Kirlu ambade Ambat/Tender bamboo shoot and Hog plum curry 😋

 Konkani traditional style rainy season delicacy. Delicious and have lots of health benefits.

Ingredients

Kirlu/Tender bamboo shoots.  

Onion                           -- 1 medium size

Hog plum/ambado    -- 3-4

Grated coconut          --1cup

Red chilli.                    -- 8-10

Salt to taste

Oil for cooking

Method 

Peel outer skin of bamboo shoots/kirlu, then cut into thin slices. Soak this in water for 2-3 days (daily change its water).  After 3 days it's ready to use. 

Pressure cook Bamboo slice with crushed hog plum/ambado, salt and water for 2-3 whistles. 

Fry red chilli in few drops of oil for few seconds. 

Grind grated coconut, red chilli into fine paste. 

Add this to cooked bamboo shoot pieces, add little water and make gravy boil it for 5-10 minutes. 

Heat 1 tbsp of oil, add finely chopped onion, fry till light brown, pour this on boiling curry.  Switch off gas let it set for 10-15 minutes.  Then serve it with rice 😋

Phagila podi/ kantola/teasel gourd deep fried.

Phagila /kantola/teasel looks like bitter gourd but not bitter and small in size.

Its seeds are very hard but it becomes crisp after frying.   I have not seen it anywhere  here so I brought it from my native place.

 

 

 

Ingredients

Phagil                                          ½ cup

Red chilli powder                      2 tbsp

Hing powder                              ¼ tsp

Salt to taste

Rice flour                                    ¼ cup or required for coating

Oil for deep frying

 

Method.

 

 

Wash kantola/phagil  drain excess water. Then cut into thin slices.

 

 

Take one bowl add chilli powder, salt , hing and little water and make thick paste.

Apply this paste to sliced phagil  and keep aside for 5 to 10 min.

Then coat each slice of marinated kantola/phagil into rice flour.

 

Then deep fry them till crispy.

Serve hot.                    

 

 

 

 

 

 

 

Bikannda song /jack fruit seeds spicy curry

This  is one of the favourite Monsoon  Recipes of Konkanis.  Its gravy is spicy and sour in taste.   Use of coconut oil and onions gives a very unique blend of taste and aroma to the curry.   Jack fruit seeds have many  health benefits but nowadays’ generation don’t prefer to eat this.

Ingredients  

Jack fruit seeds                                       1 cup sliced(25 to 30)

Chilly powder                                          2 tbsp          

Onion                                                       2 sliced

Salt to taste

Coconut oil                                             1 tbsp

Tamarind                                                1 tbsp pulp

Method

Peel the white skin of jack fruit seeds and slice them and keep aside. Pressure cook sliced jack fruit seed with little water and salt for 3 to 4 whistles .

Finely slice onion and keep aside.

Heat coconut oil in kadai  add sliced onion fry till it  turn into light brown then add chilly powder fry for a minute.

Then add tamarind pulp mix well boil it for 2to 3 min. Then add cooked jack fruit seed mix well, checkk salt and cook it still it becomes semi thick gravy.

Tawa Fried Pathrode

Ingredients

White rice                    1cup

Grated coconut          ¼ cup

red chilly                      10

tamarind                      little

hing powder               ½ tsp

rice powder                2tbsp

salt to taste

oil  for cooking

Method

soak rice for 1 hour.

Wash and grind  with grated coconut, red chill, tamarind, hing powder  and salt into thick paste.( add little water when grinding).

Wash and clean pathrode leaves. Apply paste to leaves  and roll them  then cut into slices .

Roll the slices into rice powder. Heat oil in  tawa and  keep pathrode slices  and  fry them both side till it become crispy.

Serve this with rice and dal.

Phanna pathrode

I learnt this from my mother  in law and she prepares it at its best, we all love this hot-hot with rice and dal.

Ingredients

White rice                     1   cup

Toor dal                         ¼  cup

Grated coconut           ½  cup

Red chilly                     10 to 15

Tamarind                     lemon size

Hing                              ½ tsp

Urad dal                       2 tsp

Mustard seed             1 tsp

Methi seeds                ¼ tsp

Salt to taste 

Oil  for cooking

Method

Soak  rice and toor dal for 1 hour.

