Thursday, September 1, 2011

Bharshi Upkari (Mixed vegetable Curry)

Bharshi Upkari  is a dish with lot of veggies in coconut based sauce. Bharshi in konkani means mixed. This dish is almost similar to one of my post- Gajbaje. The only difference between these two is the masala. We don't add any spices in gajbaje whereas for this dish we add. 
For the first time I ate this dish in a temple (served as prasadam) and liked it very much. I always wanted my amma to make this for me but she didn't have the recipe. Finally last week she got this recipe from my aunt. Try making this healthy dish.

  • Chopped Mixed Vegetables- 4- 4 1/2 cups
  • Grated coconut, fresh/frozen- 1 cup
  • Roasted red chilli- 4
  • Tamarind- A small ball (gooseberry sized)
  • Coriander seeds- 2 tsp
  • Uraddal/ Split blackgram- 1 tsp
  • Fenugreek seeds/ Methi seeds- 1/4 tsp
  • Jaggery- A small piece
  • Oil- 1 1/2 Tbsp
  • Mustard seeds- 1 tsp
  • Curry leaves- Few
  • Salt- To taste
Vegetables I used were- cowpea beans (alsande), carrot, potato, lady's finger (okra), ivy gourd (tendle), beans and suran (Indian yam). You can make your own combination except bitter gourd, drum stick, onion.


Wash all the vegetables and chop them into desired shape.

Cook the vegetables in a cooker by adding required amount of water and salt to taste (1-2 whistles).

For the masala- First fry the coriander seeds, urad dal and fenugreek seeds until they turn light brown, using 1/2 Tbsp of oil. (you can fry them together. Fenugreek seeds has to be added at the end because it takes very little time)
Now grind the grated coconut, roasted red chillies, tamarind and the roasted spices with little water. The consistency of the masala should be in between coarse and fine.Add this masala and small piece of jaggery to the cooked vegetables. Mix them well.

Stir the vegetables gently, as there are chances of some vegetables getting smashed. Bring it to a boil and then continue heating for five more minutes. Turn off the heat.

For seasoning- heat 1 Tbsp of oil. Once it gets heated add mustard seeds. After it splutters, add curry leaves and turn off the heat. Add this to the vegetable-masala mixture and mix well. Bharshi Upkari is ready!!

Serve it with rice, idli. Above measurement serves four people.


  1. Very nice. We add 'hing' powder also in the seasoning. Usually 3cm cubes of pumpkin (1/3 amount of the total vegetables), 1/6 portion of 3cm cubes of Mattigulla, and the rest are usually Tendle (ivy gourd), yard long beans (alasande), Green or red Amaranthus ('bhajji' stems/dento and leaves, sweet potato (Ipomea batata), suran (Indian yam),spicy capsicum (Donne mirsanga), magge (southekai), sponge gourd (ghosale) and snake gourd (poddale). Since adding sweet potato and pumpkin the jaggery may be omitted or reduced and if we use bilimbi or ambado no need to use tamarind in the masala. This is a typical GSB Temple Bharshi upkari popularly known as 'gajbage' in Udupi and Dakshina Kannada.