KUVALE HALWO-Konkani sweet dish /Ash gourd Halwa

Ash gourd is called Kuvale in Konkani.Ash gourd has a good amount of Minerals and Vitamines. All parts of the Ash gourd is useful for preparing so many varities of Konkani dishes.You can sun dry the peeled skin and scooped seeds of the Ashgourd applying little Salt and deep fry them.The flesh part is used for making Curries like Kuvale Sambar,Kuvale Saasam, Kuvale Ambat, Kuvale Puli koddel, and also used for making sweet dish called Kuvale Halwo.

Kuvale Halwo is a sweet dish made with fresh Ash gourd.Ash gourd Halwa/Kuvale Halwo is a traditional and favourite sweet dish in Konkani cuisine.This Sweet dish is very easy and simple to prepare with few ingredients.

The following ingredients are needed to prepare this sweet Ash gourd Halwa / Kuvale Halwo.

Ingredients:-

Ash gourd.                - 2 cup grated
Sugar.                       - 1/4 cup
Ghee.                        - 1tbsp
Cardamom.               -5 pods.
Cashewnuts               - 5 
Badam.                      -5
Kismiss.                     -5

Instruction:-

Peel the outer skin of a small Ash gourd and scoop out  and remove the seeds. And grate the flesh part of the Ash gourd and keep aside. [about 2 cup]

Chop Badams and Cashew nuts and keep aside. 

Heat little Ghee in a pan and fry the chopped Cashewnuts and Kismiss.Fry them in Ghee till  the Cashew nut pieces become golden colour and the Kismiss puffed up and  keep aside.

Peel and crush Cardamom and keep aside crushed Cardamom.

Method:-

Heat a non stick pan and add the grated Ash gourd directly into the pan and cook until the water content evaporates.It will take about 7 minutes on medium flame with stirring in between.

Once the water has evaporated, add the Sugar  into the pan and mix well.

Mix the Sugar and Ash gourd mixture till the Sugar is melted and incorporated with Ash gourd.

Now add the crushed Cardamom and mix well with the Ash gourd Sugar mixture.

Add chopped Badam pieces, fried Cashew nuts and fried Kismiss into the pan and mix well.

Add little Ghee (used for frying the nuts) and stir well.

Once the Halwa is thickened switch off the flame.

A delicious, easiest and sweet Ash gourd Halwa is ready. Allow the Ash gourd Halwa to cool a little and then serve.

Ash gourd Halwa

OKRA & CAPSICUM STIR FRY/ Lady's Finger( Bhenda) & Capsicum Ukkeri - konkani style

Okra/ Lady's finger is called Bhenda in Konkani. Okra & Capsicum stir fry is a delicious and tasty side dish goes well with steamed Rice.The recipe is simple, quick and easy to prepare with very few ingredients.No need to add Green chilly or Red chilly in this recipe as the Capsicum is little spicy.

The following ingredients are needed to prepare this delicious recipe.

Ingredients:-

Okra/ Bhenda/ Lady's Finger. -8( tender)
Capsicum.                               - 3 medium size
Oil.                                           -2 tsp
Mustard seeds.                         -1 tsp
Salt..                                         -to taste.

Instructions:

Wash, cut both the ends and chop 8 tender and fresh Okra/Ladies Finger/ Bhenda length wise into small pieces..Keep aside.

Wash and chop 3 medium size Capsicum into small lengthy pieces.Keep aside .

Method:-

Heat 2tsp Oil in a pan and splutter Mustard seeds and saute well.

Add the chopped Okra/ Bhenda and saute well. Fry in oil.

Add the chopped Capsicum pieces and saute well and fry in oil.

No need to add Green chillies as the Capsicum is little spicy.

Add required Salt and mix well with the  Okra and Capsicum pieces.

Cover the pan with a lid and cook on low flame till the Okra/ Bhenda pieces and Capsicum pieces become tender and well cooked.Stir in between.

