can be served with chapati or roti or as a side dish for white rice.

Preparation Time: 10 minutes

Servings: 2

  • 1 bunch of Valasangi cut in to very small pieces
  • 2 table spoon oil
  • A pinch of asafoedita (hing)
  • 1 table spoon mustard seeds
  • 2 green chillies
  • A pinch of turmeric powder
  • 2 strands of curry leaves
  • 4 table spoon grated coconut

  • Cut the Valasangi into very small pieces as shown in picture.
  • Heat oil in non stick kadai.
  • Add mustard seeds. When the mustard seeds splutter, add asafoetida powder, curry leaves and green chillies one by one.
  • Fry for a minute and add turmeric powder and the cut Valasangi beans and sauté for a minute.
  • Add sufficient amount of water (about a cup), close lid and let the beans cook for about 5 minutes.
  • Now add salt and grated coconut and mix well.
  • Cook a low flame for another 2-3 minutes until all the water gets absorbed in the subji.
  • Serve hot with chapatti or as a side dish along with white rice.

PS:  Sugar also can be added if one likes the dish little sweet.

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