Ingredients: Babycorns 5-6 Potato cooked and mashed 1 large Coriander leaves 5-6 strands Ginger-garlic paste 1 tea spn Green chilli paste 1/2 tea spn Soya sauce 1/2 tea spn Corn flour 1 tbl spn Garam masala 1/2 tea spn Salt Oil for deep frying
Method: Mix all the ingredients except babycorn and oil. Take this mixture and make a thick coating on the upper half of babycorn (like lollipop). Deep fry in oil. (If required, add more corn flour so that the coating should not come out while frying).
Serves : 2 Preparation time : 30min
Muga MoLe Randayi
Muga MoLe Randayi is one of the most loved side dishes in Konkani homes of North Kanara, Karnataka. Muga MoLe in Konkani means sprouted moong. Muga MoLe Randayi is a must-have for almost all functions. During the functions, huge quantities of mung beans are sprouted and washed over and over again till almost all the skin is removed (I like to leave the skin on for extra fiber). Then it is cooked in a paste of coconut and spices to make this very delicious sidedish. Muga Mole Randayi is usually served with Dalithoy and rice. These three are the match made in heaven. Along with moong, some seasonal things like tender cashews or banana or breadfruit are used in this dish.
Ingredients: 2 cups sprouted moong (washed nicely to remove the skin) 1/2 cup vegetable pieces like raw banana(plantain) or potato or pala pansa kadgi ( beru halasu or bread fruit) or kohlrabi or bamboo shoots( keerlu ) 1 cup fresh/frozen coconut 1 tea spn coriander seeds A pinch asafoetida(hingu) 5-6 red chillies 1/2 tea spn tamarind pulp 1 tea spn mastard seeds 4-5 curry leaves Oil Salt
Method: Heat oil and fry coriander seeds & red chilies. Grind with coconut, tamarind and Salt. Cook moong and vegetable(any one of the vegetable should be used). Add the ground masala & bring it to boil. Heat oil fry mastard & curry leaves. Add this tadka to the above dish & close the lid.
Serves : 5 Preparation time : 20min
