Potato, Broccoli Fry/ Broccoli Sabzi


Many people I know are not fond of broccoli. But the nutritional benefit of this vegetable is hard to ignore. At home, we are not big fans of broccoli either, but we try to use it wherever possible. After it is cooked, it tastes more like cauliflower, but with an extra bite. I add some while making fried rice or even pulav.

Adding onion to this dish is optional. I usually add onions to all my curries, but while making this I ran out of onions and hence I had no option. But I strongly feel that adding onions gives it a mild sweet flavor and blends well with potato and broccoli. Also if onions are added then stirring becomes easy; as potatoes and broccoli by themselves begin to easily stick to the bottom of the pan.

Of course, you can substitute broccoli with cauliflower and make this quick and easy curry. Goes well with chapathi/roti or rice.



  • 1 medium broccoli head (cut into florets with stems removed)
  • 1 medium potato (peeled and chopped into cubes)
  • 1 small onion (optional)
  • 2 cloves garlic (peeled grated/crushed)
  • Handful of chopped Coriander leaves
  • 2-3 green chillies
  • Turmeric a pinch
  • 1 tsp cumin/Jeera seeds
  • 1 tsp Mustard seeds
  • Oil
  • Salt to taste



  • Either on the stove top or in a microwave safe bowl add enough water, and put the potato cubes into it. Microwave/cook for about 2 minutes. Make sure that the potato is slightly cooked (only the outer part) but still has a bite to it.
  • In a separate bowl add the broccoli florets and microwave/cook for another 1 minute. Drain the water completely and keep aside. (Keep in mind that broccoli requires very less cooking time and may wilt soon).
  • Take a pan (preferably non-stick pan) and add about 1 Tbsp of oil. Add jeera seeds, mustard seeds and allow it splutter.
  • Add grated garlic, mix it well and let it turn light brown. Then add the diced onions. (optional)
  • After the onions are sautéed and turned transparent, add salt, turmeric, green chillies (slit) and mix well.
  • Next add the cooked potato to this and stir until incorporated. Cover with lid and let it to cook.
  • After it is almost cooked add the steamed broccoli and cook again. Sprinkle little water in between if necessary.
  • Check for salt and other seasonings. Lastly garnish with chopped coriander leaves.


Serve with Rotis/ phulkas or with Rice.

Horse Gram Curry and Rasam (Kultha saar upkari)


Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking; there is the ghashi, koddel, chutney, dosa and this saar/upkari. This is a simple dry curry and rasam, delicious and nutritious as well. Horse gram is first soaked, cooked and then finally seasoned. The cooked water is used to make the rasam by flavoring with seasoning of garlic. Since the cooked water is used, there is no wastage or loss of nutrients of any sort. 


Horse gram is an excellent source of iron and molybdenum.  It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.  

I pretty much follow the same procedure for this as I do while making Chana Saar/ Upkari, Lima Beans Curry or the Black Eyed Bean Saar upkari. I usually make a saar/upkari once a week using either of these beans. The combination goes well with plain rice and a small dollop of ghee.



Ingredients: (Horse gram subzi /Kultha upkari) 

  • 1 cup dry Horse Gram/ (soaked overnight) [Hurali/Huralikalu in Kannada, Kulith in konkani]
  • ½ cup chopped onion
  • 1 tsp Mustard seeds
  • 3-4 green chillies
  • 3-4 curry leaves
  • 1 cup chopped dill leaves (substitute with coriander leaves, palak etc) [shepu bhaji/ Sabbasige sappu]
  • ¼ cup shredded coconut
  • Salt
  • oil 

Ingredients: (Horse Gram Saaru /Kultha Saaru) 

  • water available after boiling horse gram
  • 1 medium tomato, chopped finely
  • 2-3 green chillies, slit into 2
  • ½ cup chopped coriander leaves
  • 2 Tbsp tamarind paste
  • 5-7 garlic cloves, crushed and skin removed
  • 1-2 dried red chillies
  • 3-4 curry leaves
  • Salt
  • oil 


Procedure: (Horse Gram upkari/curry) 

  • Make sure that the beans are soaked overnight or for about 8-10 hours in enough water. 
  • Pressure cook the soaked Horse Gramin sufficient water. This takes a long time to cook, I have to let it cook for 6-8 whistles). Keep aside and let it cool. 
  • Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves. 
  • Add onion, green chillies, salt and sauté until the onions turn transparent. Add the chopped dill and continue to stir. 
  • Meanwhile open the pressure cooker and drain the cooked water completely into another vessel (do not throw this water away; this is used for making the rasam/saaru). 
  • Add the cooked horse gram to the mixture and stir well. 
  • Note: it takes time for the horse gram to get the salt into it. So add salt and keep sprinkling water and mixing. 
  • Check for taste. Add more salt, chilli powder, if required. 
  • Finally add the coconut and mix again. 

Procedure: (Horse Gram Rasam) 

  • In a separate vessel/sauce pan transfer the pressure cooked water from the horse gram. 
  • Add finely chopped tomatoes, tamarind paste, slit green chillies and salt to this cooked water. 
  • Let this cook on low flame for about 20-25 minutes stirring in between. The liquid will reduce and make it little thick. 
  • Meanwhile heat a separate pan (for seasoning) add 2 tsp oil. Add all the crushed garlic and stir until it turns light brown. Add curry leaves and broken red chillies. 
  • Add this garlic seasoning to the boil rasam and close the lid. Garnish with coriander leaves. 

Lauki ki Sabji


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Lauki does not get cooked often in our house. This vegetable along with zucchini has been deemed as having sweet taste when cooked by DH and so they get ignored. Hence they do not find a good place in our kitchen. However recently one of my colleague had brought this curry for lunch and I took a liking to it. I noted down the recipe and made it when DH was away for the day.  It is a simple curry that gets done in no time and forms a good accompaniment with either rice or rotis.

Lauki (Hindi) is known as Bottle Gourd in English. The cooked vegetable is cooling, diuretic, sedative and anti bilious. It gives a feeling of relaxation after eating it. However, bottle gourd should not be eaten in a raw state as it may prove harmful for stomach and intestines (Source)

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  • 1 large lauki/bottle gourd (peeled and chopped into cubes)
  • 1/2 cup onion chopped
  • 1-2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 tsp urad daal
  • Mustard seeds
  • Curry leaves
  • Cumin seeds/jeera
  • Oil
  • Salt to taste

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  • Take a heavy bottom pan and heat about 2 tsp of oil. Add mustard seeds and let it splutter.
  • Add the curry leaves and jeera/cumin seeds, urad daal and mix until it turns light brown.
  • Add the diced onions and sauté until it turns transparent.
  • Add the chopped lauki, salt, turmeric, and red chilli powder and mix well. Add about 1/2 cup of water and stir again.
  • Cover with lid and let it cook on simmer, stir in between.
  • Switch off when the lauki is cooked, finally add chopped coriander for garnish and stir.