This is traditional curry prepared by GSB community of south canara.Usually it is prepared using potato and onion but here i have used mushrooms in addition.It tastes heavenly with rice,neer dosa ,shevai(rice noodles)and so on.I have used ground masala by roasting coconut and spices which gives it a little thick consistency,else can be prepared using chilli powder and skipping coconut altogether.
Ingredients:
Mushrooms 100gms
Potato(boiled) 1 nos(large),cubed
Onion 2 nos (large)sliced
Tomato 1 nos(large)
Green peas,boiled 2tbsp(optional)
Salt to taste
For masala:
Fresh coconut 2tbsp
Byadagi chillies 8-10
Guntur chilles 2-3
Coriander/
dhania seeds 1/4tsp
Tamarind chickpea size,soaked in water or use pulp if already having
Other ingredients:
Oil 1tbsp +1/2 tsp for roasting the masala
Mustard seeds 3/4 tsp
curry leaves 5-6
Asafoetida/hing a pinch
Turmeric/haldi 1/4tsp
Method:
- Heat little oil in a kadai/wok and roast coconut gratings,chillies,dhania seeds on a medium low flame till coconut becomes light brown.switch off and let it to cool.
- Transfer the roasted ingredients into a blending jar along with tamarind and blend to form a smooth thick paste adding required amount of water.
- Wash and wipe mushrooms,tomatoes and chop mushroom into quarters and tomatoes into medium pieces.
- Slice onions into medium pieces.
- Heat oil in the same wok and add mustard seeds,once the crackling stops add curry leaves and sliced onions and saute till it becomes pale.
- Add turmeric, asafoetida ,mushrooms,tomatoes and saute.
- Add cooked peas and potatoes and give a nice stir.
- Add 1/2 cup water,salt to taste and boil well covered on a medium flame for few minutes till mushrooms are a little tender.
- Add the prepared paste required additional water.This is a curry and should have a gravy consistency so add water accordingly.
- Boil for some more time,can add fresh chopped coriander whis is optional.
- After a while the curry becomes thick,boil adding water to maintain the texture.
- Tastes best when served with white/red boiled rice or with panpolo/neer dosa,rice noodles and so on...
"Humman" means a gravy that has the basic masala but it is seasoned with raw coconut oil rather than tempering and the key flavour is of Asafoetida(hing)This is a signature Konkani curry that has no onion,garlic added but the flavour of asafoetida and raw coconut oil make it lipsmacking.This curry can also be served with neerdosa,shevai(steamed rice noodles),dosa etc
For fish lovers itseems if potatoes are substituted with shrimp/prawns and the number of chillies increased for spiceness will make a delicious curry..
So fish lovers may try that version too!!
Ingredients:
Boiled potatoes(M) 3 nos
Salt to taste
Water as required to prepare
masala and cooking the curry
For masala:
Fresh grated coconut 3/4cup
Roasted red chillies 4-5(combine byadagi for a nice colour)
Tamarind size of a small berry
For Seasoning:
Coconut oil 2tsp
Hing extract a few drops(or use powder)
Method:
- Peel the boiled potatoes and dice into chunks.
- Take the chunks with about 1.5cups of water in a soup pot/vessel,add salt as per taste requirements and bring to boil.
- With the back of the laddle just crush a few potatoes just like that.
- Meanwhile assemble the ingredients of masala in a blending jar and prepare a smooth paste adding required water.
- Add the prepared masala to the boiling potatoes and do the texture adjustments.
- Once the masala begins to boil add the hing extract and boil for few more minutes till the raw flavour of blended masala fades,say for 5-7 minutes on medium heat.
- Add the coconut oil on top of the gravy,boil for a further one minute and switch off the heat.
- Best served with white,red rice,neer dosa,Shevai(steamed rice noodles)and so on..
This dish is typically Konkan but not known to everyone as it was new to me as well after my marriage once when my Mother-in-law had prepared .I like the taste so much that now when there is a batch of okra from veggie shopping a dozen are set aside for this dish.It is similar to batate humman a curry made with potatoes where the flavour is of asafoetida and coconut oil and this one is an extended version as apart from potatoes even okra,tomato are added and the masala had coriander seeds and needless to say this dish is lipsmacking good!!!.I can call this as Vintage dish as my mother in law had learnt from her MIL..cool na.
Ingredients:
Lady's finger/Okra 10-12
Onion(L) 1 nos
Potato(M)boiled 1 nos
Tomato(M)1nos
Hogplum(Ambado)
Chopped 1nos
Or Bilimbi(Bimbul) 2-3nos
Tamarind extract(thick) 1/2-3/4tsp
if not using bilimbi/
hogplum)
salt to taste
For masala:
Fresh grated coconut 3/4cup
Roasted red chillies 5-6
(2 byadagi for a nice colour)
Coriander(dhania) seeds 1tsp
For seasoning:
Coconut oil 1-2tsp
Hing(asafoetida) 1/4tsp
Method:
- Wash okra and dry on a towel .
- Cut the okra into 1 inch fingers after discarding the tip ends.
