Upkaris are the integral part of Konkani cuisine. We make upkaris with almost all the vegetables and they are a must in any Konkani meal. The vegetables are very lightly spiced to bring out the unique flavor of it. Bhende upkari is one such dish loved by all. Okra(bhende) is cooked in very minimum spices and then garnished with fresh coconut.
When I was a kid, my granddad used to grow a lot of vegetables in out garden. Okra was one such vegetable that was grown. The taste of freshly plucked and cooked okra used to be divine. I feel there is a huge taste difference between the okra that I grew up eating and the one we get in Indian store here in USA. But still it is one the vegetables we love the most.
Pictorial: Apply salt and turmeric to the cut okra and keep aside. Cook okra in the seasoning. Garnish with coconut.
Okra Sidedish (Bhende Upkari)
Ingredients
- 1 lb 1/2 kg apprx okra(bhende) cut into long pieces
- 1 tea spn mustard seeds
- A pinch asafoetida
- A pinch turmeric
- 3-4 green chillies
- 4-5 curry leaves optional
- 1 tbl spn fresh/frozen coconut
- Oil
- Salt
Instructions
- Cut okra into long pieces.
- Apply some salt and turmeric to it and set aside. (This step reduces the sliminess of okra when cooked).
- Heat oil and add mustard seeds.
- When they start popping, add asafoetida, curry leaves(optional), green chillies slit into halves.
- Add the okra and mix well.
- Fry for 2-3 mins and then close the lid and let it cook on medium heat.
- When it is cooked, sprinkle the fresh coconut on top and take off the heat.
- Serve hot as a side with rice or chapatis.
Okra Sidedish (Bhende Upkari)
Ingredients
- 1 lb 1/2 kg apprx okra(bhende) cut into long pieces
- 1 tea spn mustard seeds
- A pinch asafoetida
- A pinch turmeric
- 3-4 green chillies
- 4-5 curry leaves optional
- 1 tbl spn fresh/frozen coconut
- Oil
- Salt
Instructions
- Cut okra into long pieces.
- Apply some salt and turmeric to it and set aside. (This step reduces the sliminess of okra when cooked).
- Heat oil and add mustard seeds.
- When they start popping, add asafoetida, curry leaves(optional), green chillies slit into halves.
- Add the okra and mix well.
- Fry for 2-3 mins and then close the lid and let it cook on medium heat.
- When it is cooked, sprinkle the fresh coconut on top and take off the heat.
- Serve hot as a side with rice or chapatis.
Being from southern part of India, we were introduced to paneer quite late compared to my north Indian friends. Most of my family still do not like this Indian cheese. I have started using it more regularly (once in 15days or so) in recent years to get some protein in our diet. Few days back I had soaked some green moong and I wanted to use up a block of paneer from freezer, so I decided to combine both to make this green moong – paneer masala. I made it a bit tangy and spicy, tasted great with chapatis.
Pictorial: Heat oil and add whole spices. Add onion, ginger-garlic. Add all spices, followed by tomatoes. Add moong, paneer, water and cook till done.
Green Moong - Paneer Masala
Ingredients
- 2 cups sprouted green moong
- 1 cup onion
- 1 tea spn ginger paste
- 1 tea spn garlic paste
- 1/2 cup tomatoes
- 15-20 pieces of paneer
- 2 cloves
- 2 " cinnamon
- 2 bay leaves
- 2 green cardamom
- 1/2 tea spn amchoor powder
- 1 tea spn chilli powder
- A pinch turmeric
- 1/2 tea spn garam masala or goda masala
- 1/2 tea spn coriander powder
- 1/2 tea spn cumin powder
- Oil
- Salt
Instructions
- In a thick bottomed pan or directly in pressure cooker, heat a little oil and add cloves, cinnamon, cardamom, bay leaf.
- Then add onion, ginger-garlic paste and fry for few mins.
- When the onions are translucent, add chilli powder, turmeric, garam masala(or goda masala), coriander-cumin powder.
- Fry till a nice aroma comes out.
- Add tomatoes and fry till they are mushy.
- Add the moong, paneer, 1 cup water, salt and cook till done.
- I cooked the mixture of 2 whistles. The paneer became quite soft(It was quite hard to begin with). So if you have a soft paneer, I suggest adding it at the end after the moong is cooked.
- Serve hot with roti/chapati or rice.
