Shilpa had posted this recipe on Sailu’s blog along with an introduction to Konkani cuisine . This must be one of her favorite dishes, so she asked me to post this again here, so that we can have it in this blog’s collection as well.
I was not surprised when she had picked this dish while writing about Konkani cuisine. She has always loved this. My aayi (Shilpa’s grandma) used to search for snake gourd ( padwale/paddale ) and make this for her. We miss her every time we cook this dish. Though we make few different dishes with snake gourd, this is the one that always gets cooked when she is at home.
Randayi is a side dish prepared by Konkanis, which has a coconut base. Randayis usually have watery coconut base but are served as side dish. Like many other randayis , this too is a mixture of vegetable and dried beans. We usually don’t mix teppal with seasoning, since this randayi has teppal , we don’t add extra seasoning(of mustard, curry leaves) to it.
Ingredients: 1 cup snake gourd pieces 1 cup black eyed peas( alsande ) 1 cup fresh/frozen coconut 5 red chillies 4-5 teppal 2 kokum pieces 1 tea spn jaggery(optional) Salt
Method: Cook snake gourd and black eyed peas. The peas should not get mushy. Grind coconut along with red chillies to a smooth paste. Add the paste to cooked snake gourd and black eyed pieces. Add kokum, salt, jaggery. Slightly crush teppal in 1 tbl spn water (do not make a paste. It is crushed just to bring out the aroma). Add it along (along with the water) to the dish. Cook for 5-6 mins. The dish should not become too dry or too watery.
Preparation time : 25mins Serves : 4-5
I have already given the introduction to this here .
This is the simplest of pohas prepared in this way. This was a must in all Konkani wedding breakfasts along with upma. But these days idlis and wadas have replaced this traditional dish.
I could not get the red color to this poha because of the chili powder. The large stock of chili powder that I have here gives very good taste but the color is pathetic.
Ingredients: Poha/avalakki (thin) 1 cup Coconut (fresh) ½ cup Jaggery 1 tea spn Phova pitto 1 tea spn Salt
I tried this dish with medium thick poha, but taste was not at all something like the original thin poha.
Method: Dissolve jaggery in 1-2 tea spn water (Usually black color jaggery, which is in thick liquid state is available at our native, is used for this dish. But since it is not available here, use normal jaggery).
Add salt, coconut and ‘phova pitto’ and mix well with hand. Now add poha and mix (if required sprinkle some water, just to make the poha soaked. Since thin poha is used, it gets mushy if more water is added).
Serves: 2 Preparation time: 5mins