- Slice the onions into thick 1 inch pieces.
- Slice tomatoes too in the same manner.
- If using hogplum/bilimbi slice into cubes or fingers.
- In a blending jar take all the ingredients mentioned in the masala,also tamarind if using and blend everything to a smooth paste adding required amount of water.
- Bring a soup pot with hogplum/bilimbi,tomatoes,onions to boil with a glass or two of water.
- Once onions are tender add the okra pieces,cubed potatoes salt to taste,and cook for 2-3 minutes.
- If the contents are slimy in texture add a little bit tamarind extract as this helps to get rid of sliminess.
- Add the masala,water as required to get the curry consistency and bring to a good boil,lowering the flame ,add hing and cook for another 5-7 minutes until rawness of the masala goes off.
- Finally add raw coconut oil give a quick stir and siwtch off the flame and cover with a lid.
- Tastes truly heaven when served with white or red boiled rice.
Note:
- There are two varieties of hogplum..one with a fibrous seed and the other one with a soft seed
- While cutting the harder one it may not be able to slice into chunks,just chip slices all around and then in a mortar using a stone it may be crushed lightly and used in the curry,it may be discarded,some like to chew it like you do with mango,but beware the seed is smaller than the one in mango..so don't gulp..
For a view on hogplum and bilimbi please go here.
Aloo gobi is a dry vegetarian dish served as an accompaniment with rotis ,phulkas or rice.This is a classic in Punjabi cuisine and quite common in that region.This is a wonderful dish as it involves the usage of typical Indian spices which make it aromatic,flavourful and tempting.I like this dish as it is spicy and mildly tangy too.In the konkan cuisine too we make dry dish with combining potato and cauliflower which is simple and tasty whereas this one totally rocks!!!
Ingredients:
Boiled potato cubes 1.5cups
Cauliflower florets 2-2.5cups
Green peas(fresh/frozen) 2-3tbsp
Onion,sliced (M) 1-2
Green chilli 2-3
Ginger choppings 1tsp
Garlic flakes 5-6
Turmeric powder 1/3tsp
Kasoori methi
(dried fenugreek leaves) 2pinches
Kitchen king masala 1/2tsp
Garam masala powder 1/4tsp
Coriander(dhania)powder 1tsp
Dry mango(amchur)powder 1/2tsp
Saunf(fennel) powder 1/4tsp
Oil 1- 2tbsp
Cumin seeds(jeera) 1/2tsp
Method:
- Wash and soak cauliflower florets in salt water to get rid of worms if any,rinse in fresh water,drain in a colander.
- If using frozen peas,then soak in water for 10-15 minutes,drain.
- Make a paste of ginger,garlic and green chillies with the help of a mortar
- Heat a kadai/skillet with oil and toss in the jeera.
- Add the sliced onion wedges and sauté till pale,add the prepared paste and sauté for some more time till the rawness fades.
- Add the powders one by one,also kasoori methi and sauté for a few seconds.
- Add the florets,peas,and give a stir.
- Add the cubed potatoes,salt and sprinkle little water.
- Cover with a lid and cook on a low flame till the florets are done and this dish should be dry.
- Sprinkle water if necessary in between.
- Serve with rotis and rice along with any daal.
Batata in Konkani refers to potato and bhaji means subzi. This is my most favourite vegetable and which rarely runs out of stock in my kitchen. I generally cook it up along with something else that goes into the pressure cooker as it is the one who comes into my rescue when I am clueless about what to cook.... as something cooked out of a boiled potato is enough to tickle your palettes :)
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Ingredients:
Large potatoes(boiled,peeled) 3 nos
Onions(M) 3 nos
{peeled,diced into thin slices }
Green chilli(slit into 2-3pieces) 1
Mustard seeds 3/4tsp
Cumin/jeera 3/4tsp
Urad daal 1tsp
Chana daal 1 tsp
Pepper powder a pinch
Curry leaves 5-6
Turmeric powder/haldi 1/2-3/4 tsp
Oil 1.5tbsp
Salt to taste
Chopped fresh coriander 1/2 tbsp
Method:
- Heat oil in a wok.
- Toss in the mustard,let crackle,then jeera and after it sizzles add chana daal,urad daal,saute till colour changes.
- Add green chilli,curry leaves followed by dices onions.
- Saute till pale,add turmeric,stir.add 1/4 cup water and cook covered on medium heat for couple of minutes.
- Once the onions are tender add salt to taste and potatoes(mashed with hands)add little water if it is too dry.
- Add fresh coriander,cover and cook for 5 minutes.
- Serves as a good accompaniment with puri,chapathi,masala dosa.
- Texture should be according to the need.i.e., for puri,chapathi it should be semi-solid whereas for masala dosa stuffing it should be dry.
Note:
Have added only 1 green chilli as it belongs to the spicy variety.Increase/decrease as per spice requirements.
Variation:
Can add 1/2 tsp grated ginger,1/2 tsp fine chopped garlic to the seasoning along with onions,enhances the flavour
Can add 1 chopped tomato and 1/4 cup fresh green peas as well.
