Konkani Sukke is a dry coconut curry that has roasted coriander seeds and urad daal while making the masala along with coconut, tamarind and red chillies. This recipe here is only a method and can be used as a basic guideline; use any other vegetable of choice like okra, beans, raw banana etc instead of the Tindora/ Ivy Gourd based on your preferences and taste. Before my marriage I was exposed to predominantly North Kanara and Maharashtrian style Konkani cooking. We used terms like Ambat, Ghashi, Kadi, Patal Bhaji, Suki Bahaji etc to denote different variations of coconut based…
Red Chori and Squash Curry
I found Red Chori (Azuki bean) in the Indian grocery a while ago and totally loved it. This is different from Rajma (Red Kidney Bean), they do have similar color but the shape and taste are totally different. When correctly cooked Red Bean taste like cooked Horse Gram (kulith, hurali), but is denser than the horse gram. I have prepared one curry before without using any coconut and this is another one that I tried which has coconut masala in it. This is more like our Konkani Ghashi in which the flavor of the cooked beans blends with that of…
Poori and Vegetable Saagu (Karnataka Style)
Growing up, opting for Poori (Fried Flour Flat Bread) used to be my first choice at any restaurant. Puri minus the chutney, Potato Bhaji / Korma / Potato Masala of course, as that was spicy for me way back then. But then I gradually got used to the taste and then came a stage when I used to visit restaurants just for their chutney’s and vegetable Saagu, along with the Puri of course! Those were the old traditional restaurants where people went to enjoy the authentic taste of food rather than the ambience and presentation. There are no surprises here…