When done switch off the flame.

A tasty Okra/ Bhenda & Capsicum Stir Fry is ready to serve as a side dish with Rice

Bhenda Phanna Ukkeri / Simple Okra Stir Fry in Konkani style.

Okra/ Lady"s Finger is called Bhenda in Konkani.Bhenda Phanna Upkeri is a simple Okra/ Lady's Finger stir fry.The recipe is a Konkani style simple stir fry. and very simple, quick and easy to prepare as a side dish for a delicious meal.

The following ingredients are needed to prepare Bhends Phanna Ukkeri /Okra Stir Fry.

Ingredients:-

Okra / Bhenda. -6
Salt.                 - to taste
Oil.                   -3tsp
Mustard seeds. -1tsp
Green chillies.  -3
Hing powder.    -1/2 tsp

Instructions:-

Wash clean and cut both the ends of 6 fresh and tender okra/ Bhenda and then chop into small roundels and keep aside.

Wash and half slit Green Chillies lengthwise and keep aside.

Method:-

Heat 3 tsp Oil in a pan and splutter Mustard seeds and saute well.

Add half slit Green chillies and fry well for a second.

Add chopped Okra/ Bhenda roundels and fry and saute well in oil for few seconds.

Add Hing powder and required Salt into the pan and mix well with the Bhenda pieces. Do not add any drops of water.

Cover the pan with a lid and cook till the Okra/ Bhenda  cooked tender, on medium low flame. Saute in between.Then switch of the flame.

A tasty Bhenda Phanna Ukkeri/ Simple Okra Stir fry is ready to serve as a side with rice.

BHENDA UPKARI with GARLIC /Okra Stir fry adding Garlic / Lady's finger Stir Fry with Garlic

Lady"s Finger/ Okra is called Bhenda in Konkani.Bhenda Upkari is a Konkani dish. This delicious side dish is a stir fry of Okra/ Lady's Finger adding chopped Garlic.We can prepare this dish without Garlic also. This stir fry is a dry side dish goes well with Rice and Dali Thoy in Konkani meal.

The following ingredients are needed to prepare this delicious Bhenda Upkari.

Ingredients:-

Bhenda/ Okra   -8 (Tender)
Oil.                   -3tsp
Mustard seeds. -1tsp
Garlic.              - 4
Green chilly.     -4
Salt.                  -to taste

Instructions:-

Wash clean and trim both the ends and chop fresh and tender Bhenda/ Okra/Lady's finger into small roundels and keep aside.

Peel and chop Garlic into lengthy pieces and keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Method:-

Heat oil in a pan and splutter Mustard seeds and saute well.

Add peeled and chopped Garlic cloves.Fry and saute well in oil till the raw smell goes.

Add half slit Green chillies and fry well for few seconds

Add chopped Bhenda roundels and saute well.

Add required [very little]Salt and mix well.Do not add any drop of water.

Cover the pan with a lid and cook till the Bhenda pieces are cooked well.Saute in between and switch off the flame.

A tasty Bhenda Upkari with Garlic is ready to serve with Rice and Dali Thoy.

VAINGAN PHANNA UKKERI - a Konkani dish/ Simple BRINJAL STIR FRY with Dry Red Chilly.

Brinjal is called Vaingan in Konkani. Vaingan Phanna Ukkeri is a very popular and simple Konkani dish.This dish is a simple Brinjal stir fry with dry Red chillies.This tasty side dish goes well with steamed Rice.The recipe is very simple to prepare with very few ingredients.

The following ingredients are needed to prepare this simple Brinjal stir Fry.

Ingredients:-

Brinjal.     -5
Salt.          -to taste

For Seasoning:-

Oil.                  -1 tbsp
Mustard seeds. -1 tsp
Red chillies.     -3 broken into halves.
Hing powder.   -1tsp

Instructions:-

Remove the stem,wash and chop 5 Brinjals into medium big square pieces and keep aside.

