BHENDA KISMURI /FRIED OKRA KISMURI /BHENDA KARAMBI

Ladies Finger is called Bhenda in Konkani.Bhenda is known as Okra in English.Bhenda Kismuri is a Konkani side dish served along with Rice and Dali Thoy.The recipe of this side dish is simple and easy to make with few ingredients

The following ingredients are needed to prepare this recipe.

Ingredients:-

Bhenda/Ladies finger. -15
Salt.                            -to taste
Rice flour.                  - 5tbsp
Grated Coconut.        - 1 cup
Onion.                       -1 medium size
Green chillies.           -2


Instructions:-

Wash  and pat dry 15 Ladies finger with a clean cloth.Trim both the edges of the Bhenda and chop into small roundels but not thin.Apply little Salt and keep aside for 10 minutes.

Sprinkle Rice flour little by little and mix well all the Bhenda roundels till the Rice flour coat with the Bhenda pieces.Then deep fry them till crispy and crunchy and keep aside.

Fried Bhenda/ Ladies finger/Okra

Finely chop Onion and keep aside.

Finely chop Green chillies and keep aside

Method:-.

In a mixing plate add the grated Coconut.

Add the finely chopped Onion and mix well with the grated Coconut.

Then add finely chopped Green chillied and mix well with your hand adding little Salt.

Lastly add the deep fried crispy and crunchy Bhenda and mix everything well.

A crispy and crunchy Bhenda Kismuri/Bhenda Karambi is ready to serve with Rice.

Serve immediately to get the real taste of the fried Bhenda Kismuri.

Fried Bhenda mixed with Coconut grating Onion and Green chilly

SURNA KISMURI / SURNA KARAMBI /FRIED YAM KISMURI

Surna Karambi/Yam Kismuri is a Konkani recipe made with the mixture of deep fried Yam pieces, fresh Coconut grating, finely chopped Onion and finely chopped Green chillies.



The following ingredients are needed to prepare this delicious side dish.

Ingredients:-

Yam/ Surnu. - a small piece
Salt.               -to taste



For mixing:-

Coconut grating.-1/2 cup fresh
Onion.                -1 medium size
Green chillies   . -2



Instructions:-

Clean,remove the mud and peel the outer skin of a small Yam/Surnu and chop into small square pieces. Wash and apply Salt Keep aside for 15 minutes.Then squeeze all the water from it and deep fry them till brown and crisp. Keep aside.

Grate 1cup Coconut and keep aside.

Finely chop 1 medium size Onion and keep Paside.

Finely chop 2 Green chillies into roundels and keep aside.

Method:-

In a mixing bowl add freshly grated Coconut and finely chopped Onion and mix well.

Add finely chopped Green chillies and little Salt and mix well with the Coconut grating and chopped Onion using your hand.

Add half of the deep fried crispy Yam pieces in the mixing bowl and mix everything well.

Just before serving mix another half of the deep fried crispy Surnu /Yam pieces into the Coconut mixture in the mixing bowl and serve to get the real crunchiness of the deep fried Surnu bits.

A tasty Surna Karambi /Surna Kismur i/Fried Yam Kismuri is ready to serve with Rice and Dali Thoy.  [Dali Thoy is a Konkani style Dal curry]

Fried Yam mixed with Coconut, Onion and Green chilly.

BOILD POTATO CURRY/ KOOKA HUMMAAN

Potato is called Kook and Boiled Potato Curry is called Kooka Hummaan in Konkani. In this recipe Potato is bolied and seasoned with Green chilly and other spices.This delicious and yummy Potato Curry can be served as a side dish with Chapathi, Phulkas, Dosa, Idli, Idiyappam, Puttu  and hot steaming Rice.

The following ingredients are needed to prepare this boiled Potato Curry/Kooka Humman.

Ingredients :-

Potato. -4 medium siz
Salt.     - to taste

For Seasoning :-

Coconut oi.l          - 3tsp
Udid dal.               -1/2tsp
Mustard seeds.     - 1/2tsp
Onion.                   -3 medium size
Green chilly.          - 3chopped roundels
Ginger.                  - 2tsp chopped
Turmeric powder.  - 1/4tsp
Curry leaves.         - 1spring
Water.                    -1cup.
Lemon juice.          -1tsp


Instructions :-

1. Wash and boil 4 medium size Potatoes.Peel the skin of the boiled Potatoes and mash roughly.Keep aside.

2. Peel ,wash and chop Onions into thin lengthwise slices. Keep aside.

3. Wash and chop Green chilly into small roundels.Keep aside.

4. Peel,wash and chop Ginger into small pieces.Keep aside.


Method :-

1. Heat 3 tsp Coconut Oil in a kadai.Add 1/2 tsp Urad dal and saute well.

2. When the Urad dal starts to change its colour splutter 1/2 tsp Mustard seeds.

 3. Add 3 medium size Onion chopped lengthwise and saute well till the Onion becomes translucent.

4. Add 3 Green chillies chopped roundels,2 tsp chopped Ginger and 1/4 tsp Turmeric powder.Saute well and add 1spring Curry leaves .

