Friday, 15 November 2013

Dheega Mirsaange Baje


Dheega Mirsanga Baje is a fried food made of Dheega Mirsanga or bajji mensinkai or long green chillies. These chillies are less hot than the small green chillies used for cooking. This is a hot favourite on the strreets of Bangalore and you will find people thronging the such stalls.
I rarely eat at such stalls and prefer making such fast food right at my home . Its such an easy recipe that you can make these Bajjis anytime specially evening teatime.Without wasting much time lets quickly note down the recipe of Dheega Mirsanga Baje.


10 long green chillies or Dheega Mirsanga or Bajji mensinkai.
1 cup gram flour or chana peeta or kadle hittu,
quarter teaspoon of hing,
half teaspoon of Ajwain,
Salt to taste,
Oil for frying.

Method :

  • Slit the chillies(Deseed them if you want to make them less spicy) and soak then in Salt water for about 10 minutes.
  • Meanwhile make a batter of gram flour , crushed hing or hing powder, ajwain and salt to taste.Add a little water so as to make a batter that will coat the chillies (as in the picture).
  • Heat oil for frying.
  • Now dip each chilly in to the batter ,coat it with the batter well and put it into the hot oil(be careful when frying) oil. See to it that the oil is not too hot or else the bajjis will burn from outside and be left uncooked inside. Leave the chillies in oil without stirring them ,else the outer cover may not cling to the chillies tightly.
  • After 2 minutes turn the chillies so that the other side also gets fried.
  • Fry until all the sides are nicely golden brown.
  • Serve with green chutney or Tmato sauce or eat as is.

Ghosale Sheere Chutney


Ghosale sheere chutney is chutney made with the outer peels of the ridge gourd . Ghosale in konkani meanes ridge gourd in English and heere kai in kannada.Sheera in konkani means the peel or outer ridge of the Snake gourd. Chutney as we all know is ground coconut paste with mustard seasoning. To make good use of the nutritional benefits of the ridge gourd peel we Konkanis have given a usual chutney a new twist.Lets check the recipe of Ghosala sheere chutney.


Half cup of Ghosale sheera or ridge gourd outer skin,
1 greenchillies,
1 cup coconut,
1 teaspoon Zeera,
1 teaspoon Meere(Pepper corns),
1 teaspoon mustard seeds,
1 slit redchilly,
3 teaspoon oil


  • Heat 2 teaspoon of oil, add zeera,meera, green chillies. Fry for 2 minutes. Add the Ghosale sheera . Simmer and fry until the seera becomes a bit soft. Add coconut and fry for another minute.Keep aside and let it cool.
  • Grind the above mixture in a ginder to fine paste.
  • Add mustard seasoning or sasma phanna.
  • Mix well and serve.


Friday, 8 November 2013

Poddalen Upkari


Poddalen Upkari is a very simple konkani sidedish which is rich in nutrition and taste. Poddalen in konkani means Padwal in Hindi or Padwal kai in kannada or Snake Gourd in English. Upkari in konkani is a dry sidedish and can be made with a wide variety of vegetables. So let quickly check the Poddalen upkari recipe.


2 cups of diced Padwal/Poddalen(keep aside its seeds for the next recipe Poddalen Beeye SannaPolo),
half cup of boiled chanadal,
3 fried red chillies,
1 tablespoon of grated coconut,
1 teaspoon mustard seeds ,
2 green chillies slit,
2 red chillies slit,
Salt to taste,
A bit of sugar if required.
1 tablespoon of cooking oil.


  • Heat a tablespoon of oil in a cooking pan, add mustard seeds, when they start to splutter , add green chillies and red chillies, a pinch of turmeric if required. Add the diced Poddalen. 
  • Mix well and simmer until the vegetable is cooked.
  • Add the boiled chana dal to this, add Salt to taste and a bit of sugar if needed. Mix well .Cook for 2 more minutes.
  • Serve with rice and chapathi.