Broke the dry Red chillies into two halves and keep aside.

Method:-

Heat 1tbsp Oil in a pan and splutter Mustard seeds and saute well.

Add broken Red chillies and fry well on low flame.

Add the chopped Brinjal pieces and saute well.

Add little Water and required Salt and saute well.

Cover the pan with a lid and cook till the Brinjals become little mushy.Saute in between.

Add 1tsp Hing powder and mix well with the cooked Brinjal.Saute well and keep covered with a lid for 1 minute .Switch off the flame.

A tasty and simple Brinjal stir fry with dry Red chilly/Vaingan Phanna Ukkeri is ready to serve as a side dish with Rice.

SOFT IDLIS with ONION & TAMARIND HUMMAAN.

SOFT IDLI RECIPE and ONION & TAMARIND HUMMAN RECIPE

                             SOFT IDLI RECIPE

The following ingredients are needed to prepare Soft Idlis.

Ingredients:-

Whole White Urad dal  . -1 cup
Methi seeds/Fenugreek. -1/4 tsp
Idli Rice.                          -3 cup
Poha/ Flatterned Rice.    -1/2cup
Cooked Rice.                  -1 cup
Salt.                                 -to taste

Instructions:-

Wash and soak 1cup whole Urad dal and 1/4tsp Methi seeds(optional) together in Water for 6 hours.

Wash and soak 3cup Idli Rice and 1cup Poha in water seperately for 6 hours.

Grind the soaked Urad dal and Methi seeds together with little soaked Water to a smooth batter.Transfer the ground batter to a big vessel.

Grind the soaked Idli Rice, along with Cooked Rice and soaked Poha together adding one by one to a smooth batter.Transfer the ground Idli batter into the big vessel.

Mix all the batter together and add Salt and mix all the batter again with your hands. The consistency of the batter should be semi thick and not a thin batter. Keep the batter to ferment for 12 hours.


Method:-

Mix the fermented batter with a laddle.Apply little oil on the Idli moulds and pour the batter into each Idli moulds.

Boil suffficient water in the steamer or pressure cooker.

Keep the batter filled Idli moulds on the Idli stand and place the Idli stand into the steamer or pressure cooker.

Steam cook for 15 minutes. Allow the Idlis to cool. Then demould it with a wet spoon.

Serve the hot and soft Idlis with Onion Tamarind Hummaan .

                             ONION & TAMARIND HUMMAAN RECIPE

The following ingredients are needed to prepare Onion & Tamarind Hummaan.

Ingredients:-

Onion.                                 -2 big
Tamarind.                            -a gooseberry size
Kashmiri Red chilly powder.-2tsp
Hing powder.                        -1tsp
Salt                                       -to taste

For Seasoning:-

Coconut oil.            -2tsp +1 tsp
Mustard seeds.      -1tsp
Curry leaves.         -1 spring

Instructions:-

Peel wash and finely chop 2 big Onion and keep aside.

Soak Tamarind in little hot water for 2 minutes and extract Tamarind  juice adding water and discard the residue..

Method:-

Heat 2tsp Coconut oil in a pan and splutter Mustard seeds and saute well.Add Curry leaves and fry for a second.

Add the finely chopped Onion pieces and fry well till the Onion pieces become translucent.

Add required Salt and mix with the Onion pieces.

Lower the flame and add 2 tsp Kashmiri Red chilly powder and mix well with the Onion pieces.

Add Hing powder and mix well.

Immediately pour the extracted Tamarind juice and mix well.

Add little more water to adjust the consistency.The gravy should be semi thick.Then switch off the flame.

Add 1tsp Coconut oil over the curry to adjust the spiceness.

A very tasty and lip smacking Onion & Tamarind Hummaan is ready to serve with soft Idlis and can also be served as a side dish with Dosa, Rice etc.

