Bhenda Phanna Upkari (Spicy Okra Curry)

Bhenda Phanna Upkari is a spicy dish of the Coastal region of Karnataka. A spicy masala made using red chillies and tamarind is mixed to stir fried mixture of okra and onions. It is then simmered to get a delicious, spicy curry. Generally fish curry is made this way. But the vegetarians substitute okra, mushroom etc for fish. It turns out delicious and is a real treat for those who like spicy curries.

The curry has a bright red color. I love this dish but don't make it often as my husband doesn't enjoy spicy food. Do try making this simple yet delicious curry and I am sure you will enjoy it as much as I did! :-)

Ingredients:

• Okra (Ladies Finger), medium sized- 10-12
• Onion, medium sized- 1 
• Roasted Dry Red Chilli (Byadgi variety) - 6-7
• Tamarind- Small lemon sized
• Oil - 2-3 tsp
• Salt- To taste

Procedure:

Chop the onion and Okra.

Now, to prepare masala - Roast the dry red chili in few drops of oil for a minute. Let it cool. Then grind the roasted red chilli along with tamarind and little salt, to get a fine paste. Add water as required so as to get a smooth thick paste. Masala is ready.

Heat oil in a pan. Once hot add chopped onion. Mix well and fry it until they turn light brown. 

Then add the chopped okra. Mix well and fry for another two minutes. 

Finally add the ground masala.

Mix well and add water so as to get a gravy. 

At this point add salt (If the masala is too spicy then add little tamarind pulp) and close it with a lid. Continue heating until the okras get cooked (around 4-5 minutes). If the mixtures becomes too thick then add little water to get desired consistency. Once they look cooked, turnoff the heat. Bhenda Phanna Upkari is ready!!

Serve it hot as a side dish to rice, dosa, idli etc. Above measurement serves two people.

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Batate Song (Spicy Potato Curry)- Version 2

Batate Song is a very popular Konkani dish. This dish is usually made very spicy. Few months back, my MIL's sister had made this for us. Even though it was spicy, I loved it. It tasted a bit different than the regular Batate Song. I noted the recipe and tried it myself. It turned out very good. 

There are two other variations of batate song, posted by me. One is my mother's version which is coconut based and the other one is my MIL's version, which is non- coconut based. We love all the three versions but given a choice, I love the curry prepared by my mother. She makes the best one:-)

Ingredients:

• Potato, medium sized- 2
• Onion, medium sized- 1 
• Dry Red Chilli (Byadgi variety)- 7-8
• Tamarind- Small lemon sized
• Coriander seeds- 1 tsp
• Fenugreek seeds/ Methi- 1/4 tsp
• Oil- 2-3 tsp
• Salt- To taste

Procedure:

Peel and slice the onion.

Then cook the potato in a cooker or microwave oven or stove top, until its well cooked yet firm. Then chop them into bite size pieces.

Now heat 1-2 tsp of oil and then add the sliced onions. 

When the onions are getting cooked, fry the red chilli, coriander seeds and fenugreek seeds in few drops of oil, separately (roast them on a low- medium heat until they turn light brown. Burning the spices will make the curry bitter). Allow them to cool. Then grind these roasted spices along with tamarind and salt, to get a fine pate. Add water as required.

Once the onion turns light brown, add the masala.

Mix well. Then add the chopped (cooked) potatoes.

Add water just enough to make a thick gravy. Adjust the amount of salt at this time. Allow it to boil. Once it comes to a boil, turn off the heat.

Batate Song is ready!!

Serve it hot as a side dish to rice, undi, idli, panpolo, dosa or any roti of your choice.

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Tingalavre Song (Spicy White beans Curry)

Tingalavre Song is another favorite dish of Konkanis. "Song" in general, is a very spicy dish. It can be made with or without coconut. The following recipe is without coconut. I got this recipe from my husband. 
In one of my earlier posts, I had posted Bibbe Song. The basic ingredients for both the recipes is almost same. Just that instead of mustard, garlic is used here. Addition of garlic gives it a different twist. Try this variation and enjoy!

Ingredients:

• Tingalavro/White beans*- 1 cup
• Onion, medium sized- 1
• Garlic pods- 3-4
• Potato, medium sized- 1
• Tomato, medium sized- 1
• Red Chilli powder- To taste
• Oil- 2-3 Tbsp
• Salt- To taste

*You can as well use black eye peas or kidney beans instead of white beans.

Procedure:

Soak the white beans for 8 hours.

