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This semi dry subzi goes well with both Rice or Roti. I have posted one earlier, where I had used Sambhar Masala for flavour. This one is slightly more spicy, to balance the tanginess of the tomatoes that are added.

Ingredients :

  • 200 gms French Beans
  • 1 large potato chopped fine
  • 2 large onions chopped fine
  • 2 tomatoes chopped fine
  • 1 tsp Jeera/Cumin powder
  • 2 tbsps Dhania/Coriander powder
  • 1 tbsp Chilly powder
  • A large pinch of Haldi/Turmeric powder
  • 2 tbsps oil
  • 1 tsp mustard seeds
  • Coriander leaves chopped fine
  • 4 tbsps grated coconut
  • Salt

Method :

String the French Beans, wash and chop them fine. Heat oil in a pan. Add the mustard seeds and after they splutter, drop in the onions, and salt. Roast till the onions are translucent. Drop in the French Beans, Potato, the coriander, cumin, chilly and turmeric powders and mix well. Add 100 ml (Half a glass) of water and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves and grated coconut. Mix thoroughly and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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Moong Dal or Split Green Gram is replaced by Arhar or Toor Dal in this recipe. It is traditionally made with Moong Dal for the lunch served after a demise in the family. The orthodox insist that it should not be made otherwise. Since the family loved it, my mother made it with Arhar Dal instead of Moong Dal.

Ingredients :

  • 200 gms Split Pigeon peas
  • 5 green chillies
  • 7 tbsps grated coconut
  • 1 heaped tsp Jeera/cumin seeds
  • A pinch of Turmeric powder
  • 2 tbsps Coconut oil
  • 1 tsp mustard seeds
  • 3 sprigs curry leaves
  • 1 broken dry red chilly
  • Salt
  • Juice of one lemon
  • 3 tbsps finely chopped coriander leaves.

Method :

Wash and pressure cook the Arhar Dal till done. Churn it well. Grind the coconut, cumin seeds and green chillies to a smooth paste and tip it into the Dal. Add salt and boil well. Heat the coconut oil in a pan. Drop in the mustard seeds and after it splutters add the broken red chilly bits. Toss. Add the curry leaves, toss and pour the seasoning into the boiling, Verna. Drizzle with lemon juice and garnish with coriander leaves before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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Today’s Breakfast Platter consists of Pessaratte Dosa, Coriander leaves Chutney, Tomato Thokku Sandwich, Figs and Tea. Recipe Links to all the dishes are shared below.

Pessaratte Dosa Recipe

Tomato Thokku Recipe

Chai/Tea–The Indian way

Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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Horse Gram is a highly nutritious Lentil grown in the Indian subcontinent and a variety of dishes are made from it. Posting a simple stir fry today which is usually served as an accompaniment to Rice and Horse gram Saaru.

Ingredients :

  • 200 gms Horse Gram
  • 3 Kashmiri or Byadgi Chillies broken into bits
  • 1 tsp Hing/asafoetida
  • 2 tbsps Coconut oil
  • 1 tsp mustard
  • 6 tbsps grated coconut
  • Salt

Method :

Wash and pressure cook the Horse Gram in a litre of water. After one whistle, lower heat and cook for 15 minutes. After the cooker has cooled down, drain the water and keep aside to make a Saaru. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the Hing, toss and drop in the cooked Horse Gram. Add salt and cover and cook for a few minutes. Garnish with grated coconut. Mix well and serve hot with Rice and Horse gram Saaru.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.

Ingredients :

  • 200 gms Horse Gram
  • 2 Byadgi or Kashmiri chillies broken into bits
  • 15 flakes Garlic crushed
  • 2 tbsps Ghee /clarified butter
  • Salt
  • 1/4 tsp Tamarind paste

Method :

Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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This preparation of Brinjal called ‘Bajji’ is usually made from a round, green coloured variety of Brinjal / Aubergine /Eggplant called Matti Gool. Matti is a small district in Dakshin Kannada and is famous for this particular variety. A number of preparations are made during the season when it is available.

Ingredients :

  • 2 Brinjals
  • 3 tbsps Coconut oil
  • 2 green chillies finely chopped
  • 1 tbsp Tamarind paste
  • Salt
  • 1 level tsp Hing/asafoetida

Method:

Wash and pat dry the Brinjal. Apply a tbsp of oil and roast the Brinjal over an open flame, turning it frequently to see that it gets roasted evenly. This needs to be done on a very gentle flame as the Brinjal has to cook right through. Once the skin has charred evenly, run a knife through the Brinjal. It should go in smoothly. If not continue to roast till done. Keep aside for a few minutes, till you are able to handle it. Remove the charred skin. Mash the Brinjal well with a masher or with your fingers. Crush the green chillies along with the salt and tamarind paste. Tip it into the mashed Brinjal along with Hing. Drizzle with coconut oil, mix thoroughly and serve as an accompaniment to Rice or Roti.

Method of Roasting:

Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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This Thali consists of a variety of Ridge gourd preparations made by the Konkani community. All of them go well with both Rice and Roti. Recipe Links to all the dishes are shared below.

Ridgegourd Ambat Recipe

Ridgegourd Stir fry Recipe

Ridge Gourd Peel Chutney Recipe

Ridgegourd peel and potato stir fry Recipe

Ridge gourd Bhaartha Recipe

Ridge Gourd And Potato Stir Fry Recipe

Ridgegourd and Potato Sukkein Recipe

Ridge gourd / Turiya Fritters

Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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Ridgegourd, Onions and Potatoes in a Coconut gravy, seasoned with finely chopped onions and a hint of Fenugreek seeds are an authentic Konkani preparation called Ambat. Best eaten with Rice, one can also have it with Neer Dosa or dunk the crisp Rice Roti in it. Divine!

Ingredients :

  • 200 gms Ridgegourd, scraped and cut into cubes
  • 1 large potato deskinned and sliced
  • 2 medium onions sliced
  • 1/2 of a medium sized coconut, grated
  • 10 roasted Red chillies
  • 1 tbsp Tamarind paste
  • Salt
  • 2 tbsps Coconut oil
  • 1 large onion finely chopped
  • 10 seeds Methi/Fenugreek
  • Salt

Method :
Tip the cubed Ridgegourd, sliced potato and onions in a pan. Add two glasses of water and salt as required and cook till done. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked vegetables. Heat the oil in a pan. Drop in the Methi seeds, immediately followed by the finely chopped onions. Roast the onions to a rich brown. Tip in the seasoning into the boiling Ambat. Allow to simmer for a couple of minutes. Switch off, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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