CAPSICUM TOMATO ONION COCONUT MASALA CURRY

Capsicum is called Bell Pepper in North America and UK.This Masala curry is a mixture of Capsicum/Bell pepper, Tomato and Onion.The recipe is very simple and delicious. 

The following ingredients are needed to prepare Capsicum Tomato Onion Coconut Masala Curry.

Ingredients:-

Tomato.     -1 big
Capsicum. -3
Onion.       -2 large
Salt.           -to taste
Sugar.        -1tsp

Vinegar.     -1/4tsp
Oil.           -1tsp

For grinding Coconut Masala paste:-

Coconut grating.       -1/2 cup
RoastedRed chillies. -3
Roasted Urad dal.     -1 and 1/2tsp
Hing powder.            -1tsp
Tamarind.                  -a marble size

Instructions:-

Wash and peel 2 Onions and chop them into big rough pieces.Keep aside.

Wash and chop 3 Capsicum into big pieces and keep aside.

Wash and chop 3 Tomatoes into big rough pieces.Keep aside.

In a pan dry roast  Urad dal and keep aside,In the same pan add little Oil and roast Red chillies little crispy and keep aside.

Grind grated Coconut along with roasted Red chillies, dry roasted Urad dal ,Hing powder, a marble size Tamarind and a pinch of Salt to a fine paste without adding Water and keep aside.

Method :-

Heat 1tsp Oil in a pan add 1tsp Sugar,When the Sugar dissolves, splutter 1tsp Mustard.seeds..

Add the chopped Onion pieces and add little Salt and saute well till the Onion becomes translucent.

Add the roughly chopped Tomato pieces and saute for 5 minutes but not mushy.

Add the Capsicum pieces and saute for 3 minutes.

Add the ground Coconut Masala paste and saute for 3 minutes.Add 1/4 tsp Vinegar and mix everything well.

A yummy Capsicum Tomato Onion Coconut Masala Curry is ready to serve.

Serve this Masala curry as a side dish with Rice, Chapathi, Roti or Phulka.

Try this recipe and enjoy the dish.

BOILED PEANUT CHAAT/ PEANUT SALAD

Boiled Peanut chaat/ peanut Salad is a very healthy and delicious tea time snack.
It is a mixture of boiled Peanuts, finely chopped Onion, Tomatoes and other spices.You can add grated Carrots and chopped Cucumber to make the Chaat/ salad more tasty and healthy.

The following ingredients are needed to prepare this delicious Peanut Chaat/ Salad.

Ingredients:-

Boiled Peanuts.    -1 cup
Salt.                      -to taste.
Onion.                  -1 big
Tomato.                -2 medium size
Carrot.                   -1 medium size( optional)
Cucumber.             -1small(optional)
Green chilly         . -1
Red chilly powder. -1/2 tsp
Pepper powder.       -1/4 tsp
Amchur powder.     -1/4 tsp or Chat Masala.-1/4 tsp
Lemon juice.           - from a small Lemon


Instructions:-

Wash and soak Peanuts for 8 hours or overnight .

Pressure cook the soaked Peanuts adding little Salt and required Water for 4 whistles on high flame or till soft and keep aside 

Peel and finely chop Onion and keep aside.

Wash and finely chop Tomatoes and keep aside.

Wash and chop Green chilly into thin roundels and keep aside 

Wash and squeesh Juice from a small Lemon and keep aside,

Wash and grate Carrots and keep aside (optional)

Wash and chop Cucumber into very small cubes and keep aside.(optional)

Method:-

In a mixing bowl add finely chopped Onion and Green chilly roundels and mash with little Salt using your hands.

Add in finely chopped Tomatoes, grated Carrot,chopped Cucumber pieces and mix well with Onion and Green chilly roundels.

Add Red chilly powder, Amchur powder and Pepper powder.Mix every thing well.

Add the boiled Peanut and mix well.

