Thursday, May 28, 2009

Ivygourd dish( tendli/thendle thikh upkaari in konkani)

1cup thin round sliced Ivygourd(tendli/thendle)
1/2 tspn coriander-cumin powder
1tspn red chilli powder
1/4 tspn turmeric powder
1 tspn mustard seeds
3-4 curry leaves
1/4 tspn tamarind paste
2-3Garlic cloves smashed.
1 inch ginger grated
1 tbspn Oil
Salt to taste
Water 1 cup

In a pan add oil once hot add mustard, curry leaves, ginger-garlic and fry for 1-2 mins.Then add ivygourd, all dry masala powder, tamarind pulp and salt and mix well.Add water mix well and cover it with lid.Keep checking frequently and cook till ivygourd is cooked.Once cooked serve it with dalithoy or with any other curry and hot rice.

Dali Thoy (Konkani version of Dal)

This is one of the tastiest and easiest dal in Konkani cuisine.Many homes in karnataka would cook this dal everyday with meal.This is also one of the recipe which would be included in festivals and many other occassions.

3/4 cup turdal
2-3 green chillies slit into half
1 small tomato(optional)
1 inch ginger chopped
2-3 Whole redchillies
1 tspn mustard seeds
pinch of asefotida
pinch of turmeric
4-5 curryleaves
Salt to taste
handful chopped coriander(cilantro) leaves
Oil for seasoning(i use pure coconut oil for taste)

In a pan/pressure cooker add washed turdal, water 1 cup, green chillies, ginger, turmeric and salt and cook till the dal is tender.Once you see that the dal is almost cooked in another pan prepare the tadka/seasoning.Take a tspn or so of coconut oil and onceits warm add mustard seeds,once it starts crackling add curryleaves, asefotida and red chillies and fry for a minute or 2.Pour this seasoning on the dal which is almost cooked and boil for few more minutes and the dal is ready.


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I am not a certified nutritionist.All recipes are tried by me at home.

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