Buthi is a Konkani dish which is unknown to me. I had heard about this before, but didn’t know how it is supposed to look or taste. When I saw this recipe in Kannada magazine in Konkani GSB food section, I was really surprised. Then I remembered Vee’s almbe buthi recipe . Since I love ivy gourds, I thought of giving this dish a try.
I found a lot of different variations to buthi in different places. Some had ginger, some didn’t include coriander seeds, some had used fried coriander seeds. I decided to try the easiest of all (just coriander seeds).
Tendli (Ivy gourd) buthi is a very simple dish with few ingredients. Though the recipe looks extremely simple, this dish and daali thoy together can make an awesome meal. The ivy gourds give a unique flavor to the dish. I didn’t cook the gourds completely, so the slightly crunchy pieces of gourd in a spicy coconut sauce was a real treat.
Ingredients: 1 cup ivy gourds( tendli ) chopped into round pieces 3/4 cup fresh/frozen coconut 4-5 red chilies 1/2 tea spn coriander seeds 1/4 tea spn tamarind extract or 1-2 pieces of normal tamarind 1/2 cup onion Coconut oil Salt
Method: Grind together coconut, coriander seeds, chilies, tamarind into a coarse paste with little water. Do not add too much water. Heat a little oil and fry onion till they are brownish. Now add ivy gourds and half cup water. Cook till the gourds are almost done. Add salt, ground paste and cook for 4-5mins. Serve hot.
Serves : 2-3 Preparation time : 15mins
Daali thoy is the most basic and most loved dish in Konkan cuisine. So it was the first recipe I posted on this blog. Konkanis just cannot live without this simple daal . When I posted this first recipe, I thought there is only one way of making this dish. But within few days I was very clear that the daali thoy I know is what we follow in North Kanara . There were many more variations to it and a particular thing that caught my attention was Goan daali thoy which Shubhada mentioned in her comment.
Adding coconut milk to this dish was very new to me, but I knew it would taste great since we both are great fans of coconut. I had never tasted this before but I thought my husband might have tasted it. So when I asked him, he said, “Goan daali thoy is very different with whitish color. It tastes slightly different. It is very tasty”. I gave it a try and it was absolutely tasty. Ready made coconut milk cans came to my rescue here, because I would never have made it from scratch at home. Thanks Shubhada for sending me this recipe.
Ingredients: 3/4 cup toor daal 2 tbl spns thick coconut milk(fresh coconut milk is preferred) 1/2 tea spn chopped ginger 3-4 green chilies 2 red chilies 1/2 tea spn mustard seeds A pinch asafoetida 4-5 curry leaves 1/2 tea spn sugar(optional) Ghee Salt
Method: Cook toor daal with ginger and green chilies in cooker till it is soft. (I added turmeric to the daal when I cooked it, but it is not added traditionally). Take out the daal and cook. Add coconut milk, salt and sugar(if using. I didn’t add it). Heat ghee and add mustard seeds. When they start popping, broken red chilies, curry leaves and asafoetida. Add this seasoning to the daal . Serve hot with rice.
Serves : 2-3 Preparation time : 20mins