Lastly add the squeeed Lemom juice and mix everything well

A healthy and delicious Boiled Peanut Chaat/ Peanut Salad is ready to serve as a tea time snack.

PEANUT STIR FRY/ Ground nut Stir Fry/ Bhimuka Ukkeri.

Peanut/ Ground nut is called Bhimuku in Konkani.Bhimukà Ukkeri is a tasty Peanut stir fry.It is a dry side dish and very simple and easy to prepare with limited ingredients.

The following ingredients are needed to prepare Peanut stir fry.

Ingredients:-

Peanut/ Ground nut. -1 cup
Salt.                          -to taste.

For Seasoning:-

Coconut oil.              - 1tso
Mustard seeds.          -1/2 tsp
Dry Red chilly.          - 2
Curry leaves.             -1spring
Whole Black pepper. - 1/2 tsp

Instruction:-

Soak 1cup Peanut overnight or 8 hours.

Pressure cook the soaked peanut for 4 whistle adding required Water. Keep aside.

Crush the Whole Pepper and keep aside.

Method:-

Heat Coconut oil/Oil in a pan and splutter Mustard seeds.

Add dry Red chillies broken into halves and fry well.

Add Curry leaves and crushed Pepper and saute well.

Add the cooked Peanuts, required Salt and little Water.

Cover the pan with a lid. Boil and cook on low flame for 2 minutes/ till the Water evaporates.Saute in between .

Switch off the flame.

A tasty, healthy and delicious Peanut Stir fry is ready to serve as a side dish with Rice or a simple snack with evening tea or coffee.

Try the recipe and enjoy the dish.

BRINJAL PHODO / VYNGANA PHODO- Kochi GSB Konkani dish

Brinjal is called Vyngan in Konkani.Vyngana Phodo is a Kochi GSB Konkani dish. This delicious dish is a Brinjal Curry prepared by adding home made Masala powder called "Bajja Pitto".You can add Sambar powder instead of Bajja pitto/ Masala powder in this recipe.You can prepare this recipe with Brined Mango, Star fruit, Capsicum etc.This delicious side dish goes well with Rice.


The following ingredients are needed to prepare this delicious recipe.

Ingredients:-

Brinjal. - 3 medium size.
Salt.      -to taste

For making Masala powder/ Bajja Pitto:-

Urad dal.             - 1 tbsp
Coriander seeds. - 2 tbsp
Dry Red chillies. -5



For Seasoning:-

Coconut oil/Oil. -1 tbsp +1tsp
Urad dal.             -1/4 tsp
Mustard seeds.    -1tsp

Dry Red chillies.  -2 broken into halves.[optional]
Curry leaves.        -1 spring

Tamarind juice.     -1tsp
Bajja pitto.             -5tsp or Sambar powder
Hing powder.         -1/2 tsp

Instructions: -

First prepare Bajja pitto/ Masala powder. For preparing this Masala powder dry roast separately 1tbsp Urad dal, 2 tbsp Coriander seeds and 5dry Red chillies and grind them together to a coarse powder called Bajja Pitto /Masala powder.Keep aside.

Wash and cop Brinjals into big cubes and keep aside.( Chop each Brinjal into 4 big pieces)

Soak a small Tamarind piece in little hot water and extract 1tsp Tamarind juice and keep aside.

Method:-

Heat 1tbsp Coconut Oil in a pan and add 1/4 tsp Urad dal and saute well.

When the Urad dal starts to change its colour splutter 1tsp Mustard seeds and add 1spring Curry leaves and saute well.

Add broken red chillies and fry fo a second.

Add the chopped Brinjal cubes and Saute well.

Add required Salt and mix with the Brinjal cubes.

Sprinkle little Water and saute well.

Cover the pan with a lid and cook the Brinjal pieces for 3 minutes.Saute in between.

When the Brinjal cubes are cooked, add 1tsp Tamarind Juice and mix well.