Now chop onion, potato and tomato into desired shape and size (white beans requires more time to cook. So I made it in a cooker). Heat oil in a cooker. Once it gets heated, add chopped onions and chopped garlic. 

Fry for 3-4 minutes on a medium flame. Now add chopped potatoes. Continue frying for 2-3 minutes. Then add chopped tomato. Mix it well. 
Now add red chilli powder and salt. Mix it well. Finally add drained white beans.

Add water as required (Nearly 1-2 cups). Close the lid of the cooker and cook it until the whistle blows 3 times (by this time the potatoes will get over cooked. Don't worry. This gives thickness to the curry. I made the curry thick. You can adjust the thickness after opening the lid. If adding water/want to remove water, bring it a boil for few minutes. If the curry has become very spicy, then you can add little bit of tamarind pulp). Tingalavre Song is ready!!

Serve it hot with rice, dosa or rotis. Above measurement serves 2-3 people.

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Mooga Thoy (Green gram Curry)

Mooga Thoy is a simple konkani dish. It is healthy as well as very easy to prepare. I got this recipe from my amma. Enjoy this protein-rich dish.

Ingredients:

• Green gram or Moong- 1/2 cup
• Potato, small- 1
• Green chilli- 2-3
• Asafoetida- 2 pinches
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

Soak the green gram overnight. Then put these soaked green gram in a muslin cloth. Tie it tightly and keep in a warmer place for another day. Green gram sprouts are ready. You can as well just soak the green gram for 4-6 hours and use it to make this dish without the sprouts.

Now transfer the soaked green gram with/without sprouts in a cooker along with chopped potatoes, adding water as required and salt to taste. Cook this for one whistle (green gram cooks very fast and hence you can turn off the heat before the whistle blows, in order to prevent it from overcooking).

Once it is cooked, add slit green chillies and asafoetida. Add water, if required to gain the right consistency (I made it medium thick). Bring this to a boil and turn off the heat.

For seasoning- Heat oil and then add mustard seeds. Once it starts spluttering, add curry leaves. Turn off the heat and add this to the curry and mix well. Mooga Thoy is ready!!

Serve it hot with rice. Above measurement serves 2-3 people.

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Alambe Phanna Upkari (Mushroom Curry)

Alambe Phanna Upkari is a very popular dish among the konkani people. Alambo in konkani means mushroom. This dish is made commonly, using a special variety of mushroom available in the Coastal Karnataka, in the month of June (when the monsoon season starts). Traditionally Alambe song is a coconut based dish but I have posted the non-coconut version.I love mushroom and this is a dish which can be made in less time and with minimum ingredients. 
Mushroom is considered to be very healthy. It is low in calories. Try making this delicious dish and get the goodness of mushroom.

Ingredients:

• Mushroom*- 10-15 (I used button Mushroom)
• Onion, medium sized- 1
• Tomato, small- 1
• Oil- 2 tsp
• Red chilli powder- To taste
• Salt- To taste

*You can also use okra (lady's finger) instead of mushroom.

Procedure:

Chop the onion and tomatoes. Cut the mushroom into required shape and size (I sliced them). Now heat oil and add onions. Fry until it turns light brown.

Now add the chopped mushroom and stir well. Add salt to taste.

Now after 2-3 minutes, add the chopped tomatoes and red chilli powder. Stir well. Add water, if required (I did not add water, as mushroom sheds considerable amount of moisture).

Continue heating until the mushroom is cooked. 

Turn off the flame. Alambe Phanna Upkari is ready!!

Serve it hot with rice, dosa, idli, undi or rotis. Above measurement serves two people.

Note: This dish can also be prepared by adding coconut based masala. If you want to try that version, then check my post Benda Song here. The procedure remains the same for both.

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Bibbe Song (Tender Cashewnut Curry)

Bibbe Song is one of the classic, rich konkani dish. Bibbo in konkani means tender cashew nut. I have mentioned about it in one of my older post here. 
I had never heard/tasted this dish before my marriage. After my marriage, my husband made this for me. I just had no words after eating it! This dish is not only my husband's favorite but its a family favorite. Now even I belong to that group! After eating this, I am sure even you will join our group:-) 


Ingredients:

• Tender Cashew nut- 1 1/2 cups
• Onion, medium sized- 1
• Potato, medium sized- 1
• Tomato, medium sized- 1
• Red Chilli powder- To taste
• Oil- 2-3 Tbsp
• Mustard seeds- 1 tsp
• Salt- To taste

Try using the cashew nuts which is available at your place, if you can't find tender cashew nuts (I know its not easily available).