Beansa Menthkai


Beansa Menthkai is a nice side dish made of french beans . The base gravy(Masolu) is made of coconut  with a flavour of methi seeds. The uniqueness of this dish is the flavour of fenugreek seeds. Also note that the base gravy (Masolu) is not heated giving the dish a unique taste. Let us check the recipe of Beansa Menthkai.


1 cup of finely chopped french Beans.
1 cup of scraped coconut.
half teaspoon of Fenugreek seeds(Methi seeds),
1 teaspoon of mustard seeds,
1 teaspoon of Urad Dal,
2-3 fried red chillies,
A pinch of hing,
5-6 curry leaves,
a pinch of tamarind.
2 teaspoon oil.
Salt to taste.


  • Heat  2 teaspoon of oil in a pan. Add mustart seeds,when they splutter add urad dal, when they get brown slightly, add curry leaves. Simmer and add beans and Salt to taste. Add half cup of water. Let it cook . 
  • Once the beans is cooked , close heat and let it completely cool.
  • Grind together scraped coconut , tamarind, redchillies and hing to a fine paste.
  • Add this paste to the cooled seasoned beans mixture. Mix well
  • If needed add additional mustard seasoning. 
  • Serve with rice and daalithoy.

Sunday, 3 November 2013

Chane peeta Undo/ Besan Laddoos


 Chane peeta undo or Besan Ladoos Besan is a sweet dish made from chickpea flour or  "Besan" in Hindi .Usually made during festivities but you can make them anytime. Laddoo is a hindi word for sweet balls which could be made out of besan, wheat flour, pure semolina and so on ... My mom used to prepare Besan laddoo which freshly ground chickpeas . Nowadays due to time constraint we use readymade Besan flour. The laddoos tastes great when made from freshly ground chickpeas. Anyways now let check the recipe of Besan laddoo or chane peeta Undo.

  • Ingredients:
  • 1-1/2 cups Besan (chane peeta in konkani or chick pea flour ) ,
  • 4 tbsp chiroti rawa ,
  • 3/4th cup sugar 
  • 1/2 cup Ghee,
  • 1 tsp Cardamom powder(just for flavour)
  • Chopped almonds or cashews for garnishing.


  • Dry roast Besan  and semolina together until it liberates its aroma. Be sure not to burn it . The flour will start to change its color from yellow to golden brown (as in picture). This is where you should add ghee. close the heat .
  • Now add sugar and cardomom powder . Mix well.
  • Let the mixture  cool upto room temperature or  until you can make balls out of it(Remember , this mixture is really hot).
  • Now apply some ghee to your palm. Take a tablespoon of mixture and press it with your other palm to form a ping-pong ball.
  • Repeat the same with rest of the mixture.
  • Garnish with almonds.

Wednesday, 30 October 2013

Jola Baje (Corn Pakodas)


Jola Baje or Corn Pakodas are crispy tasty fried item made using Indian Corn. It is crisp outside and soft inside with a crunch of onions mesmerizing your tastebuds. This diwali invite your friend and relatives with these starters and I am sure they will love it. So now let quickly get the recipe of Jola Baje or Corn Pakodas.


3 cups Indian Corn kernels /Jola Dane  (if not available one can use American sweet corn),
4 green chillies,
2 finely chopped onions,
1 tablespoon finely chopped coriander leaves,
2 tablespoon besan flour(for binding),
Salt to taste,
Oil for frying.


