Have some extra bananas that are ripe and waiting to be used? Then this is a good way to make use of the ripe bananas. This is a typical GSB (Gowd Saraswath Brahmin) dish, commonly made in the Konkani households. I do have to mention that many people refer to the deep fried version as Podi, however we refer to the pan fried version as Podi and the deep fried version as Bhajji.
Crispy on the outside and soft in the inside it is a total delight. The recipe could not be simpler. You cut the bananas, coat them in spicy rava/sooji mix and shallow fry them on a pan. In fact, you can substitute bananas with any other vegetable like potato, brinjal, raw banana, bitter gourd etc.
This is eaten as side dish along with rice, daal and any upkari/stir fried sabji.
- 2-3 ripe bananas (not very ripe, it should be able to hold its shape)
- 2 Tbsp fine sooji/rava/semolina
- 1 tsp red chilli powder
- ½ tsp turmeric
- Salt to taste
- Oil (for shallow frying)
- Peel the banana and chop into little less than ½ inch discs. I chopped them in the shape of rectangle. Keep aside.
- In a small dry plate mix the sooji/rava, red chilli powder, turmeric and salt.
- Now heat a tava or pan, when it is warm enough drizzle about 1 Tbsp of oil all around.
- Take each piece, coat them in the spicy sooji mix on both sides thoroughly (making sure no part is left open) and place them on the pan.
- Continue this process with some discs. Make sure not to over crowd the pan.
- Add about ¼ tsp of oil around each of the discs. This cooks very fast and the edges brown.
- Using a good spatula, turn each of the pieces around and cook on the other side. Transfer to a plate.
- Serve this as a side dish along with rice, daal or as a snack or appetizer along with tea.
This coconut curry a Konkani dish is a delightful combination of spicy, sweet and sour. In Konkani cuisine, it is quite common to find a seasoned coconut curry with the combination of bean/legume and or vegetable. The ground coconut paste is called ‘Maasolu’ and depending on the type of seasoning that is done (mustard, garlic, onion), the curry is referred to as that (Ambat/koddel/ghashi).
This is similar to the classic Udid Methi recipe that I have posted earlier. However there are some changes to the masala and also the addition of Kabuli Chana/ Chickpeas. You can substitute any other type of chickpeas in this. The sourness comes from the raw mango and also tamarind.
This serves well with rice, yogurt rice or with Rotis/Chapathis.
Serves: 3-4 people
- 1 raw mango/green mango/kairi
- ½ cup kabuli chana/ garbanzo beans/ any chana should be fine (soak it in enough water for 6-8 hours)
- ¾ cup coconut (shredded) [fresh or frozen]
- 2-3 red chillies ( I use byadgi variety) [roast this in 1 tsp of oil]
- 1 Tbsp urad daal
- 1/8 tsp methi/fenugreek seeds
- 1 Tbsp Tamarind paste
- ½ Tbsp jaggery
- Water (as required to make fine paste)
- 1 tsp mustard seeds
- 4-5 curry leaves
- 1 Tbsp Oil (coconut or regular vegetable)
- Pressure cook the soaked Kabuli chana/garbanzo in enough water. Keep aside to cool.
- Meanwhile roast the red chilies in little oil till they are crispy. Keep aside.
- Roast the urad daal, methi in a drop of oil until it turns light brown.
- Grind the roasted chillies along with coconut, tamarind, urad dal, methi to a smooth paste. Add water as required.
- Wash the raw mango thoroughly and chop into big bite size pieces. (along with skin).
- Boil little water in a sauce pan and add the chopped raw mango (Along with skin).
- When it is half cooked, add the coconut paste/masala, salt, jiggery, and add the boiled kabuli chana.
- Simmer on medium for the next 10-15 minutes until the gravy thickens a bit and then switch off the gas.
- In another small pan, heat 1 tbsp of oil and then add the mustard seeds, curry leaves and let it splutter. Add this seasoning to the boiled curry and mix well. Cover with lid.
- Serve hot as a side dish with rice along with Aloo Raita and some pappads.
Sanna Polo is a specialty in Konkani (predominantly South Kanara) cooking. It is used as side dish and made predominantly of coconut and lentils and I make it often. When I saw an easy variation of this recipe (with radish) on Lakshmi Canteen blog I knew I had to try it. What makes this appealing is that unlike the regular “Sanna Polo”, no grinding or soaking is required to prepare the batter. All that is required is to grate the radish add the flour season and prepare the dough.
Even though it is called Dosa, it is not the usual Dosa that we have for breakfast and also it is not the dosa with urad daal, rice combination that we are used to. Instead this is eaten as a side dish along with daal rice, yogurt rice for lunch/dinner. The good thing is that there is no to prepare another subzi/curry, as the taste of this is predominant and forms a good accompaniment with yogurt or daal rice.
For somebody trying this for the first time here is a word of advice. I would say that this is an acquired taste and you might have to taste it couple of times to get accustomed to the taste.
Recipe Adapted: Lakshmi Canteen
- 1.5 cups radish (grated)
- ½ cup rice flour
- ½ cup idli rice
- 1 tsp red chilli powder (increase if you like it spicy)
- 1 small onion (chopped)
- Oil (shallow fry)
- salt to taste
- In a big plate, mix the grated radish, rice flour and idli rice along with salt, red chili powder. Grated radish already has moisture, so there is no need to add extra water.
- However if you are unable to mix well then sprinkle some water and make a dough.
- Add the chopped onions to the mixture and mix well. The mixture/dough will be thick and coarse so there is no need to add extra water.
- Heat a dosa/chapathi tava/flat pan. Take lemon sized ball of mixture and place it on the hot tava. Pat it using the tip of hands and make it into small circle.
- Proceed with the step above and place as many dosas possible on the Tava.
- Add oil to each one of them on sides and cover that tava with a lid. The dosas cook up very fast and also brown fast. Keep a close watch.
- After they are browned on one side, let it cook on another side.
- Note: It is best to use up all the batter/mixture in one go. If kept for a long time, the raw onions in the mixture begin to smell. The dosa can be made in batches and ahead of time. They store well when kept covered and in cool place.