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Baingan Masala/ Eggplant Dry Curry

Brinjal is a frequently used vegetable in our house maybe after okra, potato, tindora.Another plus is that it is available in the Indian stores throughout the year and so I cook with it often.  Baingan Masala is one dish I learnt few months ago and I have tried it many times since.  There are so many variations of this classic dish; some are prepared with the typical north Indian flavor, others use many spices stuff  it in the brinjal and make it the  bharwan way. Anyway this is my version of Baingan masala which has a touch of Konkani flavor…

Spicy White Peas Masala Curry/ Ragada

Today, I made Ragada—a flavorful curry that forms one half of the iconic Ragada Patties duo. Instead of pairing it with the traditional potato patties, I served it with soft rotis, and it worked wonderfully. The beauty of Ragada lies in its versatility; it pairs seamlessly with chapathi, roti, poori, rice, or even bread, making it a go-to dish for all occasions. Ragada is traditionally prepared using dried white peas (vatana), which I don’t use as often as garbanzo beans. While they look somewhat similar—both being round and pale in color—white peas are smaller and smoother compared to the rugged…

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…