Beetroot Upkari (Beetroot Stir Fry)

Beetroot Upkari is a simple and healthy stir fry. I got this recipe from my SIL. I got hooked to this simple stir fry after staying with her for a month. 

Beetroot is not my favorite veggie but I always appreciated its beauty, color and bought it once in a while to make cutlet and saaru. I even tried making stir fry but never liked it much. But this version of stir fry really tasted awesome and hence thought of sharing with all of you. Do try making this simple, healthy stir fry and get the goodness of beetroot :-)

Ingredients:

• Beetroot, big sized- 1
• Onion, small sized- 1
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Green chilli- 2-3
• Curry leaves- Few
• Urad dal/ Split Black gram- 1 tsp
• Salt- To taste

Procedure:

Wash and peel the beetroot. Then chop it into small cubes. In the same way, chop the onions. 

Now heat oil in a kadai and add mustard seeds. Once it starts popping, add the chopped onions, green chilli, curry leaves and urad dal. Fry for 1-2 minutes. 

By this time, the onions slowly starts to turn brown. Now add in the chopped beetroot and mix well. Then finally add salt and water. 

Close it with a lid and allow it to cook for 12-15 minutes on a medium flame.

Beetroot Upkari is ready!!

Serve it hot as a side dish to rice. Above measurement serves two people.

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Beans Talasani (Beans Stir Fry)

Beans Talasani is a simple stir fry. I always make Beans Upkari but never tried making this. It is very easy and requires only few ingredients. The garlic seasoning really makes the stir fry very tasty. A perfect recipe for beginners as well as for garlic lovers:-)

Ingredients:

• Fresh Beans- 1 lb (1/2 kg)
• Oil- 2 tsp
• Garlic pods, big sized- 5-6
• Dry red chili*- 2
• Salt- To taste

*I used chilli flakes instead of whole red chilli.

Procedure:

Wash and chop the ends of the beans. Then cut it into 1.5 -2 cm long.

Then crush the garlic pods slightly with the peel. Now heat the oil in a kadai on a medium flame and then add crushed garlic.

Once it starts turning pale brown, add the broken red chillies and fry for few seconds. Then add the chopped beans. Add salt and mix well. 

Then add little water and close it with a lid and allow it to cook for 10- 15 minutes on a medium flame.

Add more water, if required. Once cooked, turn off the heat. Beans Talasani is ready!!

Serve it as a side dish to rice or rotis. Above measurement serves 2-3 people.

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Batato- Piyava Upkari (Potato- Onion Stir Fry)

Batato- Piyava Upkari is one more popular dish. In Konkani, batato means potato and piyavu means onion. I got this recipe from my mother.

This recipe is very simple to make and doesn't require any fancy ingredients. It is a mild stir fry. The potato and onion always go very well with each other.

Ingredients:

• Potatoes, big sized- 2
• Onion, medium sized- 1
• Oil- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Dry Red Chilli- 1-2
• Salt- To taste

Procedure:

Wash and peel the potatoes. Peel the onion as well. Cut the onion and potato lengthwise.

Now heat oil in a pan. Then add mustard seeds. Once it starts spluttering, add broken red chillies and fry for 3-4 seconds. Then add the chopped onion and potato strips. Mix it well. Now add salt and water (don't add water too much at a time. You can add more water later, if required). Close it with a lid and allow to cook on a medium flame.

Check in between and add water, if required. Once the potato looks cooked, turn off the heat (don't let the water to dry out completely. It tastes good with couple of tablespoons of water remaining after the potato- onion mixture has been cooked).

Batato- Piyava Upkari is ready!!

Serve it hot as a side dish to rice and any spicy curry of your choice. Above measurement serves three people.

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Sabsige- Batate Upkari (Dill- Potato Stir Fry)

Sabsige- Batate Upkari is a very simple dill flavored potato stir fry. I got this recipe from a good friend. Dill gives a wonderful flavor to this stir fry. After eating this, I found that dill and potatoes go along very well. 

Ingredients:

• Potatoes (big sized)- 3
• Sabsige/ Dill leaves- Few sprigs
• Oil- 2-3 Tbsp
• Mustard seeds- 1/2 tsp
• Red chilli powder- 1/2 tsp (adjust according to your taste)
• Salt- To taste

Procedure:

Wash and peel the potatoes. Cut it lengthwise or any other desired shape. Put it in a bowl containing water (to avoid from blackening). 

Wash and chop the dill leaves finely (the amount of dill to be added is left to one's choice).

Now heat oil in a pan and once it gets heated add mustard seeds. When it starts spluttering, add chilli powder and chopped (drained) potato pieces. Mix well and add salt. Fry for five minutes.

Heat should be on medium or lesser than that (No water is added to this dish. Hence more oil is added. Those who prefer less oil can reduce it and add water). Now add the chopped dill leaves.

