Friday 13 November 2015

Vaigana Bajji (Brinjal chutney)

I remember my grand mother used to prepare this by putting  brinjal on the charcoal fire  which used to give a very rustic smell and aroma.  This is nothing but a Konkani version of Baingan ka Bhartha.


Brinjal                              -  1 big

Green chilly                    -  2

Gandhari chilly              - 5 to 6 optional

Tamarind                        -  small piece

Onion                              -  1 finely chopped

Coconut oil                     -  1 or 2 tsp

Salt to taste



Apply little oil to whole brinjal, keep it on low flame, keep turning the brinjal until all sides are burnt and cooked inside.  Once done, put the brinjal in a bowl close the lid and keep aside for 5 to 10 minutes.  Let it cool for sometime.  Then crush all  chillies and keep aside, add little water to tamarind and make a puree.  Then peel the dark outer skin of brinjal and smash completely.  Add tamarind puree, crushed chillies,  chopped onions and salt to the smashed brinjal and mix it well, add one or two tsp of coconut oil.  Serve with rice or rotis.

Tuesday 3 November 2015

Piyava gojju (Onion gojju)


Onion     -   1 no’s medium size finely chopped

Tamarind  -  lemon size

Chilli powder – 1tbsp

Coconut oil     -  1tsp

Salt to taste


Put tamarind into lukewarm water and prepare puree. Add finely chopped onion and salt to the puree and mix it well. Dry roast the chilli powder for few seconds and add to the onion tamarind mixture.

Add some water to get some gravy. Pour coconut oil over it and serve. Yummy piyava gojju is ready to be served.

Goes well with undi (steamed rice ball), side dish for rice and shevai(rice noodles)

Monday 2 November 2015


Inspired by My friend  Nithin Joy’s post “Beef Thengakothu”.  Thanks to Nithin’s Mom for this wonderful lip smacking and aromatic recipe. I got tempted seeing the pic of Beef kothu, Since we don’t eat Beef I tried this with prawns which came out awesome.  This is a very good starter as well as side dish.


·       Prawns             -   ½ kg , cleaned and deveined

·       Onion               -    2 no’s , medium

·       Garlic                -    4 cloves, chopped

·       Ginger              -    1’’ piece, chopped

·       Green chillies  -   6 no’s

·       Coconut            -   ½ cup thinly sliced

·       Pepper powder  - 1 tsp

·       Curry leaves few


·      Onions     -   2,cubed

·      Ginger    -   1’’ piece

·      Garlic      -    4 cloves

·      Green chillies - 4-5

·      Coriander powder -1tbsp

·      Chilli powder  - 2tsp

·      Turmeric  -  1tsp

·      Meat masala – 2tsp

·      Garam masala – 1tsp

·      Jeera  - 1tsp

·      Salt to taste


1.    heat 2 tbsp oil in kadai, add jeera seeds, add onion cubes, slit green chillies, chopped ginger, garlic and few curry leaves.  Fry till the onion becomes brown in colour.

2.    Add chilly powder, turmeric powder, coriander powder, meat masala,  garam masala and pinch of salt. Fry this in low flame till masala become dark and nice aroma comes.  Let it cool for some time and grind into fine paste.
3.    Take a pan, add little oil, then add grounded masala, fry till it becomes dark color, then add cleaned prawns mix it well add little water(semi thick gravy) cook 10 to 15 minutes.
4.    Heat oil in another pan, add finely chopped ginger, garlic, slit green chilly, onion and sliced coconut pieces. Fry till light brown, add this to prawns mix.  Then add few curry leaves and pepper powder cook till it becomes dry.