Add 5tsp home made Bajja Pitto/ Masala powder and mix well with the cooked Brinjal cubes. Cover the pan with a lid and cook for 2 minutes.Saute in between.

Add 1/2 tsp Hing powder and 1tsp Coconut oil over the Vyngana Phodo and mix well.Switch off the flame.

A yummy Brinjal Phodo/Vyngana phodo is ready to serve as a side dish with Rice.

ALOO BAINGAN RECIPE /POTATO EGGPLANT CURRY /KUK VYNGAN HUMMAAN - Kochi GSB Konkani dish.

Kuk& Vyngan Hummaan is a Konkani dish.Potato Eggplant Curry is called Kuk Vyngan Hummaan in Konkani. It is also called Aloo Baingan.This delicious side dish goes well with Rice and is simple and easy to prepare.

The following ingredients are needed to prepare this delicious recipe.

Ingredients:-

Potato. -4 small
Brinjal. -3
Salt.      -to taste

For Seasoning:-

Coconut oil/ Oil. -1tsp
Mustard seeds.    -1tsp
Dry Red chillies. -2
Hing powder.      -1/2 tsp

Instructions:-

Peel the skin and wash the Potatoes and chop into small pieces.Keep aside.

Wash and chop Brinjal into small pieces and keep aside.

Broke red chillies into two halves and keep aside.

Method:-

Heat Oil in a pan and splutter Mustard seeds and saute well.

Add broken dry Red chillies and fry for a second.

Add the chopped Potato pieces and saute well.

Add Hing powder and saute well .

Add Water just to cover the Potato pieces.

Cover the pan with a lid and cook the Potatoes till soft.

Add Brinjal pieces and stir well and mix with the cooked potatoes.

Add required Salt and mix well.

Add little more Water to cook the Brinjal pieces.

Cover the pan with the lid and cook the Brinjal pieces till soft and well cooked.

Switch off the flame.

A tasty Potato Eggplant Curry / Kuk  Vyngan Hummaan /Aloo Baingan  is ready to serve as a side dish with Rice.

RONTOSSE & DALI THOY -Kochi GSB special Konkani dish/ Rice Flour Poories & Dal Potato Curry.

Rontosse & Dali Thoy is a traditional and popular Konkani dish.This is a very tasty, delicious and good combination and a special dish prepared on the Holi celebration day in almost all the GSB homes in Kochi.

Holi celebration is called "Ukkuli" in Kochi Konkani and the main function is Holika Dahan.Holika Dahan is called "Foddho Lassap" in Kochi Konkani.

A statue of Holika/ Foddho/ Boddho/ devil is made with clothes filled with cotton.Both adults and children equally participate in this Ukkuli celebration.They enjoy this festival by spraying and applying colour powders on each other.

There is a small procession with Foddho/ Holika and the children enjoy the celebration with music and band .The end of the celebration is the Holika Dahan/ Foddho lassap/ Boddha lassap.

Kochi GSB People gather together to watch the Holika Dahan /Foddho lassap.At the end water filled with Tumeric powder poured/ sprayed on the people to remove all the evils.

Rontosse and Dali Thoy is the special dish/Ukkuli Khan prepared on this special day in Kochi GSB homes.

The following ingredients are needed to prepare this delicious dish.

Ingredients for RONTOSSE:-

Rice flour. -1 cup
Hot water. -1 cup
Oil.            -1 tsp
Salt.            - to taste.

Ingredients for DALI THOY:-

Tur dal.                -1 cup
Potato.                  -1 big
Turmeric powder. -1/4 tsp
Green chillies.      -3
Salt.                      -to taste

For Seasoning Dali Thoy:-

CoconutOil/ Oil.  -2tsp
Mustard.              -1tsp
Cumin seeds.       -1/2 tsp
Dry Red chillies. -2
Curry leaves.      -1 spring

RONTOSSE/RICE POORIES Method:-

In a wide mixing bowl add 1cup Rice flour and add Salt and mix well.