5. Add 1cup Water and required Salt . Mix well and boil for 5 minutes on low flame.

6. Lastly mix the  boiled and mashed Potato well and add 1tsp Lemon juice and mix again.

7. Cover the Kadai with a lid and cook for 1 minute and switch off the flame.

8. A tasty Boiled Potato Curry/Kooka Hummaan is ready to serve with Chapathy, Dosa, Idli, Idiyappam, Puttu and also as a side dish with Rice..

Idiyappam with Boiled Potato Curry

SANI AMBADI & KOOK HUMMAAN / TENDER HOG PLUM & POTATO CURRY

Tender Hog plum is called Ambadi and Potato is called Kook and Curry is called Hummaan in Konkani.This recipe is simple and easy to make and goes well with hot steamed Rice.


The following ingredients are needed to prepare this delicious tender Hog plum & Potato Curry

Ingredients:-

Tender Hog plum . -4
Potato.                   -2 medium size.
Coconut oil.           - 2tsp
Mustard seeds.     - 1tsp
Red chilly powder.-1 tsp
Salt.                      -to taste
Water.                   -1cup



Instruction:-

Wash, clean and chop tender Hog plum/ Ambadi into thin lengthy pieces and keep aside.

Peel the outer skin, wash the Potatoes and chop into square pieces and keep aside.




Method:-

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

Lower the flame and add Red chilly powder and saute well.

Add chopped Potato square pieces and saute well. 

Add 1cup Water and boil and cook the Potatoes till soft.

Add finely chopped Ambadi and saute well.

Cover the pan with a lid and cook till the Ambadi become soft on medium flame.

Add salt and mix well and boil for 2 minutes and then switch off the flame.

A tasty and yummy Hog plum & Potato Curry/ Sani Ambadi Hummaan is ready to serve with Rice.

AMBULI NONCHE /SMALL TENDER MANGO PICKLE / Kannimanga Achaar

Tender Mango is called Ambuli in Konkani and Kannimaanga in Malayalam.We can prepare a lip smacking and yummy pickle with the small tender Mangoes.Very small tender mango along with little stem is best for preparing this pickle.The flavour of the tender mango with stem makes the pickle awesome.My mother prepare this lip smacking Pickle during tender Mango season and preserve this pickle in ceramic jars called Barani.

The following ingredients are needed to prepare this delicious Tender Mango pickle.

Ingredients:-

Tender Mango with stem.- 8 cup tightly packed including small and very small size.
Salt.                                 -1 cup
Kashmiri Red chilly.         -1 cup tightly packed.
Raw Mustard  seed.         -2 tsp
Hing powder.                   -1tsp
Gingely oil/ Sesame oil . -1 tsp



Instructions:-

Clean and wash 8 cup tender Mangoes/ Ambuli along with stems[very small and small both mixed] and pat dry the tender Mangoes with a clean dry cloth and keep aside

In a pan heat 1cup Salt for1 minute. Stir well and let it cool. Keep aside.

Add the 8 cup small tender Mangoes in a clean sun dried,sterlized glass bottle.

Add the cooled 1cup Salt in the glass bottle and mix well with the small tender Mangoes .Layer the tender Mango and Salt one on top of another.

Do not add Water and close the glass bottle with a lid and keep it on a safe place for 6 days.

Daily shake the bottle to mix the tender Mangoes with the Salt.

After 6 days the volume of the tender Mangoes reduces and become  soften and settle down and the Salt in the bottle will change into Salt Water ..

Transfer this Salt Water from the glass bottle into a vessel and boil well.Allow it to cool and keep aside.

Crush 2 tsp raw Mustard seeds and keep aside.

Grind 1cup tightly packed dry Red chillies with 2tsp crushed Mustard seeds  and 1tsp Hing powder to a smooth thick paste adding the cooled Salt Water [required] little by little and keep aside.




Method:-

Add the ground Red chilly Mustard paste into the glass bottle and mix with the melted tender Mangoes in the bottle using a clean and dry spoon.

Stir well using the dry spoon ,so the tender mangoes will nicely coat with the ground chilly paste.

Pour little Gingly oil / Sesame oil on the top of the tender  Mango pickle.

Dip a clean white cloth in little Gingely oil.

Tightly cover the mouth of the glass bottle with the white cloth dipped in Gingely oil and cover the glass bottle with its lid and keep on a shelf for 3 months.

After 3 months the Tender Mango pickle / Ambuli Nonche is ready to serve with boiled Rice, Curd Rice or Rice granules/ Kanji.

Always use clean and dry spoon to scoop the pickle from the glass bottle for longer shelf life.So it will last for few more years.Moisture in the wet spoon will spoil the pickle.