Categories
konkanirecipe Lunch phodi seasonal Side Dish Snacks

Bhenda bajo/Tender Okra Pakoda

Bhenda Bajo/Tender ladies finger Pakoda

Rainy season has started and also demand for fried food for lunch/snacks. Ladies finger is in season and we get tender short ones which are very good for making pakodas. It is important to select tender ones as fully grown ones will be more fibrous and difficult to eat. It is a simple no fuss recipe when made with correct proportions yields crispy pakodas which can be a good accomplishment for lunch/dinner or even a tea time snack. Here is the recipe.

Ingredients required-

  1. Tender ladies finger/okra/bende – 10-15
  2. Besan/gram flour- 8-10tsp
  3. Bombay rawa – 4tsp
  4. Salt to taste
  5. Chilly powder- 3tsp
  6. Asafoetida/hing – 1/2tsp
  7. Ajwain/oma – 1tsp
  8. Water – 1/4 glass
  9. Oil for deep frying
  10. Curry leaves – 2strands

Method of preparation-

  • Clean and dry the ladies finger and then cut them into 4 pieces by making a horizontal and vertical cut.
  • Prepare a batter by adding salt, chilly powder, ajwain, hing, rawa. To this add water and mix well.
  • Now add besan and prepare a thick batter.
  • Cut curry leaves into pieces and add
  • Just before frying Sprinkle a pinch of salt on ladies finger pieces and mix well. This is to make sure the inside pieces also get the salt.
  • Now heat the oil. Dip the pieces in the batter and deep fry.
  • Once they turn crisp remove and serve hot.

Note –

  • Add rawa before besan to make sure it does not form lumps and mixes well with other ingredients. It makes the pakodas crispy
  • Adding curry leaves is optional but it gives a very good taste n texture to the pakodas.
Categories
ghashi konkanirecipe Lunch seasonal wildmango

Ambe (Wild Mango) Ghashi

Ambe (wild mango) Ghashi

When the wild mango season comes to end, it is better to cook them and eat as with rains sometimes they tend to spoil soon and it can affect health too. We tried this ghashi which is my moms favorite. This is a curry which can be had as a side dish or along with rice as well. Sweet and sour wild mangoes are best for this preparation.

Ingredients required-

  1. Wild mangoes – 5
  2. Coriander seeds – 3tsp
  3. Urad dal – 3tsp+1tsp
  4. Grated coconut – half
  5. Red chilly- 7-8
  6. Salt to taste
  7. Oil-2tsp
  8. Mustard- 1tsp
  9. Curry leaves – 1 strand
  10. Jaggery- gooseberry size

Method of preparation-

  • Clean the mangoes and make 2 cuts on them as shown in the picture. This is to help the masala to enter into the mango while cooking.
  • Take a vessel and keep the mangoes for cooking by adding little water.
  • Once the mangoes are half cooked add jaggery and salt.
  • Now roast the coriander seeds, urad dal till aromatic with little oil. If you don’t have roasted red chilies add the along.
  • Once they are cooled, grind with coconut to a fine masala paste.
  • Once the mangoes are cooked add the masala and mix well.
  • Continue cooking till raw smell of masala goes.
  • Finally add a tadka of mustard, curry leaves, urad dal in oil.
Categories
konkanirecipe seasonal Snacks

Ghare Karo/ Jackfruit Chips

Ghare karo/jackfruit chips

This is a seasonal snacking item prepared from jackfruit just before it ripens. A specific variety of jackfruit has to be used whose arils are thick. We rarely used to get this jackfruit and tried with a number other jackfruits n failed even after following correct procedure. Couple of years ago a tree in our backyard started producing very few jackfruit and my mom thought of trying ghare karo from it. It became perfect and now we prepare it at home for our use. The process is labourous yet satisfying. Best activity for the kids during summer holidays.

Ingredients required-

  1. Jackfruit
  2. Concentrated salt water
  3. Oil for frying

Method of preparation-

  • Remove the skin of jackfruit and clean the arils
  • Put them on a cloth for drying to remove any excess water content.
  • Cut theme lengthwise and remove the top and bottom portion.
  • Heat the oil in deep pan. Once hot put the chips and fry.
  • The frying will take sometime. Around 10-15min for each batch
  • When it is almost done add a half table spoon of concentrated salt water.
  • Remove once it is crisp
  • Cool completely and store in air tight container. It will stay good upto a month.

Note –

  • Always remove the top and bottom portion of the arils as they will not get fried properly
  • If these don’t become crisp, later the whole batch of ghare karo will lose its crispness soon
  • These top and bottom portion can be used in preparing upkari by adding crushed garlic, salt and chilly powder in 4-5tsp of oil.