  • Grind green chillies and Corn kernel without adding much water(if you add more water, pakodas will get more oily).Make a coarse paste (not fine !!!)
  • Empty the contents of the grinder into a mixing bowl. Add chopped onions, coriander leaves, Besan and Salt to taste. Mix well. The mixture should have very very little water content.
  • Heat oil for frying. 
  • Take a small portion of the mixture on your left palm, press it with right palm and put it into the oil. Continue the same with 8 more portions. Fry until golden brown.
  • Serve with Sauce or eat it as is

Tuesday, 29 October 2013

ValVal (Mixed vegetable in coconut gravy )


ValVal is an authentic konkani dish made with goodness of vegetables in a subtle coconut curry.This is usually prepared on festivities but  it is very simple that you can prepare it on any day.So lets check Valval recipe.


half cup cucumber diced ,
half cup beans or alsande(cow pea ) cut into inches,
half cup yellow pumpkin diced,
1 cup scraped coconut.
1 teaspoon rice flour(for thickness),
2 green chillies(or more if you want it to be spicy),
1 teaspoon mustard seeds,
1 teaspoon zeera(cumin seeds),
2 teaspoon cooking oil/ ghee,
2 byadgi redchillies,
4-5 curry leaves,
Salt to taste.


  • Boil all the above vegetables along with Salt to taste. Once done close the heat.
  • Grind  grated coconut along with green chillies .
  • Mix the coconut paste and the boiled vegetables.Add a teaspoon of rice flour and required amount of water to get a gravy of pouring consistency. Bring it a boil. Close the heat.
  • For seasoning: Heat oil or ghee in a seosoning pan , add mustard sees, when they splutter ,add zeera, when they start turning brown(remember not to burn them) add slit red chillies and curry leaves. Pour this over the ValVal.
  • Serve with rice or chapathi.

Saturday, 26 October 2013

Harve Kelen Sukke(Raw Banana Sukka)


Kelen Sukke or the Rw banana Sukka is one of my most favourite dish and something which I have mastered. There are many dishes in Konkani cuisine made out of Raw Banana like the Kelen koddel, kelen Upkari , Kelen phodi and the list goes on.


2 Raw bananas cut into small cubes,
1 cup of grated coconut,
5 fried Byadgi red chillies,
2 tablespoon coriander seeds,
2 teaspoon Urad dal,
1 teaspoon sesame seeds,
A pinch of hing,
1 teaspoon mustard seeds,
1 inch tamarind,
2 teaspoon  jaggery powder,
Salt to taste.
2 tablespoon cooking oil(Preferably coconut oil).


  • Heat 1 tablesspoon of oil in a pressere cooker, add mustard seeds, sesame seeds, urad dal. When the mustard seeds start spluttering add Raw bananas, Salt to taste , jaggery and two cups of water . Pressure cook (4whistles).
  • Heat 1 tablespoon oil in another pan, add coriander seeds,Urad Dal , sesame seeds, Tamarind, red chillies and  fry for 2 minutes .Add grated coconut and fry for another minute.Close the heat and let the mixture cool.
  • Coarsely grind the above mixture along with a little water (remember we are making Sukke or dry curry so a little water will do)in a grinder.
  • Add the the above, ground mixture to the pressure cooked Raw bananas. Mix well .Heat this for 5 minutes or until water has evaporated to form a dry curry.
  • Serve with Rice and Daalithoy/Saaru

Tori Ghashi (Togari kai curry)


I found fresh Togari kai(Tori in konkani) being sold on the streets of Bangalore. Well back home I use dried togari kai(Tori in konkani) . Me and my Cousin thought of making Tori ghashi out of this fresh Togari Kai. Thogari Kai(Tori) is nothing but Pigeon Pea in English. So lets check the recipe of Tori Ghashi.


2 cups fresh Togari kai beans/ 2 cups of dried Togari kai soaked overnight,
2 cups grated coconut,
3 fried Byadgi red chillies,
A pinch of hing,
2 medium sized onions,
1 inch Ginger,
1 inch  Tamarind,
2 teaspoon cooking oil,
Salt to taste.