Procedure:

Soak the dried tender cashew nuts in hot water for 15-20 minutes (if using fresh tender cashew nuts then skip this step). Soaking the cashews helps in removing the outer cover easily.

Now, peel the cashew nuts (if you are not using tender cashew nuts then skip the initial two steps)

Now chop onion, potato and tomato into desired shape and size (cashew nut requires more time to cook. So I made it in a cooker). Heat oil in a cooker. Add mustard seeds. Once it starts spluttering, add chopped onions. 

Fry for 4-5 minutes. Now add chopped potatoes. 

Continue frying for 2-3 minutes. Now add chopped tomato. Mix it well.

Now add red chilli powder and salt. Mix it well. Finally add cleaned tender cashew nuts.

Add water as required (Nearly 1-2 cups). Close the lid of the cooker and cook it until the whistle blows 3 times (by this time the potatoes will get over cooked. Don't worry. This gives thickness to the curry. I made the curry thick. You can adjust the thickness after opening the lid.If adding water/want to remove water, bring it a boil for few minutes. If the curry has become very spicy, then you can add little bit of tamarind pulp). Bibbe Song is ready!!

Serve it hot with rice or rotis. Above measurement serves two people.

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Batate Song (Potato curry)

Batate Song is a very popular konkani dish. I learnt this version of batate song from my mother in law (I will post the other version soon). This dish requires very less ingredients and can be made very quickly ( we are not adding coconut to this dish. Finally one side dish without coconut!!). My whole family is a fan of this dish. Potato lovers should try this!!


Ingredients:

• Potatoes, medium sized- 3
• Onion- 1
• Tomato- 1
• Red Chilli powder- 1/2-1 tsp 
• Oil- 2 Tbsp
• Salt- To taste

Procedure:

Peel the onions and cut it lengthwise (or chop it very small). Now wash the potatoes and peel them. Cut them into small pieces (this will help them to cook faster).
Heat oil and add onion. Fry until it turns translucent. Now add the chopped potatoes and fry for 2-3 minutes on a medium flame. 
Then add chopped tomatoes, chilli powder and salt. Mix it well. Add sufficient water (it may require more than 2 cups of water). Let it cook for 10-15 min or till the potatoes cook (consistency of the dish shouldn't be too watery or too dry). Batate song is ready!!

Serve it hot with rice, dosa, idli, roti, undi etc. Batate song goes very well with Panpolo (Neerudose). Above measurement serves two people.


Note:

•  Some people make this dish very dry. I make  it little watery, so that it has little gravy. You can make it according to your preference.
• This dish is considered to be very spicy but I have added very little chilli powder(We prefer it mild). You can vary the amount of chilli powder.
• If you are adding more chilli powder then I recommend to add little bit of tamarind because we will not get enough sourness from the tomato.  

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Alsande beeyeche Saarupkari (Black- eyed Peas Dish)

Alsande bee in konkani means Black- eyed Peas.This is one of the few dishes which doesn't have coconut in it:-) I remember my parents and my brother liked it a lot but I never liked it! After marriage I came to know that even my husband loved it very much. He likes it so much that he sometimes eats as it is without rice. So I didn’t have any other option than to cook for him. Now even I have started liking it. I am wondering why I didn’t like it before!

Now back to the recipe. This recipe is simple and healthy with lots of protein in it. The only time consuming about this recipe is, soaking the black eye peas. I have observed that my amma used to soak it over night but the one which I used demands only 2 hours of soaking period!!

Ingredients:

• Soaked Black- eyed peas- 1 cup
• Green Chillies-2
• Dry Red chilli-1
• Garlic Cloves- 3-4
• Oil- 2 Tbsp
• Salt- To taste

Procedure:

Cook the soaked black eye peas in a cooker along with salt. See that you don’t overcook it.Transfer the contents into another container after it gets cooled. 
Check for the consistency. It has to be little watery. If its not then pour little water. To this add the green chilli which is cut length wise. 
Bring it to a boil and continue heating for 5 minutes. Then switch it off. 
For tempering, heat oil. Then add slightly crushed garlic (remove the peel). Fry it till golden brown. Then finally add the red chilli pieces. After frying for few seconds, turn off the flame and add to the cooked black- eyed peas. Now it is ready to serve.

It goes well with white rice. Above measurement is for serving two people.

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