PACHUVE VAINGANA PHODO /Kochi GSB Konkani style recipe./ GREEN BRINJAL MASALA CURRY using Home made Masala Powder

Brinjal is called Vaingan in Konkani. Pachuve means Green colour.Pachuve Vaingana Phodo is a Green Brinjal Curry prepared by adding home made Masala powder.It is a very simple and yummy recipe of Brinjal, coated with home made Masala powder.Home made Masala powder is called Bajja Pitto in Konkani.You can add Sambar powder instead of Bajja pitto (Masala powder) in this recipe.

You can use all types of brinjal to prepare this recipe.You can prepare this recipe with star fruits, brined mango etc. instead of adding brinjal.

The following ingredients are needed to prepare Pachuve Vaingana Phodo /Green Brinjal Masala Curry.

Ingredients:-

Green Brinjals     -2
Coconut oil.         - 2tsp + 1tsp
Mustard seeds.    -1tsp
Curry leaves.       -1 spring
Salt.                     - to taste
Bajja Pitto           -5tsp [Masala powder] or Sambar powder. -5 tsp
Hing powder.       -a pinch

Instructions:-

Remove the stem and wash the green Brinjals.Chop the Brinjals into 1inch lengthy thin pieces and keep aside.

Method:-

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

Add the chopped green Brinjal pieces and saute well.

Add required Salt and mix well and sprinkle little water.

Cover the pan with a lid and cook the Brinjal pieces for 2 minutes on low flame.Saute in between.

When the green Brinjal pieces 3/4 cooked add 5 tsp home made  Masala Powder /Bajja Pitto. [You can add 5tsp Sambar powder instead of Bajja Pitto].Mix and stir well on low flame.

Cover the pan with the lid and let it cook on low flame for 5 minutes till the Brinjal  pieces become soft and nicely coated with the masala powder.Stir in between.

Add a pinch of Hing powder and mix well.

Lastly pour 1tsp Coconut oil over the Brinjal masala curry and mix everything well. Switch off the flame.

A tasty yummy Pachuve Vaingana Phodo / Green Brinjal Masala Curry is ready to serve as a side dish with Rice.

For  preparing HOME MADE  MASALA POWDER [BAJJA PITTO] :-

In a pan dry roast 2tbsp Urad dal and 5 dry Red chillies till Urad dal starts to change its colour and  the Red chillies become crisp.Transfer to a plate and keep aside.

In the same pan dry roast 2tbsp dry Coriander seeds till a nice aroma comes.Transfer to the same plate and allow the above dry roasted ingredients to cool.

When cooled, grind together the dry roasted Urad dal, Red chillies and Coriander seeds to a coarse powder. Masala Powder [Bajja Pitto] for making Phodo is ready.Store the Masala Powder [Bajja Pitto] in a air tight glass bottle for further use.

PAPAYA PHAL, CHUNDA PHAL UPKARI/ Papaya Turkey berry Stir Fry/Papaya Chundanga Curry.

Raw Papaya is called Pappaya Phal in Konkani.Turkey berry is called Chunda Phal in Konkani and Chundanga in Malayalam.Pappaya Phal & Chunda Phal Upkari is a Konkani dish of Papaya& Turkey berry .The combination of Papaya and Turkey berry makes the dish more tasty.The recipe is very simple and easy to prepare.

The following ingredients are needed to prepare this delicious Upkari.

Ingredients:-

Raw Papaya.          -1 medium size
Raw Turkey berry.-1 cup
Salt.                       -to taste.

For Seasoning:-

Coconut oil/ oil -.2tso
Mustard seeds.  -1 tsp
Green chilly.     - 4

Instructions:-

Remove the outer skin of raw Papaya and grate or chop them into small and very thin pieces.Keep aside.

Wash and chop each Turkey berry into half and put them in water in a bowl.Keep aside.

Method:-

Heat Coconut Oil / Oil in a pan.Splutter Mustard seeds and saute well.Add Green chilly and saute well for a second.

Add the grated or chopped Raw Papaya thin pieces.Saute and mix well for 1 minute.

When the raw Papaya half cooked add Salt and mix well.Donot add any Water.

Drain Water from the bowl and add the chopped Turkey berry and mix with chopped raw Papaya pieces. Saute well.

Cover the pan with a lid and cook on low flame till the raw Papaya cooked well.Saute in between.

When the Papaya and Turkey berry pieces cooked well add little Coconut oil on the top of the Upkari and switch off the flame.

A tasty  Pappaya& Chunda phala Upkari is ready to serve with hot steaming Rice.Try and enjoy.

BOILED TOMATO KADHI

Boiled Tomato Kadhi is a delicious Konkani recipe served as a side dish.

The following ingredients are needed to prepare this delicious boiled Tomato Kadhi.