  • Pressure cook Togari kai (Tori/Pigeon peas) alon with salt to taste  in a pressure cooker (4 -5 whistles).
  • Heat 1 teaspoon of oil in pan , add 1 chopped onion, fry for a minute, add coconut, redchilllies, tamarind, hing and ginger. Fry for another minute. Turn off the heat and keep it aside to cool.
  • Grind the above mixture in a grinder to a very fine paste.
  • Add this to the boiled Thogari kai. Boil  it for 2 minutes.
  • For seasoning : Heat 1 teaspoon of oil in a pan , add 1 finely chopped onion and sprinkle a pinch of salt(this will hasten the frying process and make onions crispy), fry until golden brown.
  • Pour the seasoning over the Tori Ghasi.

Serve hot with rice or chapathi.

Masala Puri

Masala puri is a famous mouth watering chaat from the streets of Bangalore(I am not sure if it is available in Mumbai. In Mumbai it could be called Ragada which is useally had with potato patties).It is  very simple to prepare this chaat. So lets check how to make Masala puri at home.

1 cup Dried Green peas (or Dried Yellow peas) ,soaked overnight and then boiled with some salt,
1 teaspoon ginger+garlic+green chilli paste,
1 teaspoon garam masala,
half  teaspoon turmeric powder,
2 tablespoon cooking oil,
2 table spoon Green chutney(Grind some coriander leaves ,pudina, tamarind and a pinch of salt ).
2 onions finely chopped (For Garnishing)
1 tomato  finely chopped (For Garnishing)
1 cup Sev/Boondi (For Garnishing)
5-6 Puris used in pani puri
2 teaspoon sweet curd(For Garnishing)
1 teaspoon tamarind sweet chutney,
pinch of zeera powder,coriander powder,red chilli powder and pepper powder to be sprinkled when serving.
  •  In a mixer grind 2 table spoon of  boiled peas to a fine paste .
  • Heat oil in a pan , add ginger+garic+green chilly paste. Fry until the raw smell of the paste vanishes.Add garam masala ,turmeric powder and green chutnet paste.Fry for two minutes.  Add the boiled peas , the green paste  made above and some water. Add some salt to taste(remember we have already added some salt to the boiled paste).
  • Boil it for 10 minutes.Close the heat.
  • Crush some Puris on a plate
  • Pour the above prepared mixture on the plate.
  • Garnish with chopped onions,tomatoes, Sev/Boondi,2 teaspoon curd,tamarind chutney .
  • Sprinkle a pinch of zeera powder,coriander powder,red chilli powder and pepper powder when serving.
Serve hot as an evening snack.


Tendle Bibbe Upkari

This is a traditional konkani side dish and very easy to prepare. A very subtle yet tasty and healthy recipe made from tender cashews,gerkins and potatoes!!!

  • 200 grams Gherkin(coccinea)
  • 2 medium sized potatoes
  • 50 grams of soaked cashews(optional)
  • 2 slit green chillies
  • half teaspoon of mustard seeds
  • 1 tablespoon grated coconut.
  • a pinch of turmeric(haldi) powder
  • 1 tablespoon cooking oil
  • salt to taste
  • Wash and chop gherkins and potatoes .Keep them soaked in water till the seasoning(tadka) is ready
  • Heat a  pan(kadai) and  add 1 tablespoon of oil. Let it heat till smoking point.
  • Add mustard seeds and green chillies to the oil.
  • Once the the mustard seeds start spluttering add chopped vegetables and soaked cashews.
  • Add salt to taste and pinch of turmeric powder.Stir the vegetables so that they are coated with seasoning(tadka).
  • Close the pan with a lid and cook till the vegetables are done.
  • Garnish with 1 tablespoon of grated coconut.
Serve hot with rice and sambar/rasam/daal.

