Kele Podi/ Pan Fried banana Konkani style

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…

Kairi ani Chana Gashi/ Raw Mango and Kabuli Chana Coconut Curry

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…

Moolangi Polo/ Radish Dosa

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…