Ingredients:-
Tomato.              - 2medium size
Green chilly.       -2
Coconut grated. -1/2 cup
Tamarind.           - a small piece
Salt.                    -to taste

For Seasoning:-
Oil.                   -1tsp
Mustard seeds. -1/2 tsp
Dry Red chilly -1
Curry leaves.   -1 spring
Hing powder.  -1/4tsp

In a pan add 2 ripe Tomatoes and boil it in little water till the skin comes off. Peel and remove the skin of the boiled Tomatoes.Keep aside.

Grind together the boiled and peeled Tomatoes, Green chillies, grated Coconut, a small piece of Tamarind and required Salt to a smooth paste.Keep aside.

Method:-
Transfer the ground paste into a vessel.Add water and adjust the consistency as required . Do not make it too thin. Boil for 3 minutes. Switch off the flame.

Heat 1tsp Oil in a pan and splutter 1tsp Mustard seeds.
Add 1 broken Red Chilly, a pinch of Hing powder and 1spring Curry leaves.

Add this seasoning into the Kadhi in the vessel and mix well.

A yummy and tasty boiled Tomato Kadhi is ready to serve with hot Rice.

Try and enjoy.

ATTANO & KUVALE AMBAT /Green peas & Ash gourd Curry

Green peas is called Attano/ Batani in Konkani.Ash gourd is called Kuvale in Konkani and Ambat means coconut based Curry.Attano & Kuvale Ambat is a Konkani style Green peas and Ash gourd Curry goes well with plain Rice.


The following ingredients are needed to prepare this delicious Ambat.

Ingredients:-

Green peas. - 1cup
Ash gourd.  -1 cup chopped
Onion.         -1medium size
Salt.            -to taste.



For grinding the Masala paste:-

Coconut grated.  - 1/2 cup
Red chilly.          -5
Tamarind.           -a small lemon size



For Seasoning:-

Coconut oil . -1tsp
Onion.          -2 medium size




Instruction:-

Soak 1 cup Green peas for 8 hours.Keep aside.

Remove the outer skin and chop the Ash gourd into medium size pieces.Wash and keep aside.

Wash and chop Onion and keep aside.

Pressure cook the soaked Green peas, chopped Ash gourd pieces and  chopped Onion adding a pinch of Salt for 2 whistles.

Grind 1/2 cup Coconut, 5 roasted Red chillies and a small lemon sized Tamarind to a smooth paste.





Method:-

Transfer the cooked Green peas, Ash gourd pieces and chopped Onion pieces into a cooking vessel and add the ground paste to it.Add required Water to adjust the consistency.

Add Salt and mix well. Cover the vessel with a lid and boil well for 5 minutes on low flame.

Heat 1tbsp Oil in a pan and fry the finely chopped Onion till golden colour.

Pour this seasoning into the Curry in the cooking vessel and close with the lid.

Attano & Kuvale Ambat/ Green peas & Ash gourd Curry is ready to serve  as a side dish with Rice.

PHANNA THAAK/ Seasoned Buttermilk.

 

Seasoned Buttermilk is called Phanna Thaak in Konkani.

Phanna means seasoned and Thaak means buttermilk in Konkani. Phanna Thaak is a Kochi GSB style simple to prepare curry goes well with rice.

The following ingredients are needed to prepare Phanna Thaak / Seasoned Buttermilk.

Ingredients:-

Curd.                        -1 litre
Salt.                          -to taste.
 Coconut oil.            -2 tsp
Mustard seeds.         -1tsp
Cumin seeds /Jeera. -1/2 tsp
Ginger.                      -a small piece
Green chilly.             - 4
Curry leaves.             -1sprig
Coriander leaves.       -few (optional)
 Water.                        -1/4 cup

Instructions:-

 

Scrap and remove the outer skin of ginger and chop the ginger into very small pieces and keep aside. Half slit green chillies and keep aside. Finely chop coriander leaves and keep aside (optional).

 
Method:-

 

1). In a vessel add 1 litre curd. Add 1/4 cup of water into the curd and whisk the curd and make a thin buttermilk. Add required salt into the buttermilk in the vessel and mix well.
 
2). Heat coconut oil in a pan for seasoning and splutter mustard seeds and cumin seeds. Add chopped ginger and half slit green chillies into the pan and fry in oil. Add curry leaves and saute well in oil and switch off the flame. 

 

3). Pour the above seasoning into the butter milk in the vessel and mix well.You can add finely chopped coriander leaves into the seasoned butter milk in the vessel (optional).
 

Very tasty Phanna Thaak / Seasoned Buttermilk is ready to serve with rice or served as a refreshing drink.You can filter the seasoned buttermilk to remove the green chilly, curry leaves and ginger pieces from it and to get a clear drink.Try and enjoy.