Beetroota Sukke

5 medium sized boiled beetroot cut into small cubes/shredded ,
2 finely chopped onions,
3-teaspoons Coriander seeds,
1-teaspoon Udad dal
1-teaspoon till/sesame seeds,
pinch of hing,
half teaspoon methi seeds/fenugreek
an inch of tamarind,
3 teaspoon of cooking  oil
1 cup grated  coconut
1-teaspoon Mustard seeds,
  • Heat a pan , add 1 teaspoon of oil,add Coriander seeds,udad dal,sesame seeds,hing,red chilles. Fry for a minute. Add tamarind and coconut to this and fry for another minute.Keep this aside and let it cool.
  • Grind the mixture into a coarse(not fine!!) paste.
  • Meanwhile heat another pan , Add 2 teaspoon of cooking oil, add mustard seeds,Curry leaves(Karipatta) and onion,fry until onions are cooked .Add boiled beetroot to this ,add Salt to taste.
  • Add the ground paste to the vegetables ,mix well and simmer for 10 minutes.
Serve with rice or chapathi.

Shevai ani Rosu

Shevai in konkani is nothing but rice noodles  which is made freshly by grinding rice, then boiling the rice paste until it becomes hard , steaming it and finally pressing it in a Dante or rice noodle making machine. The process is very tedious but during festivals this is one recipe where everyone in our home gets into the team work. The most exciting part is pressing the noodles in Dante(rice noodle machine). Lets check the Shevai ani rosu  recipe.

Ingredients to make Shevai:
1 cup rice
1 tablespoon cooking oil
Salt to taste.
Ingredients to make Rosu:
1 cup grated coconut,
1 cup jaggery ,
Method to make Shevai:
  • Grind the rice in a grinder. Make very fine paste (Add 1 cup of water when you grind).
  • Heat a round bottom pan .Add 1 teaspoon cooking oil.Pour the rice mixture into the pan . Keep stirring the rice mixture until it become thick enough that you can make medium sized balls out of it.Close the heat . Make medium sized balls of the mixture .
  • Heat a steamer. Place the balls made in step 2 and heat the steamer for 15 minutes.
  • Place the balls in bottom portion of the Shevainya Dante(rice noogle making machine) and press it with top portion(This requires some strength).Place a plate at the bottom of Dante .You can see the noodles falling on the plate .
  • Shevai is done.
Method to make Rosu:
  • Extract the coconut milk from the coconut by grinding the grated coconut with some luke warm water and then straining it.
  • Add the jaggery powder into the extracted coconut milk and spinkle some Elaichi powder for added flavour.
  • Rosu is ready.
Shevai and Rosu is ready to serve.
Optional serving suggestions for shevai.
  1. Option-1 :Shevaiya Phanna- Heat 1 tablespoon cooking oil in a Kayli(round bottom pan) , add 1 teaspoon mustard seeds,when they splutter add curry leaves,2 slit green chillies, urad dal(optional) .Add the shevai to the seasonng . Mix well and serve.
  2. Option-2 :Shevai ani hinga Uddak- Pour 2 teaspoon coconut oil into a bowl and add half teaspoon of Hing(Asafoetida).Mix well . Pour required amount of this mixture when you serve Shevai(rice noodles).

Ambado Lonche (Instant Hog plum Pickel)

Ambado or Hogplum pickle is a lip smacking pickel recipe straight from a konkani's kitchen. 


100 gms chopped Karanda(seeds removed),marinated in 3 teaspoons of salt for a day.

12 Byadgi Red chillies,

2 tablespoon raw Mustard seeds
half teaspoon of hing,
1 teaspoon Tuemeric powder,
Boil and cool down 100ml(1 small cup) of water.
  • Grind together red chillies,mustard seeds,turmeric powder,hing and water.Make a fine paste.
  • Add this to the marinated Karanda.
Serve as a pickel with any dish you like.Since this is an instant pickel ,this can be stored for maximum 2 weeks.

Phagala(Cantola) Koota

This is very tasty tasty recipe which nis made of seasonal vegetable called Phagil/Cantola.Its a great combo with rice and Daalithoy.