The potatoes might take 15-20 minutes to cook (time taken depends on the potato as well as the shape). Add more salt and chilli powder, if required. Sabsige- Batate Upkari is ready!!

Serve it hot along with rice and dal. Above measurement serves three people.

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Bhajje Upkari (Red Amaranth Stir Fry)

Bhajje Upkari is a healthy stir fry. It is very simple and can be made within 15 minutes. I got this recipe from my mother. In Konkani, Bajji means Red amaranth leaves.

Ingredients:

• Red Amaranth leaves- A big bunch
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Dry Red chillis- 2
• Jaggery- To taste
• Grated Coconut, fresh/frozen- 1-2 Tbsp
• Salt- To taste

* You can also use Red Swiss Chard instead of red amaranth leaves.

Procedure:

Clean and wash the red amaranth leaves. Then give it a rough chop.

Now heat the oil in a kadai. Then add mustard seeds. Once it starts spluttering, add broken red chillies. 

Once fried, add chopped leaves. Leave it for a while, so that it shrinks (don't add water and salt till then). 

Once the leaves shrink, add salt, jaggery and grated coconut. Close it with a lid and allow it to cook for 4-5 minutes (add water only if required. I didn't add any).

Once it looks cooked, turn off the heat. Bhajje Upkari is ready!!

Serve it hot as a side dish to rice and any curry of your choice.

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Salla Upkari (Pickled Raw Jackfruit Pods Stir Fry)

Salla Upkari is a favorite of the konkanis. In Konkani, saala means pickled/ brined jackfruit pods. These were/are generally stored in huge porcelain jars called 'Bharni'. 

Generally the jackfruit pods are removed from a fully grown unripe jackfruit. These pods has to be deseeded and then stored in the porcelain/glass jars with the addition of huge amount of salt. The salt acts as a preservative and helps it to stay good for a year or more. After 2-3 months in salt, it is ready to use.

Ingredients:

• Pickled Jackfruit pods- 2-3 cups
• Oil- 2 Tbsp
• Mustard seeds- 1/2 tsp
• Grated coconut, fresh/frozen- 2-3 Tbsp
• Red chilli powder- To taste
• Salt- If required

Procedure:

Remove the pickled jackfruit pods from salt water and then add to a bowl. Add fresh water to it. Leave it for a while and then squeeze it to remove the excess amount of salt. Change the water 2-3 times. This helps to remove the excess amount of salt.

Then make thin strips of it as shown below.

Now heat oil in a kadai and then add mustard seeds (you can substitute mustard seeds with garlic pods). Once it starts spluttering, add the strips of pickled jackfruit pods. Mix it well. Add red chilli powder and salt (only if required). 

Fry it for 2-3 minutes and then add grated coconut. Mix it and then add little water (Some cook without adding water as it gives a very good taste, crunch and we have added more amount of oil as well). Close it with a lid and cook it on a medium flame for 8- 10 minutes or until done. Salla Upkari is ready!!

Serve it hot as a side dish to rice. Above measurement serves 3-4 people.

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Kyane Salli Upkari (Raw Plantain Peel Stir Fry)

Kyane Salli Upkari is a very tasty side dish. In Konkani, Kyane Saali means banana peel. During my recent visit to India, I had been to my MIL's native. They have a very big farm. The farm has hundreds of Arecanut and Coconut trees. They also grow banana and many vegetables. While coming back we brought raw plantain (Nendrabale) and many other home grown veggies with us.

We had many raw plantains and hence decided to make chips out of it. Instead of throwing the peel, my MIL made a tasty side dish. Never thought the peel can be used. So next time when you get plantains to make chips, don't forget to save its peel.

Ingredients:

• Raw Plantain(Nendrabale* Variety) Peel- From 4-5 bananas
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Split blackgram/Urad dal- 1 tsp
• Dry red chilli- 2-3
• Jaggery- A very small piece
• Grated Coconut, fresh/frozen- 3 tsp
• Salt- To taste

*Nendrabale is a variety of banana which is cultivated abundantly in Kerala and is used to make chips and Halwa.

Procedure:

Take the peel got from 4-5 raw plantains (the raw plantain has to be of nendrabale variety). Wash it and then cut them into thin strips of 2-3cm length.

Then heat oil. Add mustard seeds. Once it starts spluttering, add urad dal, broken red chilli.  Fry until urad dal turns light brown and then add chopped raw banana peel. Mix well.

Now add salt, jaggery and sufficient water. Close it with a lid and allow it to cook. Once it looks done (it becomes soft), add grated coconut and mix well. Continue heating for two more minutes and turn off the heat. Kyane Salli Upkari is ready!!

Serve it hot, as a side dish to rice. Above measurement serves 3-4 people.

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Cabbage Upkari (Cabbage Stir Fry)

Cabbage Upkari is a very simple konkani dish. I can say it is a basic dish and very easy to prepare. Cabbage is an excellent source of Vitamin C and also a low calorie vegetable and hence very helpful for those who are dieting. 
Enjoy this healthy, low calorie dish!

