Methi Bhaajji
Methi bhaajji is one of the best things you could do with fenugreek leaves. Goes very well with Chapathis. My mom makes it very often at our place since it is not only an easy recipe but also very good for health. I remember that i used to hate methi as a kid because of its bitterness. Later, as years went by, aamma started using more onions and tomatoes in her original curry to reduce the wierd taste that methi leaves behind at the end of every bite(although most methi lovers like it for that very reason). Ever since, i've loved this dish too. Try it if you don't like methi and you'll know what i mean.
Ingredients Used:
1 big bunch of methi/fenugreek leaves
4 medium or 2 very large onions
3 tomatoes
1/8th tsp pinch of turmeric
1/2 tsp red chilly powder
2-3 tsp refined oil
Salt to taste.
Serves about 2-3 people.
Time Taken: 20-25 minutes.
Method of Preparation:
Cut onions finely and put them into a heated kadai/cooking pan with oil in it. Stir fry till the onions turn pinkish in colour. Now, add turmeric powder and red chilly powder. Then, toss in finely diced tomatoes. Cook for a minute or two. In the meanwhile, wash methi leaves thoroughly and chop it on a cutting board(need not be fine). Add salt, Mix this well in the masala prepared. Using very little water and closing the lid of the pan, cook it on medium flame until done, ensuring that the curry doesn't have any water, for, that would make it gross in terms of appearance and taste. Serve hot with phulkas/chapatis.
Labels: Bhaaji, bhaajji, Chatpat, curry, dry, Easy, fenugreek, Jhatpat, Methi, quick, sabzi, Tasty
Beans Talaasan(Fry)
When you're bored of preparing the same old curry with beans, this is one easy way to try something different. Talaasan(with reference to dry curries) in konkani means something that is shallow fried in oil. This curry takes a little more oil than usual if it needs to taste good.Time Taken: 20-25 minutes.
Serves about 2-3 people.
Ingredients Used:1/2 kg of French Beans
5-6 cloves of garlic
2 red chillies
1/2 tsp red chilly powder
Salt to taste
2-3 tsp oil
Method of Preparation:Wash the french beans and destring(defibre)it. If frozen slit beans are available you could use them as well. Cut each bean into one half and slit it longitudinally-it should look like what is given in the picture. Then, in a shallow bottomed pan, take oil and warm it. To this, add the red chillies cut into halves and slit garlic pieces. Stir for a minute. Then, add the red chilly powder and salt followed by french beans. Cover and cook on medium/low flame until done with very little or no water. Beans Talaasan goes very well with dal rice and as a dry sabzi with chapathi.
Labels: Beans, Chatpat, curry, Frenchbeans, fry, Jhatpat, Konkani, sabzi, talaasan
Egg Upkari (Dry Egg Sabzi or Egg Bhurji)
Upkari in konkani means dry sabzi of any vegetables and it is a very popular dish among the konkanis. It goes well with rice and dal as a side dish or it also tastes good with rotis. Its normally made of any available vegetables. But whenever we wanted to have something nice other than the usual vegetables upkari, my mother used to make the same dish with egg. Thus we named it egg upkari. I think it’s the easiest dish that can be made with eggs. And delicious too.
Serves about 2 people
Time taken :20 minutes
Ingredients required:
2 medium sized onions chopped finely
5 –6 green chillies slit
3 eggs (white large ones)
1 handfull of chopped coriander leaves
½ tsp turmeric powder
1 tsp mustard seeds
salt to taste
3 Tsp oil
Method of preparation:
Heat oil in a kadai. Add mustard seeds. Once it starts to splutter, add the slit green chillies and the chopped onions and fry till the onions turn slightly brownish. Now add the turmeric powder and the salt and fry for a minute. Break the eggs into a small bowl and beat them slightly. Now add this beaten eggs into the kadai and lower the flame to low. Keep on stirring to avoid the sticking of the eggs to the bottom of the kadai. Add more oil (about 1 Tsp) if you feel that the eggs are still sticking to the bottom. Don’t stop stirring till the eggs are fully done and are not sticking to the bottom of the pan. Now add the chopped coriander leaves and fry for about a minute. The egg upkari is ready.
Labels: Anda, Bhurji, Chatpat, curry, dry, Easy, Egg, Jhatpat, sabzi