5 -Phagila Cantola cut into cubes,
half teaspoon turmeric,
half teaspoon red chilly powder,
2 teaspoon of rice flour,
1- cup grated/scraped coconut
3- fried  red Byadgi chillies
pinch of hing
an inch of tamarind
Salt to Taste
For seasoning
1 teaspoon mustard seeds,
1 teaspoon sesame seeds,
4-5 curry leaves/Kadi patta,
2 red chillies.
1 teaspoon cooking oil.
  • Mix together cut Phagil(Cantola),turmeric powder,red chilly powder,some salt(Be carefull we will also be adding Salt to the coconut gravy ,so balance Salt) and rice flour.
  • Heat Oil for frying above mixture. Fry it until its golden crisp.
  • Grind together Coconut,fried red chillies,hing, tamarind,salt(Balance Salt as we have put some to the fried Phagil).
  • Foe seasoning: Heat a oil in a seasoning pan, add mustard seeds ,when they start spluttering add sesame ,curry leaves and red chillies.Close the heat.
  • Add Fried Phagil to the ground mixture and top it with seasoning just before serving the dish. (else Phagil will go soft and lose its crispiness ).
Server with Daalithoy/Saaru and sheet(Rice).

Vada Pav (Amchi Mumbai style Vada Pav)

Vada pav is a popular Indian spicy fast food dish  . It consists of a Batata Vada sandwiched between 2 slices of a Pav(Indian bread).

6 - Pav(Indian bread)
6- Batata Vada
green chutney
Tamarind chutney
2 teaspoon butter.
  • Heat a flat pan(Dosa pan). Cut the pav into two halves and apply butter . Heat the pav on tawa for a  minute. Flip the Pav and heat the other side for another minute.
  • Place one Batata Vada in between the Pav(or Bread slices). Sprinkle some green chutney and tamarind chutney over it.
Serve hot with Tomato Sauce/Green chutney/Tamarind Chutney and a cup of tea.

Batata Vada (Batate Ambado)

Batata Vada is a popular Indian vegetarian fast food.The potato filling  and the batter used to coat the filling are the only two components of batata vada.Now lets check this popular Indian  recipe!!

5 fully boiled potatoes and then mashed,
2 cups of Gram flour
2 Green chillies finely chopped,
4-5 Curry leaves chopped,
4-5 Garlic cloves,
half teaspoon of turmeric,
1 teaspoon of Mustard seeds,
1 teaspoon of cooking oil,
Salt to taste,
Oil for frying.
just a pinch of Baking soda(For crispiness)
  • Heat a teaspoon of oil in a pan . Add mustard seeds,when they start spluttering add chopped garlic, green chillies, curry leaves,turmeric.Fry until garlic turns golden brown.Now add mashed potatoes and salt to taste.Mix well .Turn off the heat and let it cool.
  • Take another  bowl. Add Chana flour (Gram flour) and water to make a thick batter.Add salt to taste(remember we have already added salt to potato mixture). Now add a pinch of baking soda and a bit of hot oil(be carefull).Mix well.
  • Heat oil for frying.
  • When the oil has heated , make small balls of the potato mixture and dip into the batter and put into the hot oil(Be very carefull).
  • Fry them until golden brown.
Serve with Green chutney/tamarind chutney and Pav.

Tomato Saru(Rasam)

Rasam or Saaru is a South indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and peppers and other spices as seasonings.

half cup of toor dal/Arhar dal fully boiled ,
3 teaspoon coriander seeds,
half teaspoon zeera/cumin seeds,
1 teaspoon peppercorns/kali meere
1 teaspoon of toor dal,
4-5 red chillies
2 teaspoon of tamarind paste,
1 finely chopped tomato,
2 teaspoon of jaggery powder,
coriander leaves for garnishing
1 teaspoon of cooking oil,
For seasoning:
1 teaspoon of mustard seeds,
2 slit Byadgi red chillies,
4-5 curry leaves,
a pinch of hing powder,
1 teaspoon of cooking oil,