Ingredients:

• Cabbage, big sized- 1/2 of a whole 
• Onion, small sized- 1
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Green chilli- 2-3
• Split black gram/Urad dal- 1 tsp
• Curry leaves- Few
• Salt- To taste
• Grated coconut, fresh/frozen- 1-2 Tbsp (Optional)

Procedure:

Wash and chop the cabbage and Onion.

Heat oil. Add mustard seeds. Once it starts spluttering, add chopped onions. Fry for a minute and then add urad dal, slit green chilli and curry leaves. Fry until the onion turns translucent and urad dal turns light brown. 

Now add chopped cabbage, salt and mix well.

Close it with a lid and let it cook on a medium flame. Add water, if required (cabbage will give out some moisture after adding salt). Once the cabbage looks cooked, add grated coconut and then turn off the heat (don't over cook the cabbage). Cabbage Upkari is ready!

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

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Beans Upkari ( Beans Stir fry)

Beans Upkari is a very simple konkani dish. I can say it is a basic dish and very easy to prepare. Enjoy this healthy dish!

Ingredients:

• Beans, Chopped*- 1 1/2 cup
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Dry red chilli- 1-2
• Grated coconut, fresh/frozen- 1 Tbsp
• Salt- To taste

*Beans can be substituted by any other vegetable of your choice (Only the cooking time may vary)

Procedure:

Heat oil. Add mustard seeds. Once it starts spluttering, add broken red chillies. Fry for few seconds and then add chopped beans. Mix well. Add salt and water, as required. Close it with a lid. Keep checking in between, to see whether it is done. When beans is almost cooked, add grated coconut and mix well. Continue cooking for 2-3 more minutes and turn off the heat. Beans Upkari is ready!!

Serve it hot as a side dish to rice. Above measurement serves 2-3 people.

Note: #You can also add a small potato (cut into small cubes) along with beans.

#One more variation is to add a small onion (finely chopped) before adding chopped beans and it has be lightly browned.

#You can as well add 1/2 tsp of Urad dal (split black gram), for the seasoning to get an extra flavor.

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Cauliflower Upkari ( Cauliflower Stir Fry)

Cauliflower Upkari is a very simple side dish. It is very healthy and easy to make. My mother makes this often. Try making this and enjoy!

Ingredients:

• Cauliflower- 1/4 th of a medium sized one
• Oil- 1-2tsp
• Garlic pods- 5-6
• Green Chillies, slit lengthwise- 2-3
• Red Chilli powder- To taste
• Salt- To taste

Procedure:

Cut the cauliflower into bite size florets and wash them thoroughly. If it has worms then soak the florets in hot salt water for 10 minutes.

Now heat oil in a pan and add oil. When it gets heated, add crushed garlic and fry until it turns light brown and then add green chillies. Fry it for few seconds and then add the florets. Mix well. Add salt and red chilli powder, to taste. Add very little water and close the lid. Cook it until it turns soft. Turn off the heat. Cauliflower Upkari is ready!!

Serve it hot as a side dish to rice. Above measurement serves two people.

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Bondi Upkari (Seasoned Banana Blossom)

Bondi Upkari is a very simple side dish. Bondi in konkani means banana blossom. Bondi Upkari is my personal favorite and would love to have it any time of the year. Chopping of banana blossom(fresh ones) is little time consuming but its worth the effort. It had been a long time since I had this dish. Hence bought banana blossom in brine from a Chinese store (since fresh ones are unavailable here). To my surprise, it tasted good. So make this tasty side dish (if you find a fresh one, I would consider you lucky!) and enjoy.

Ingredients:

• Banana blossom, medium sized- 1 (I used one tin)
• Grated coconut, fresh/frozen- 1/4 cup
• Jaggery- 1-2 Tbsp (adjust accordingly)
• Oil- 1-2 tsp
• Mustard seeds- 1 tsp
• Dry red chilli- 1-2
• Curry leaves- Few
• Salt- To taste

Procedure:

If using fresh banana blossom- wash it and chop it very finely. As it is chopped, add it to a bowl containing water (to prevent blackening and bitterness).

If using canned- drain the liquid inside the tin and wash thoroughly.

Then chop it finely.

Now heat the oil. Add mustard seeds. Once it starts spluttering, add broken red chillies and curry leaves. Fry it for few seconds and then add chopped banana blossom and mix well (add water as required if using fresh. The one which I used had enough moisture. Hence did not add any water). After five minutes, add salt, jaggery and grated coconut. Let it cook on medium flame.

The canned ones took nearly 10 minutes to cook. The fresh ones might take little longer. Once it is cooked, turn off the heat. Bondi Upkari is ready!!

Serve it hot as a side dish to rice. Above measurement serves two people.

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