Grind  rice and toor dal mix with grated coconut, red chilly, tamarind, hing and salt to thick paste.

Keep  pathorde 5-6 leaves backside up and   apply thick  paste on each leaves.  Then roll them, cut in slices and keep aside.

 In the remaining  batter add little water and keep aside.

Heat pressure cooker  add 2tbsp of coconut oil when it heats add mustard seeds, methi seeds  and urad dal  fry till it becomes light brown.  Then  arrange sliced pathorde in cooker  fry for 5 min. Then pour remain batter water till it covers the pathrode slices. Cook for 3 min, then simmer the flame  and cook for 10 min.  Phanna pathorde  is ready to serve.

Ganti Buthi

Its raining cats and dogs outside.  My mom  called day before and told me that there is lot of Tera Pan (small colocasia leaves/Taro leaves) in their surroundings and this is the time for preparing Ganti Buthi another delicacy of Konkani’s. All those monsoon vegetables like Kirlu, Ambade, variety of leaves are all available at my native place.  I am Nostalgic of those monsoon dishes and curries.   Anyway my brother came yesterday and he brought Tera pan and ambade and I prepared this Ganti Buthi for us.

Ingredients

Tera pan                          30 to 35

Jack fruit seeds              10 to 15

Ambade (Hog plums)    2

Crushed garlic                7to 8

Red chilly                        10 to 15

Grated  coconut             1 cup

Coriander seeds             2 tsp

Coconut oil                    2 tsp

Salt to taste

 Wash  tera paan,  dry them with cloth. Then  make knots from leaves and keep aside.

Crush   jack fruit seeds and remove skin and keep aside

Crush ambade.  Cook all this with ½ cup of water in pressure cooker for 2 whistles.

For masala

Grind  grated coconut, red chilly  and coriander seeds into  coarse paste. 

Add this paste to  cooked tera pan  knots and jackfruit mix. Boil for 5 to 10min. Then add crushed garlic into boiling curry it for 10 min. Switch off gas. Pour coconut oil on it.  Yummy yummy ganti buthi ready to eat.

Kirla Ambat (bamboo shoot curry)

Ingredients

Kirlu(Bamboo shoot)                           1cup

Grated  coconut                                   1½ cup

Red chilly                                              10 to 15

Chopped  onion                                   2

Tamarind                                             little

Oil

Salt  to taste

Method

Pressure   cook    bamboo shoot  pieces  with 1 chopped onion  for 3 to 4  whistles.

Grind   grated coconut, tamarind  and red chilly(fried in little oil)  into fine  paste.

Add this paste into cooked bamboo shoots boil it for 5 to 10 min.

Heat  2 tsp of oil in  a pan add 1 chopped onion  and fry till golden brown.  Pour this on to boiling curry.

Serve with  hot white rice.

Kirla Neeli Sukke( Tender bamboo shoot dry curry)

Ingredients

Kirla neeli(tender bamboo shoot)                                1 cup

Jackfruit seeds                                                            1 cup

Grated coconut                                                          1 cup

Grated jaggery                                                           2 tbsp

Urad dal                                                                    1 tbsp

Mustard  seeds                                                          ½ tsp

Red chilly                                                                   7 to 8

Tamarind                                                                   a small piece

Curry leaves   few

Coconut  oil

Salt  to  taste

Method

Chop  tender  bamboo shoot  and   jackfruit seeds  into small  pieces.  Cook both with  one glass  of  water  in pressure cooker   for  3 to 4 whistles.

Heat 1 tsp oil in a pan  fry  urad dal  till  light brown .

Grind   grated coconut,  red chilly,  tamarind into  coarse  paste. Then add fried  urad dal  and grind in to  thick paste.  Don’t  add much water.

Heat 2 tsp oil in kadai then   put mustard  seeds  when it splutter   add curry leaves fry for 1 min. Then add cooked  bamboo shoots and jackfruit seeds. Then add salt and jaggery   cook it for 5 min.  Then add  grind  masala and mix it well.   Cook till it becomes little dry.