Method :
  • Heat 1 teaspoon of cooking oil in a pan ,add coriander seeds and 1 teaspoon of toordal,fry for 2 minutes. Add cumin seeds, peppercorns, and red chillies and fry for another 2 minutes.Turn off the heat and let it cool.
  • Fine paste the above mixture in  a grinder by adding required amount of water or powder it dry without adding water so that you can store and use it next time.
  • Take a round bottom vessel , add fully boiled toor dal, 800 ml of water(or more if you like),tamarind paste,jaggery powder,tomatoes, salt to taste and rasam paste/powder prepared in the previous step. Bring it to a boil. Close the heat.
  • For seasoning: Heat 1 teaspoon oil in a seasoning pan, add mustard seeds ,when they start spluttering  ,curry leaves,hing powder and red chillies.Close the heat.
  • Pour the seasoning over the Rasam and garnish with few chopped coriander leaves.
Goes well with rice and pickel/lonche.

Phova Chutney

This is a breakfast item made of telu Avalakki(Pattala Phovu) usually served with Roolaon.

250 grams telu avalakki(Pattala Phovu),
1 cup of scraped coconut,
a teaspoon  of Tamarind  paste,
2 teaspoon of crushed jaggery,
2 teaspoon Sambar powder,
3 teaspoon Cooking oil,
1 teaspoon Mustard seeds,
4-5 curry leaves,
2-3 Red chillies,
  • Grind together scraped coconut,sambar powder, jaggery,tamarind,and salt to taste adding a bit of water till you a coarse(not fine) paste.
  • In a round bottom vessel, add the ground paste and telu avalakki and mix until ll all the paste gets well along with avalakki(patala phovu).
  • For seasoning: Heat a seasoning pan, add cooking oil,when it heats add mustard seeds,when they splutter added curry leaves and red chillies.
Serve hot with Uppitu(Roolaon)/boiled and seasoned Moong Daal.

Green Capsicuma Baje (Capsicum/Greean bell pepper Fries)

A very simple fried food yet very tasty. If its raining please do try this delicacy,

4- capsicum cut vertically,
200 gms Chane peet(gram flour)
a pich of hing ,
a pinch of baking soda(this will make bajjis crisp),
3 green chilly paste(or more if you like spicey)
Salt to taste,
Cooking oil for frying,
  • Take vessel add Hing,green chilly paste,salt,baking soda,gram flour and water until you get a batter with thick pouring consistency.
  • Keep oil for heating.To check if the oil is heated ,drop a pea-sized batter into the oil, if it comes up quickly the oil is ready.
  • Dip each piece of cut Capsicum into the batter and put it into the hot oil.
  • Take them out once they are golden brown.
Serve hot with sauce or green chutney
TIP: you can replace Capsicum with other vegetables like Phagil(Cantola), Jeev kadgi,Potato etc..

Vaingana Mashinga Sange Sukke(Brinjal-Drumstick Sukka)

This is a nice konkani dish containing goodness of vegetables in tasty spicey gravy.This  will be a good side dish along with rice or chapathi.

3-teaspoons Coriander seeds,
1-teaspoon Udad dal
1-teaspoon till/sesame seeds,
pinch of hing,
half teaspoon methi seeds/fenugreek
an inch of tamarind,
3 teaspoon of cooking  oil
1 cup grated  coconut
1-teaspoon Mustard seeds,
Half-Boiled Vegetables: 4-Brinjal, 2-Drumstick
  • Heat a pan , add 1 teaspoon of oil,add Coriander seeds,udad dal,sesame seeds,hing,red chilles. Fry for a minute. Add tamarind and coconut to this and fry for another minute.Keep this aside and let it cool.
  • Grind the mixture into a coarse(not fine!!) paste.
  • Meanwhile heat another pan , Add 2 teaspoon of cooking oil, add mustard seeds,Curry leaves(Karipatta).Add half boiled vegetables to this ,add Salt to taste.
  • Add the ground paste to the vegetables ,mix well and simmer for 10 minutes.
Serve hot with rice and Daalithoy/Saaru