Add 1cup hot boiled Water slowly and mix with the Rice flour little by little using a spoon.

Add 1tsp Oil and mix the Rice flour with your hands to make a soft dough.

Apply little Oil on your palms and make small lemon size balls of Rice dough and keep aside on a plate for 30 minutes.

Keep one plastic sheet on a Chapathi stone and apply little oil on it.

Keep one Rice ball in the middle of the plastic sheet .

Apply little oil on another Plastic sheet and keep it over the Rice ball.

Keep a flat bottom steel plate over the second Plastic sheet.

Press the centre of the steel plate with your hands to flatten the Rice ball in between Plastic sheets to make a medium thin Poori shape.

Remove the top platic sheet from the top of the Flattened Rice poori.

Heat oil in a deep frying pan and slowly drop the flatterned Rice poori into the hot Oil.Deep fry

 and cook on both sides till crisp and little golden colour.

Remove the deep fried Rice Poori/ Rontosse from the hot Oil with a strainer spatula and transfer to a plate.

Keep the deep fried Rontosse on a plate. 

Rontosse / Rice flour Poories are ready

Serve the Rontosse/Rice poories hot with Dali Thoy.

DALI THOY Method:-

Peel the skin ,wash and chop Potato into small cubes and keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Pressure cook Tur dal and chopped potatoes with half slit Green chillies and Turmeric powder for 4 whistels or till cooked soft and keep aside.

In a cooking vessel add the pressure cooked Tur dal and Potato cubes and boil for 2 minutes.

Add Salt.Boil and mix well for few minutes and switch off the flame.

Heat Coconut oil/ Oil in a pan and splutter Mustard seeds and Cumin seeds/ Jeera and saute well.

Add 2 broken Red chillies and Curry leaves and fry well for few seconds.Then switch off the flame.

Pour this Seasoning into the Dali Thoy in the cooking vessel and mix well.

Dali Thoy is ready.

A tasty, yummy,and good combination of Rontosse and Dali Thoy is ready to serve.

AKSHA KOLYA UPKERI-a Konkani dish/ HUMMINGBIRD FLOWER STIR FRY/ AGATHI POOV STIR FRY

Hummingbird flower is called Aksha kolo /Aksha Phool in Konkani and Agathi poo in Tamil/Agati poov in Malayalam.Agati Poo is seen in different colours-pure white,Yellow, Pink,Violet.This flower is used to adorn the deities in GSB Temples.But this flowers are rarely available in shops.This stir fry is my daughters preparation. she got this flowers from a village area in Tamil Nadu.You can add Coconut grating at the end to make the curry more tasty.

The following ingredients are needed to prepare this delicious Stir fry.

Ingredients:-

Agathy Flowers-20
Salt.                   -to taste.

For seasoning:-

Coconut oil/Oil. -2tsp
Mustard seeds. -1tsp
Green chillies.    -2
Coconut grated. -1/4 cup (optional)


Instructions:-

Wash Agathi flowers/ Aksha pool and drain Water from the flowers.Remove the stalk from the flowers and chop the Agathi flowers into small pieces.Keep aside.

Wash and half slit Green chillies lengthwise and keep aside.




Method:-



1.  Heat Coconut oil/ Oil in a pan and splutter Mustard seeds.

2.  Add half slit Green Chillies and fry well in Oil for 1 minute.

3.  Add the chopped flowers and fry for few seconds.

4.  Sprinkle 2tbsp Water and saute well.Water will come from flowers too.

5.Close the pan with a lid and cook till flowers become tender and little colour changes.

6.  When the flowers starts to shrink add required Salt and mix  well and cook for 1 minute or till the water evaporates.

7.  Add Coconut grating and stir well till the Water evaporates.[optional]


8.  Switch off the flame and transfer to a serving bowl.

 A tasty Aksha pulla upkeri /Agathi poov stir fry is ready to serve hot as a side dish with Rice.